Apr 18, 20232 min read

Easy Sourdough Focaccia

A classic focaccia sourdough recipe that proves to always be the crowd pleaser. Light, airy, and can be paired with just about any meal.

Make at night, then bake in the morning, or ferment all day, and bake for dinner!

HOW TO MAKE EASY SOURDOUGH FOCACCIA

Focaccia Ingredients:

100 grams Active Starter
400 grams room temperature water
500 grams bread flour
10 grams salt
Olive Oil
Sea Salt
Herbs

Sourdough Focaccia Directions:

In a large bowl combine active starter and room temperature water. Using a fork, fingers or danish dough hook, whisk together until starter is dissolved and milk consistency is achieved.

Add bread flour and salt. Whisk together until all combined and a shaggy dough is formed.

Cover and let rest for one hour.

Using a dough scraper, scrape the dough away from the bowl. Do a series of 8 folds. Simply pull up the dough on one side, stretch and fold over the dough to the other side of the bowl. Do this 8 times.

Rest for 2 minutes and repeat the 8 folds. Do this a total of 4 times, each 2 minutes apart.

Cover and let rest for 6-8 hours or until almost doubled in size.

Butter and oil a metal pan. I found that using sturdy metal pan works the best for me. Using just oil or just butter has created some sticking, so I’ve found the most success by using both.

Carefully transfer dough to the pan and flip over so both sides are covered in oil. The gently stretch the dough to fill most of the pan.

Cover and let sit another hour or two or until puffy.

Coat fingers in oil and dimple the dough generously.

Add a few more tablespoons of oil to the bread and sprinkle with sea salt and herbs of your choice.

Bake for 25 minutes at 425 degrees, or until golden and done. Use a foil tent if getting too dark.

Transfer to a wire rack immediately and cool for 30 minutes before slicing. Focaccia has a tendency to get soggy, so cooling on a wire rack helps prevent moisture at the base of the bread.