Description
This Simple Sourdough Focaccia recipe yields a chewy, flavorful bread with crispy edges and a tender, dimpled surface. Made with an active sourdough starter, bread flour, olive oil, and flaky sea salt, it requires a slow fermentation for deep flavor and can be easily made at home. Ideal for sandwiches, dipping, or serving alongside your favorite meals.
Ingredients
Scale
Starter and Dough
- 50 g – 100 g (1/4 to 1/2 cup) active sourdough starter
- 10 g (about 2.5 teaspoons) kosher salt
- 430 – 440 g (1.75 cups – 1.75 cups + 2 tablespoons) water, room temperature
- 512 g (about 4 cups) bread flour
For Pan and Finishing
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling and rubbing
- Nice, flaky sea salt, such as Maldon, for sprinkling
Instructions
- Mix Starter, Salt, and Water: In a large bowl, combine the active sourdough starter, kosher salt, and room temperature water. Stir gently with a spatula until combined but not completely uniform.
- Add Flour and Combine: Add the bread flour to the bowl and mix again until all the flour is fully incorporated into the wet ingredients, forming a sticky dough.
- Perform One Fold (Optional): If you have time, 30 minutes after mixing, reach into the bowl and fold the dough by pulling it up and over the center, turning the bowl a quarter turn and repeating 8 to 10 times to strengthen gluten. This step is optional but recommended.
- Bulk Fermentation: Drizzle a splash of olive oil on the dough and rub to coat. Cover the bowl with a tea towel or bowl cover and let it rise at room temperature (around 70ºF/21ºC) for 4 to 18 hours until doubled in volume. Use visual cues rather than strict timing, as season and starter strength impact the timing.
- Prepare Pan: When dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. For glass pans, consider greasing with butter first to prevent sticking.
- Shape Dough in Pan: Drizzle the dough with 1 tablespoon olive oil. Using your hand, gently deflate the dough, releasing it from the sides of the bowl. Scoop the dough into the center of the oiled pan. Fold the dough from top to bottom and side to side into a rough rectangle. Turn the dough seam-side down.
- Second Rise: Rub the top of the dough with olive oil and leave uncovered for 4 to 6 hours until puffy and nearly doubled again.
- Preheat Oven and Dimple the Dough: Preheat the oven to 425ºF (220ºC). Lightly oil your hands and use your fingertips to press dimples into the top of the dough while gently stretching it to nearly fit the pan.
- Add Sea Salt and Bake: Sprinkle the dough generously with flaky sea salt. Transfer the pan to the oven and bake for about 25 minutes, or until the focaccia is golden brown all around.
- Cool: Remove from the oven and transfer the focaccia to a cooling rack. Let it cool at least 20 minutes before slicing to finish setting the crumb and flavors.
Notes
- Use a straight-sided vessel to easily monitor dough doubling during the bulk fermentation phase.
- Temperature and starter strength affect fermentation time greatly; avoid using an oven with the light on as it may be too warm.
- If using a glass pan, buttering it before adding oil helps prevent the bread from sticking.
- Performing the single fold after 30 minutes improves structure but is optional.
- Flaky sea salt is preferable for topping as it adds texture and subtle bursts of salty flavor.
- The dough should be handled gently to retain air pockets for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Sourdough, Focaccia, Bread, Italian Bread, Sourdough Bread, Olive Oil Bread, Flaky Sea Salt, Artisan Bread
