If you are a fan of Italian cuisine, you have surely heard of focaccia. This bread, native to Italy, is renowned for its softness, unique flavor, and the delicious air pockets formed during fermentation. Today, I’m sharing a special version: Sourdough Focaccia. In this recipe, we will explore the natural fermentation process—no stand mixer required—to achieve an authentic taste and an incredible texture. Get ready for a true culinary experience!
Ingredients for Sourdough Focaccia:
- 4 cups (approx. 500g) bread flour
- 1 1/2 cups (350ml) water
- 1/3 cup (100ml) extra-virgin olive oil
- 1 cup (200g) active sourdough starter
- 2 teaspoons (10g) sea salt
- Cherry tomatoes
- Olives
- Fresh rosemary sprigs
- Brine (1 teaspoon salt dissolved in 5 tablespoons water)
How to Make Sourdough Focaccia:
- In a large bowl, whisk together the water, olive oil, and active sourdough starter until the starter is completely dissolved.
- Add the flour and salt. Mix until all ingredients are incorporated and a homogeneous dough forms.
- Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.
- After the rest, perform “stretch and folds” every 30 minutes for about 2 hours to build gluten strength.
- Allow the dough to bulk ferment until it has nearly doubled in volume. This should take approximately 3 hours in a warm spot (around 82°F / 28°C).
- After fermentation, you can choose to cold-proof the dough in the refrigerator overnight or proceed directly to shaping.
- Generously grease a baking pan with olive oil. Transfer the dough and gently spread it out to fill the pan. Cover and let it proof for another 2 to 3 hours until puffy and nearly doubled in size again.
- Preheat your oven to 450°F (230°C) for at least 30 minutes.
- Before baking, dimple the dough deeply with your fingertips. Top with cherry tomatoes, olives, and fresh rosemary, pressing them lightly into the dough. Drizzle with the prepared brine and a little extra olive oil.
- Bake for 25 to 30 minutes, or until golden brown and crispy. Let it cool in the pan for 15 minutes before transferring to a wire rack.
Pro Tip:
Natural fermentation is essential for the signature flavor and airy texture of sourdough focaccia. Be patient and respect the resting times between folds for the best results.
Prep Time:
Total time is approximately 6 hours, accounting for fermentation and resting periods.
Servings:
This recipe yields about 8 generous servings.
Did You Know?
Focaccia is a traditional bread from the Liguria region of Italy, with origins dating back to Ancient Roman times. Over centuries, it has become a staple of Italian gastronomy. This sourdough version brings back artisanal techniques, resulting in a unique, deeply flavorful loaf.
Serve this delight at your next family lunch, accompanied by extra virgin olive oil and fresh herbs. This Sourdough Focaccia is sure to be the star of the table with its soft interior and irresistible aroma.
Now that you know the secrets, it’s time to get baking and enjoy creating this masterpiece of Italian cuisine!