Sourdough Focaccia Bread
This sourdough focaccia bread is light, airy, and rich with olive oil flavor. Naturally leavened and baked until golden, it delivers a crisp bottom, soft interior, and deep sourdough taste—perfect for dipping, sandwiches, or serving alongside your favorite meals.
Ingredients
- 100 g active sourdough starter 100% hydration
- 400 g bread flour or all-purpose flour
- 300 g water room temperature
- 10 g fine sea salt
- 30 g extra virgin olive oil plus more for pan and topping
Optional Toppings
- Fresh rosemary
- Cherry tomatoes halved
- Flaky sea salt
- Olives
- Garlic cloves or garlic-infused oil
Instructions
Mix the Dough
- In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes. Add the sourdough starter, salt, and olive oil. Mix gently until fully incorporated.
Bulk Fermentation
- Cover the bowl and let the dough rest at room temperature. Over the next 2 hours, perform 3-4 sets of stretch-and-folds every 30 minutes. The dough should become smoother and slightly puffed.
Optional Cold Fermentation
- For deeper flavor, refrigerate the dough for 8-12 hours. This step is optional but recommended.
Prepare the Pan
- Generously oil a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. Cover and let rest for 1–2 hours until noticeably puffy.
Dimple and Top
- Preheat your oven to 425°F (220°C). Oil your fingertips and press deep dimples across the dough. Drizzle with olive oil and add your desired toppings.
Bake
- Bake for 22-25 minutes, or until the top is golden and the bottom is crisp. Remove from the oven and cool slightly before slicing.
Notes
- Your sourdough starter should be active and bubbly for best rise.
- Be generous with olive oil—it prevents sticking and enhances flavor.
- If the dough resists stretching, let it rest for 10 minutes and try again.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 5gFat: 6gSodium: 290mgFiber: 1g
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