Sourdough focaccia is the holy grail of artisan sourdough bread making. This recipe is so easy, that even a beginner baker can make it. All you need is a bowl and a couple of your favorite ingredients.
Table of Content
Is there anything more beautiful than fresh focaccia topped with beautiful tomatoes, cheese, and fresh herbs? And that smell? Oh yes! For me, it's a meal on its own. While you can make focaccia with active yeast, this one needs an active sourdough starter.
Why make sourdough focaccia
- This sourdough focaccia has a slightly tougher, chewier, crisp crust and yet it has a light and airy texture with an open crumb. As a result, it has a slightly different flavor and texture than typical flatbread.
- It is a great side to accompany soups, stews, meat, or anything you can think of.
- Once you have a sourdough starter, it's almost impossible not to make bread with it. Especially, pizza and focaccia.
- And most of the ingredients are simple pantry staples such as flour, water, oil, and salt along with a few of your favorite toppings.
- Also, this loaf is made with 75% hydration, which means the dough is more loose or wet. This bread has a wonderful crust with a chewy taste and texture inside.
- In addition, the best part is you don't need any special equipment such as a stand mixer or any electric mixers, just a large mixing bowl and spatula are all you need.
- Leftover focaccia in our home is used to make sandwiches.
Timeline and process
| Time | Activity | Time |
| 3 pm - 6 pm | Levain | 3 - 5 hrs |
| 6 pm - 7 pm | Autolyze | 60 mins |
| 7 pm - 7:30 pm | Stretch & Fold | 2 mins + 30 mins rest |
| 7:30 pm - 8:00 pm | Stretch & Fold | 2 mins + 30 mins rest |
| 8 pm - 9 am | Bulk ferment | 5 - up to 24 hrs |
| 10 am | Shape | 10 mins |
| 10:30 am - 12:30 pm | Proof | 2 - 3 hours |
| 12:30 pm | Assemble | 10 mins |
| 12:30 pm - 12:50 pm | Bake | 30 mins |
Ingredients and substitutes
- Flour - I highly recommend bread flour if you love a chewy texture to your sourdough bread. Of course, you can definitely make sourdough bread with all-purpose flour as well. Today, we are making white bread, but you can also substitute some of the white flour with whole wheat flour to make whole wheat bread.
- Water - Since we use a long and slow process of fermentation for this bread room temperature water works just fine.
- Salt - You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Levain - Levain is a larger amount of wild yeast that is fed from a small amount of active sourdough starters.
- Olive oil - When it comes to pizza or focaccia, you must use good-quality olive oil.
- Focaccia toppings - Today, I am using cherry tomatoes, fresh rosemary, basil, garlic salt, and mozzarella cheese on top of the dough. But, the options are endless. Try kalamata or black olives, peppers, and other fresh herbs like fresh thyme, and sage.
Simple sourdough focaccia bread
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature.
Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.
- Autolyze - In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.
Pro tip - This is a wet dough, so don't be tempted to add more flour. A loose dough will give an open crumb. - Stretch & Fold - after an hour of resting
- Sprinkle the salt over the dough and knead the dough using a stretch-and-fold method for 2 minutes.
- Rest for 30 minutes, then stretch and fold one more time. Transfer the dough to a clean oiled bowl.
Pro tip - You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl.
- Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge for up to 12 up to 24 hours.
Pro tip - Transfering the dough to a clean bowl is optional but it prevents any dry bits that are stuck to the bowl from getting into the proofed dough.
Bake
- Shape - Transfer the dough to an 8-inch oiled cast Iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.
Pro tip - This is a high-hydration dough so it will be very loose. Use a flexible bench scraper to work instead of your hands. - Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.
Pro tip - You can also cold-proof in the refrigerator overnight but use a lined baking pan or cast iron pan. - Oven - About 30 minutes before baking preheat the oven at 425°F/220°C/ Gas Mark 7
- Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.
Pro tip - Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes. - Top - Dot the top with cherry tomatoes, mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.
Pro tip - Moistening the fresh herbs with olive oil will prevent them from burning during baking. - Bake - Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut.
- Garnish with more fresh basil leaves.
Tips for Success
- The timeline is a guide to use, which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- And use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- Sourdough bread with 75% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb. Having said that, every flour absorbs liquid differently so make sure to adjust as necessary.
- Shape the final loaf of bread on a piece of parchment paper if you choose to overnight proof. Otherwise, the metal in the cast iron pan will react with the dough.
- Baking in a cast iron pan will give a nice golden crust on the bottom and top of the bread.
- Sourdough must be baked in a hot oven. So, make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Lastly, baked bread must be properly cooled on a cooling rack for at least an hour before you slice it. Otherwise, the steam from the bread will evaporate leaving it dry.
Variations
- Rosemary focaccia with rosemary and thyme is great to serve with the main course that includes red meat.
