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Easy Sourdough Focaccia Bread Recipe

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★★★★★

4.9 from 105 reviews

This Easy Sourdough Focaccia Bread recipe offers a flavorful, airy, and crispy crusted bread that can be prepared either overnight or on the same day. Made with a combination of all-purpose and whole wheat flour, a well-fed active sourdough starter, olive oil, and salt, this focaccia is topped with your favorite ingredients like olives, herbs, and cheese for a customizable gourmet touch. Perfect for sandwiches, dipping, or enjoying on its own, this versatile bread method enhances natural sourdough tang and texture with a simple no-knead dough and an overnight or 4-hour bulk fermentation.

Ingredients

Scale

Dough

  • 160 grams active sourdough starter
  • 400 grams all-purpose flour
  • 50 grams whole wheat flour
  • 350–400 grams filtered lukewarm water (about 1.5 cups)
  • 9 grams salt (sea salt, kosher salt, or Himalayan salt preferred)
  • 1 tbsp olive oil (in the dough mixture)

Toppings (optional)

  • Olives
  • Chopped fresh herbs (rosemary, thyme, oregano)
  • Tomatoes
  • Artichoke hearts
  • Garlic
  • Grated cheese
  • Extra olive oil (for drizzling)
  • Coarse salt (for sprinkling)

Instructions

  1. Prepare starter: Feed your sourdough starter at least twice prior to making the dough to ensure it is at peak activity for optimal rise.
  2. Mix liquids: In a large mixing bowl, whisk together the active starter, lukewarm filtered water (start with 350 grams), olive oil, and salt until evenly combined.
  3. Add flour: Add the all-purpose and whole wheat flour to the liquid mixture and stir thoroughly until fully incorporated; expect a slightly wet dough compared to typical sourdough bread.
  4. Bulk fermentation: Cover the bowl with a cloth and let the dough rise at room temperature (70-75°F) for about 4 hours until doubled in size.
  5. Stretch and fold: During the first two hours of bulk fermentation, perform 3 to 4 sets of stretch and folds every 30 minutes to develop gluten structure. Then let dough rest untreated for the remaining 2 hours.
  6. Transfer dough: Once doubled, transfer the dough into a well-oiled baking pan or shallow baking sheet.
  7. Shape dough: With wet or oiled hands, gently push and pull the dough towards pan corners, allowing it to slowly spread on its own without forcing.
  8. Final rise: For same-day baking, let the dough rise at room temperature for about 2 more hours until doubled. For overnight baking, proof in the refrigerator overnight, then allow the dough to warm and rise to double size for a couple hours at room temperature before baking.
  9. Preheat oven: Preheat your oven to 450°F (232°C).
  10. Dimple dough: Using wet or oiled fingers, press down repeatedly all over the dough to create dimples that reach the bottom of the pan, resulting in a bubbly texture.
  11. Add toppings: Drizzle olive oil on top, sprinkle coarse salt, and add your desired toppings such as olives, herbs, garlic, tomatoes, or cheese.
  12. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and cooked through.
  13. Cool: Allow the focaccia to cool in the pan for a few minutes before transferring to a cooling rack to prevent sogginess.
  14. Serve: Serve warm or at room temperature. For best freshness, consume within 2 days.
  15. Storage and reheating: Store leftovers in an airtight container or wrapped in plastic wrap. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispness.

Notes

  • Adjust water quantity within provided range to achieve a tacky and slightly wetter dough typical of focaccia.
  • Feeding the sourdough starter well before use ensures better fermentation and rise.
  • Stretch and fold technique contributes to gluten development without kneading.
  • Proofing overnight in the refrigerator enhances flavor and texture through slow fermentation.
  • Dimpling the dough is essential to trap olive oil and create characteristic focaccia texture.
  • Customize toppings to your preference for varied flavors.
  • Use coarse salt for a crunchy, flavorful crust finish.
  • Reheating the focaccia rejuvenates crispness if stored.

Keywords: Sourdough focaccia, easy focaccia recipe, overnight bread, Italian bread, homemade focaccia, sourdough bread, no-knead bread

Find it online: https://kitchenbyrita.com/easy-sourdough-focaccia-bread-recipe/