Sourdough focaccia bread is a delightful twist on the classic Italian flatbread. With its airy texture and rich flavor profile, this recipe brings together the tangy notes of sourdough with the traditional olive oil richness. Perfect for dipping or as a sandwich base, sourdough focaccia offers endless possibilities for customization. Whether you’re an experienced baker or just starting your culinary journey, this step-by-step guide will help you create your very own batch of delicious sourdough focaccia bread.
**Ingredient Breakdown**
**Flour (500g)**
Sourdough focaccia begins with high-quality flour. Using all-purpose or bread flour enhances the texture and provides structure. The protein content in these flours helps develop gluten, giving the bread its wonderfully chewy texture.
**Water (350ml)**
Water activates the yeast and hydrates the flour. Using warm water can help speed up fermentation. The right hydration level is crucial for achieving that soft crumb and crispy crust characteristic of good focaccia.
**Active Sourdough Starter (100g)**
An active sourdough starter is essential for leavening your focaccia. Make sure it is bubbly and has been fed within the last 4-6 hours to ensure optimal rising power. This brings depth and tanginess to the flavor.
**Salt (10g)**
Salt not only enhances flavor but also strengthens gluten development. It regulates yeast activity during fermentation, allowing for better texture and taste without overwhelming the natural flavors of the bread.
**Olive Oil (50ml)**
Quality extra virgin olive oil adds richness and moisture to your dough. It also contributes to that beautiful golden-brown crust while providing a luscious mouthfeel that pairs perfectly with toppings and dips.
**Toppings (Optional)**
Herbs such as rosemary or thyme can add aromatic flavors to your focaccia. Sea salt sprinkled on top enhances crunchiness while olives or sun-dried tomatoes can offer bursts of savory goodness in each bite.
**Step By Step Recipe: Sourdough Focaccia Bread**
**Step 1: Prepare Your Dough**
In a large mixing bowl, combine flour and salt. In another bowl, mix active sourdough starter with warm water until well combined. Gradually pour this mixture into the flour while stirring with a wooden spoon until it forms a shaggy dough. Allow it to rest for about 30 minutes; this process is called autolyse.
**Step 2: Knead the Dough**
After resting, knead the dough in the bowl for about 5-7 minutes until smooth and elastic. You can use a pinch-and-fold technique by lifting sections of dough and folding them over themselves repeatedly until developed fully. The dough should be slightly tacky but not overly sticky.
**Step 3: First Rise**
Cover your bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature for about 4-6 hours or until doubled in size. During this time, perform stretch-and-fold techniques every hour to strengthen the dough structure.
**Step 4: Shape Your Focaccia**
Once risen, gently turn out your dough onto an oiled baking sheet or pan without deflating it too much. Use your fingertips to stretch the dough into a rectangle or square shape that fits your pan dimensions while creating dimples on top using your fingers.
**Step 5: Second Rise**
Cover again with a towel and let it rest for another hour at room temperature until puffy. This second rise helps develop air pockets that contribute to a light texture once baked.
**Step 6: Preheat Your Oven**
Preheat your oven to 220°C (428°F) approximately 30 minutes before baking time. This ensures even cooking and helps achieve that crispy crust we all love on our focaccia.
**Step 7: Add Toppings & Bake**
Drizzle olive oil generously over the surface of your risen dough and sprinkle sea salt along with any toppings you desire (rosemary works great!). Bake in preheated oven for about 20-25 minutes or until golden brown on top.
**Serving and Storing Tips**
**Serving Suggestions: **
Serve warm slices of sourdough focaccia as an appetizer alongside dips like hummus or olive oil mixed with balsamic vinegar. It also makes an excellent base for sandwiches filled with fresh ingredients like tomatoes, mozzarella, basil pesto, or even grilled vegetables.
**Storing Leftovers: **
Allow any leftover focaccia to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to two days. For longer storage, slice it first then freeze wrapped tightly; just reheat in an oven when ready to enjoy again!
With this detailed guide on making sourdough focaccia bread from scratch, you’ll be able to impress friends and family alike! Enjoy every delicious bite!
Mistakes to avoid
One common mistake when making sourdough focaccia bread is not allowing enough time for the dough to rise. Sourdough fermentation requires patience, as the natural yeast works slowly. Skipping this step can result in dense bread that lacks the desired airy texture. Always plan for ample rising time, typically between 4 to 8 hours, depending on your environment.
Another frequent error is using cold ingredients. Cold water or refrigerated starter can hinder fermentation. For optimal results, ensure all ingredients are at room temperature before you begin mixing. This allows the yeast to activate effectively and produces a better flavor and texture.
Failing to properly oil your baking pan can lead to sticking, which makes removing the focaccia challenging. Generously coat your pan with olive oil before adding the dough. This not only prevents sticking but also contributes to a deliciously crispy crust.
Overworking the dough is a mistake that many home bakers make. While it’s essential to knead for gluten development, too much kneading can cause tough bread. Instead, aim for gentle folds and allow the dough to relax during fermentation for an airy structure.
Lastly, neglecting to preheat your oven adequately can ruin your focaccia’s rise. An oven set at the correct temperature ensures immediate heat activation of the yeast when baking begins. Preheat your oven for at least 30 minutes before placing your focaccia inside for best results.
Tips and tricks
To achieve the perfect sourdough focaccia bread, start by using high-quality flour. Bread flour is ideal due to its higher protein content, which enhances gluten development and gives you that desired chewy texture. Consider experimenting with different flour types, such as whole wheat or spelt, for unique flavors while maintaining a strong gluten structure.
