This fluffy Sourdough Focaccia Recipe is full of flavor and has an amazing texture. With sourdough tang and the flavor of rosemary, it’s a homemade bread you’ll be dying to make.
Table Of Contents
Recipe Details
I love this easy Sourdough Focaccia recipe! It’s like the best of both worlds. You get the tangy sourdough and the herby focaccia and the texture is to die for. You have got to make this recipe!
- TASTE: The taste of the herbaceous rosemary is so good with the tang of the sourdough. This bread has got the perfect balance of flavors.
- TEXTURE: Chewy and airy, this Sourdough Focaccia is utterly delicious.
- TIME: This recipe takes 3.5 hours in total, but much of that is when it is resting.
- EASE: With simple ingredients, this bread is convenient to make and perfect for double batching. I’ll walk you through all the steps. Even for beginners, this is easy.
What You’ll Need
Ingredient Notes
- Bread flour- This flour, unlike all-purpose flour, has high protein so the bread has more elastic to it and is fluffier when it rises. Perfect for sourdough bread recipes.
- “00” pizza flour- This super-fine Italian flour ensures that the bread will have a crispy exterior and a tender crumb.
- Filtered water- We are using filtered water because the chemicals in ap water that kill the bacteria can also kill the yeast in the sourdough starter.
- Olive oil- This will help with the crust and also keep the dough from being too sticky to work with.
- Active sourdough starter- This is what will give the bread its tangy flavor. You can use one you bought or make your own ahead of time.
- Seasonings- Rosemary and Sea salt add delicious flavor to this loaf of bread. Kosher salt also works.
Add-ins and Substitutions
- Use fresh rosemary- If you’ve got a fresh rosemary plant, go ahead and use that in place of the dried. Also try herbs like thyme, oregano, basil, or Herbs de Provence.
- Substitute the bread flour- You can use all-purpose flour, with slightly less water, if you haven’t got bread flour.
- Substitute the oil- Use garlic or herb-infused oil for even more great flavor in this fluffy focaccia.
- Make it into a sandwich- Add your favorite meats and cheeses with some tomatoes, onions, lettuce, and olives to a couple of slices of this sourdough bread for a tasty lunch.
How to Make Sourdough Focaccia
- Combine the water and starter. In a large bowl, mix 380g filtered water with 190g active starter.
- Mix in the flours and let rest. Now mix in the bread flour, and 00 flour. Mix until no dry flour remains. Cover and rest for 30–45 minutes. This resting period is called autolyse. It allows the gluten to develop naturally and hydrates the flour.
Pro Tip: This first resting period is called autolyse. It allows the gluten to develop naturally and hydrates the flour, so don’t rush it or skip it.
- Add more water and salt and olive oil. Next, add the salt, olive oil, and additional 70g water.
- Kneading the dough. Use your clean hands to squish, squeeze, and fold the dough. If you have a stand mixer, this can be done with a dough hook attachment instead of by hand. Mix until the oil and water has fully incorporated into the dough (about 5 minutes).
- Let it rest again. Transfer the dough to a large bowl the has been lightly greased with olive oil. Use a bowl cover and let it rest for 30 minutes at rom temperature.
- Stretch and fold the dough. In a bowl, wet your hands, lift the dough from the center so the ends drape down, then tuck those ends underneath the dough. Rotate the bowl and repeat 2–4 times until the dough tightens slightly.
- Rest, stretch, and fold. Let the dough rest covered for another 30 minutes with another set of stretch and folds. Continue doing this for a total of 4 sets of stretching and folding with 30 minutes in between each time.
- Preheat and warm the pan. Preheat your oven to 450°F. Place your cast iron pan inside for 30 minutes. You want the pan to get very hot before you add the dough.
- Place the dough in the pan and dimple it. Carefully remove the hot cast iron pan from the oven and place it on the cooktop or any other heat resistant surface. Now gently transfer the dough into your hot cast iron pan. Add a little drizzle of olive oil, and begin to poke dimples into the dough with all your fingers.
- Add more olive oil and seasonings. Now add an additional drizzle of olive oil, a light sprinkle of kosher salt, and dried rosemary.
- Bake. Place it back into the oven and bake for 20-30 minutes or until golden brown and crunchy on the outside.
- Cool and serve. Let it cool slightly before slicing.
Recipe Tips
- Wet your hands- Always work the dough with wet hands. This makes it harder for the dough to stick to them, causing frustration and badly mixed bread dough.
- Don’t forget to dimple- Dimpling the dough creates pockets for olive oil/toppings, ensures a crispy surface while maintaining a light, airy interior, and prevents the dough from rising into a large, uneven dome
- Let it cool on a rack- Let the hot bread cool on a rack rather than on a flat surface like a sheet pan because this allows the steam to dissipate instead of getting trapped and making the bottom of the bread soggy.
- Make a double batch- There is nothing better than having an extra loaf of this fabulous bread in the freezer just waiting to be devoured. Double or triple the batch so you don’t have to go through the process on multiple days.
FAQs
Can I turn my sourdough dough into focaccia?
