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.

Course bread, Side Dish

Cuisine Italian

Prep Time 30

Cook Time 30

resting 2 30

Total Time 3 30

Servings

Calories 258kcal

Author Dina

Equipment

1 Cast iron pan

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