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