Breads & Bakingbiggerbolderbaking4.6
The Easiest Sourdough Focaccia Recipe
Focaccia like you know and adore, but softer and chewier because of the sourdough, my Sourdough Focaccia recipe is what you deserve.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 adapted from Alexandracooks.com📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- oven
📝 Preparation Steps
1
Place the starter, salt, and water in a large bowl. Whisk to combine.
2
Add the flour and mix until it is completely incorporated. Cover with cling wrap and a kitchen towel and rest for ⏱️ 30 minutes at room temperature.
3
After ⏱️ 30 minutes, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 times. This method of stretching and folding strengthens the dough and builds those big bubbles so don't skip it.
4
Add a drizzle of olive oil to the bowl and swirl around the dough to coat. Cover bowl with cling wrap and a kitchen towel and set aside to rise at room temperature overnight, roughly ⏱️ 12-18 hours.
(16floz/450ml) water (lukewarm)2 cups(20oz/568g) bread flour* (see notes above)4 cupsolive oil (divided, plus more for drizzling)3 tablespoons(5oz/142g) sundried tomatoes1 cup(5oz/142g) black olives (roughly chopped )1 cup
5
When dough has doubled, generously pour 2 tablespoons of olive oil into a 9×13-inch pan.
(16floz/450ml) water (lukewarm)2 cups(20oz/568g) bread flour* (see notes above)4 cupsolive oil (divided, plus more for drizzling)3 tablespoons(5oz/142g) sundried tomatoes1 cup(5oz/142g) black olives (roughly chopped )1 cup
6
Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.
7
Rub the top of the dough with the remaining 1 tablespoon of olive oil. Leave alone for ⏱️ 4-6 hours or until bubbly and nearly doubled.
(16floz/450ml) water (lukewarm)2 cups(20oz/568g) bread flour* (see notes above)4 cupsolive oil (divided, plus more for drizzling)3 tablespoons(5oz/142g) sundried tomatoes1 cup(5oz/142g) black olives (roughly chopped )1 cup
8
Preheat oven to 425ºF (210°C). Rub fingers lightly with oil and press gently into the dough to dimple and stretch the dough over and over again. Push the dough until it is reaching the sides of the pan. Sprinkle generously with tomatoes, olives, rosemary, and sea salt.
9
Transfer pan to the oven and bake for about ⏱️ 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least ⏱️ 20 minutes before slicing.
10
Store at room temperature for up to 3 days. It also freezes very well.
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