Easy Sourdough Focaccia Bread
You won't believe how easy this sourdough focaccia bread is. It is everything you would want in an Italian flatbread and more!
Servings: 1 large focaccia
Calories: 242kcal
Equipment
- 1 Large baking sheet or rimmed pan (roughly 9x13 or larger)
- Food scale
- Mixing bowl
Ingredients
For the dough
- 100 grams sourdough starter
- 380 grams water
- 20 grams honey optional
- 500 grams bread flour
- 10 grams salt
For the topping
- 1/2 teaspoon flaky or coarse sea salt
- 2 tablespoons olive oil
- fresh rosemary sprigs (optional: garlic, tomatoes, more herbs, etc.)
Instructions
Mix the dough
- In a large mixing bowl, whisk together the sourdough starter, honey( if using), and water. Add your bread flour and salt and mix using your hands until the water absorbs most of the flour.
- Cover the mixture with plastic wrap and allow it to rest for 45 minutes.
Work the dough into a ball
- This dough is very wet and sticky, but using a lightly floured hand work the dough into a rough ball shape by folding it into itself repetitively. The shape does not need to be perfect, but this is to create some structure.
- Once complete, cover the mixture with oiled plastic wrap and allow it to rest for 8-12 hours.
Prep the dough
- The following morning, pour 2 tablespoons of olive oil into the baking pan.
- With lightly oiled hands, remove the dough from the bowl and place it onto the pan. Make sure to coat both sides of the dough with the olive oil in the pan.
- You can work the dough into a rough oval or rectangular shape and then cover it with a damp towel or oiled plastic wrap and allow it to rest for 1-2 hours in a warm spot.
Top and Bake
- Preheat your oven to 425 degrees F.
- Gently dimple the dough using lightly oiled fingers. This will expand the dough making it larger. It will naturally take the shape of the pan you are using.
- Press your desired toppings into the dough. You want to push them in quite deeply as they could pop out during the rise in the oven.
- Sprinkle 1/2 a teaspoon of flaky or coarse sea salt over the dough.
- Bake the sourdough focaccia for 25-30 minutes or until golden brown. You can cut right into this bread and enjoy it warm!
- Sourdough focaccia can last for 3-4 days on the countertop in an airtight container or bread bag.
Notes
Baker's schedule: mix the dough the evening before (between 7-8 PM) to bake for the following morning.
Sourdough starter: Ensure your sourdough starter is active, bubbly, and at its peak before mixing the dough.
Sourdough focaccia dough can be mixed, proofed, and placed in the refrigerator for up to 48 hours before baking.
Nutrition
Serving: 1piece | Calories: 242kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Sodium: 250mg
