This sourdough focaccia is a game changer for any bread lover! Infused with fresh herbs and olive oil, it’s perfect for sharing at gatherings or as a side to your favorite dishes.
How To Do It
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed. This step is crucial because the warm water activates the yeast in your starter, helping the dough rise beautifully. Make sure your starter is bubbly and active; if it’s not, your focaccia might not rise properly. I’ve made this mistake before, and the result was a dense loaf instead of the fluffy bread I was hoping for.
⏱ Time: 5 minutes
✓ Doneness: The mixture should be frothy and well combined.
Step 2
Add the flour, olive oil, and salt to the bowl. Mix until a shaggy dough forms. The olive oil not only adds flavor but also keeps the dough moist, which is key for that soft texture. You might be tempted to add more flour if the dough feels sticky, but resist! A little stickiness is normal and will lead to a better crumb. Just scrape down the sides of the bowl as needed.
⏱ Time: 5 minutes
✓ Doneness: The dough should come together but still be slightly sticky.
Step 3
Cover the bowl with a damp cloth and let it rest for about 30 minutes. This process, called autolyse, allows the flour to absorb the water fully and helps develop gluten, which gives the focaccia its structure. You’ll notice the dough becoming smoother and more elastic as it rests. Don’t skip this step—it’s essential for achieving that perfect texture.
⏱ Time: 30 minutes
✓ Doneness: The dough will look slightly puffed and smoother.
Step 4
After the resting period, gently stretch and fold the dough in the bowl a few times. This technique builds strength in the dough without overworking it. You want to be gentle here; too much handling can deflate the air bubbles that have formed. Aim for about four folds, turning the bowl as you go.
⏱ Time: 5 minutes
✓ Doneness: The dough should feel more elastic and slightly less sticky.
Step 5
Transfer the dough to a well-oiled 9x13 inch pan. Use your fingers to gently spread and dimple the dough evenly across the pan. The dimples help create those signature pockets for olive oil and toppings to sit in. Make sure to leave some oil in the pan to create a crispy bottom. This is where the magic happens!
⏱ Time: 5 minutes
✓ Doneness: The dough should fill the pan with dimples evenly distributed.
Step 6
Cover the pan again and let the dough rise for another 1-2 hours, or until it’s noticeably puffy. This second rise is important as it allows the dough to develop flavor and texture. If your kitchen is cool, it may take a bit longer, so be patient! You want it to double in size for the best results.
⏱ Time: 1-2 hours
✓ Doneness: The dough should be puffy and have risen significantly.
Step 7
Preheat your oven to 425°F (220°C). Just before baking, drizzle olive oil generously over the top and sprinkle with chopped herbs and flaky sea salt. The oil will create a beautiful golden crust while the herbs infuse flavor. Bake for 20-25 minutes until golden brown. Keep an eye on it towards the end; you want that perfect balance of crispy edges and soft center.
⏱ Time: 25 minutes
✓ Doneness: The focaccia should be golden brown and sound hollow when tapped.
Make sure to keep your sourdough starter well-fed and bubbly for the best results. Also, don’t rush the rising times; patience is key to achieving that airy texture. Try experimenting with different toppings to personalize your focaccia!
