Is it a sourdough? Is it a focaccia? It’s sourdough focaccia bread! A hybrid super loaf that is doubly bubbly in texture, gut friendly, tastes like a tangy Mediterranean dream, and is surprisingly easy to bake.
Robust and savoury, this is an all-star loaf. Stack slices for a sky-high focaccia sandwich, or serve alongside an Italian pasta e fagioli soup.
What is focaccia bread?
Characterised by its cute dimples and slicked back style, focaccia bread is one of most easily recognisable Italian breads. Although it’s known as a ‘flatbread’, this actually refers to the baking method as the loaves are baked on flat sheets.
It’s not flat at all, far from it! The yeasted dough itself is risen and fluffy with a golden crunch of crust. And tastes like fresh heaven.
Sourdough bread
Sourdough, on the other hand, couldn’t be more different. It is dense and weighty. Simple and no-nonsense in appearance. Not to mention its flavour. Sourdough tastes, no prizes for this one; sour!
And as for the bake itself, unlike focaccia dough, sourdough doesn’t rely on added yeast to rise. A naturally occurring process takes place that triggers a chemical reaction. I explain in more detail in my basic sourdough bread for beginners recipe.
So why is this cross-bred bread a good idea? We’re taking the best bits from each loaf and bringing them together.
Sourdough is well-known for its prebiotic properties, which aid digestion, as well as it’s savoury flavour. Focaccia is much-loved for bubble and bounce, not to mention its versatility. It works!
Don’t believe me? The proof is in the pudding. (See what I did there?)
Flavour variations
Foccacia bread is also known as pizza Genovese, Genoa being the capital city of its birthplace Liguria. So, this sourdough focaccia is the perfect base for a guilt-free, gut-friendly pizza. Here’s a few of my fave toppings:
Hearty: Potato and pancetta (pizza bianca)
Juicy and fresh: Roasted red cherry tomatoes and basil pesto with ricotta
Quick and easy: Zucchini with basil and Pecorino
Simple stunner: Garlic Confit
If you are not tempted by the options above, why not giving a classic sourdough pizza a go? