Focaccia is a beloved Italian bread known for its crispy golden crust and soft, airy interior. The rich flavor of sourdough combined with the fresh aroma of herbs and a generous drizzle of olive oil elevates this focaccia to a new level of deliciousness. If you’re a fan of sourdough bread and want to take your baking skills to the next level, this sourdough focaccia recipe is a must-try. It’s perfect for serving as an appetizer, snack, or side dish, and it’s incredibly easy to make with your sourdough starter.
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Ingredients:
- 1 cup (240g) sourdough starter (fed and bubbly)
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons honey or sugar
- 1 cup (240ml) lukewarm water
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped (or any herb you like, such as thyme or oregano)
- 1 teaspoon flaky sea salt
- Optional: 1/4 cup (30g) grated Parmesan cheese
Tools:
- Mixing Bowl
- Dough Scraper
- 9×13-inch Baking Pan or Sheet Pan
- Pastry Brush or Spoon
- Measuring Cups and Spoons
- Towel or Plastic Wrap
Directions:
- Prepare the Dough: In a large mixing bowl, combine your active sourdough starter with water, honey (or sugar), and 2 tablespoons of olive oil. Stir together until well combined. Then, add the flour and salt, and mix until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If you’re short on time, you can also use the stretch and fold method in the bowl over the course of 4 hours. This will develop the dough’s structure and strength.
- Bulk Fermentation: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rest at room temperature for 4-6 hours, or until it has roughly doubled in size. If you prefer a slower fermentation, you can also refrigerate the dough overnight.
- Shape the Focaccia: After the dough has doubled in size, gently punch it down to release the air. Turn it out onto a greased 9×13-inch baking pan or a large sheet pan. Use your fingers to gently stretch and press the dough into the pan, working from the center outwards. If it resists, let it rest for 10-15 minutes before continuing.
- Add Toppings: Drizzle the remaining olive oil generously over the surface of the dough. Use your fingers to create deep dimples across the dough (this is key for that signature focaccia texture). Sprinkle the chopped rosemary and flaky sea salt evenly over the top. For extra flavor, you can add a little Parmesan cheese at this point as well.
- Second Rise: Let the dough rest for another 1-2 hours at room temperature to rise once more. During this time, preheat your oven to 425°F (220°C).
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy. The edges should be slightly caramelized, and the smell will be mouthwatering.
- Cool and Serve: Once baked, remove the focaccia from the oven and let it cool slightly before slicing. Serve it warm with a drizzle of more olive oil or enjoy it as is.
Tips for the Best Sourdough Focaccia:
- Use a bubbly sourdough starter: The better the starter, the better the bread. Make sure it’s active and bubbly before you use it.
- Don’t skimp on the olive oil: Focaccia loves olive oil—both in the dough and on top. It helps give it that beautiful golden crust and rich flavor.
- Get creative with toppings: While rosemary is traditional, you can swap in other herbs like thyme, oregano, or sage. Add olives, sun-dried tomatoes, or garlic for extra flavor.
- Rest the dough: Focaccia dough needs time to rest and rise to get the perfect airy texture. Be patient with the fermentation process.
Why This Sourdough Focaccia is Special:
This sourdough focaccia combines the classic flavors of Italian focaccia with the unique tang and depth of sourdough. The slow fermentation process enhances the flavor, giving it a slight tangy note that complements the herbs and olive oil beautifully. It’s soft and pillowy on the inside with a perfectly crispy and flavorful crust.
Whether you’re enjoying it with a bowl of soup, dipping it in olive oil and balsamic vinegar, or simply savoring it on its own, this sourdough focaccia will quickly become a staple in your baking repertoire. Enjoy the process and the delicious results!