Sourdough Focaccia
User Reviews
5
Sourdough Focaccia
Description
This Sourdough Focaccia recipe uses an active sourdough starter mixed with water, salt, and a combination of all-purpose and whole wheat flours to form a dough. Olive oil is incorporated at various stages to enrich the dough and prevent sticking. After mixing, the dough rests and is folded to develop gluten structure, then rises until doubled in size.
Following the first rise, the dough is spread into an oiled pan, drizzled with olive oil on top, and allowed to rise again until it becomes puffy with visible bubbles. Before baking, the top is dimpled using fingers and seasoned with sea salt flakes and zaatar or other herb toppings, contributing texture and flavor.
The result is a focaccia bread characterized by a tender interior with an open crumb, a crisp golden crust, and aromatic herbal notes. The bread serves well as a side dish, for sandwiches, or simply dipped into olive oil or spreads.
Ingredients
- 3/4 cup sourdough starter 150g, active
- 2 teaspoon salt 12g
- scant cups water 450g, room temperature
- 3 cups all-purpose flour 370g
- 1 1/4 cup whole wheat flour 150g
- 1/2 cup olive oil divided
For seasoning:
- sea salt flakes
- zaatar see post for topping suggestions, or any other herbs
Instructions
- Add the water to a large bowl. Add the sourdough starter and mix until dissolved into the water. Add the salt and mix to combine.
- Add in both flours, and stir until no flour patches remain. Generously grease a large bowl with olive oil, then dump out dough into the bowl. Rest for 30 minutes then perform a fold by putting a hand under the dough and folding it up around the edges of the bowl, and into the center (this helps develop the gluten). Cover with a towel and let the dough rise until doubled, 3-4 hours.
- Once dough has doubled, grease a 9x13 pan generously with olive oil. Spread the dough into the pan, smoothing out with your hands. Drizzle lightly with olive oil, then allow to rise for another 4-5 hours until puffy and bubbles have formed.
- Once the second rise is nearly over, preheat oven to 425 F (230C). Generously drizzle the top of the loaf with olive oil. Using all ten fingers, poke the top of the dough in order to create dimples, and stretch the bread out to fill the pan if necessary. Make a bunch of indentations with your fingers until the top of the bread has a lot of little holes on it.
- Sprinkle sea salt flakes and any dried herbs of your choice, I used zaatar. Place pan in the oven and bake for 25-30 minutes or until golden brown and baked through. Allow to cool for at least 20 minutes before slicing. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 777mg | 32% |
| Potassium | 158mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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