Hey y’all! If you’re looking for a recipe that’s both light and fluffy, this sourdough focaccia is exactly what you need. Perfect for gatherings, dinners, or just a treat for yourself, this focaccia is a delight with its airy texture and rich flavor. It’s easy to make and sure to impress. Let’s get cooking!
Why You’ll Love This
- It’s incredibly light and airy, making it perfect for sandwiches or as a side.
- The tangy flavor of sourdough is perfectly balanced with the olive oil.
- This focaccia is versatile and can be customized with various toppings.
- It’s a great way to use up that sourdough starter you’ve been feeding.
- Great for sharing, this recipe is a crowd-pleaser at any gathering.
Ingredients
- 500g all-purpose flour
- 375ml lukewarm water
- 100g active sourdough starter
- 10g fine sea salt
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon flaky sea salt for topping
- Fresh rosemary sprigs (optional)
Directions
1. Prepare the Dough
In a large bowl, mix the flour and lukewarm water until combined. Let it rest for 30 minutes to allow the flour to absorb the water.
2. Add Sourdough Starter and Salt
Add the active sourdough starter and sea salt to the dough. Mix well until fully incorporated.
3. First Rise
Cover the bowl with a damp cloth and let it rise at room temperature for about 4 hours, or until doubled in size. Stretch and fold the dough every hour for the best texture.
4. Shape and Second Rise
Transfer the dough to a parchment-lined baking sheet. Gently stretch the dough to fit the pan. Let it rise for another 2 hours.
5. Add Toppings and Bake
Preheat your oven to 220°C (428°F). Drizzle 2 tablespoons of olive oil over the dough, sprinkle with flaky sea salt and rosemary. Bake for 20-25 minutes until golden brown.
Notes
For best results, use an active sourdough starter. Learn more about maintaining a starter.
Adjust the rising times depending on your room temperature. Check this proofing guide for more tips.
Variations
- Garlic & Herb: Add minced garlic and mixed herbs to the dough before baking.
- Olive & Tomato: Top with sliced olives and cherry tomatoes for a Mediterranean twist.
- Cheese & Onion: Sprinkle grated Parmesan and caramelized onions before baking.
Required Equipment
- Large mixing bowl
- Parchment paper
- Baking sheet
- Measuring cups and spoons
Storage Instructions
Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 1 month, and reheat in the oven.
Suggested Pairings
Serve this focaccia with a side of olive oil and balsamic vinegar for dipping. Pair it with a fresh salad or a hearty soup like minestrone.
Pro Tips
- Ensure your sourdough starter is active by feeding it 4-6 hours before making the dough.
- Use a kitchen scale for precise measurements for the best results.
- Let the dough rise in a warm, draft-free area for optimal rising. More on this can be found here.
FAQ
Can I make this recipe without a sourdough starter?
Yes, but it won’t be a true sourdough focaccia. Substitute with 2 teaspoons of active dry yeast.
What if my dough doesn’t rise?
Ensure your sourdough starter is active. If the room is cold, it may take longer to rise. Try placing it in a warmer spot.
Can I add different toppings?
Absolutely! Feel free to customize with your favorite toppings like sun-dried tomatoes, olives, or different cheeses.