It’s really easy to make focaccia with sourdough. Just combine the starter with flour, water, olive oil, and seasonings like salt and rosemary. I like to use “00” flour in mine as well because it gives the bread a nice tender texture with some crispiness in the crust.
Is sourdough bread ok for diabetics?
Sourdough is considered a good choice for diabetics because it has a low glycemic index, which won’t spike blood sugars. Enjoying sourdough focaccia as a diabetic is better than having regular focaccia because it has a high carbohydrate content with little fiber.
Serving Suggestions
This delicious Sourdough Focaccia recipe is perfect for serving with your favorite dishes. Enjoy it with dipping sauces, pastas, salads, and soups.
- Dipping sauces: Dip hunks of this yummy bread into marinara sauce, Bread Dipping Oil, Meat Sauce, or oil mixed with balsamic vinegar for a tasty side.
- Pasta: Serve this focaccia from scratch with a plate of Penne Pomodoro, Chicken Alfredo Lasagna, Shrimp Scampi Pasta, or Spaghetti and Meatballs.
- Salads: Pair the bread with a fresh salad, like this Chopped Caprese Salad, Antipasto Salad, or Spinach Salad.
- Soups: Dip this appetizer into a bowl of your favorite soup, or enjoy it with some Tortellini Soup, minestrone, pasta e fagioli, or Tomato Basil Soup.
Make This Recipe in Advance
Make ahead: Because there are so many rest periods, you can start this way ahead of time so it’s ready when you need it. Placing the dough in the fridge to rest slows the process, so you can add some hours if you have other things to do.
Storing: Store any leftover focaccia in an airtight container or bread box. You can also wrap it well with plastic wrap and keep it at room temperature for up to 3 days. This ensures it stays moist.
Freeze: Wrap the bread well with plastic wrap and store it in a freezer ziplock bag for up to 3 months. Thaw it in the fridge and warm it in the oven before serving.
More Yummy Breads and Doughs!
Full Recipe Instructions
Sourdough Focaccia Recipe
This fluffy Sourdough Focaccia Recipe is full of flavor and has an amazing texture. With sourdough tang and the flavor of rosemary, it's a homemade bread you'll be dying to make.
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Servings: 10
Calories: 258kcal
Equipment
Ingredients
- 380 g filtered water
- 190 g starter
- 480 g King Arthur bread flour
- 120 g Bob’s red mill 00 pizza flour
- 25 g olive oil
- 15 g salt
- 70 g filtered water added later
- Coarse kosher salt for topping
- Dried rosemary for topping
Instructions
- In a large bowl, mix 380g filtered water with 190g active starter.
- Now mix in the bread flour, and 00 flour. Mix until no dry flour remains. Cover and rest for 30–45 minutes. This resting period is called autolyse. It allows the gluten to develop naturally and hydrates the flour.
- Next, add the salt, olive oil, and additional 70g water.
- Use your clean hands to squish, squeeze, and fold the dough. If you have a dough mixer, this can be done in the mixer instead of by hand. Mix until the oil and water has fully incorporated into the dough (about 5 minutes).
- Transfer the dough to a large bowl the has been lightly greased with olive oil. Cover the bowl and let it rest for 30 minutes at rom temperature.
- Now begin your first set of stretch and folds. In a bowl, wet your hands, lift the dough from the center so the ends drape down, then tuck those ends underneath the dough. Rotate the bowl and repeat 2–4 times until the dough tightens slightly.
- Let the dough rest covered for another 30 minutes with another set of stretch and folds.
- Continue doing this for a total of 4 sets of stretching and folding with 30 minutes in between each time.
- Preheat your oven to 450°F. Place your cast iron pan inside for 30 minutes. You want the pan to get very hot before you add the dough.
- Carefully remove the hot cast iron pan from the oven and place it on the cooktop or any other heat resistant surface.
- Now gently transfer the dough into your hot cast iron pan. Add a little drizzle of olive oil, and begin to poke the dough with all your fingers. You want to create many dimples
- Now add an additional drizzle of olive oil, a light sprinkle of kosher salt, and dried rosemary.
- Place it back into the oven and bake for 20-30 minutes or until golden and crunchy on the outside.
- Let cool slightly before slicing.
Notes
- Wet your hands- Always work the dough with wet hands. This makes it harder for the dough to stick to them, causing frustration and badly mixed bread dough.
- Don’t forget to dimple- Dimpling the dough creates pockets for olive oil/toppings, ensures a crispy surface while maintaining a light, airy interior, and prevents the dough from rising into a large, uneven dome
- Let it cool on a rack- Let the hot bread cool on a rack rather than on a flat surface like a sheet pan because this allows the steam to dissipate instead of getting trapped and making the bottom of the bread soggy.
- Make a double batch- There is nothing better than having an extra loaf of this fabulous bread in the freezer just waiting to be devoured. Double or triple the batch so you don’t have to go through the process on multiple days.
Nutrition
Calories: 258kcal | Carbohydrates: 49g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 585mg | Potassium: 64mg | Fiber: 2g | Sugar: 0.2g | Calcium: 11mg | Iron: 3mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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