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Sourdough Focaccia Bread

Few things in life are as satisfying as homemade sourdough focaccia bread. With its crispy golden crust, airy crumb, and slightly tangy flavor, this bread is heavenly on its own or as the perfect sidekick to soups, salads, and pastas. Whether you’re a sourdough enthusiast or just love great bread, focaccia is easy to make, endlessly customizable, and a crowd favorite every time.

Ingredients

  • 500g (about 4 cups) bread flour

  • 100g (about ½ cup) active sourdough starter

  • 10g (about 2 tsp) sea salt

  • 375g (about 1 ½ cups + 1 tbsp) water, lukewarm

  • 3 tbsp extra virgin olive oil (plus more for drizzling)

Optional Toppings

  • Flaky sea salt

  • Fresh rosemary, thyme, or basil

  • Cherry tomatoes, olives, or roasted garlic

Instructions

How to Make Sourdough Focaccia

Step 1: Mix the Dough

  1. In a large bowl, mix sourdough starter, water, and flour until combined.

  2. Add salt and mix until incorporated.

  3. Cover and let rest for 30 minutes.

Step 2: Stretch & Fold

  1. Perform 3 sets of stretch and folds over 90 minutes (every 30 minutes).

  2. After final fold, cover and refrigerate overnight (8–12 hours).

Step 3: Shape & Proof

  1. Oil a baking pan generously.

  2. Transfer dough to the pan and gently stretch it to fill.

  3. Let dough proof at room temp for 4–5 hours, until puffy and bubbly.

Step 4: Dimple & Top

  1. Drizzle dough with olive oil and use your fingers to make deep dimples.

  2. Sprinkle with flaky sea salt and toppings of choice.

Step 5: Bake to Golden Perfection

  1. Preheat oven to 450°F (230°C).

  2. Bake for 20–25 minutes until deep golden brown and crisp on the bottom.

  3. Cool slightly before slicing and devouring.

Notes

Storage & Reheating

Storing Leftovers:

  • Wrap tightly and store at room temp for 2 days, or refrigerate up to 4.

Reheating Instructions:

  • Reheat in the oven at 350°F for 5–10 minutes to restore crispness.

Freezing Instructions:

  • Freeze slices in a freezer bag for up to 1 month. Thaw and toast as needed.

  • Author: niold.com