Easy Sourdough Focaccia
User Reviews
5
Easy Sourdough Focaccia
Description
This focaccia begins with feeding a mature sourdough starter until bubbly and doubled. Combined with water (and optional honey), bread flour, and salt, the dough is mixed and rested, then stretched and folded several times to build gluten structure. The dough is transferred to an oiled bowl for bulk fermentation at room temperature for between 4 and 18 hours, depending on the environment and starter strength.
After the first rise, the dough is shaped in a well-oiled 9x13-inch pan, then allowed a second rise. Before baking, it is drizzled with more olive oil and sprinkled with coarse sea salt. Baking produces focaccia with a crisp golden top layered with olive oil and a soft interior with the characteristic air pockets of well-fermented sourdough.
This bread benefits from accurate ingredient measurement and warm water to activate the starter properly. The long fermentation adds depth of flavor distinct from yeast-based focaccias and yields a chewy yet tender crumb. The focaccia can be used as sandwich bread, served alongside meals, or enjoyed as a snack.
Ingredients
For your starter
- 50 g starter room temperature, mature, scant ¼ cup
- 50 g flour scant ¼ cup
- 50 g water filtered, bottled or boiled and cooled tap water, tepid, scant ¼ cup
For the sourdough focaccia
- 100 g starter active, 3 ½ oz
- 400 g water filtered, bottled or boiled and cooled tap water
- 3 tbsp honey optional, runny
- 12 g sea salt 2 scant teaspoons
- 500 g bread flour white
- 3 tbsp olive oil for the bowl, virgin
- 3 tbsp olive oil for the bread or as needed, virgin
- sea salt to sprinkle, coarse
Instructions
Feed Your Sourdough Starter
- Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test).
Prepare The Dough
- Measure 100g starter into a large bowl and save the rest (in the fridge). Add water and honey and mix well.
- Add the flour and salt and mix well with the dough whisk or your hands. Cover the bowl with a clean towel and leave to rest for half an hour.
Stretch and Fold
- Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough.
Bulk Fermentation
- Drizzle a bowl or a pyrex dish with olive oil. Transfer the dough to the bowl and rub with more olive oil to coat.
- Cover the bowl and leave the dough to rise at room temperature for 4 -18 hours or until the dough has doubled. The temperature of your kitchen and strength of your starter will play a big role in this!
Second Rise
- Line a 9×13-inch pan (I use a reusable liner) and drizzle with oil. Gently release the dough from the bowl and place in the prepared pan. Use your hands to gently scoop the dough from the middle and fold in half.
- Fold dough into thirds (envelope/letter fold) to form a rectangle and turn over seam-side down.
- Cover the bowl with a large plastic bag and leave to rise at room temperature until nearly doubled – it will spread out and fill most of the pan (4-6 hours).
Ready to Bake
- Preheat the oven to 425ºF / 220C. Dip your fingers in olive oil then press deeply into the dough to dimple it – this is my favourite part! Sprinkle generously with salt.
- Bake for 25 minutes or until the top of the focaccia is golden. Lift the bread using the overhanging liner onto a cooling rack and leave for 30 minutes before slicing.
Notes
- Use a mature, active sourdough starter that passes the float test for best rise.
- Filtered or bottled water is recommended to avoid inhibition of fermentation from tap water chemicals.
- Digital scales and a dough whisk help with accurate measurement and mixing.
- Use coarse sea salt topping and generous olive oil to add texture and flavor to the crust.
- The timing of bulk fermentation varies with ambient temperature; watch for dough doubling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 195mg | 8% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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