- Tomato and cheese focaccia is one of my favorites but you can also use goat cheese or feta cheese instead of mozzarella. You can use cherry tomato halves or large tomato slices.
- Red Onion focaccia - Sprinkle some sliced red Spanish onions along with rosemary and thyme.
- Garlic butter focaccia - Dot the focaccia with whole skin-on garlic cloves. Then, squeeze the soft cloves out after baking. Alternatively, garlic butter on the fresh baked focaccia.
- Pesto focaccia - is one of my favorites with fresh pesto and mozzarella cheese.
- Potato focaccia - Top the focaccia with thinly sliced potato sliced and fresh herbs
- Apple focaccia is popular during fall with thinly sliced apple slices.
More bread
How long will this sourdough focaccia keep?
This focaccia will keep at room temperature for 2 to 3 days. You can even freeze it in a freezer-safe bag for up to a month.
Can I use other yeast to make focaccia?
Absolutely, you can use fresh bakers yeast or instant yeast but the process is slightly different. Follow my recipe for easy rosemary focaccia.
Printable Recipe
Sourdough Focaccia
Print Pin Rate Share by Email Share on FB Save GrowCalories: 355kcal
Adjust Servings Here: 8 servings
Description
Sourdough focaccia is the holy grail of artisan sourdough bread making. This recipe is so easy, that even a beginner baker can make it. All you need is a bowl and a couple of your favorite ingredients.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Levain - 90 grams
- 30 g (2 tablespoon) Sourdough starter
- 30 g (2 tablespoon) Bread flour
- 30 g (2 tablespoon) Water
Focaccia dough - 75% hydration
- 500 g (4 cups) Bread flour
- 90 g (⅓ cup) Levain (made ahead or use starter)
- 320 g (1½ cup) Water
- 1 tablespoon Olive oil
- 9 g (1 teaspoon) Kosher salt
Toppings
- 1 cup Cherry tomato halves
- 2 sprigs Rosemary (cut into small pieces )
- 100 g Mozarella (thinly sliced)
- ¼ cup Extra virgin olive oil
- 10 Basil leaves
- 1 tablespoon Sea salt (I used garlic sea salt)
Instructions
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature. Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.30 g Sourdough starter, 30 g Bread flour, 30 g Water
- Autolyze - In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.Pro tip - This is a wet dough so don't be tempted to add more flour. A loose dough will give an open crumb.500 g Bread flour, 90 g Levain, 320 g Water, 1 tablespoon Olive oil
- Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold one more time. Transfer the dough to a clean oiled bowl. Pro tip - You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl.9 g Kosher salt
- Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge for 12 up to 24 hours.Pro tip - Transfering the dough to a clean bowl is optional but I do it to avoid any dry bits that are stuck to the bowl from getting into the proofed dough.
- Shape - Transfer the dough to an 8-inch oiled cast Iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan. Pro tip - This is a high-hydration dough so it will be very loose. Use a flexible bench scraper to work instead of your hands.
- Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours. Prop tip - You can also cold proof in the refrigerator overnight but use a lined baking pan or cast iron pan.
- Oven - about 30 minutes before baking preheat the oven at 425°F/220°C/ Gas Mark 7
- Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking. Pro tip - Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes.
- Top - Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread. Pro tip - Moisten the herbs with olive oil will prevent them from burning during baking.1 cup Cherry tomato halves, 2 sprigs Rosemary, 100 g Mozarella, ¼ cup Extra virgin olive oil, 10 Basil leaves, 1 tablespoon Sea salt
- Bake - Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basil leaves.
Recipe Notes & Tips
- The timeline is a guide to use, which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- And use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- Sourdough bread with 75% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb. Having said that every flour absorbs liquid differently so make sure to adjust as necessary
- Shape the final loaf of bread on a piece of parchment paper if you choose to overnight proofing. Otherwise, the metal in the cast iron pan will react with the dough.
- Baking in a cast iron pan will give a nice golden crust on the bottom and top of the bread
- Sourdough must be baked in a hot oven. So, make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Lastly, baked bread must be properly cooled on a cooling rack for at least an hour before you slice it. Otherwise, the steam from the bread will evaporate leaving it dry.
Nutrition Information
Calories: 355- kcalCarbohydrates: 52- gProtein: 11- gFat: 11- gSaturated Fat: 3- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 6- gCholesterol: 10- mgSodium: 1408- mgPotassium: 119- mgFiber: 2- gSugar: 1- gVitamin A: 208- IUVitamin C: 4- mgCalcium: 79- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hayley Dhanecha
This sourdough focaccia looks so delicious and looks so easy to make. Can't wait to make it again.
Jenny
Sourdough with focaccia flavors are heavenly. I appreciated the detailed instructions and tips. Thanks for sharing!