If you’re a sourdough baker, Sourdough Focaccia should be in your baking repertoire. This recipe describes the basic method, using basic toppings – garlic, rosemary, and salt.
But when it comes to topping the bread, it’s up to you – you can get as creative as you like. Whatever you choose will be delicious. It can be beautiful too – I love the decorative focaccia bread art that I find on Pinterest. You could use this recipe as a starting point and use your veg to paint floral arrangements on your bread. So creative! If you make focaccia bread art, please send me a picture. Maybe you’ll inspire me try it too.
My typical sourdough loaf is around 67% hydration, yielding a dough that’s easy to handle and shape, and that bakes into a tall, crusty loaf. This Sourdough Focaccia bread is 80% hydration, a high-hydration dough that’s much wetter and looser. The baked result is tender and fluffy with an open and airy crumb.
Sourdough Focaccia is great as an appetizer – top it with Eggplant Caponata, or dip it in balsamic and olive oil. It’s also great for lunch, just tear off a hunk and enjoy it with a bowl of soup. Slice it and build a satisfying sandwich, using it in lieu of ciabatta, for a simple supper. I’ve even buzzed a hunk of it in the food processor for a flavorful crumb coating on Chicken Tenders. The possibilities are endless, and always delectable.
Sourdough Focaccia
Equipment
- 9 X 13 baking dish lined with parchment
Ingredients
- 100 grams well-fed, bubbly sourdough starter
- 400 grams water
- 500 grams King Arthur flour (AP or bread flour)
- 10 grams kosher salt
- 3 cloves garlic
- 3 sprigs fresh rosemary
- flaky sea salt (for finishing)
Instructions
- Mixing the dough – Pour the starter into the bottom of your mixing bowl, then add the water – the starter will float. Whisk until the starter is incorporated into the water – it will be milky and frothy on the edges. Measure in the flour, then the salt. Using a fork, mix, scraping the sides of the bowl, until all of the water has been absorbed into the flour and there’s very little flour left in the bowl.
- Autolyse – Cover the bowl and let it stand for at least an hour. Bring the dough together into a ball, using stretches and folds, grabbing the dough from the outside, stretching it up and over itself, into the center, turning the bowl as you go, about 15 turns.
- Bulk fermentation – Cover and set aside until puffy and alive and not too sticky.
- Shaping – Using your dough scraper, dump the dough into a parchment-lined baking dish. Spray with oil and use your hands to push the dough out to fill the dish.
- Final proofing – Let the dough rise again. It will be puffy and voluminous, with lovely bubbles popping up.
- Topping – Preheat the oven to 400℉. Peel and thinly slice the garlic. Pull the rosemary leaves from the stems and chop finely. Spray the dough with a bit more olive oil, then push your fingertips into the dough to create dimples. Push the slices of garlic into the dough and sprinkle with rosemary.
- Baking – Bake for 30 minutes or until golden brown. Shower with flaky sea salt as soon as it comes out of the oven.
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