Sourdough focaccia is a delightful twist on traditional focaccia bread, infused with the natural tang of sourdough. Originating in Italy, this bread is known for its crispy edges, soft, airy interior, and rich, savory flavors. Often served as a side dish or appetizer, sourdough focaccia is versatile and can be customized with herbs, olives, or other ingredients. The tanginess of the sourdough starter pairs wonderfully with the fragrant olive oil and aromatic herbs, making it a favorite for bread enthusiasts worldwide.
The unique texture of sourdough focaccia, achieved through the fermentation of the dough, creates a perfect balance of crunch and chewiness. It’s a bread that’s not only special in taste but also in the slow and rewarding process of preparation. Whether served with a dip, as a sandwich base, or simply enjoyed on its own, sourdough focaccia is sure to impress!
Ingredients
For the dough:
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1 cup sourdough starter (active and bubbly)
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3 cups all-purpose flour (plus extra for dusting)
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1 ½ teaspoons salt
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1 tablespoon sugar
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1 cup warm water
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2 tablespoons olive oil (plus extra for drizzling)
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1 teaspoon dried rosemary (optional)
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1 teaspoon garlic powder (optional)
For the topping:
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1 tablespoon olive oil
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Fresh rosemary sprigs (or any preferred herb)
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Coarse sea salt (for sprinkling)
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Optional toppings: olives, cherry tomatoes, caramelized onions
Substitutions:
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For gluten-free: Use a gluten-free flour blend.
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For dairy-free: Ensure your sourdough starter is dairy-free and use a vegan-friendly oil.
Step-by-Step Cooking Instructions
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Activate the sourdough starter:
If your starter isn’t active, feed it with equal parts flour and water a few hours before you begin. It should be bubbly and double in size. -
Mix the dough:
In a large bowl, combine the sourdough starter, flour, salt, sugar, and warm water. Stir until the dough forms a shaggy ball. Add olive oil and knead the dough for about 5-7 minutes until it’s smooth and elastic. -
First rise:
Cover the bowl with a damp cloth and let it rise for 4-6 hours at room temperature, or until the dough has doubled in size. You can also refrigerate it overnight for a slower fermentation process. -
Shape the dough:
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch the dough into a rectangle shape, using your fingers to create dimples across the surface. Drizzle with olive oil. -
Second rise:
Cover the dough and let it rest for another 30-60 minutes. This step ensures the bread is airy and light. -
Preheat the oven:
Preheat your oven to 450°F (230°C). While the oven is heating, prepare the topping. -
Add toppings:
After the second rise, drizzle the dough with a little more olive oil and sprinkle with rosemary, sea salt, or any additional toppings you like. -
Bake:
Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown. You may rotate the pan halfway through for even baking. -
Cool and serve:
Let the focaccia cool for a few minutes before slicing. Serve warm or at room temperature.
Pro Tips and Cooking Techniques
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Use high-quality olive oil: The flavor of the olive oil greatly impacts the final result, so choose a good one for both the dough and topping.
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Don’t skip the dimples: Pressing your fingers into the dough not only gives focaccia its signature look but also helps create pockets that absorb the oil and flavor.
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Longer rise for better flavor: If you have time, letting the dough rise slowly in the fridge overnight will enhance its flavor and texture.
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Rest the dough: Let the dough rest after each rise to prevent it from becoming tough or dense.
Variations and Customizations
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Vegetarian: Add toppings like sautéed onions, tomatoes, olives, or roasted vegetables.
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Gluten-free: Use a gluten-free flour blend and make sure your sourdough starter is also gluten-free.
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Sweet variation: Try adding a drizzle of honey or figs on top for a sweeter version that pairs beautifully with cheese.
Serving Suggestions
Sourdough focaccia is perfect as a side dish, appetizer, or snack. Serve it alongside:
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A bowl of balsamic vinegar and olive oil for dipping
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Fresh mozzarella or a selection of cheeses
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Charcuterie or antipasto platters
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As a base for sandwiches, such as with roasted vegetables or meats
For beverages, pair it with a light white wine, sparkling water, or a rich coffee.
Nutritional Information (per serving)
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Calories: 180-220 (depending on toppings)
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Protein: 5g
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Carbs: 35g
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Fat: 6g
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Fiber: 1g
Note: Nutritional values may vary depending on ingredients used and portion size.
Frequently Asked Questions (FAQs)
1. How do I know when the focaccia is done baking?
It’s ready when the top is golden brown, and the bread sounds hollow when tapped on the bottom.
2. Can I freeze sourdough focaccia?
Yes! Let the focaccia cool completely, then wrap it tightly in plastic wrap and freeze. Reheat in the oven before serving.
3. Can I use active dry yeast instead of a sourdough starter?
Yes, you can substitute active dry yeast, but the flavor and texture will be different. Use 1 teaspoon of yeast mixed with warm water and allow it to foam before proceeding with the recipe.
Closing Thoughts
Sourdough focaccia is a fun and rewarding bread to make, with endless opportunities for customization. Whether you enjoy it fresh out of the oven with a drizzle of olive oil or as part of a larger meal, this recipe is sure to be a hit. Don’t be afraid to experiment with your own favorite herbs and toppings—there’s no wrong way to enjoy it!
