Simple Sourdough Focaccia
Focaccia is a delicious, Italian flatbread that’s perfect as a side dish, sandwich base, pizza base, or snack on its own. This sourdough version adds a delightful tang and unique texture. Sourdough focaccia is also a great recipe to use if you accidentally over proofed a sourdough loaf during bulk fermentation! Here’s a simple recipe to help you bake your own sourdough focaccia at home!
What You’ll Need
Ingredients:
Active Sourdough Starter: 50g
Water: 375g
Honey: 20g (Optional)
Bread Flour: 500g
Salt: 9g
Oil: 2T (for baking dish)
Toppings: Fresh or dried herbs (Rosemary is popular), Sea Salt, Cherry Tomatoes, Onions, etc.
Equipment:
Kitchen Scale
Mixing Bowl
Bowl Cover - reusable, plastic wrap, or tea towel
Mixing Utensils
9x13 Baking Dish or Large Cast Iron Skillet
Cooling Rack
Step-by-Step Instructions
In a large bowl, whisk together your starter, water, and honey (optional).
Add flour and salt. Mix until combined and then finish by hand to form a rough dough.
This dough will be wet so don’t worry if it’s not taking the shape of a ball just yet.
Cover and rest for 45-60 minutes.
Stretch and fold your dough 20 times, making a quarter or 90° turn after each stretch and fold.
You can wet your hands slightly to prevent the dough from sticking to your hands.
Cover with a lightly oiled reusable cover or plastic wrap. Let the dough rise at 68°-70°F for 12 hours.
We lightly oil the cover so our dough doesn’t stick because it will rise enough to touch the cover.
Place dough into an oiled 9x13 baking dish. Flip dough to coat both sides with oil.
It’s okay if the dough does not fill the baking dish completely at this stage. You can stretch and spread the dough a little bit to fill the baking dish if you’d like, but it will expand during the second rise.
You can also use a large cast iron skillet instead of a 9x13 baking dish.
If you are using a clear glass baking dish your focaccia may stick but will come out just fine with a little work! I use a small solid metal turner spatula to wiggle mine out.
If you don’t want to deal with your focaccia sticking I recommend investing in a 9x13 nonstick pan.
Cover and rest 1.5-2 hours in a warm place.
I often cover mine with a baking sheet.
Once I'm ready to start pre-heating my oven I’ll move my focaccia closer for more warmth. But do not place your focaccia near the heating vent of your oven or you risk cooking your focaccia. (I have made this mistake!)
Dimple & Add toppings of your choice!
Lightly oil your fingers and create dimples with your finger tips on the surface. Be careful not to pop any of those beautiful bubbles!
Add your favorite toppings, get creative! For a simple focaccia I sprinkle coarse sea salt and dried herbs, such as Herbs De Provence, on top. You can use fresh rosemary, tomatoes, onions, peppers, etc. You can make your focaccia look like a piece of artwork with your toppings if you’d like!
I have also added toppings like mozzarella, sausage, onions, and peppers and made a delicious pizza.
Bake at 425° for 25-30 minutes.
The edges should be crispy and the top will have a nice golden brown color.
Let your focaccia cool and enjoy!
Conclusion
This sourdough focaccia is not only easy to make but also incredibly delicious! With its crispy edges and soft, airy interior, it’s a perfect addition to any meal or a delightful snack on its own. Experiment with different toppings and enjoy your homemade creation! Happy baking!
Simple Sourdough Focaccia
Ingredients
- Active Sourdough Starter: 50g
- Water: 375g
- Honey: 20g (Optional)
- Bread Flour: 500g
- Salt: 9g
- Oil: 2T (for baking dish)
Instructions
- In a large bowl, whisk together your starter, water, and honey (optional).
- Add flour and salt. Mix until combined and then finish by hand to form a rough dough. This dough will be wet so don’t worry if it’s not taking the shape of a ball just yet.
- Cover and rest for 45-60 minutes.
- Stretch and fold your dough 20 times, making a quarter or 90° turn after each stretch and fold. You can wet your hands slightly to prevent the dough from sticking to your hands.
- Cover with a lightly oiled reusable cover or plastic wrap. Let the dough rise at 68°-70°F for 12 hours. We lightly oil the cover so our dough doesn’t stick because it will rise enough to touch the cover.
- Place dough into an oiled 9x13 baking dish. Flip dough to coat both sides with oil. It’s okay if the dough does not fill the baking dish completely at this stage. You can stretch and spread the dough a little bit to fill the baking dish if you’d like, but it will expand during the second rise. You can also use a large cast iron skillet instead of a 9x13 baking dish.
- Cover and rest 1.5-2 hours in a warm place. I often cover mine with a baking sheet.
- Dimple & Add toppings of your choice! Lightly oil your fingers and create dimples with your finger tips on the surface. Be careful not to pop any of those beautiful bubbles!
- Bake at 425° for 25-30 minutes. The edges should be crispy and the top will have a nice golden brown color.
- Let your focaccia cool and enjoy!
Notes
- If you are using a clear glass baking dish your focaccia may stick but will come out just fine with a little work! I use a small solid metal turner spatula to wiggle mine out.
- If you don’t want to deal with your focaccia sticking I recommend investing in a 9x13 nonstick pan.
- Once I'm ready to start pre-heating my oven I’ll move my focaccia closer for more warmth. But do not place your focaccia near the heating vent of your oven or you risk cooking your focaccia. (I have made this mistake!)
- Add your favorite toppings, get creative! For a simple focaccia I sprinkle coarse sea salt and dried herbs, such as Herbs De Provence, on top. You can use fresh rosemary, tomatoes, onions, peppers, etc. You can make your focaccia look like a piece of artwork with your toppings if you’d like! I have also added toppings like mozzarella, sausage, onions, and peppers and made a delicious pizza.
