Easy Sourdough Focaccia Bread Recipe - Home Grown Happiness (2024)

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This simple sourdough focaccia recipe has a chewy and soft interior and a deliciously crispy exterior.

This combination of texture in this homemade focaccia comes from an airy sourdough-leavened dough that’s coated in a generous amount of olive oil.

While it bakes, the olive oil crisps up the outside of the dough. This gives the best crispy crust which contrasts so well with the airy interior and chewy crumb.

Easy Sourdough Focaccia Bread Recipe - Home Grown Happiness (1)

Sourdough focaccia has been one of those sourdough recipes that’s been requested by a few of my readers. The best part is, I love focaccia so I was more than happy to create a sourdough version! It’s a simple bread that makes the best sandwich bread. Or, just eat it as is.

It’s a process spread over two days. It’s a wetter dough, but very fun to work with and with little effort required.

What is focaccia bread?

Italian focaccia breadcan come in various forms and with various names depending on the region it comes from. Ligurian focaccia, Genovese, Seravezzina to name a few. Ultimately it is a yeasted flatbread. Depending on what region of Italy it comes from it can be thin, or thick and fluffy, savory or sweet.

A basic focaccia recipe is made from flour, yeast, water, oil, and salt, but the toppings and flavors can vary.This sourdough version uses a sourdough starter for the leavening with no commercial yeast.

As the ingredients list is so simple, it helps to use a good quality olive oil to bring the most flavour.

Equipment

There isn’t a mixer needed for this recipe as it’s easily stretched and folded by hand.

A cast-iron skillet to bake it in is recommended. This creates the best ‘fried’ crust on the focaccia bread, for the best flavour.

A 12inch / 30cm cast iron skillet fits this dough best. Alternatively, a slightly smaller skillet or 9 x 13inch / 23x33cm rectangle baking pan could be used too.

Baker’s schedule

More details for the sourdough foaccia are in the recipe card below along with the final recipe and ingredients but here is an outline of timings. They are flexible to fit around your schedule, so tweak if you need to to find what works.

Day 1. This is the feeding of the starter and the mixing and stretching of the dough in a large bowl. The dough then goes in the refrigerator for a long cold-proof overnight. This cold-proof part is important for flavour.

Day 2. The cold dough is pressed into a pan along with a few tablespoons of olive oil. It is then left to rise and double and in size. Afterward, it’s topped with flaky salt, herbs, and olives, and baked.

I love a simple olive and rosemaryfocaccia bread, so I top mine with chopped fresh rosemary and kalamata olives. The flavour combination of those is two is classic and perfect.

The sourdough starter

You need an active starter for this sourdough focaccia bread.

I use a ratio of 1:2:2 to feed my sourdough starter in preparation for the dough. That means 1 part starter, 2 parts flour, and 2 parts water, all measured in weight. For this bread, I measured out 35g starter, 70g flour, and 70g water. I measure this on a digital scale.

This made approximately 175g starter. 120g is used for the focaccia and the sourdough discard after can be fed and stored in the fridge ready for the next time. Use the starter when it has at least doubled (if not tripled) but before it collapses for the best result.

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Mixing

This easy sourdough focaccia uses a very wet dough with nearly 87% hydration. However, the working of the dough itself requires minimal effort. A few stretches and folds give it some strength, but the rest is relying on a long and slow fermentation.

When the starter has nearly finished rising, combine the main bread flour and water into a large mixing bowl. Use a wooden spoon to mix it into a very wet and shaggy dough and leave it to autolyze. This is the period where the flour hydrates and it helps it become extensible and easier to work with. Use a strong all-purpose white flour or bread flour with a protein level of at least 11% for best results. You could use a mix of whole wheat and all-purpose flour too if you like.

When the starter is ready it’s added to the dough along with the salt. Use wet hands to squish this together until well combined. This sloppy wet dough now sits for 15 minutes, and then it’s time to start stretching and folding.

Folding

I usually prefer a coil fold when makingsourdough breadbut for the focaccia, I’m doing a traditional stretch and fold because I find it easier to do so in this case.

Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. As each set passes, the dough becomes more and more elastic.

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Each time the dough sits, cover the bowl with a plate to stop the top of the dough from drying out.

After the final stretch and fold the dough sits at room temperature around for 2-4 hours. There should be signs of bulk fermentation happening in the dough with many bubbles appearing. This depends on the temperature of your kitchen. A cooler kitchen will the dough to sit a bit longer.

Transfer the dough to an airtight container or cover the bowl with compatible plastic wrap or beeswax wrap. Place it in the fridge overnight, or for up to 24 hours for a long ferment. It can be in the fridge for a long time if that suits your schedule. The yeast fermentation process is slowed in cool temperatures, but the bacteria get to work and bring the flavour.

