Have you ever experienced the irresistible aroma of fresh focaccia coming out of the oven? If not, it’s time to try this reinvented Italian classic. Get ready to learn how to make a Sourdough Focaccia that will win over your palate!
Ingredients for Sourdough Focaccia:
Dough:
- 4 cups (500g) all-purpose flour
- 1 2/3 cups (395ml) water
- 3 tbsp (40ml) extra-virgin olive oil
- 1/3 cup (80g) active sourdough starter
- 2 tsp (10g) salt
Toppings:
- Cherry tomatoes
- Olives
- Fresh rosemary
- Extra-virgin olive oil
- Grated Parmesan cheese
Instructions:
- In a bowl, mix the liquids: water, olive oil, and active sourdough starter. Dissolve the starter well, then add the flour and salt. Mix until a homogeneous dough forms.
- Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.
- After this period, perform a set of folds to develop the gluten. Repeat this process every 30 minutes, for a total of four times.
- After folding, let the dough ferment until it has nearly doubled in volume, for about three hours at 82°F (28°C).
- You can now choose to do a cold proof in the refrigerator overnight or proceed to the next step.
- Line a baking pan with parchment paper or grease it with olive oil, place the dough inside, and spread it out evenly. Cover again and let it proof for another 2.5 to 3 hours.
- Before baking, drizzle the dough with more olive oil, create the traditional dimples with your fingers, and add your chosen toppings. Bake in a preheated oven at 450°F (230°C) for 25 to 30 minutes.
- Once baked, let the focaccia rest for 5 minutes in the pan before removing. Then, transfer to a wire rack to cool for another 5 minutes.
Pro Tip:
For a perfectly soft and airy focaccia, it is essential to follow the rest and fermentation periods. Ambient temperature and the quality of your sourdough starter will also influence the final result.
Prep Time:
This Sourdough Focaccia takes about 17 hours to prepare, including all rest and fermentation periods.
Servings:
This recipe makes approximately 8 generous servings.
Fun Fact:
Sourdough fermentation gives the focaccia a unique flavor and an irresistible texture. Unlike commercial yeast, sourdough starter leaves no residual aftertaste, making every bite delicious.
Try making your own Sourdough Focaccia and be amazed by the results! Share this recipe with friends and family and spread the flavor of Italian tradition in your home. Buon appetito!