Imagine pulling a golden, crispy, herb-topped focaccia out of your oven, with its irresistible aroma filling your home and creating an instant "wow" moment for everyone around. This Easy Sourdough Focaccia Bread isn't just a recipe—it's a culinary journey that transforms simple ingredients into a restaurant-quality masterpiece right in your own kitchen. Whether you're a seasoned baker or a curious beginner, this foolproof method will have you creating professional-level Italian bread that looks and tastes like it came straight from a Mediterranean bakery.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 cup warm water
- Herbs for topping (optional)
Instructions
- In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, sugar, and salt. Whisk together until well incorporated.
- Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. The mixture should be sticky and not completely smooth.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes. This allows the flour to hydrate and the gluten to develop.
- After resting, perform a series of stretch and fold techniques. Wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl and repeat this process 4-6 times.
- Cover the dough again and let it rest for another 30 minutes. Repeat the stretch and fold process 2-3 more times with 30-minute intervals between each set.
- Generously oil a 9x13 inch baking pan with olive oil. Transfer the dough to the pan, gently spreading it to fill the entire surface.
- Using oiled fingers, dimple the surface of the dough by pressing your fingertips into it, creating characteristic focaccia indentations.
- Drizzle additional olive oil over the top of the dough. If using herbs, sprinkle them evenly across the surface. Kosher salt can also be added for extra flavor.
- Cover the pan and let the dough proof at room temperature for 2-4 hours, or until it becomes puffy and nearly doubles in size.
- Preheat the oven to 425°F (218°C) about 30 minutes before baking.
- Bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy. The edges should be slightly darker and pull away from the pan sides.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Slice and serve warm. This focaccia is best enjoyed the same day but can be stored in an airtight container for 2-3 days.
Tips
- Starter Matters: Ensure your sourdough starter is active and bubbly before beginning for the best rise and flavor.
- Temperature is Key: Keep your dough in a warm, draft-free area during proofing to help it rise properly.
- Don't Skip the Stretch and Fold: These techniques develop gluten and create a beautiful, airy texture.
- Be Generous with Olive Oil: The more olive oil you use in the pan and on top, the crispier and more authentic your focaccia will be.
- Dimpling Technique: Press firmly but gently when creating dimples to create those classic focaccia pockets that hold herbs and olive oil.
- Herb Options: Experiment with rosemary, thyme, oregano, or a blend of Italian herbs for different flavor profiles.
- Serve Fresh: While it can be stored for 2-3 days, focaccia is absolutely best enjoyed warm, straight from the oven.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