Shaping

The next day, remove the cold dough from the fridge and generously pour a good quality olive oil into a baking pan orcast-iron skillet. A lot of olive oil needs to be used. This creates that delicious and crispy fried texture and will stop the bread from sticking in the pan.

I like baking my focaccia in either my 26cm or30cm cast-iron skillet. The pictured focaccia is in a 30cm skillet (the 26cm skillet makes a slightly higher bread). Alternatively, you could use a 9×13 inch (33 x 23cm) baking pan to bake focaccia. Whatever baking tray you use, pick something with high sides, not a sheet pan because you’ll be pushing the dough to the edges of the pan and it will rise high.

Rub some extra virgin olive oil on your fingers and push the dough out to fill the corners of the pan. The cold dough will likely spring back at first. If this keeps happening, press what you can and then wait 10 minutes before continuing.

Once it has filled the pan, let the focaccia dough rise and double in size until it is jiggly and puffy. This can take anywhere between 3-7 hours depending on room temperature.

If it’s very cold in your kitchen you can create a warm spot by gently preheating the oven, then turning it off but keeping the light on.

You can cover the dough at this point or, brush it with extra virgin olive oil to stop the top of the dough from drying out.

Dimpling dough

Now is the fun part!

The dough should be puffy after rising, and now it’s time to create some dimples into this dough. This is to de-gas the dough a bit, so it doesn’t rise too high in the oven. It also creates perfect little pockets for toppings!

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Fresh herbs, thinly sliced potatoes, onions, feta to name a few. My favourites are fresh rosemary, olives, and flaky sea salt.

You could use cherry tomatoes, coarse sea salt, thinly sliced potato, capers, thyme, onion, garlic cloves…so many possibilities!

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Baking

Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven. Bake the focaccia bread in a hot oven for 20-25 until it is golden brown.

Remove it once baked and while it is hot from the oven, run a butter knife along the edge of thecast-iron skilletto loosen the edges. This so that the bread can be lifted out easily.

Transfer it to a wire rack and let it cool for around 10 minutes before slicing.

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Eating

Fresh sourdough focaccia bread can be eaten as is. The flavours of salt, good quality olive oil, and herbs make it delicious all on its own. Focaccia bread can be used to make sandwiches, or the dough can be spread out thinner and used as the base for a pizza.

Focaccia bread that is older can be rewarmed in the oven. It makes a great bread to dip into soups or to mop up pasta sauces.

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Storing

Focaccia can be stored covered, at room temperature for up to 4 days. It can also be wrapped tightly and frozen for up to three months.

More sourdough bread recipes

Want more sourdough bread recipes? Then try these soft sourdough rollsor thishoney oat sourdoughbread.

Looking forsourdough recipes that are not bread? Then check out thischocolate cake with sourdough starteror get inspired and make thesehomemade sourdough Danish pastries.

Easy Sourdough Focaccia Bread Recipe - Home Grown Happiness (8)

Sourdough Focaccia

Yield: 1 large bread

Prep Time: 1 day 2 hours

Cook Time: 25 minutes

Total Time: 1 day 2 hours 25 minutes

This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior.

Ingredients

  • 550g strong all purpose flour or bread flour, with a protein level of at least 11%
  • 470g water
  • 10g salt
  • 120g active and doubled starter,
  • 4-5 Tbsp good quality olive oil
  • 1 Tbsp flaky sea salt
  • Toppings of your choice , E.g olives, rosemary, capers, tomatoes, onions, garlic, thinly sliced potatoes...

Instructions

Day 1

  1. In the morning feed your starter so you can use 120g of it once it has risen.For this dough it could be 35g starter, 70g flour and 70g water. This will make approximately 175g starter. 120g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored for the next time you need it.
  2. When the starter has nearly finished rising, the main bread flour and water are combined in a bowl to autolyse. When the starter is ready, add it to the dough along with the salt. Use wet hands to squish this together until well combined. Let it sit for 15 minutes.
  3. Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. As each set passes, the dough becomes more and more elastic.
  4. After the final stretch and fold the dough sits at room temperature (between 20-24 °C) for 2 hours before being transferred to the fridge for 8-20 hours.

