There’s something utterly magical about the aroma of freshly baked bread wafting through your home, and this sourdough focaccia recipe brings that experience to life. Combining the tangy depth of sourdough with the light, fluffy texture of focaccia, this bread is a true crowd-pleaser. Whether you’re a seasoned baker or just starting out, this recipe is approachable and forgiving, yielding beautifully golden, oil-kissed bread that’s perfect for sharing at family gatherings or simply enjoying with olive oil and balsamic vinegar.
Sourdough Focaccia Recipe
Cuisine: ItalianDifficulty: Medium8
servings15
minutes25
minutes220
kcalThis sourdough focaccia recipe delivers an airy, pillowy bread with a crispy crust, rich in flavor thanks to the sourdough starter. Perfect for dipping or sandwiches!
Ingredients
1 cup active sourdough starter
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar (optional)
1 cup warm water
3 tablespoons olive oil (plus extra for drizzling)
1 tablespoon pectin (for extra softness)
2 teaspoons flaky sea salt
Fresh rosemary and cherry tomatoes (optional, for topping)
Directions
- Prepare the Dough: In a large bowl, mix the sourdough starter, flour, salt, sugar, and pectin. Gradually add warm water and olive oil. Stir until a sticky dough forms.
- First Rise: Cover the bowl with a damp cloth and let the dough rest for 12-18 hours at room temperature until doubled in size.
- Prepare the Pan: Generously oil a baking sheet or large pan. Transfer the dough onto the pan and gently stretch it to fit.
- Second Rise: Cover with a cloth and let it rise for another 2 hours.
- Dimple the Dough: Preheat your oven to 425°F (220°C). Use your fingers to press dimples into the dough. Drizzle with olive oil and sprinkle with flaky sea salt, rosemary, and cherry tomatoes if desired.
- Bake: Bake for 20-25 minutes or until the focaccia is golden brown and crispy on top. Let it cool slightly before slicing.
Notes
- The pectin adds extra softness to the focaccia, but it’s optional if you prefer a more traditional texture.
- For best results, use an active, bubbly sourdough starter that’s been recently fed.
- Store leftovers in an airtight container to keep the bread from drying out.
Tips for Homemade Sourdough Focaccia recipe
- For a crispier crust, bake your focaccia on a preheated baking stone.
- Let the dough ferment longer for a more pronounced tangy flavor.
- Use extra toppings like caramelized onions, olives, or roasted garlic for added complexity.
- If your dough is too sticky to handle, lightly oil your hands while stretching it.
- Don’t rush the resting times! The long fermentation is what gives this bread its distinct sourdough flavor.
Recipe Variants
- Garlic Herb Sourdough Focaccia: Mix minced garlic and dried herbs into the dough for an aromatic twist.
- Cheese-Stuffed Sourdough Focaccia: Fold shredded mozzarella into the dough before the second rise for gooey pockets of cheese.
- Sweet Sourdough Focaccia: Skip the herbs and add a sprinkle of cinnamon sugar before baking for a sweet treat.
FAQ
Yes, the pectin adds extra softness, but it’s optional. You can omit it if you prefer a firmer crumb.
If you don’t have a starter, try using instant yeast and adjust the water content accordingly.
Yes, substitute the all-purpose flour with a gluten-free flour blend and adjust the hydration as needed.
Baking your own sourdough focaccia bread recipe is more than just making bread—it’s a labor of love that rewards you with a golden, crispy crust and a soft, airy interior. Each bite bursts with that distinctive sourdough tang, balanced perfectly with the olive oil and herbs. Whether you’re serving it as an appetizer, a side dish, or just enjoying it on its own, this recipe is sure to become a beloved staple in your kitchen. Take your time, savor the process, and share the joy of homemade bread with those you love!
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