I still remember the first time I baked a sourdough focaccia recipe. My kitchen smelled like a little Italian bakery. My three kids hovered around the oven, waiting for that golden crust.
Honestly, this sourdough focaccia recipe changed my weeknight baking game. It is simple, forgiving, and deeply nourishing. You only need a few pantry staples.
Moreover, this sourdough focaccia recipe works with your starter schedule. Therefore, you can bake it fresh any day. Consequently, my family now asks for this sourdough focaccia recipe every single week.
WHY YOU’LL LOVE THIS SOURDOUGH FOCACCIA RECIPE
First, this sourdough focaccia recipe needs no fancy equipment. Second, it uses your sourdough discard beautifully. Third, the dough is incredibly forgiving.
In addition, this sourdough focaccia recipe yields a crisp bottom and a pillowy crumb. Furthermore, it freezes well, so you always have bread on hand. Finally, kids love it, and picky eaters approve this sourdough focaccia recipe too.
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 100 g |
| Warm water | 350 g |
| Bread flour | 500 g |
| Olive oil | 60 ml |
| Sea salt | 10 g |
| Flaky salt and herbs | To taste |
SUBSTITUTIONS & VARIATIONS
You can swap bread flour for all-purpose flour in this sourdough focaccia recipe. Add rosemary and garlic for a classic version. Alternatively, top this sourdough focaccia recipe with cherry tomatoes.
For a sweeter take, try this sourdough focaccia recipe with grapes and sugar. Moreover, you can use discard instead of active starter. Just adjust the water slightly.
STEP-BY-STEP INSTRUCTIONS
Mix the dough
Whisk starter and water. Then add flour and salt. Stir until no dry spots remain. Rest for 30 minutes.
Stretch and fold
Perform four sets of folds every 30 minutes. Cover the bowl between sets. Let the dough rise until puffy.
Bake the focaccia
Oil a pan generously. Spread the dough gently. Dimple with oiled fingers. Bake at 425°F for 22–25 minutes until golden.
PRO TIPS FOR SUCCESS
Always oil your hands before dimpling this sourdough focaccia recipe. Keep the dough slack and never overwork it. Preheat the oven fully.
Additionally, use a metal pan for a crisp base. Finally, cool briefly so the crumb sets.
STORAGE & REHEATING TIPS
Store this sourdough focaccia recipe in an airtight bag for two days. Freeze slices for up to two months. Reheat at 350°F for five minutes. A quick skillet warm-up also revives this sourdough focaccia recipe nicely.
WHAT TO SERVE WITH THIS RECIPE
Serve this sourdough focaccia recipe with soup or salad. It pairs well with eggs at breakfast. Moreover, dunk it in olive oil and vinegar. Kids love this sourdough focaccia recipe as a sandwich base.
FAQS
Can i make this sourdough focaccia recipe without a starter?
Yes. Use discard or a small amount of yeast in this sourdough focaccia recipe.
How long does this sourdough focaccia recipe take?
Plan for 6–8 hours total. Most of that time is hands-off.
Can i bake this sourdough focaccia recipe same day?
Absolutely. Just let the dough rise until visibly puffy before baking.
NUTRITION INFORMATION (PER SERVING)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 210 | 7 g | 32 g | 5 g |
sourdough focaccia recipe
- Total Time: 1 hour
- Yield: 1 pan (about 8 servings) 1x
- Diet: Vegetarian
Description
A simple, forgiving sourdough focaccia with a crisp bottom and pillowy crumb, made with pantry staples and active sourdough starter. It’s family-friendly, freezer-friendly, and perfect for weeknight baking.
Ingredients
- Active sourdough starter 100 g
- Warm water 350 g
- Bread flour 500 g
- Olive oil 60 ml
- Sea salt 10 g
- Flaky salt and herbs To taste
Instructions
- 1. Mix the dough: Whisk starter and water. Then add flour and salt. Stir until no dry spots remain. Rest for 30 minutes.
- 2. Stretch and fold: Perform four sets of folds every 30 minutes. Cover the bowl between sets. Let the dough rise until puffy.
- 3. Bake the focaccia: Oil a pan generously. Spread the dough gently. Dimple with oiled fingers. Bake at 425°F for 22–25 minutes until golden.
Notes
Always oil your hands before dimpling the dough. Keep the dough slack and never overwork it. Preheat the oven fully. Use a metal pan for a crisp base. Cool briefly so the crumb sets.
Store in an airtight bag for two days. Freeze slices for up to two months. Reheat at 350°F for five minutes. A quick skillet warm-up also revives it nicely.
Serve with soup or salad, eggs at breakfast, or dunk in olive oil and vinegar. Kids love it as a sandwich base.
Substitutions: Swap bread flour for all-purpose flour. Add rosemary and garlic for a classic version. Top with cherry tomatoes. For a sweeter take, try grapes and sugar. Use discard instead of active starter, adjusting water slightly.
FAQs: Can I make this without a starter? Yes, use discard or a small amount of yeast. How long does it take? Plan for 6–8 hours total, mostly hands-off. Can I bake it same day? Absolutely, just let the dough rise until visibly puffy before baking.
- Prep Time: 30 minutes
- Cook Time: 22-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sourdough focaccia, sourdough discard, easy focaccia, homemade bread, Italian bread, weeknight baking, family bread