Easy Sourdough Focaccia Recipe

If you love the idea of biting into something that’s the perfect mix between soft, airy bread and crispy pizza, this sourdough focaccia is exactly what you need. It’s packed with flavor and has a texture that’s simply irresistible. Whether you’re pairing it with a hearty soup, a fresh salad, or just enjoying it on its own, it’s sure to become a favorite.

One of the things I love most about this recipe is how simple it is to prepare. The dough develops its unique taste overnight in the fridge, so the hardest part is waiting to bake it! Plus, let’s not forget the olive oil—it’s crucial for getting that golden, crispy crust and adds a depth of flavor that brings everything together. Top it with your favorite herbs, and you’ve got a focaccia that’s ready to impress.

Tips for Success:

• Use Quality Olive Oil: The olive oil you use in this recipe isn’t just for preventing the dough from sticking; it’s also a key flavor component. Therefore, I recommend using a good-quality extra virgin olive oil for the best results.
• Don’t Rush the Dough: Allowing the dough to ferment overnight in the fridge is essential for developing that deep, complex flavor. However, if you’re short on time, you can let it rise at room temperature for 2-4 hours before baking. Just keep in mind that the flavor might not be as developed.
• Toppings: While this focaccia is delicious on its own, I love adding toppings to make it even better. For instance, some of my favorites include roasted garlic and tomatoes, roasted grapes and thyme, zaatar, and olives with fresh herbs. Feel free to get creative with your own combinations!

Serving Suggestions

This focaccia is incredibly versatile. It’s perfect as an appetizer, served with a dipping sauce of olive oil and balsamic vinegar. You can also slice it horizontally and use it for sandwiches or paninis. It pairs beautifully with soups and salads, making it a great addition to any meal.

Sourdough Focaccia Recipe

This easy sourdough focaccia is a delicious blend of soft, airy bread with a crisp, golden crust. Naturally leavened with a sourdough starter. Top it with your favorite herbs and a drizzle of olive oil for a truly irresistible treat.

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Servings

1x2x3x

Ingredients

• 100 grams active sourdough starter
• 500 grams bread flour aka high gluten flour
• 410 grams water
• 10 grams olive oil
• 10 grams salt

Instructions

• In a large bowl, combine the sourdough starter, bread flour, and 400 grams of water. Mix until the ingredients are just combined. The dough will be very wet and sticky.
• Let the dough rest for 20-30 minutes. This resting period, known as autolyse, helps to hydrate the flour and develop gluten.
• After 30 minutes, add the salt, remaining 10 grams of water, and olive oil. Knead the dough for 2-3 minutes. The dough will still be very wet.
• Cover the bowl and let the dough rest at room temperature for 2-3 hours. During this time, perform a stretch and fold every 30-40 minutes. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over itself. Turn the bowl and repeat until you’ve stretched and folded all four sides.
• After the bulk rise, generously oil a 9×13-inch sheet pan. Transfer the dough to the pan and gently stretch it out to cover the bottom. If the dough resists, let it rest for 20-30 minutes before stretching it again. Cover the dough with plastic wrap and refrigerate it overnight for 10-18 hours or leave it at room temperature for 2-4 hours if you prefer to bake the same day.
• Remove the dough from the fridge 2 hours before baking to allow it to come to room temperature.
• Preheat your oven to 450°F (230°C). Oil your hands and gently press the dough to create dimples all over the surface. Drizzle olive oil, sprinkle with your favorite herbs, and add a pinch of salt.
• Bake the focaccia for 30 minutes or until it is deep golden brown.

Notes

Feel free to get creative with your focaccia toppings! Some of my favorites include:

• Roasted Garlic and Tomatoes: The roasted garlic adds a mellow richness, while the tomatoes provide a burst of sweetness.
• Roasted Grapes and Purple Onion: The roasted grapes bring a subtle sweetness, and the purple onion adds a mild, savory note.
• Zaatar: It adds a tangy, aromatic twist that pairs beautifully with the olive oil, making each bite flavorful and satisfying.
• Olives and Herbs: You can never go wrong with this classic combo. It’s simple, fresh, and always hits the spot.
• Sun-Dried Tomato and Basil: The sun-dried tomatoes bring a concentrated sweetness, while the fresh basil adds a fragrant, herbaceous note that brightens up the bread.