Are you ready to elevate your baking game? Sourdough focaccia bread is the ultimate combination of tangy, flavorful sourdough and the irresistible texture of focaccia. It’s a delicious, versatile bread that’s perfect for dipping, sandwiches, or even eating on its own. But what makes it so special?
Let’s dive into everything you need to know about crafting the perfect sourdough focaccia loaf.
Ingredients Needed:
- Bubbly, active sourdough starter (75 g)
- 375 g Water (preferably filtered)
- Bread flour or all-purpose flour (500 g)
- Fine sea salt (9 g)
- 3 tbsp olive oil
- Toppings: rosemary, garlic cloves, flaky sea salt, tomatoes, olives, etc (optional).
Step-By-Step Instructions:
1. Crafting the Dough:
In the quiet hours of the evening, whisk together the sourdough starter, water, and a touch of honey in a broad vessel—use a fork to stir. Introduce the flour and salt, melding the ingredients until they start to unify. Finalize the mix with your hands, crafting a shaggy, sticky mass of dough. Cloak the bowl and allow the dough to rest anywhere between 30 minutes to an hour, as timing here offers flexibility. Once rested, return to the dough and mold it into a cohesive ball.
2. First Rise (Bulk Fermentation):
Shroud the dough-filled bowl with lightly oiled plastic wrap, or shift the dough into a lightly greased container. Let it embark on its overnight rise at room temperature, ideally around 68-70°F (20-21°C) for roughly 12 hours or more. When ready, the dough will have doubled—or possibly grown even larger. Note: If the ambient temperature exceeds 68-70°F (20-21°C), the rise will hasten. Adjust your timeframe accordingly to avoid over-proofing.
3. Second Rise:
By morning, coat a rimmed baking sheet with 2 tablespoons of olive oil (reduce to 1 tablespoon if utilizing a non-stick pan). Use your hands to spread the oil evenly across the pan’s bottom and sides. Gently release the dough onto the oiled surface, flipping it over to coat both sides. Cover and let it rest for about 1.5 to 2 hours, or until it’s luxuriously puffed up. Preheat the oven to 425°F (220°C). A tip: I like placing my dough atop the oven while it preheats, creating a warm haven that encourages bubbling softness.
4. Forming the Focaccia:
Just before baking, delicately dimple the dough with your oil-slicked fingertips, starting at one end of the pan and working your way across. As you press, the dough will naturally stretch outward, forming a rustic rectangle or oval, roughly 14 x 9 inches (36 x 23 cm), if not larger. It’s normal for the dough to not fully reach the pan’s edges—this imperfection is part of the charm. If you’re using a rectangular pan, expect the dough to conform to its shape.
5. Add Toppings (Optional):
Embed your choice of toppings into the dough’s surface. As the focaccia rises, it will expand, so make sure the toppings are well-anchored or risk them being pushed out. When incorporating garlic, I prefer to leave the cloves ensconced in their papery skins to prevent scorching; simply discard the skins before enjoying.
6. Baking the Focaccia:
Slide the pan into the center of the oven and bake for 25-30 minutes, or until the crust is crisp and a golden hue embraces the surface. Once baked, transfer the focaccia to a wire rack to cool before slicing.
Tip: For par-baking, bake for 15-18 minutes at 425°F (220°C). The crust will firm up while remaining pale, with a golden underside. Lift the focaccia from the pan and allow it to cool fully on a wire rack. When ready to finish, return the focaccia to the pan and bake for another 12-15 minutes.
7. Serving:
Cut the focaccia into wedges or squares and savor it warm.
Tips for Achieving the Perfect Focaccia Texture
How to Get That Iconic Airy, Chewy Texture
The key to airy focaccia is proper fermentation and a well-hydrated dough. Make sure to give your dough enough time to rise and rest. Also, don’t skip the olive oil—it helps create those beautiful bubbles inside.
Common Mistakes to Avoid
Avoid overworking the dough, which can deflate it and result in a dense loaf. Another common mistake is baking at too low a temperature, which can leave your focaccia soggy instead of crispy.
Storing and Freezing Your Focaccia
Best Ways to Store Leftover Bread
If you have leftover focaccia, store it in an airtight container at room temperature. Can stay fresh for up to 2 days. For extended storage, refrigerate it.
Can You Freeze Focaccia?
