Hello Friends! Sourdough Focaccia Bread is a staple recipe that definitely needs to be in your cook book. It’s a fluffy and soft bread that you can flavor in so many different ways and is perfect for any occasion!
You may remember that my first focaccia bread recipe didn’t really turn out the way I wanted it. This recipe is new and improved and turns out great every time. It’s an easy recipe to follow to, so even the sourdough novice can enjoy this one!
Sourdough Focaccia Bread Ingredients
This sourdough focaccia bread is made with four basic ingredients. The awesome thing about focaccia is you can take a lot of creative liberties with how you flavor it. In this instance, I made tomato olive focaccia. Things like mushrooms, onions, bell peppers, and herbs would also be delicious.
- Sourdough Starter: Active sourdough starter will give you the best results.
- Water: To hydrate the dough.
- Olive Oil: This keeps the dough soft.
- Flour: I used all purpose flour in this recipe.
- Salt: For flavor.
Cook Book
Sourdough Focaccia Bread Recipe
1. In a large bowl, add starter and water and stir until the starter has dissolved. Then add oil and salt and stir until dissolved. Then add your flour and mix until all of the flour is incorporated.
2. Cover dough and let it ferment for 24 hours in the refrigerator.
3. Oil a 9×13 baking pan. Put your dough into the pan oil the top of your dough and cover dough with plastic wrap. Let it sit on the counter to spread out for 3-4 hours.
4. Preheat your oven to 425 degrees. I decided to make tomato olive focaccia today, so now is the time to add the toppings you want. Add more olive oil on top of the vegetables. Using your fingers, press your toppings into the dough. You will be creating pockets.
5. Bake your focaccia at 425 for 25 minutes. Let it cool on a cooling rack before cutting into it.
Sourdough Starter
Sourdough Focaccia Bread
Ingredients
- 3/4 C Sourdough Starter Active
- 2 C Water Lukewarm
- 2 Tbsp Olive Oil
- 2 tsp Salt
- 4 C Flour
Instructions
- In a large bowl, add starter and water and stir until the starter has dissolved. Then add oil and salt and stir until dissolved. Then add your flour and mix until all of the flour is incorporated.
- Cover your dough and let it ferment for 24 hours in the refrigerator.
- Oil a 9×13 baking pan. Put your dough into the pan oil the top of your dough and cover your dough with plastic wrap. Let it sit on the counter to spread out for 3-4 hours.
- Preheat your oven to 425 degrees. I decided to make tomato olive focaccia today, so now is the time to add the toppings you want. Add more olive oil on top of the vegetables. Using your fingers, press your toppings into the dough. You will be creating pockets.
- Bake your focaccia at 425 for 25 minutes. Let it cool on a cooling rack before cutting into it.
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