Sourdough focaccia is a delightful twist on a classic Italian bread that brings together a crispy exterior with a soft, airy interior. This recipe is perfect for those looking to elevate their bread-making game with the tangy flavor of sourdough. Whether served as an appetizer, side dish, or a base for sandwiches, this focaccia will impress anyone lucky enough to taste it.
Imagine pulling a golden-brown focaccia from the oven, its surface dotted with herbs and glistening with olive oil. The aroma is simply inviting! With each bite, you’ll enjoy a perfect balance of texture and flavor, complemented by the freshness of rosemary and the richness of good quality olive oil.
What Makes Focaccia Special?
Focaccia stands out as a beloved Italian bread, known for its unique texture and flavor. The combination of a crispy crust and a soft, airy interior makes it a versatile choice for various meals.
This bread is not only delicious on its own but also serves as a fantastic base for sandwiches or a delightful side to soups and salads. The infusion of olive oil and fresh herbs creates an enticing aroma that lures anyone nearby.
Ingredients You’ll Need for Focaccia Bread
To create the perfect focaccia, you’ll require a few key ingredients that work harmoniously together. At the heart of this recipe is an active sourdough starter, which imparts a delightful tang to the bread.
You’ll also need flour, water, salt, and olive oil, along with fresh rosemary or other herbs to enhance the flavor. Coarse sea salt sprinkled on top adds the finishing touch, providing a satisfying contrast to the bread’s texture.
The Process of Creating Focaccia
Making focaccia involves a simple yet rewarding process. It begins with mixing the sourdough starter with flour and water to form a shaggy dough. Allowing the dough to rest is crucial, as it enables the flour to absorb the water, resulting in a better texture.
As the fermentation occurs, the dough rises and develops flavor. Stretching and folding it during bulk fermentation helps create structure, leading to that coveted airy interior.
Shaping and Baking Focaccia Bread
Once the dough has risen sufficiently, it’s time to shape it. Gently stretching the dough to fit your baking pan is essential, as this helps create an inviting, rustic appearance. Don’t forget to dimple the surface with your fingers before baking; this step not only adds visual appeal but also allows for olive oil and toppings to settle into the dough.
Baking at a high temperature is important for achieving that golden brown color and crispy crust. The aroma wafting from the oven will surely make mouths water!
Serving Suggestions
Focaccia is incredibly versatile in serving options. Enjoy it warm, straight from the oven, or allow it to cool and serve it at room temperature. Pair it with a dish of high-quality olive oil for dipping or serve it alongside your favorite spreads.
This bread also shines as a base for sandwiches, where its texture holds up beautifully with various fillings. Pair it with soups or salads to create a well-rounded meal that’s sure to impress guests.
Storing and Refrigerating
Freshly baked focaccia is best enjoyed the same day, but if you have leftovers, storing them properly ensures they remain tasty. Wrap the focaccia in foil or plastic wrap to keep it fresh and place it at room temperature for a couple of days.
If you plan to enjoy it later, consider freezing it. Wrap it tightly and place it in an airtight container. When ready to eat, simply thaw and reheat briefly in the oven to restore that delightful warmth and texture.
The Ultimate Sourdough Focaccia Bread
This sourdough focaccia recipe produces a fluffy bread with a crispy crust, infused with the robust flavor of fermented dough. It’s topped with fresh herbs and sea salt, making it an irresistible treat for any bread lover.
Ingredients
- 2 cups active sourdough starter
- 2 cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for drizzling
- Fresh rosemary, chopped (or other desired herbs)
- Coarse sea salt for topping
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, flour, and water. Mix until a shaggy dough forms.
- Autolyse: Let the dough rest for 30 minutes to an hour to allow the flour to absorb the water.
- Add Salt and Oil: Sprinkle the salt over the dough, add olive oil, and mix well until fully incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours, stretching and folding the dough every hour.
- Prepare the Pan: Generously oil a baking sheet or pan, then transfer the dough onto it. Gently stretch the dough to fill the pan.
- Final Rise: Cover the dough and let it rise for another 1-2 hours until puffy.
- Preheat the Oven: Preheat your oven to 450°F (232°C).
- Create Dents: Using your fingers, dimple the surface of the dough and drizzle with olive oil. Sprinkle with fresh herbs and sea salt.
- Bake: Bake the focaccia for 20-25 minutes until golden brown.
- Cool and Serve: Allow to cool slightly before slicing. Enjoy warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Rest Time: 6-8 hours
- Cook Time: 25 minutes
- Total Time: 6-8 hours 40 minutes
- Servings: 12 slices
- Calories: 200kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 25g
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