If you’re a fan of sourdough bread, you’ll love this focaccia recipe that uses an active sourdough starter to create a soft and airy bread with a tangy flavor. This classic Italian bread is perfect as a snack, appetizer, or even as the base for a sandwich. It’s also a great bread to serve alongside soups, stews, and salads. With this recipe, you can make the dough 2 days in advance and keep it in the fridge for up to 36 hours. So, if you’re planning a Saturday night or Sunday brunch, you can prepare the dough on Friday morning and refrigerate until it’s time to bake.
The Ultimate Sourdough Focaccia
Get ready for the ultimate sourdough focaccia experience with this easy-to-follow recipe. Made with active sourdough starter and a variety of toppings to choose from, this Italian bread will be a hit at any meal. Make the dough in advance for a stress-free brunch or dinner.
Servings
Ingredients
- 100 g active sourdough starter
- 500 g bread flour
- 410 g water
- 10 g olive oil
- 10 g salt
Instructions
- Mix the sourdough starter, flour, and 400 g of water until combined. At this point, it will feel like a wet dough.
- Let the dough sit for 20-30 minutes. After 30 minutes, add the salt, remaining water, and oil. Knead the dough for 2-3 minutes (the dough will be very wet).
- Bulk rise: Let the dough rest at room temperature for 2-3 hours, performing a stretch and fold every 30-40 minutes.
- After the bulk rise, oil a 9×13 sheet pan and transfer the dough to it. Gently stretch the dough, but let it rest for 20-30 minutes if it resists.
- After an hour, oil the top of the dough and cover with plastic wrap. Refrigerate overnight (10-18 hours).
- Remove from the fridge 2 hours before baking and let it come to room temperature.
- Preheat the oven to 450°F. Oil your hands and gently press down on the focaccia dough. Drizzle olive oil, herbs, and salt on top.
- Bake for 30 minutes or until deep brown in color.
Notes
The beauty of focaccia is that it’s versatile and can be topped with just about anything you like. Here are some of our favorite variations:
- Rosemary and smoked salt: a classic that never goes out of style. Simply drizzle some olive oil and sprinkle smoked salt and freshly chopped rosemary on top before baking.
- Garlic and olive: another classic, this variation involves spreading minced garlic and olives on top of the dough before baking.
- Tomato and basil: for a touch of Mediterranean flavor, top your focaccia with sliced tomatoes, fresh basil leaves, and a drizzle of balsamic glaze.
- Caramelized onion and feta cheese: this combination of sweet and salty is a crowd-pleaser. Top the dough with caramelized onions and crumbled cheese before baking.
- Roasted Grapes: for a unique twist
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