Day 2

  1. The next day, remove the cold dough from the fridge and drizzle 3tbsp olive oil into a cast iron skillet. Both 26cm and 30cm pans work well. Alternatively use a 23 x 33cm (9x13 inch) rectangular baking pan.
  2. Rub some olive oil on your fingers and push the dough out to fill the pan. The cold dough will likely spring back at first, so press what you can and then wait 10 minutes before continuing.
  3. Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. This can take between 3-7 hours depending on room temperature. You can cover the dough at this point or, brush it with 1 tbsp olive oil to stop the dough drying out.
  4. Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven.
  5. Once the dough has risen, use greased fingers to dimple the dough. Press in your favourite toppings and scatter over some coarse sea salt.
  6. Bake the focaccia for 20-25 minutes until deep golden brown.
  7. If using a cast-iron skillet, while it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. Lift the bread from the pan and place it on a cooling rack. Serve warm or at room temperature.

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Nutrition Information:

Yield: 6Serving Size: 1 grams
Amount Per Serving:Calories: 453Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 1944mgCarbohydrates: 78gFiber: 3gSugar: 1gProtein: 11g

Easy Sourdough Focaccia Bread Recipe - Home Grown Happiness (2024)

FAQs

What is the best flour for focaccia? ›

Focaccia bread can be topped with anything: olives, caramelized onions, herbs, sun-dried tomatoes or spinach. Today, I am sharing a simple focaccia bread recipe that is crispy on the outside and airy, fluffy in the inside. I used only bread flour for this recipe but feel free to use all-purpose or whole wheat flour.

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

Is focaccia the same as sourdough bread? ›

Focaccia is basically a deconstructed sourdough loaf. So it's the same ingredients but with a different shape, and you don't actually need to put any effort into shaping it like a traditional sourdough loaf. And an added bonus... there's no need to knead this dough.

Why is my sourdough focaccia dense? ›

It's important that your starter is ready and active when you make focaccia – a weak starter will result in a dense loaf. If you want to make a starter from scratch, I highly suggest following Maurizio's guide on The Perfect Loaf.

Should focaccia be thin or thick? ›

Traditionally Tuscan focaccia is medium thick and medium soft but crispy on the outside. Salt and rosemary are its usual companions. However, throughout Tuscany you can also find a thin and crispy version as well thick and very soft. Tuscan panini with cheese and cold cuts often use focaccia for a base.

Can I use all-purpose flour instead of bread flour for focaccia? ›

Herb Oil – Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.

Why do you put honey in sourdough bread? ›

The Role of Sourdough Starter with Honey

Honey contains natural sugars and nutrients, nourishing wild yeasts and bacteria and fostering a healthy fermentation process. The enzymes in honey aid in breaking down starches into simpler sugars, thereby fueling the growth of the microbial community.

What makes sourdough bread more flavorful? ›

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

Why not use a metal spoon with sourdough? ›

And it can dissolve some metals. However, what happens when sourdough and metals contact each other depend on the metal and the length of exposure. If the metal is a stainless steel, there will be no problems. I routinely start, maintain and feed my starters in stainless steel bowls.

Is focaccia healthier than regular bread? ›

A moderate consumption of focaccia bread can be healthy. It is because complex carbs in focaccia offer the body energy slowly and help control blood sugar levels. In addition, it gains an advantage if it contains whole wheat flour. It is also rich in vitamin, mineral, and fibre content.

Why is focaccia bread so good? ›

Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible).

What do you call focaccia in Italy? ›

Focaccia (UK: /fəˈkætʃə/ fə-KATCH-ə, US: /foʊˈkɑːtʃ(i)ə/ foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread. In some places, such as Rome, it is similar to a style of pizza called pizza bianca ( lit.

Why did my focaccia turn out hard? ›

Why is my Focaccia dense and tough? Not allowing the focaccia to proof long enough in the fridge will prevent enough gluten from being formed. This causes flat and dense focaccia once baked.

Do you need to stretch and fold focaccia? ›

This focaccia only requires a bit of stretching and folding. If you prefer to use a stand mixer, use the paddle attachment to mix the initial dough, cover the bowl, and let the dough rise for 30 minutes.

Why isn t my focaccia airy? ›

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

What flour makes bread rise the best? ›

Bread flour is higher in protein content (typically 12-14% compared to all purpose flour's protein of 8-11%). This higher protein content promotes a strong gluten formation in the bread dough as it kneads, providing more elasticity, greater strength, and a slightly chewier texture.

Why is my focaccia not fluffy? ›

Not allowing the focaccia to proof long enough in the fridge will prevent enough gluten from being formed. This causes flat and dense focaccia once baked.

What type of flour is recommended for bread making? ›

Second to bread flour, all-purpose flour does have the next highest amount of protein available, however. While bread flour is the best option, it can sometimes be used if you don't have bread flour.

What flour is used for bread in Italy? ›

Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.

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