Simple Sourdough Focaccia
Discovering Sourdough with Family-Favorite Focaccia!
Sourdough has been a delicious mystery for me, and I'm thrilled to share my latest recipe: a simple and delicious Sourdough Focaccia that’s bound to become a favorite! I have my wonderful daughter-in-law and son to thank—they shared their own dehydrated sourdough starter, which I rehydrate over three days to create my batch. It’s incredibly stable and easy to work with, making each baking day a little adventure in flavors and textures! This focaccia captures the perfect blend of soft and savory, and it's fantastic as a base for your favorite toppings. Ready to bake along with me? Let’s get that starter bubbling!
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Simple Sourdough Focaccia Recipe
This delicious and airy sourdough focaccia is easy to make and perfect for gatherings, fall meals, or even as a pizza base. It’s all about bringing out the deep flavors of sourdough while keeping the steps straightforward. Enjoy the fluffy texture and savory toppings!
Ingredients
Dough
125 grams (½ cup) mature sourdough starter
1 ⅔ cups water
2 ½ tsp. sugar
4 cups bread flour (or unbleached all-purpose flour)
1 tbsp. olive oil
1 ½ tsp. salt
Topping
¼ cup olive oil, plus extra for drizzling after baking
1 tsp. flaky salt (or regular salt)
3 tbsp. mixed herbs (e.g., rosemary, thyme, sage, oregano; fresh or dried)
Zest of 1 lemon
¼ cup salami, thinly sliced (optional)
1 tsp. cracked black pepper
Instructions
Prepare the Dough: In a large mixing bowl, combine the sourdough starter, sugar, and water. Mix until well incorporated. Let it rest in a warm place or your oven's proof setting for 1 hour.
First Rise: After the first rise, gently stretch the dough, adding salt and olive oil until fully mixed. Cover and let it rise for 1 hour and 30 minutes.
Shape the Dough: On a parchment-lined 9x13 baking sheet, gently spread the dough to the edges with oiled fingers. Make the thickness as even as possible to ensure even baking.
Choose Your Rising Option:
Option 1: Overnight Cold Rise: Cover the dough loosely with oiled plastic wrap and refrigerate overnight for deeper flavor. Remove from the fridge 2 hours before baking.
Option 2: Same-Day Rise: Let the dough rest at room temperature in a warm place for 3-4 hours until bubbly.
Prepare the Topping: In a small pot, gently warm the olive oil, herbs, lemon zest, salami (if using), and cracked pepper over medium heat. Do not overheat.
Dimple the Dough: Preheat your oven to 400°F. Use your fingers to press deep dimples all over the dough’s surface, reaching down to the bottom of the pan. Drizzle the warm olive oil herb mixture evenly over the top.
Bake: Lower the oven to 375°F and place the focaccia on a preheated baking stone if available. Bake for about 25 minutes or until golden brown (adjust according to your oven).
Serve and Enjoy: Once out of the oven, drizzle with more olive oil if desired. Serve warm or at room temperature.
Tip: Get creative with toppings! This focaccia dough also works beautifully as a pizza base.
