One of the great things about this recipe is that it uses sourdough starter instead of commercial yeast. Sourdough starter is a natural leavening agent made from a mixture of flour and water left to ferment over time, creating a colony of wild yeast and bacteria. When added to bread dough, the sourdough starter gives the bread a distinct tangy flavour and a chewy texture.
To make this sourdough focaccia, you'll need just a few simple ingredients: flour, salt, sourdough starter, water, olive oil, and some flaky sea salt and rosemary for seasoning. After mixing the dough, you'll let it rest in the fridge overnight, allowing the sourdough starter to work its magic and give the bread its delicious flavour and texture.
The next day, you'll bring the dough to room temperature before shaping it into a flat, rectangular shape and drizzling it with olive oil and seasonings. Then it's into the oven for a short bake time, and voila - you'll have a delicious homemade focaccia bread that's sure to impress your family and friends.
One of the great things about this recipe is that it's very customisable. If you're a fan of garlic bread, you can add minced garlic to the dough or sprinkle garlic powder on top before baking. If you prefer a more savoury bread, you can add chopped olives, sun-dried tomatoes, or fresh herbs to the dough. And if you're feeling adventurous, you can even use this bread as a base for homemade sandwiches or paninis.
Another benefit of sourdough bread is that it's better for you than store-bought bread. The long fermentation process in making sourdough bread breaks down the ten and other complex carbohydrates in the flour, making it easier to digest. Plus, sourdough bread has a lower glycemic index than commercial bread, which means it won't cause your blood sugar to spike as quickly.
So if you're looking for a delicious, healthy, and satisfying bread recipe to try at home, look no further than this sourdough focaccia. With its tangy flavour and chewy texture, it's sure to become a staple in your bread-baking repertoire.
4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 cups (455 g) sourdough starter, unfed or recently fed
1 1/2 cups (340 g) lukewarm water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional
In a large mixing bowl, whisk together the flour and salt.
Add the sourdough starter and water to the bowl and mix with a wooden spoon or your hands until a shaggy dough forms.
Cover the bowl with plastic wrap and place it in the refrigerator overnight or for at least 8 hours.
The next day, remove the bowl from the refrigerator and let the dough sit at room temperature for 1-2 hours or until it has warmed up slightly and is easier to work with.
Preheat your oven to 425°F (218°C). Grease a 9x13-inch baking dish with butter and pour 2 tablespoons of the olive oil into the dish, spreading it around with your hands.
Gently transfer the dough to the baking dish and use your fingers to press it out into an even layer, pushing it all the way to the edges of the dish.
Drizzle the remaining 2 tablespoons of olive oil over the top of the dough and sprinkle with flaky sea salt and rosemary if using.
Bake for 25 to 30 minutes or until the focaccia is golden brown and crispy on top.
Let cool for a few minutes before slicing and serving.
Enjoy your delicious sourdough focaccia with a chewy, tangy crumb!