Sourdough Focaccia
This simple sourdough focaccia bread recipe is deliciously soft and chewy, made with active sourdough starter, flour, water, salt, and olive oil. Add fresh rosemary or other herbs to dress it up if you wish!
Servings: 1 loaf
Equipment
- Plastic wrap
Ingredients
- 100 grams sourdough starter (1/2 cup) active and bubbly
- 425 grams water (about 1 3/4 cups) slightly warmer than room temperature
- 510 grams bread flour (about 3 3/4 cups)
- 10 grams salt (about 2 1/4 teaspoons)
- 3-4 tablespoons extra-virgin olive oil plus more for drizzling
- fresh rosemary
- flaked sea salt
Instructions
- Measure out each ingredient using a kitchen scale.
- In the bowl of a stand mixer fitted with a dough hook add your starter, water, flour, and salt.
- Mix on low speed for five minutes and then let the dough rest for 15 minutes.
- While the dough is resting lightly oil a large bowl and set aside.
- After 15 minutes, mix again on medium speed for 2 minutes. The dough will be very sticky but should have some elasticity.
- Transfer the dough to the oiled bowl and do one set of stretch and folds. This is a wet and sticky dough so I like to wet my hands before doing the stretch and fold. This makes it so that the dough does not stick to your hands. You could also rub a little bit of olive oil on your hands.
- Cover the bowl and let it sit for 30 minutes and then do another round of stretch and folds.
- With the bowl covered, set aside for the bulk rise. Your dough will rise during this time and you will notice some bubbles and that it is more jiggly. Depending on the temperature of your home, this could take 4-6 hours. The warmer the environment is, the faster your dough will rise.
- Generously oil a 9" x13" pan.
- Scrape the dough out of the bowl and into your pan. Gently stretch out the dough to try to reach the edges of the pan. Do not pull too much or tear your dough. Let the dough rest for 10-15 minutes and then gently pull it again.11. Fold your dough into thirds like you are folding a piece of paper to fit into a long envelope. Flip the dough over so that the seam is facing down. Gently jiggle the dough with your hands so that it can spread out a bit.
- At this time you can cover and put the dough in the refrigerator overnight or leave it on the counter overnight if your house is on the cooler side.
- The next morning you will notice that your dough reaches each side of your pan, has risen a bit, has bubbles and is jiggly.
- Preheat your oven to 425 degrees.
- Drizzle 2 tablespoons of olive oil on top of the dough and then use your fingers to press and dimple the dough. At this time you can also place any toppings you would like on top. I used rosemary and flaked sea salt.
- Bake in your preheated oven for 35-40 minutes or until the bread is golden brown.
- Allow to cool for 20-30 minutes before cutting.
Notes
Storage Instructions: Store bread in a container at room temperature for up to two days. Freeze bread in an airtight container for up to two months.
