Description
A beautifully dimpled, golden-brown sourdough focaccia that boasts a light interior and a crisp crust. Crafted with a naturally fermented sourdough starter, this bread offers rich flavor and texture, perfect for sharing at any gathering.
Ingredients
500g all-purpose or bread flour (plus extra for dusting)
350ml water (room temperature)
10g salt
2 tablespoons olive oil (plus more for coating and drizzling)
100g active sourdough starter, well-fed and bubbly
Instructions
Feed Your Starter: Ensure your sourdough starter is active and bubbly by feeding it several hours before mixing.
Mix (Autolyse Optional): In a large bowl, combine flour and water. Let rest for 30 minutes, then add salt, olive oil, and your starter. Mix until incorporated.
Bulk Fermentation: Cover the bowl. Perform stretch-and-folds every 30 minutes for about 2 hours. The dough should become smoother and more elastic.
Second Rise: Lightly grease a rimmed baking sheet. Gently transfer the dough, spreading it out with your fingertips. Cover and let it rise until puffy (1–2 hours, depending on room temperature).
Dimple and Top: Press your fingertips into the risen dough to create dimples. Drizzle extra olive oil over the surface, letting it pool in the dimples. Optionally sprinkle sea salt, herbs, or other desired toppings.
Bake: Preheat the oven to 425°F (218°C). Bake for 20–25 minutes or until the focaccia is golden brown. Cool slightly on a rack before slicing and serving.
Notes
If the dough is very sticky, lightly oil your hands or use a dough scraper.
You can adjust the toppings to your preference; popular choices include rosemary, olives, and sliced tomatoes.
Rotate the pan halfway through baking for even browning.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: sourdough focaccia, artisanal bread, focaccia recipe, sourdough starter, wild yeast, dimpled bread