Simple Sourdough Focaccia
This sourdough focaccia bakes up soft and airy with a crisp olive oil crust. Made with active starter and simple ingredients, it is an easy, flavorful bread for any meal.
Ingredients
- 380 grams water reserve 30 grams
- 100 grams bubbly sourdough starter
- 100 grams whole wheat flour (I used freshly milled kamut but you could use hard red wheat, or a mix)
- 350 grams all purpose flour
- 10 grams salt
- Olive oil for the pan and topping
- Coarse or flaky salt for finishing
Instructions
Prepare the Dough
- Mix 350 grams of water with the sourdough starter
- Add both flours and mix until a shaggy dough forms
- Cover and let rest for 45 minutes
- Add the salt and remaining 30 grams of water. Mix with your hands until fully incorporated. Cover and let the dough rest at room temperature
- Perform stretch and folds over the next 3-4 hours. The colder your kitchen is, the slower this process is.
- Do the stretch and folds once every 20 minutes during the first hour. Then once per hour for the remaining 2-3 hours.
- Line an 8x8 inch pan with parchment paper. Pour about 3 tablespoons of olive oil into the pan and coat generously
- Transfer the dough to the pan and gently stretch it to fit
- Cover tightly with plastic wrap and refrigerate overnight
Baking Day
- Remove the dough from the fridge 1 to 2 hours before baking
- Preheat the oven to 400°F
- Drizzle 2 to 3 tablespoons of olive oil over the dough. Gently dimple the surface with your fingers
- Sprinkle generously with coarse salt (Maldon flaky salt works beautifully here)
- Bake for about 25 minutes until golden, bubbly, and cooked through. Internal temp should be at least 190 if you want to check!
Video
Notes
Note's For Making A Double Batch
I usually make focaccia when I make my usual large batch of sourdough, turning one into a loaf for sandwiches and the other into focaccia. To use this method, here are the measurements:
Full Dough Ingredients (Makes 1 Sourdough Loaf and 1 Focaccia)
- 750 grams water - reserve 50 grams of water
- 200 grams bubble sourdough starter
- 300 grams whole wheat flour - I used freshly milled kamut or hard red what or a mix
- 700 grams all purpose flour
- 20 grams salt
