This focaccia recipe is my favourite recipe for sourdough beginners! It's very straightforward and can help you build your sourdough baking confidence and also give you a good sensory lesson on fermentation, rise, and of course, bubbles!
Traditionally, focaccia is made with a simple dough that is topped with olive oil, salt, and various herbs. However, when using a sourdough starter, you can take your focaccia to the next level. The sourdough adds depth of flavor and complexity to the bread, making it irresistible.
To create the perfect sourdough focaccia, start by feeding your sourdough starter until it is active and bubbly. Then, mix the starter with flour, water, olive oil, and salt to form a soft and slightly sticky dough. Allow the dough to rise until it has doubled in size, then gently stretch it onto a baking sheet. Drizzle olive oil on top and sprinkle with flaky sea salt and your choice of herbs.
Dough Ingredients:
•350g - warm water
•100g - sourdough starter
•500g - white flour
•25g - olive oil
•10g - honey, or brown sugar (more or less depending on desired sweetness)
•15g - sea salt
Mix together your water, flour, and sourdough starter. Let the mixture rest for 30 minutes then add the remaining ingredients. Let it rest for about 30 minutes.
Stretch & fold once, then let your dough rest for another 30 minutes.
Perform a set of 3-4 coil folds. See my instagram page for a visual example of a coil fold. Leave for another 30 minutes.
Perform 2 more sets of coil folds and then leave your dough to proof for approximately 12 hours, give or take depending on the temperature of your kitchen.
Come back to your dough and make sure it has visible bubbles, spread over a pan or sheet - my favourite size pan to use is a standard 9" x 9" - douse the pan with a generous helping of olive oil and plop your dough inside. Let it rest for another 45 minutes, preheat your oven to 450 / 220 degrees.
Top it with toppings of choice + more olive oil, and salt, and dimple it generously with your fingers.
Baking and Serving
Preheat your oven to a high temperature, around 450 / 220 degrees, and bake your dough for about 10 minutes, then turn the oven down to 375 / 190 degrees focaccia and bake for about 20-30 minutes, until it's golden brown and crispy on the outside. If you'd like it extra crispy, add some more olive oil at the very end then bake it for another 5-10 minutes. Since focaccia is baked in an open oven, the baking time may vary quite a depending on your oven, so keep a close eye on it.
Once baked, let the focaccia cool for 30 minutes before cutting it into squares or wedges. Serve it warm or at room temperature with a side of olive oil and balsamic vinegar for dipping.
Endless Flavor Combinations
The beauty of sourdough focaccia lies in its versatility. While the classic version with olive oil and herbs is always a delight, you can experiment with different toppings and flavors to create your own signature bread. Try adding roasted garlic, sun-dried tomatoes, caramelized onions, or even thinly sliced vegetables for a burst of color and taste.
Whether you're a seasoned bread baker or just starting your sourdough journey, sourdough focaccia is a great recipe to master. Its simplicity and flexibility make it a crowd-pleaser for any occasion. So roll up your sleeves, get your sourdough starter ready, and embark on the art of making sourdough focaccia!