How to Make Perfect Sourdough Focaccia at Home
Introduction
Sourdough focaccia is a bread that combines the rich tang of sourdough with the soft and airy texture of traditional focaccia. If you’ve ever tasted a warm, homemade focaccia straight from the oven, you know the irresistible joy it brings. Now, imagine adding the unique depth of flavor from a sourdough starter to it. This takes focaccia to a whole new level. Whether you’re an experienced baker or a beginner eager to dive into bread-making, this recipe will guide you through each step to create the perfect sourdough focaccia right at home. The beauty of focaccia lies not just in its amazing flavor, but in its versatility. You can customize it in so many ways, from adding herbs to experimenting with toppings, making it a fantastic side dish, snack, or even the star of your meal. Ready to bake the perfect loaf of sourdough focaccia? Let’s get started!
Ingredients Needed
Making sourdough focaccia is surprisingly simple once you have all the ingredients in place. The recipe calls for basic pantry staples, but there are a few key elements that make it special. The active sourdough starter is the star of the show, giving the bread its signature flavor. Here’s a list of everything you need to gather to make this delicious bread:
| Ingredient | Amount | Calories (per serving) |
|---|---|---|
| Active sourdough starter | 100g | 40 |
| All-purpose flour | 500g | 182 |
| Warm water | 300ml | 0 |
| Olive oil | 3 tablespoons | 120 |
| Salt | 10g | 0 |
| Honey | 1 teaspoon | 21 |
| Fresh rosemary (optional) | 2-3 sprigs | 5 |
| Coarse sea salt (for topping) | 1 tablespoon | 0 |
Total calories per serving (1 slice): Approx. 230-250 kcal.
The sourdough starter is a must-have for the tangy flavor. If you don’t have a starter, you can make one or buy one from your local bakery. Olive oil adds moisture and flavor, while the honey adds just a hint of sweetness to balance out the sourdough. Fresh rosemary is optional, but it adds a lovely fragrance and taste to the focaccia. Coarse sea salt sprinkled on top before baking gives the bread a nice crunch and extra flavor.
Step-by-Step Cooking Instructions
Now that you have all the ingredients ready, it’s time to get baking! Sourdough focaccia does require some time to rise, but it’s mostly hands-off. Follow these steps to create a perfect loaf.
Before starting, ensure that your sourdough starter is active and bubbly. If your starter has been stored in the fridge, take it out and feed it with equal parts water and flour about 6-8 hours before you plan to start baking. A healthy starter will double in size and have a tangy, bubbly appearance. If it’s not active, your focaccia won’t rise properly, so it’s important to make sure your starter is in top shape.
In a large mixing bowl, combine your active sourdough starter, warm water, and honey. Stir well to dissolve the honey. Gradually add the all-purpose flour and salt, stirring until everything is combined and a dough forms. It’s going to be a sticky dough, but that’s normal. Use your hands or a spoon to mix, and don’t worry if it’s not smooth just yet.
Now it’s time to knead. Turn the dough out onto a clean, floured surface. Knead it for about 8-10 minutes, until it becomes smooth and elastic. If you prefer, you can use a stand mixer with a dough hook to do the kneading for you. The dough should feel soft and slightly tacky, but not sticky. If it sticks to your hands too much, add a little more flour, but be careful not to add too much as it can make the bread dense.
Once you’ve kneaded the dough, shape it into a ball and place it back into the mixing bowl. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 4-6 hours. You want it to double in size, so be patient. The rising time will vary depending on the temperature of your kitchen, but it’s best to give the dough plenty of time to rise slowly. You’ll notice it becoming airy and light during this time.
After the first rise, gently punch down the dough to release the air. Transfer the dough to an oiled baking sheet. Use your hands to gently stretch the dough to fit the size of the baking sheet. If it doesn’t stretch easily, cover it for 10-15 minutes and let it relax. Once it’s stretched to fit, use your fingers to create dimples all over the surface. These dimples will give the focaccia its signature look and allow the oil and toppings to soak in beautifully.
Cover the dough again with a damp towel and let it rise for another 1-2 hours. This second rise will help the dough become even fluffier and lighter. Be sure to give it enough time to puff up and settle into the baking sheet. It should be soft and slightly wobbly when you touch it.
While the dough is rising, preheat your oven to 425°F (220°C). This ensures that the oven is nice and hot when you’re ready to bake the focaccia. A hot oven is key to getting the perfect golden-brown crust.
Once the dough has risen, drizzle it generously with olive oil, making sure to coat the top well. You can also sprinkle fresh rosemary over the dough for added flavor. Finally, sprinkle coarse sea salt on top to enhance the flavor. Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy. The bread should sound hollow when tapped on the bottom. If you like it extra crispy, leave it in for a few more minutes.
After baking, remove the focaccia from the oven and let it cool on a wire rack for a few minutes. Slice it into squares or strips and serve it while it’s still warm. The texture should be soft and airy on the inside, with a crisp, golden crust on the outside.
Tips for Customizing the Recipe
Focaccia is incredibly versatile, so feel free to get creative with your toppings and ingredients. Here are some ideas for customizing your sourdough focaccia:
Add minced garlic and a handful of fresh thyme or oregano to the dough before baking for an aromatic twist.
Top your focaccia with cheese such as mozzarella or Parmesan for extra flavor and a creamy texture.
Add green or black olives to the dough or sprinkle them on top for a Mediterranean touch.
Fresh, ripe tomatoes and basil can be added for a burst of freshness. You could even use sun-dried tomatoes for a richer flavor.
After baking, drizzle your focaccia with balsamic glaze for a tangy and sweet finish.
Nutritional Information
Making your own sourdough focaccia allows you to control the ingredients, which means you can enjoy a healthier version of this beloved bread. On average, one slice of sourdough focaccia (about 1/12th of the loaf) contains:
- Calories: 230-250 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 7g
- Fiber: 2g
- Sugar: 2g
The healthy fats from the olive oil, combined with the probiotics from the sourdough starter, make this focaccia a more nutritious option than many other types of bread.
Serving Suggestions
Sourdough focaccia is incredibly versatile and can be served in many ways. Here are a few ideas for serving:
Serve your focaccia as a side to your favorite soup or salad for a complete meal. It’s the perfect accompaniment to dishes like minestrone or Caesar salad.
Slice the focaccia into smaller pieces and use it to make sandwiches. Try pairing it with deli meats, cheese, and fresh veggies for a hearty lunch.
Serve focaccia with olive oil, balsamic vinegar, or your favorite dipping sauce. This is an excellent appetizer for gatherings or a snack for any time of day.
Conclusion
Making sourdough focaccia at home may seem like a big task, but it’s really about patience and the right technique. Once you have your sourdough starter in hand and you follow these simple steps, you’ll be rewarded with a loaf of focaccia that’s both delicious and satisfying. Whether you’re serving it with dinner or enjoying it on its own with a bit of olive oil, sourdough focaccia is sure to become a new favorite in your baking repertoire.