Focaccia is a flat Italian loaf bread that is great for sandwiches, pizza, or just cut into breadsticks. It's fun to add in different herbs and ingredients to change things up too, such as rosemary, thyme, olives, cherry tomatoes, or anything you like. When we lived in Italy, we enjoyed a lot of focaccia style pizza and it was a fantastic alternative to the usual thin crust from the pizza place near our apartment. By using sourdough starter as the rising agent in this Sourdough Focaccia recipe, there is a great layer of signature sourdough flavor from the slow rise, and a beautiful chewy texture from the combination of all-purpose and bread flours.
How to Make Sourdough Focaccia
- Make the dough. Since this is a fairly wet dough, we're using a stand mixer to do the mixing and kneading for us. First, we're mixing the dough ingredients together, then letting them rest for 10 minutes to allow the water absorb into the flour before we add in the oil.
- Next, we knead the dough using the mixer. Make sure to give it enough time so the dough pulls away from the sides of the bowl and stays on the dough hook.
- For the first rise, transfer the dough to an oiled bowl and cover. Let rise for 2 hours, using wet or oiled hands to fold the dough over a few times every 30 minutes. This helps redistribute the yeast.
- Transfer dough to a generously oiled 9x13" nonstick pan. Stretch and spread the dough to fill the pan as much as possible. Cover and let rest for 30 minutes and stretch/spread again. Repeat stretching every 30 minutes as needed until dough completely covers the bottom of the pan.
- For the second rise, cover the pan and let rise for 4-6 hours until doubled and very bubbly. Timing will vary based on starter activity and ambient temperature.
- Prior to baking, drizzle the top of the dough generously with olive oil. Using fingertips, press down on the dough until you touch the bottom of the pan to create dimples all over the surface. (See photo below.) Add tomatoes, olives, or additional herbs at this point if you would like.
- Bake for 25 minutes or until golden. Enjoy!
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PrintSourdough Focaccia
Sourdough Focaccia is a perfectly chewy, flavorful loaf that can easily be adapted to suit any flavor combination, or use it to make pizza, sandwiches, breadsticks, etc. By using sourdough starter as the rising agent, this focaccia loaf has a beautiful tangy flavor that is delicious with olive oil and sea salt, or any other topping you enjoy.
- Total Time: 9 hours
- Yield: 1 loaf 1x
- Category: Bread
Ingredients
110g sourdough starter, ripe/active
450g (2 cups) lukewarm water
425g All-purpose flour
175g bread flour
1 tablespoon olive oil
1 tablespoon sea salt
Additional olive oil and flaky sea salt
Instructions
In the bowl of a stand mixer fitted with a dough hook, combine starter, water, all-purpose flour, bread flour, and salt. Mix on medium speed for 3-5 minutes until dough pulls away from side of bowl and stays on hook. Cover and let rest 10 minutes to allow the water to absorb into the dough.
Turn mixer back on low speed, and very slowly drizzle in the olive oil. Return to medium speed for 2 minutes or until dough comes together (dough will be a bit lumpy/shaggy and quite wet.
Transfer dough to an oiled bowl and cover. Let rise for 2 hours, folding the dough over a few times every 30 minutes (this helps distribute the yeast).
Generously oil a 9x13” nonstick pan with olive oil. Transfer dough to the pan and stretch to cover the pan as much as possible, spreading/stretching every 30 minutes until dough covers the bottom of the pan. (Use wet or oiled hands for this.)
Cover and rise until doubled and very bubbly, about 4-6 hours depending on starter activity and ambient temperature.
Preheat oven to 425°F. Position rack in the lower third of the oven.
Drizzle top of dough generously with olive oil. Poke dimples all the way down to the bottom of the pan across the entire surface of the dough.
Sprinkle with flaky sea salt.
Bake 425°F for 25 minutes until golden. Let cool in pan for several minutes then transfer to a wire rack to cool.
Slice and enjoy.
Notes
If adding additional ingredients such as cherry tomatoes, olives, or extra herbs, arrange them on the top of the dough and press them gently after creating the dimples after the second rise prior to baking.
Keywords: sourdough focaccia, naturally leavened focaccia, natural yeast,
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