Sourdough Focaccia Bread
This easy Sourdough Focaccia recipe yields a golden, airy, and flavorful bread topped with fresh rosemary and flaky salt. Perfect for sandwiches, dipping, or as a stunning side, it combines high-hydration dough with a crisp, olive oil–rich crust.
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Servings: 10 slices
Equipment
- 9x9 baking pan
Ingredients
- 125 g sourdough starter ½ cup
- 400 g warm water 1 ⅔ cups
- 20 g extra virgin olive oil 1 ½ tablespoons
- 500 g bread flour 4 cups
- 10 g salt 1 ½ teaspoons
- 60 g Extra virgin olive oil for greasing the pan 4 tablespoons
- Flaky salt for topping (to taste)
- Fresh rosemary sprigs for topping (to taste)
Instructions
Mix the Dough
- In a large mixing bowl, combine the sourdough starter, warm water, extra virgin olive oil, bread flour, and salt. Mix until fully incorporated and no dry flour remains. The dough will be very wet and sticky — this is normal for focaccia.
First Set of Stretch and Folds
- Using wet hands (this helps prevent sticking), perform 4–6 stretch and folds or coil folds:
- Grab one side of the dough.
- Stretch it upward.
- Fold it over the center.
- Rotate the bowl and repeat.
- Cover and let the dough rest for 30 minutes.
Second Set of Stretch and Folds (And Third, if Time Allows)
- After 30 minutes, repeat another 4–6 stretch and folds or coil folds.
- If time allows, let the dough rest another 30 minutes and perform a third set of coil folds. This additional set helps build more gluten strength and can improve structure and oven spring, especially with high-hydration dough like focaccia.
Bulk Fermentation
- Cover the bowl and let the dough rest at room temperature for 4–6 hours, or until it looks puffy and airy.
Cold Fermentation
- Cover the bowl tightly with plastic wrap and place it in the refrigerator overnight.
Prepare the Pan (The Next Day)
- Liberally coat the bottom and sides of a 9x9-inch metal baking dish with extra virgin olive oil (about 2 tablespoons).
Shape the Dough
- Gently pour the chilled dough into the prepared pan.
- Perform a letter-style fold directly in the pan:
- Fold the right side over the center.
- Fold the bottom up over the dough.
- Fold the left side over.
- Fold the top down over the dough.
- Then, from the bottom, fold over the dough as you flip the entire dough so the seam side is down and the smooth bottom is now on top.
- Cover with plastic wrap and let rise at room temperature for 3–5 hours, or until the dough has spread out in the pan and looks very bubbly.
Add Olive Oil, Dimple, and Top
- Preheat your oven to 450°F.
- Liberally drizzle extra virgin olive oil over the top of the dough. I use around 2 tablespoons--the oil pools into the dimples and creates that classic crispy, golden crust.
- Using your fingertips, press firmly all over the surface of the dough to create deep dimples and bubbles.
- Top with fresh rosemary sprigs, flaky salt, and any additional toppings you’d like.
Bake
- Bake for 25–30 minutes, or until deeply golden brown and crisp on top.
- Allow to cool slightly before slicing and serving.
Notes
Storage
Room Temperature: Store cooled focaccia in an airtight container or wrapped in plastic wrap for up to 2 days. It’s best enjoyed fresh, but this keeps it soft.
Refrigerator: Wrap tightly in plastic wrap or place in an airtight container for up to 5 days. The crust may soften slightly, but the flavor stays rich.
Freezer: Slice the focaccia before freezing for convenience. Wrap tightly in plastic wrap and then place in a freezer-safe bag. Freeze for up to 3 months. Reheat in a 350°F oven for 5–10 minutes to restore crispiness.
Reheating Tip: To refresh day-old or frozen focaccia, drizzle a little olive oil over the top and warm in the oven at 350°F until crisp and heated through.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 9mg | Iron: 0.5mg
Calories: 210kcal
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