Introduction:
Baking your own bread, especially sourdough focaccia, is a deeply rewarding experience. There’s something special about pulling a loaf of warm, golden-brown focaccia from your oven and enjoying it with a generous drizzle of olive oil and a sprinkle of fresh herbs. Whether you are a seasoned baker or a beginner in the kitchen, this sourdough focaccia bread recipe will guide you step by step to create the ultimate homemade focaccia.
In this article, we’ll cover everything you need to know—from gathering the essential ingredients, to troubleshooting common baking problems, and finally, serving and storing your sourdough focaccia. By the time you’re done, you’ll be able to create a focaccia that rivals the best bakeries.
If you’ve ever wanted to bake your own bread, our focaccia bread recipe will teach you the essential steps to get the perfect loaf.
What is Sourdough Focaccia Bread Recipe?
Sourdough focaccia is a special kind of bread that combines the traditional flavors of Italian focaccia with the distinctive tang and texture provided by a sourdough starter. The basic process of making focaccia bread has been around for centuries, originating in the Mediterranean, but when you add sourdough to the mix, it introduces natural wild yeast and lactic acid bacteria, giving the bread a much deeper flavor and slightly chewy, airy texture.
Unlike typical focaccia that uses commercial yeast, sourdough focaccia has the benefit of fermentation that happens over a longer period. This fermentation process develops the natural flavors and results in a wonderfully soft and flavorful bread. The sourdough starter, which is a mixture of flour and water that ferments over time, introduces that unique tangy flavor. In addition to flavor, the fermentation process allows the dough to rise without the need for added commercial yeast, making it a more naturally leavened bread.
When you take a bite of sourdough focaccia, you get a perfect balance of soft, pillowy interior and crisp, golden crust. The sourdough flavor shines through, making it a delightful complement to a variety of meals.
Focaccia Recipe: Learn how to create this tangy and fluffy Italian classic with a sourdough twist.
Key Ingredients for the Best Sourdough Focaccia Bread Recipe
When it comes to making sourdough focaccia, the ingredients you choose play a critical role in achieving the desired result. Here’s a deeper look at each of these key ingredients:
Table of Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Starter | 1 cup | Active and bubbly starter is key |
| Flour (Bread or All-Purpose) | 4 cups | Preferably unbleached |
| Olive Oil | 3 tbsp | Extra virgin for best flavor |
| Salt | 2 tsp | Preferably sea salt |
| Water | 1 ½ cups | Room temperature |
| Herbs (Rosemary, Thyme, etc.) | 2-3 tbsp | Optional, depending on your taste |
Sourdough Starter
The sourdough starter is the foundation of your focaccia dough, providing both the rise and flavor. Creating a sourdough starter can take time, but once it’s established, it can last indefinitely with regular feeding. It’s essentially a mixture of flour and water that attracts wild yeast and bacteria from the air. The yeast causes the dough to rise, while the bacteria contribute to the tangy flavor.
If you’re new to sourdough baking, you can easily make your own starter at home. Start by combining equal parts water and flour, let it sit covered for a few days, and feed it daily with fresh flour and water. Once it’s bubbly and has a distinct tangy aroma, it’s ready to use in your focaccia recipe. Alternatively, you can purchase a mature starter from a bakery or an online sourdough seller.
- Tip: Always feed your starter a day before you plan to bake to ensure it’s active. A bubbly, well-fed starter is the key to light, airy focaccia.
Flour
Flour is the most essential ingredient in any bread recipe, including focaccia. Bread flour is the ideal flour to use in focaccia because it has a higher protein content, which strengthens the dough and helps form gluten. This results in the bread’s chewy texture.
If you prefer a lighter focaccia, you can substitute part of the bread flour with all-purpose flour. Some bakers also like to experiment with other flours such as whole wheat or spelt flour to add depth of flavor. While this can affect the texture slightly, it can make the bread even more delicious.
- Tip: Use unbleached flour for a more natural taste. This flour has not been treated with chemicals, preserving its flavor and texture.
