Sourdough Focaccia
Hot Take: I prefer focaccia over making sourdough loaves. It’s way easier and honestly, tastier.
I use my basic sourdough recipe (below) and then allow it to bulk ferment longer than usual (7-8 hours on the counter).
🍞Sourdough Recipe
-100g Active Sourdough Starter
-350g Warm Water
-500g Bread Flour
-10g Salt
*Mix starter and water til well combined. Add flour and salt and mix til a shaggy dough forms and allow to sit covered on the counter for 1 hour.
*After 1 hour, perform 4 rounds of stretch and folds spaced out in 30 minute intervals.
*After the final round, cover and allow to sit on your counter for at least 7-8 hours.
*Drizzle a healthy amount of high quality olive oil in a pan and place dough inside.
*Tri fold your dough and flip over so both sides get coated in the oil.
*Allow to sit 2-3 hours on the counter covered as you want it to double in size
*Top with whatever you like and simple the dough so bubbles form and everything gets pushed into the dough
*Bake 400 degrees for 25 minutes or until the bottom and sides are brown and crispy
Sourdough focaccia is a versatile and flavorful bread that combines the tangy complexity of sourdough with the soft, airy texture of focaccia. This bread is prized not only for its taste but also for its health benefits due to the natural fermentation process. The long bulk fermentation time of 7-8 hours in this recipe encourages the development of lactic acid bacteria, which enhances flavor depth and improves digestibility. When making sourdough focaccia, using high-quality ingredients like bread flour and premium olive oil is essential. Bread flour contributes to a strong gluten structure, allowing the dough to trap gas bubbles that create the characteristic light and airy crumb with a crispy crust. Drizzling olive oil generously before and after shaping enriches the dough's texture and imparts a subtle fruity aroma that complements the sourdough tang. Stretch and fold techniques, repeated four times at half-hour intervals, help develop gluten without intensive kneading and improve dough strength. This gentle method maintains an open crumb structure, which is ideal for focaccia. After shaping, letting the dough double in size during the 2-3 hour final proofing allows it to become airy and light. Topping options are numerous—classic choices like rosemary, sea salt, or cherry tomatoes enhance taste and visual appeal. Baking at 400°F for about 25 minutes achieves a beautifully browned exterior and a tender interior. Sourdough focaccia can be enjoyed on its own, used for sandwiches, or served alongside soups and salads. Its ease of preparation makes it an attractive option for both novice and experienced bakers who want to experience the unique flavors of sourdough with less complexity than traditional sourdough loaves. Incorporating this recipe into your baking routine can elevate your homemade bread repertoire with a reliable and delicious favorite.
