Description
This Sourdough Focaccia is a fluffy, golden flatbread made with a naturally fermented sourdough starter. It’s topped with olive oil, fresh herbs, and your favorite toppings. With its crispy crust and tangy flavor, it’s perfect for sharing or savoring all to yourself.
Ingredients
Scale
- 3 ½ cups (450g) all-purpose flour
- 1 ½ teaspoons salt
- ¾ cup (170g) active sourdough starter (fed and bubbly)
- 1 â…” cups (400g) lukewarm water
- ¼ cup (60g) olive oil, plus more for pan and topping
- Fresh rosemary or thyme (optional)
- Flaky sea salt for topping
- Optional: cherry tomatoes, sliced olives, caramelized onions, or garlic
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, water, and sourdough starter. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Stretch and Fold: Perform 3 sets of stretch and folds every 30 minutes. Cover the bowl and let the dough rise overnight (12–18 hours) until doubled and bubbly.
- Prepare the Pan: Grease a 9×13-inch baking dish with olive oil. Transfer the dough gently into the pan and stretch it toward the edges. Cover and let rise again for 3–4 hours.
- Dimple and Top: Preheat the oven to 450°F (230°C). Dimple the dough with your fingers. Drizzle with more olive oil and sprinkle with toppings of choice and sea salt.
- Bake: Bake for 25–30 minutes or until golden brown. Let cool slightly before slicing.
Notes
For best results, use an active and recently fed sourdough starter. The dough will be sticky—wet hands help when handling it. Get creative with toppings like cheese, figs, or roasted garlic. Store leftovers wrapped at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes (plus resting time)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg