Looking for an easy sourdough bread recipe? Look no further, sourdough focaccia is one of the simplest, and tastiest, breads you can make. I love using it to make sandwiches, and as a side for soups and salads. There few things more comforting, in the cold of winter, then a slice of fresh focaccia and a rustic bean stew. Plus, when you make focaccia using a sourdough starter you increase the health benefits massively. Sourdough breads have a lower glycemic index than standard yeasted breads, and they contain healthy gut prebiotics. As if that wasn’t enough, the fermentation process that occurs as the dough proofs, breaks down anti-nutrients found in grain, to allow your body to absorb the minerals more easily. Without this fermentation process, your body is unable to access these nutrients.
Tips and Tools for Making Sourdough Focaccia
Like all sourdough breads you will need to start the process of feeding your starter the morning before you plan on baking your focaccia. I know, it sounds like a lot of advance planning but hands on time is almost nothing, like literally 5-10 minutes.
recently I was fortunate enough to get this Danish dough whisk for Christmas, thank you to my sister 😊.
I have to say if your planning on doing a lot of sourdough baking it really is a must have. Mixing is so much easier and faster using it. I really can’t believe I have spent the past six years mixing my dough with a fork.
I also absolutely love this USA rectangular cake pan for baking my focaccia in. This pan heats so evenly, and the corrugated design makes it so durable.
Proofing and Baking Sourdough Focaccia
Once the dough has been mixed, and has completed the initial rise in the the bulk fermentation, it is time to prepare the pan and dough for the final proof. Butter your baking pan generously and pour a few tablespoons of olive oil into the bottom of it, as well as over your dough.
Place dough into your oiled baking pan and allow to proof for 4-6 hours at room temperature until nice and puffy.
Once dough has proofed, gently stretch dough to edges of pan and using your fingers dimple it several places like so, and sprinkle dough with course sea salt. Bake at 425 degrees Fahrenheit for 25-30 minutes or until nice and golden brown. Allow to cool on rack for 15-20 minutes before slicing.
Sourdough Focaccia Topping Ideas
if you want a change from the standard sourdough focaccia there are so many directions you can go. Below I have a few of my favorite topping options.
- Fennel rosemary and thyme
- Garlic and parmigiana
- Garlic shaved potato & red onion
- Grated pear & Manchego
- Capers & lemon zest
- Za’atar & feta
- Olives & red onions
- Rocky Road
Do You Have a Sourdough Starter?
Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
An Easy Sourdough Focaccia Recipe
This sourdough focaccia is a must try. I promise it is one of the easiest sourdough breads you can make.
12
servings30
minutesIngredients
500 g bread flour
20 g sugar
10 g salt
375 g water
75 g sourdough starter
butter & olive oil for pan and coating dough
Directions
- MEASURE- flour into a container, if you are pressed for time add salt here, if you have time to allow the dough to autolyse, and a perform a few stretch and folds, save the salt for later.
- Measure active starter into a very large glass bowl, add sugar and warm water. Stir to combine.
- Slowly pour in flour, mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined the dough will be fairly shaggy and a little lumpy. This will smooth out and strengthen with a few stretch and folds. If you do not have time for the autolyse, and stretch and folds, knead dough 1-2 minutes, mixing until smooth.
- BULK FERMENT- A bulk fermentation is long rise where you allow your dough to double in volume. The temperature of the room will affect the time required; if the room is warm it could take as little as 4-6 hours, if it is cool it may take as long as 8-12. You can also play with length of bulk rise and fridge final proof.
- PROOF- Butter a 13 x 9 x 2 pan generously, pour a little olive oil in pan and roll it around, pour olive oil on dough as well prior to removing it from bowl. Take dough from bowl and place it in pan, loosely stretch it towards the corners, cover with plastic wrap and allow to rise for 4-6 hours.
- STRETCH AND DIMPLE- Gently stretch the dough towards the corners of the pan. Press your fingers into the dough to make several dimples, and sprinkle with course sea salt.
- BAKING- Preheat oven to 425. Place focaccia on middle rack and bake for 25-30 minutes. You want it to be nice and golden brown on top. Remove from oven and place on cooling rack, allow to cool for 15 to 20 minutes before slicing. Enjoy!
Notes
- AUTOLYSE- If you have time and are after amazing, I highly recommend a 30-45 minute autolyse , followed by 3-4 stretch and folds. Adding the salt after the autolyse , in the initial stretch and fold.
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