Name: Sourdough Focaccia Bread
Prep time: 20 min
Cook time: 30 min
Total time: 9 h 30 min
Cuisine: Italian
Ingredients: 1 cup Active sourdough starter (bubbly and recently fed) (Make sure it’s active and bubbly.); 1 cup Warm water (Use warm but not hot water.); 4 cups All purpose flour or bread flour (Either type of flour works well.); 2 teaspoons Salt (Essential for flavor.); 1/4 cup Olive oil (For the dough and baking pan.); 1 tablespoon Flaky salt for finishing (Optional but recommended.); to taste Rosemary (Classic topping for focaccia.); to taste Garlic (Chopped or roasted, if desired.); to taste Cherry tomatoes (Sliced or halved.); to taste Onions (Thinly sliced.); to taste Olives (Choose your favorite kind.); to taste Cheese (Optional, can use mozzarella or parmesan.)

Description

A simple and forgiving sourdough focaccia recipe that yields bakery-style bread with crispy edges and a fluffy middle, perfect for any meal or occasion.

Ingredients

Main Ingredients

1 cup Active sourdough starter (bubbly and recently fed) (Make sure it’s active and bubbly.)
1 cup Warm water (Use warm but not hot water.)
4 cups All purpose flour or bread flour (Either type of flour works well.)
2 teaspoons Salt (Essential for flavor.)
1/4 cup Olive oil (For the dough and baking pan.)
1 tablespoon Flaky salt for finishing (Optional but recommended.)

Toppings

to taste Rosemary (Classic topping for focaccia.)
to taste Garlic (Chopped or roasted, if desired.)
to taste Cherry tomatoes (Sliced or halved.)
to taste Onions (Thinly sliced.)
to taste Olives (Choose your favorite kind.)
to taste Cheese (Optional, can use mozzarella or parmesan.)

Cook Mode Prevent your screen from going dark

Instructions

Mix the Dough

In a big bowl, stir together water and active starter until mostly combined.
Add flour and salt, then mix until no dry flour remains. The dough will look shaggy and sticky.

Rest and Fold

Let the dough rest for about 20 to 30 minutes.
Do a set of gentle stretch and folds right in the bowl. Repeat this a couple more times over the next hour.

Overnight Rise

Cover the bowl and let it rise overnight at room temperature.

Pan It and Second Rise

In the morning, pour olive oil into a sheet pan or baking dish.
Tip the dough into the pan and turn it gently to coat both sides with oil.
Let it rest and puff up for 1 to 3 hours, depending on temperature and starter strength.

Dimple and Top

Oil your fingers and press deep dimples all over the dough.
Add desired toppings, drizzle a bit more olive oil, and sprinkle flaky salt.

Bake

Bake until deeply golden, with crisp edges and a hollow sound when tapped.
Let it cool a bit before slicing for the best texture.

Notes

Store in a bag or container for up to 2 days at room temperature. Can be frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: bread, Snack
Cuisine: Italian