Incorporate hydration into your process by using a higher water ratio in your dough. A wetter dough leads to a lighter focaccia with an open crumb structure. Aim for a hydration level of around 75% or more for optimum results; just be prepared for slightly stickier handling during shaping.
Don’t forget about flavor! Create depth in your sourdough focaccia by adding herbs, garlic, or cheese directly into the dough or sprinkling them on top before baking. Fresh rosemary or thyme can elevate the taste immensely while offering a beautiful presentation when baked.
Consider using a longer fermentation method like cold-proofing in the fridge overnight after shaping your focaccia. This slows down yeast activity and develops complex flavors without needing constant monitoring during warmer days.
Finally, remember that toppings matter! When preparing sourdough focaccia bread, experiment with various toppings such as olives, sun-dried tomatoes, or caramelized onions. These additions not only enhance flavor but also create an eye-catching appearance that will impress anyone lucky enough to enjoy it.
Suggestions for Sourdough Focaccia Bread
For an easy way to boost flavor in sourdough focaccia bread, infuse olive oil with herbs beforehand. Simply warm olive oil gently with rosemary or garlic and let it cool before using it in your recipe. This infused oil adds depth without overwhelming other flavors in the bread.
If you’re looking for a gluten-free alternative, try substituting regular flour with a gluten-free blend designed specifically for bread-making. Ensure you incorporate additional binding agents like xanthan gum or psyllium husk powder to mimic gluten’s properties and achieve a similar texture.
When shaping your dough, consider using wet hands instead of flour-dusted ones to prevent sticking while maintaining moisture levels within the dough itself. This technique helps keep your focaccia soft without adding unnecessary dry flour which could affect texture negatively.
Lastly, serve sourdough focaccia fresh out of the oven alongside dips such as balsamic vinegar mixed with olive oil or homemade pesto sauce for an enticing appetizer that everyone will love!
FAQs
What is sourdough focaccia bread?
Sourdough focaccia bread is a variation of traditional Italian focaccia made with naturally fermented sourdough starter instead of commercial yeast. This gives it distinct tangy flavors and enhances its texture through slow fermentation processes that develop complex aromas and tastes over time.
How do I know if my sourdough focaccia has risen enough?
You can determine if your sourdough focaccia has risen sufficiently by performing the “poke test.” Gently poke the surface of the dough; if it springs back slowly but leaves an indentation, it’s ready for baking. If it doesn’t spring back at all or collapses quickly afterward, it may need more time to rise.
Can I add toppings to my sourdough focaccia?
Absolutely! Toppings are encouraged! You can add various toppings like fresh herbs, olives, sun-dried tomatoes, roasted garlic cloves, or even cheese before baking. Just make sure they’re evenly distributed across the surface so each bite offers great flavor combinations!
How should I store leftover sourdough focaccia?
To store leftover sourdough focaccia properly, wrap it in plastic wrap or place it in an airtight container at room temperature for up to three days. If you want longer storage options, consider freezing it wrapped tightly in foil or freezer-safe bags; thawing is simple—just leave it out at room temperature until soft again!
Is there any way to revive stale sourdough focaccia?
Yes! Reviving stale sourdough focaccia is easy! Preheat your oven to around 350°F (175°C) then lightly mist both sides of bread with water before wrapping it loosely in aluminum foil and heating it up for about 10-15 minutes until warmed through again—this restores moisture while bringing back its initial softness!
Can I use instant yeast instead of sourdough starter?
While you technically can use instant yeast instead of a sourdough starter when making focaccia bread recipes —keep in mind that doing so will alter both flavor profiles significantly since instant yeast ferments faster than natural fermentation from wild yeasts found in starters resulting in less complexity overall!
Summary
Sourdough focaccia bread requires attention but yields delightful results when done right! Avoid common mistakes such as insufficient rising time and overworking dough while focusing on quality ingredients will lead you toward success every time you bake this savory treat! Remember these tips: use high-quality flour and experiment with flavors through toppings; they will surely leave everyone craving more!
Print
Sourdough Focaccia Bread
This Sourdough Focaccia Bread is a deliciously crispy yet chewy bread, infused with the tangy flavor of sourdough. Perfect as a side for soups, salads, or just enjoyed on its own!
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
2 cups active sourdough starter (fed and bubbly)
1 cup warm water (about 100°F/38°C)
5 cups all-purpose flour
2 teaspoons sea salt
1/4 cup olive oil (plus more for drizzling)
1 tablespoon fresh rosemary (or other herbs of your choice)
Flaky sea salt for topping
Instructions
1. In a large mixing bowl, combine the active sourdough starter and warm water.
2. Gradually add the flour and sea salt to the mixture, stirring until a shaggy dough forms.
3. Add the olive oil and mix until incorporated. The dough will be sticky.
4. Cover the bowl with a damp cloth and let it rest at room temperature for about 4-6 hours, or until doubled in size.
5. Generously grease a baking sheet with olive oil.
6. Pour the risen dough onto the baking sheet and stretch it gently to fit the pan. Cover it again and let it rise for another 1-2 hours.
7. Preheat your oven to 425°F (220°C).
8. Dimple the surface of the dough using your fingers, drizzle with more olive oil, sprinkle with flaky sea salt and rosemary.
9. Bake for 25-30 minutes or until golden brown.
10. Let it cool slightly before slicing and serving.
Notes
This recipe works best with an active sourdough starter that has been fed recently. You can experiment with different herbs or toppings such as cherry tomatoes or olives!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Fat: 7g
- Carbohydrates: 26g
- Protein: 5g
Keywords: sourdough, focaccia, bread, baking