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The BEST Sourdough Focaccia Recipe

There’s something undeniably magical about the aroma of fresh-baked bread wafting through your kitchen on a cozy afternoon. It brings back memories of my grandmother’s kitchen, where she’d carefully knead dough by hand while sharing stories about our family’s history. Sourdough focaccia, with its golden crust and tender, pillowy interior, has a special place in my heart. It’s the perfect companion to a warm soup, a vibrant salad, or simply served with a drizzle of extra virgin olive oil. This easy recipe for The BEST Sourdough Focaccia is wonderful for any occasion, whether it’s a cozy weeknight dinner or a gathering with friends. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Out of This World Flavor: The combination of tangy sourdough and fragrant rosemary creates an unforgettable taste experience that will impress your family and friends.
Easy to Make: This recipe requires minimal hands-on time, allowing for a stress-free baking experience that’s perfect for busy weeknights.
Perfectly Pillowy Texture: The focaccia’s light and airy crumb is simply irresistible, making it a favorite at any meal.
Customizable: You can dress it up with a variety of toppings, from zesty cherry tomatoes to creamy olives, or keep it simple with just thyme and flaky sea salt.
Great for Sharing: Focaccia is crowd-pleasing and ideal for gatherings or as a gift for a neighbor or friend.

Ingredients You’ll Need for The BEST Sourdough Focaccia

100g sourdough starter (active)
390ml slightly warm water
15-20ml (1 tablespoon) extra virgin olive oil
10g (2 teaspoons) fine sea salt
500g white bread flour (12% protein content or higher)
45-60ml (3-4 tablespoons) extra virgin olive oil (for the tray)
Flaky sea salt (generous sprinkle)
Fresh rosemary sprigs (or toppings of choice)

Let’s Make It Together

Mixing Dough: In a large mixing bowl, combine the 100g of active sourdough starter with 390ml of slightly warm water. Add 15-20ml of extra virgin olive oil and stir to combine. Gradually add in 500g of white bread flour and 10g of fine sea salt until it forms a shaggy dough.
Folding the Dough: Cover the bowl with a damp towel and let it rest for 30 minutes. After resting, use your hands to fold the dough in on itself several times. This helps develop gluten and gives structure.
Bulk Proof: Continue to let the dough rise at room temperature for about 4-5 hours, until it has doubled in size and is bubbly.
The Next Day – Placing Dough into Tray: Once the dough has risen, generously oil a baking tray with 45-60ml of extra virgin olive oil, ensuring it’s evenly coated.
Second Proof in Tray: Gently transfer the dough to the prepared tray, using your fingers to spread it out to the edges. Cover loosely with plastic wrap and let it rise again for about 1-2 hours.
Dimpling the Focaccia: When the dough has puffed up again, use your fingertips to create dimples all over the surface. Don’t be afraid to press down firmly!
Topping the Focaccia: Drizzle more extra virgin olive oil over the top, sprinkling with flaky sea salt and rosemary sprigs (or other chosen toppings).
Baking the Focaccia: Preheat your oven to 220°C (428°F). Bake the focaccia for 20-25 minutes, or until it is golden brown and has a delightful crispy crust.
ENJOY!: Allow the focaccia to cool slightly, then slice and serve warm. It’s delicious on its own, perfect for sandwiches, or served alongside a rich soup.
Storing Focaccia: Store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze extra focaccia slices wrapped well in plastic wrap for up to a month.

Fun Ways to Customize It

Italian Herb Infusion: Mix dried oregano and basil into the dough for a herbaceous flavor that makes every bite sing of Italy.
Sweet Fig and Honey Drizzle: Top with caramelized figs and finish with a drizzle of honey for a dessert-like twist.
Cheesy Delight: Sprinkle shredded mozzarella or grated Parmesan cheese atop the focaccia before baking for that extra indulgence.
Veggie Explosion: Add toppings like sun-dried tomatoes, olives, or roasted bell peppers for a richly flavored focaccia.

Chef Emma’s Helpful Tips

Make it Ahead: You can prepare the dough the night before and place it in the refrigerator for a slow rise. This can enhance the flavor!
Flour Swaps: If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly different.
Slicing Tips: For the perfect slices, use a serrated knife; it creates clean edges without squishing the bread.
Store for Freshness: If you want to keep your focaccia longer, consider slicing it and freezing pieces to toast for a quick, fresh snack later on.

What’s Inside – Nutrition Breakdown

Serving Size: 1 piece (approx. 80g)
Calories: 180
Carbohydrates: 30g
Sugar: 0.5g
Fat: 6g
Protein: 4g
Sodium: 200mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the dough the night before and let it slow rise in the refrigerator.

Can I use different ingredients?
Yes! Feel free to swap out the toppings or incorporate different spices based on your taste preference.

How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for later use.

How long does it last?
Homemade focaccia is best consumed within 2 days but can last in the freezer for up to a month.

A Cozy Closing Note

Every bite of The BEST Sourdough Focaccia transports you to a place of comfort and joy, making every meal feel like a special gathering. With its gorgeous texture and delightful flavor, it’s sure to become a staple in your home. Save this The BEST Sourdough Focaccia to your favorite Pinterest board so it’s ready when you need a cozy treat!