Olive Oil
Olive oil is an essential ingredient in focaccia, providing both flavor and texture. It helps create a crisp, golden crust while keeping the bread moist and tender. Additionally, olive oil enhances the dough’s stretchability, making it easier to work with and bake to perfection. It’s important to use extra virgin olive oil for the best flavor, as lower-quality oils can affect the bread’s taste.
Additionally, before baking, olive oil is brushed generously over the surface of the dough. This creates that golden, crispy crust everyone loves in focaccia bread.
- Tip: Brush the dough with olive oil just before baking and drizzle extra on top after baking for an irresistible finish.
Salt
Salt is essential for seasoning your bread and helping to balance the tanginess of the sourdough starter. In addition to its flavor role, salt also helps to control the fermentation process, ensuring that your dough rises at the right rate.
Be sure to use high-quality salt, such as sea salt or kosher salt. Avoid regular table salt as it can contain additives that may interfere with the rise of your dough.
Water
Water is the other critical ingredient for your focaccia dough. The ratio of water to flour affects the hydration of the dough, which in turn influences the texture of your focaccia. Sourdough focaccia requires a slightly higher hydration than many other types of bread, so the dough should be a bit sticky.
Make sure to use room temperature or slightly warm water when mixing the dough, as water that’s too hot can kill the yeast, while cold water can slow down the fermentation.
- Tip: Use filtered water if possible, as chlorinated tap water can inhibit the activity of your sourdough starter.
Step-by-Step Instructions for Sourdough Focaccia Bread Recipe
Making sourdough focaccia is a straightforward process, but it requires some patience. The steps below will guide you through the entire process, from preparing the dough to baking the perfect loaf.
Our sourdough focaccia gives you all the tips and tricks to create a delicious loaf that is sure to impress your family and friends.
Step 1: Prepare the Dough
Start by combining your sourdough starter, flour, and water in a large mixing bowl. Stir everything together until you get a rough dough. It’s okay if the dough looks a little shaggy at this point—just make sure all the ingredients are well mixed.
Next, knead the dough for about 5-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, use the dough hook to knead the dough for about 5 minutes on medium speed.
- Tip: If the dough is too sticky to handle, sprinkle in a little flour, but don’t add too much, as the dough should remain slightly sticky to produce a light, airy crumb.
Step 2: First Rise
Once your dough is kneaded, cover it with a damp towel or plastic wrap and let it rest in a warm spot for about 2 hours or until it has doubled in size. This is the first rise, during which the yeast and bacteria in the sourdough starter will ferment and expand the dough.
- Tip: If your kitchen is cold, place the dough in a warm spot, such as an oven that’s been preheated for just a few seconds or near a heating vent. This will help encourage the fermentation process.
Step 3: Shape the Dough
Once the dough has doubled in size, it’s time to shape it. Transfer the dough to a well-oiled baking sheet or focaccia pan. Gently stretch and press the dough into the pan, making sure it reaches all the edges. Use your fingers to create indentations in the dough to give the focaccia its classic look.
- Tip: Don’t worry if the dough doesn’t look perfect. Focaccia is a rustic bread, and its imperfections add to its charm.
Step 4: Second Rise
After shaping the dough, cover it once again and let it rise for another 30-60 minutes. During this second rise, the dough will become even lighter and more airy. You should see the dough puffing up, with plenty of bubbles on the surface.
- Tip: The second rise is crucial for creating a light, airy focaccia. If you’re in a rush, you can reduce the rise time slightly, but be mindful that rushing the process can result in a denser loaf.
Step 5: Baking the Focaccia
Preheat your oven to 425°F (220°C). Before baking, drizzle olive oil generously over the top of the dough. Use your fingers to press the dough’s surface, creating the classic dimples that are characteristic of focaccia.
Bake the focaccia for about 25-30 minutes, or until the top is golden brown and crispy. The bread should sound hollow when tapped on the bottom, indicating that it’s fully baked.
- Tip: For an extra crispy crust, consider baking your focaccia on a pizza stone. This will create a better distribution of heat, giving you a more even bake.
Common Troubleshooting Tips for Sourdough Focaccia Bread Recipe
Baking sourdough focaccia can sometimes present challenges, but most of these can be fixed with minor adjustments. Here are some common issues and how to solve them:
Dense or Flat Focaccia
A dense or flat focaccia is often a result of insufficient fermentation or inactive starter. If your dough hasn’t risen properly, it may be due to the starter not being active enough or the dough not having enough time to rise.
Fix: Ensure your starter is healthy and bubbly before starting the recipe. If your starter is sluggish, give it a feeding a day or two before baking. You may also need to give the dough more time to rise—don’t rush the fermentation process.
Overly Oily Focaccia
Overly oily focaccia can occur if too much olive oil is used, or if it’s applied unevenly.
Fix: When brushing the dough with olive oil, aim for a generous drizzle but avoid saturating it. If the focaccia is too oily, you can also blot excess oil with a paper towel after baking.
Too Dry or Tough Texture
If your focaccia is too dry or tough, it could be a result of insufficient hydration or overworking the dough during kneading.
Fix: Ensure the dough is slightly sticky to the touch, as this will result in a lighter texture. If the dough feels dry, try adding a little more water to reach the correct consistency.
Serving and Storing Your Sourdough Focaccia Bread Recipe
Sourdough focaccia is incredibly versatile, and there are several ways to serve and store it.
Serving Suggestions
Focaccia can be served in many ways. Here are a few ideas:
- Serve it warm with a drizzle of olive oil and a sprinkle of sea salt as a side dish to pasta, soup, or salads.
- Slice it and serve it as an appetizer with olive tapenade or a balsamic vinegar dip.
- Cut it into squares and top with cheese, tomatoes, or roasted vegetables for a hearty snack.
Storage Tips
Leftover focaccia should be stored in an airtight container at room temperature for up to two days. If you have a lot left, you can freeze the focaccia for up to one month. Just wrap it tightly in plastic wrap or foil, and reheat it in the oven at 350°F (175°C) for 10-15 minutes when you’re ready to enjoy it again.
Focaccia Variations to Try
The beauty of focaccia lies in its versatility. Once you master the basic recipe, you can experiment with different toppings and fillings to create your own signature focaccia.
Garlic and Herb Sourdough Focaccia Bread
One of the most popular focaccia variations is garlic and herb focaccia. Add finely chopped garlic and fresh herbs like thyme, rosemary, or basil to the dough or on top before baking.
Cheese-Stuffed Sourdough Focaccia Bread
For a cheesy twist, stuff your focaccia with mozzarella or parmesan before baking. This creates a delightful surprise in the middle of the bread, perfect for a savory treat.
Olive and Sun-Dried Tomato Sourdough Focaccia Bread
Add Mediterranean flavors by topping your focaccia with olives, sun-dried tomatoes, and a sprinkle of sea salt. This gives the bread a rich, tangy flavor that pairs wonderfully with cheese or meats.
Frequently Asked Questions about Sourdough Focaccia Bread Recipe
1. Can I make sourdough focaccia without a starter?
Yes, while it’s preferable to use a sourdough starter, you can substitute commercial yeast if you don’t have one. However, using yeast will result in a less tangy and more standard focaccia flavor.
2. How long does sourdough focaccia take to make?
The total time for making sourdough focaccia typically ranges from 4 to 6 hours, including both rises. The active baking time is relatively short—around 30 minutes.
3. What’s the best way to store sourdough focaccia?
Store focaccia at room temperature for up to two days. If you have more, freeze it wrapped tightly in plastic wrap, and reheat when you’re ready to enjoy it.
4. Can I add different toppings to focaccia?
Absolutely! You can try adding caramelized onions, olives, fresh herbs, or cheese to customize your focaccia.
Conclusion: Master the Art of Sourdough Focaccia Bread
Baking sourdough focaccia may seem like a lengthy process, but with the right ingredients and a bit of patience, you can create a flavorful, airy loaf that’s perfect for any occasion. By following this sourdough focaccia bread recipe, you’ll be able to enjoy fresh, homemade bread that’s much better than anything you can buy at the store.
So, roll up your sleeves, gather your ingredients, and get baking. Whether you keep it simple with rosemary or get creative with toppings, your homemade sourdough focaccia will be a hit every time. Happy baking!