Artisan Sourdough Focaccia Recipe
210kcal
Ingredients
Dough Ingredients
- 500 g bread flour High-protein flour gives structure and a chewy crumb.
- 350 g water Hydrates the dough and creates an open, airy crumb.
- 100 g active sourdough starter Provides natural leavening and complex flavor.
- 10 g salt Enhances flavor and strengthens the gluten network.
- 50 ml olive oil Enriches the dough and promotes a crispy, golden crust.
- to taste g flaky sea salt Adds crunchy bursts of seasoning on the surface.
- optional g fresh herbs (e.g., rosemary or thyme) Add aromatic, savory notes.
Method
Preparation
- In a large mixing bowl, combine 500g bread flour, 350g water, and 100g active sourdough starter. Mix until a shaggy dough forms and all flour is hydrated.
- Cover the bowl and let the dough rest for 30 minutes (autolyse). This helps gluten development and makes the dough easier to handle.
- Add 10g salt and 20ml of olive oil to the dough. Knead or fold the dough until the salt and oil are well incorporated and the dough feels elastic (about 5–8 minutes of gentle folding or kneading).
- Place the dough in a lightly oiled bowl, turning once so the surface is coated. Cover with a damp cloth or plastic wrap.
- Let the dough rise at room temperature until doubled in size, about 4–6 hours depending on your starter’s activity and kitchen temperature.
Baking
- Pour the remaining 30ml of olive oil into your baking pan, spreading it so the bottom is coated.
- Gently transfer the dough to the oiled pan, stretching it with oiled fingertips to fit the pan without deflating the dough too much. If it resists, let it relax for 10 minutes and try again.
- Cover the pan and let the dough rise again for about 1–2 hours, until puffy and nearly doubled.
- Preheat the oven to 220°C (425°F).
- Use your fingers to dimple the surface of the dough, creating the characteristic focaccia dimples. Drizzle any pooled oil over the top.
- Sprinkle flaky sea salt and fresh herbs (if using) evenly across the surface.
- Bake for 20–25 minutes, or until the focaccia is golden brown and crisp on top.
- Remove from the oven and let cool slightly in the pan for 5–10 minutes before transferring to a rack. Slice and serve warm or at room temperature.
Notes
For freezing, wrap slices or the whole loaf tightly in plastic and aluminum foil, and freeze for up to 3 months. Reheat in a 180°C (350°F) oven until warmed through. For a less tangy option, commercial yeast can be used instead of sourdough starter.