The golden crust of sourdough focaccia, crisp and speckled with sea salt, always makes my kitchen smell like a cozy bakery. I’ve been perfecting this recipe for years, and it’s become my go-to for its simplicity and rich, tangy flavor. Whether you’re new to sourdough or a seasoned baker, this focaccia is forgiving and rewarding. Let me show you how to turn a few basic ingredients into something truly special.
What You’ll Love About This Recipe
This sourdough focaccia recipe is a game-changer for bread lovers, offering a perfect blend of simplicity and flavor.
- Effortless Preparation: Minimal hands-on time with maximum results.
- Incredible Texture: Crispy crust with a soft, airy interior.
- Versatile Flavor: Customize with your favorite herbs, spices, or toppings. Additionally, you can use toppings like gruyère cheese for a rich, savory flavor twist.
Recipe
Sourdough focaccia is a delightful, airy bread with a crispy crust and a soft, chewy interior, perfect for any meal. This recipe uses a sourdough starter, giving it a unique tangy flavor and a beautiful texture. It’s simple to make and requires minimal hands-on time, making it a great option for both beginners and experienced bakers.
Ingredients:
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 3 ½ cups bread flour
- 1 ½ tsp salt
- 2 tbsp olive oil (plus extra for drizzling)
- Flaky sea salt (for topping)
- Fresh rosemary or other herbs (optional)
Instructions:
- In a large bowl, mix the sourdough starter and warm water until combined.
- Add the bread flour and salt, mixing until a shaggy dough forms.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- Perform a series of stretch and folds every 30 minutes for 2 hours.
- Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until doubled in size.
- Preheat the oven to 425°F (220°C). Drizzle olive oil into a baking dish or sheet pan.
- Transfer the dough to the pan, gently stretching it to fit. Dimple the dough with your fingers.
- Drizzle with more olive oil and sprinkle with flaky sea salt and herbs, if using.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes:
- Verify your sourdough starter is active and bubbly before starting.
- Adjust the rising time based on the temperature of your kitchen.
Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 9-11 hours (including rising)
- Serving: 8-10 slices
- Calories: ~180 per slice
- Cuisine: Italian
Equipment
To make this sourdough focaccia, you’ll need a few essential tools to guarantee success. Having the right equipment can make the process smoother and more enjoyable.
- Large mixing bowl
- Dough scraper
- Baking sheet or stone
- Parchment paper
- Kitchen scale
- Clean kitchen towel
- Measuring cups and spoons
- Oven thermometer (optional)
- Spray bottle for misting
Nutrition
Sourdough focaccia offers a nutritious twist on the classic bread, packed with wholesome ingredients. Here are the key nutritional benefits:
- Rich in probiotics from sourdough fermentation, aiding digestion.
- Contains complex carbohydrates for sustained energy.
- Provides essential minerals like iron and magnesium.
- Lower glycemic index compared to regular bread, helping manage blood sugar levels.
- Includes healthy fats from olive oil, promoting heart health.
What to Serve With This Recipe
I love serving my sourdough focaccia with fresh salads, like a tangy arugula or vibrant Caprese, to balance its richness. A charcuterie board with assorted cheeses and cured meats turns it into a meal I can’t resist, especially with roasted veggies like zucchini and bell peppers. Pair it with a crisp white wine, and you’ve got a spread that’s simple yet totally satisfying. Adding a side of Big Mac Salad brings a delightful crunch and enhances the meal’s flavors, making it even more enjoyable.
Fresh Salads Pairings
When I’m serving up a warm slice of sourdough focaccia, I love pairing it with a fresh salad to balance the meal. I reach for seasonal greens like arugula or spinach, tossing them with light herb dressings—think basil or dill—to keep things simple yet flavorful. It’s a combo that feels free-spirited, letting the bread’s richness shine while the salad adds a crisp, invigorating touch.
Cheese Selection Tips
While a fresh salad pairs beautifully with sourdough focaccia, adding cheese can take it to the next level. I love pairing it with aged cheddar for a sharp, tangy kick or creamy brie for a smooth, buttery contrast. Both options let the focaccia shine while adding depth. Experiment with your favorites—there’s no wrong choice when it comes to creating a meal that feels uniquely yours.
Charcuterie Board Ideas
Although a great slice of sourdough focaccia can stand alone, it’s even better when paired with a thoughtfully crafted charcuterie board. I love mixing meat varieties like prosciutto, salami, and soppressata—chewy, savory bites that contrast beautifully with the bread’s softness. Add cured options like capicola or bresaola for depth. Pair with olives and a drizzle of olive oil, and you’ve got a spread that’s both simple and indulgent.
Roasted Vegetables Complements
Since I’m all about balancing flavors and textures, I love serving sourdough focaccia with a spread of roasted vegetables—it’s a match made in food heaven. I use seasonal produce like zucchini, bell peppers, and tomatoes to keep it fresh and vibrant. Roasting brings out their natural sweetness, creating rich flavor profiles that pair perfectly with the bread’s chewy crust. It’s simple, satisfying, and lets ingredients shine.
Wine Pairing Suggestions
Sourdough focaccia and roasted vegetables already make a winning combo, but adding the right wine can take it to the next level. I love pairing it with a crisp Sauvignon Blanc from New Zealand or a light Pinot Noir from Oregon. These grape varieties complement the bread’s tanginess and the veggies’ caramelized flavors. Exploring wine regions like Tuscany or Loire Valley can also open up exciting possibilities. Cheers to freedom and flavor!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose?
Yes, I can use whole wheat flour instead of all-purpose; it’s a great flour substitution for adding whole grains. I’d adjust the liquid ratio slightly since it absorbs more, but it’s a flexible swap.
How Do I Store Leftover Focaccia?
I’d wrap leftover focaccia in foil or place it in an airtight bag for bread storage. If I want it fresh later, I’ll freeze it—leftover preservation keeps it tasting free and full of life.
Can I Freeze the Dough for Later Use?
I’ve found I can freeze the dough for later use—it’s a game-changer for flexibility. My freezing tips: wrap it tightly to prevent freezer burn, and thaw it slowly for dough preservation that keeps it fresh.
Why Is My Focaccia Too Dense?
Maybe your dough’s feeling a bit shy—it might need some TLC. Check your dough hydration; if it’s too low, it’ll tighten up. Also, give it a generous proofing time—let it breathe and stretch its wings.
Can I Add Toppings Before Baking?
Yes, I can add toppings before baking, but I’ll consider my topping choices carefully. Lighter ones like herbs or cheese work well; heavier toppings might sink. For ideal results, I’ll add them just before the pre bake timing.
