Introduction: Why Should You Try Sourdough Focaccia at Home?

Are you craving a soft, airy, and slightly tangy bread that will make your kitchen smell like a bakery? Sourdough focaccia could be your new favorite baking project. Many people shy away from sourdough recipes because of the perceived difficulty, but with this easy-to-follow sourdough focaccia recipe, you’ll discover how effortless it can be to create this Italian classic. In fact, with just a few ingredients and a bit of patience, you’ll have a warm, freshly baked focaccia that rivals those found in artisan bakeries.

Ingredients List

Before diving into the process, let’s gather everything you need. This recipe for sourdough focaccia doesn’t require any fancy ingredients — just simple pantry staples. Here’s what you’ll need:

• 2 cups all-purpose flour (you can swap with whole wheat flour for a more rustic texture)
• 1 cup sourdough starter (fed and bubbly)
• 3/4 cup lukewarm water (adjust if necessary)
• 1 tablespoon olive oil (plus extra for drizzling)
• 1 teaspoon salt
• 1 tablespoon sugar (to help the yeast and enhance browning)
• Optional toppings: Fresh rosemary, garlic, olives, cherry tomatoes (Feel free to get creative!)

Substitutions:

• For a gluten-free version, use a certified gluten-free all-purpose flour blend.
• You can replace olive oil with vegetable oil or melted butter if you prefer.

This combination of ingredients ensures a soft, flavorful bread with just the right amount of tang from the sourdough starter.

Timing: How Long Will This Take?

This sourdough focaccia requires both active and inactive time, but don’t worry — most of it is hands-off.

• Preparation time: 15 minutes
• Rise time: 1.5-2 hours (depending on room temperature)
• Baking time: 25-30 minutes

In total, the process takes around 2.5-3 hours — but the actual hands-on work is minimal. You can use this time to get other things done while your dough is rising, making it a convenient option for busy bakers.

Step-by-Step Instructions

1: Mix the Dough

1. Combine Ingredients: In a large bowl, mix your all-purpose flour, sourdough starter, water, olive oil, salt, and sugar. Stir until a shaggy dough forms.

   Tip: If the dough feels too dry, add a tablespoon of water at a time until the mixture comes together. The consistency should be soft but not sticky.

2. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook for 4-5 minutes.

   Pro Tip: You can also use the “stretch and fold” method to help develop the gluten. Stretch the dough, fold it over itself, then turn the dough and repeat.

2: First Rise

1. Let the Dough Rise: Lightly grease the same bowl with olive oil, place your dough back in, and cover it with a damp kitchen towel. Let the dough rise at room temperature for 1.5 to 2 hours, or until it has doubled in size.
2. Tip for Optimal Rise: If you have a warm kitchen, the dough will rise quicker. For colder kitchens, consider letting it rise longer or placing the bowl in a slightly warm oven.

3: Shape and Second Rise

1. Shape the Focaccia: Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a greased baking tray (a 9×13-inch pan works well). Use your fingertips to press the dough out into the shape of the pan, about 1-inch thick.
2. Add the Toppings: Drizzle the dough with a little more olive oil and use your fingers to create little dimples all over the surface. Sprinkle with rosemary, olives, garlic, or any other toppings you like.
3. Second Rise: Cover the dough again with a towel and let it rise for another 30 minutes, while you preheat your oven to 400°F (200°C).

4: Bake the Focaccia

1. Bake the Focaccia: Place the tray in the oven and bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
2. Finish and Cool: Once baked, remove the focaccia from the oven. Drizzle with a little more olive oil and sprinkle with sea salt. Let it cool slightly before slicing.

Nutritional Information

Here’s the nutritional breakdown for one serving (based on a recipe making 12 servings):

• Calories: 150
• Carbs: 28g
• Protein: 4g
• Fat: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 350mg

Focaccia is a light and flavorful option for a snack or side dish. The addition of olive oil adds healthy fats, while the sourdough starter contributes to its tangy flavor and probiotics.

Healthier Alternatives for the Recipe

• Whole Wheat Flour: Replace the all-purpose flour with whole wheat flour for a more fiber-rich version.
• Low-Sodium Option: Reduce the salt in the dough and topping to lower the sodium content.
• Vegan Version: Simply omit the honey or use agave syrup as a sweetener, and stick to plant-based oil options.

These simple swaps ensure that you can enjoy a healthier sourdough focaccia without sacrificing flavor.

Serving Suggestions

Sourdough focaccia is versatile and can be served in many different ways. Here are some ideas:

• As a Side: Serve alongside soups, salads, or pasta dishes for a delightful addition to any meal.
• Sandwich Base: Use slices of focaccia for delicious sandwiches. Fill with deli meats, cheeses, and fresh vegetables.
• With Dips: Serve with olive tapenade, hummus, or a balsamic vinegar and olive oil dip.

Common Mistakes to Avoid

1. Under-Kneading: Be sure to knead the dough until it is smooth and elastic. This is important for achieving the perfect texture.
2. Skipping the Second Rise: The second rise gives the dough the time it needs to become light and fluffy. Don’t skip it!
3. Over-Baking: Check the focaccia towards the end of baking. If you leave it in too long, it will become too crunchy. You want a golden, soft bread.
4. Not Using Enough Oil: Olive oil is key to the flavor and texture of focaccia. Be generous when drizzling it over the dough!

Storing Tips for the Recipe

If you have leftovers (although it’s unlikely!), you can store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap the focaccia tightly in plastic wrap and freeze for up to 3 months.

To reheat, simply wrap it in foil and place in a 350°F (175°C) oven for 10-15 minutes.

For more delicious cooking ideas and recipes, be sure to explore the full collection on our website!

Conclusion

With just a few simple ingredients and a little patience, you can create a batch of sourdough focaccia that’s as delicious as it is satisfying. Whether you’re serving it as a side, making sandwiches, or enjoying it with a dip, this easy sourdough focaccia recipe is sure to impress.

FAQs

Q: Can I make sourdough focaccia without a sourdough starter? A: While a sourdough starter is key to the traditional flavor, you can substitute it with active dry yeast. Use about 1 tablespoon of yeast and increase the water by 1/4 cup.

Q: Can I leave out the olive oil for a lighter version? A: Olive oil is essential for both flavor and texture, but you can reduce the amount if desired. Just note that it may affect the bread’s softness.

Q: How can I make this recipe gluten-free? A: Use a gluten-free all-purpose flour blend, and ensure your sourdough starter is also gluten-free. Follow the same method as the original recipe.