Yes! Focaccia freezes well. Simply wrap the cooled bread in plastic wrap, then place it in a freezer bag. You can keep it in the freezer for up to 3 months. To reheat, thaw at room temperature and pop it in the oven for 5-10 minutes.
FAQs
How long does sourdough focaccia last?
Sourdough focaccia lasts about 2 days at room temperature. For extended freshness, store it in the fridge or freeze it.
Can I make sourdough focaccia gluten-free?
Yes, you can use a gluten-free flour blend to create gluten-free sourdough focaccia. Just ensure your sourdough starter is gluten-free as well.
What’s the best flour to use for sourdough focaccia?
Bread flour is ideal because it has a higher protein content, which helps with gluten development. However, all-purpose flour also works well.
How do I make my focaccia more airy?
To make your focaccia airier, focus on proper hydration and fermentation. Let the dough rise fully, and avoid overworking it.
Is it possible to use instant yeast in place of a sourdough starter?
Yes, if you’re short on time, you can use instant yeast. However, you’ll miss out on the unique flavor and texture that comes from sourdough fermentation.
Sourdough Focaccia Bread Recipe
Learn how to make the best sourdough focaccia bread with our easy recipe and expert tips. Enjoy fluffy, flavorful focaccia at home!
Ingredients
- Bubbly, active sourdough starter (75 g)
- 375 g Water (preferably filtered)
- Bread flour or all-purpose flour (500 g)
- Fine sea salt (9 g)
- 3 tbsp olive oil
- Toppings: rosemary, garlic cloves, flaky sea salt, tomatoes, olives, etc (optional).
Instructions
- Crafting the Dough: In the quiet hours of the evening, whisk together the sourdough starter, water, and a touch of honey in a broad vessel—use a fork to stir. Introduce the flour and salt, melding the ingredients until they start to unify. Finalize the mix with your hands, crafting a shaggy, sticky mass of dough. Cloak the bowl and allow the dough to rest anywhere between 30 minutes to an hour, as timing here offers flexibility. Once rested, return to the dough and mold it into a cohesive ball.
- First Rise (Bulk Fermentation) Shroud the dough-filled bowl with lightly oiled plastic wrap, or shift the dough into a lightly greased container. Let it embark on its overnight rise at room temperature, ideally around 68-70°F (20-21°C) for roughly 12 hours or more. When ready, the dough will have doubled—or possibly grown even larger. Note: If the ambient temperature exceeds 68-70°F (20-21°C), the rise will hasten. Adjust your timeframe accordingly to avoid over-proofing.
- Second Rise: By morning, coat a rimmed baking sheet with 2 tablespoons of olive oil (reduce to 1 tablespoon if utilizing a non-stick pan). Use your hands to spread the oil evenly across the pan’s bottom and sides. Gently release the dough onto the oiled surface, flipping it over to coat both sides. Cover and let it rest for about 1.5 to 2 hours, or until it's luxuriously puffed up. Preheat the oven to 425°F (220°C). A tip: I like placing my dough atop the oven while it preheats, creating a warm haven that encourages bubbling softness.
- Forming the Focaccia: Just before baking, delicately dimple the dough with your oil-slicked fingertips, starting at one end of the pan and working your way across. As you press, the dough will naturally stretch outward, forming a rustic rectangle or oval, roughly 14 x 9 inches (36 x 23 cm), if not larger. It’s normal for the dough to not fully reach the pan’s edges—this imperfection is part of the charm. If you’re using a rectangular pan, expect the dough to conform to its shape.
- Add Toppings (Optional): Embed your choice of toppings into the dough’s surface. As the focaccia rises, it will expand, so make sure the toppings are well-anchored or risk them being pushed out. When incorporating garlic, I prefer to leave the cloves ensconced in their papery skins to prevent scorching; simply discard the skins before enjoying.
- Baking the Focaccia: Slide the pan into the center of the oven and bake for 25-30 minutes, or until the crust is crisp and a golden hue embraces the surface. Once baked, transfer the focaccia to a wire rack to cool before slicing.Tip: For par-baking, bake for 15-18 minutes at 425°F (220°C). The crust will firm up while remaining pale, with a golden underside. Lift the focaccia from the pan and allow it to cool fully on a wire rack. When ready to finish, return the focaccia to the pan and bake for another 12-15 minutes.
- Serving: Cut the focaccia into wedges or squares and savor it warm.
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