Sourdough Focaccia Bread Recipe
This sourdough focaccia bread recipe blends old-world Italian tradition with the tangy magic of sourdough. With a crispy olive oil crust and airy interior, it’s perfect for sandwiches, snacking, or a show-stopping side.
Equipment
- 1 9x13 inch baking pan Ceramic or glass preferred for crispiness
- 1 Large mixing bowl For dough mixing and fermentation
- 1 Plastic wrap or lid To cover dough during resting and proofing
- 1 Bench scraper Optional, for dough handling
- 1 Kitchen scale Recommended for accurate measurements
Ingredients
- 150 g sourdough starter Active fed within 4–12 hours
- 500 g bread flour Or all-purpose flour with lower structure
- 375 g water Filtered if possible
- 10 g salt Sea salt or kosher
- 50 g olive oil Extra virgin divided
- — — rosemary Optional topping
- — — flaky sea salt Optional topping
- — — cherry tomatoes Optional topping
- — — garlic olives Optional topping
Instructions
- Make sure sourdough starter is active and bubbly.
- Mix starter with water, then add flour until shaggy.
- Cover and let rest for 30 minutes.
- Add salt and 25g olive oil; perform stretch & folds.
- Perform 4–6 stretch & folds over 2–3 hrs.
- Let dough rise until 50% increased in volume.
- Transfer dough to oiled pan; refrigerate overnight.
- Let dough sit at room temp for 1–2 hours.
- Dimple dough with oiled fingers; add toppings.
- Bake at 450°F for 20–25 mins until golden.
- Cool on rack for at least 15 minutes before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 36gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gSodium: 290mgPotassium: 120mgFiber: 1.5gSugar: 0.5gVitamin A: 10IUVitamin C: 0.2mgCalcium: 10mgIron: 2mg
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