Sourdough Focaccia Bread
This simple sourdough focaccia bread recipe is easy to pull together - the most important ingredient is patience. But your patience will be rewarded with the most delightful bread you've ever had!
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Ingredients
- 100 g Sourdough starter active and bubbly
- 400 g Water can increase or decrease by 30g if desired
- 500 g Bread Flour
- 10 g Salt fine salt
- 30 g Olive Oil extra virgin
- 10 g Sea Salt flaky sea salt
- 1 tbsp Rosemary Leaves fresh or dried
Instructions
- Weigh out your sourdough starter and water into a large bowl. Mix briefly, then add flour and salt. Mix until all dry flour is incorporated into a sticky dough.
- Cover the bowl with cling film or a damp tea towel and let it sit for about 1 hour (autolyse).
- Strengthen the dough by stretching and folding it around 10–15 times until it starts to tighten. It doesn’t need to be perfectly smooth.
- Cover the bowl again and allow the dough to bulk ferment at room temperature until nearly doubled in size.
- Once the dough has doubled, gently transfer it into your chosen baking pan, using a dough scraper. Rub your hands with olive oil and gently stretch the dough to fill the pan.
- Let the dough rise again until it is puffy and has spread to fill the tray.
- Drizzle olive oil over the dough. Dimple the dough with your fingertips and sprinkle with flaky sea salt and rosemary.
- Preheat the oven to 200°C (392°F). Bake for 30 minutes or until golden brown.
- Cool the focaccia on a wire rack before slicing. Enjoy warm or at room temperature.
Notes
For best results, use a well-oiled cast iron skillet or baking tray lined with parchment. You can reduce hydration slightly if you're new to high-hydration doughs. Try different herbs or toppings for variety.
Nutrition
Calories: 2168kcal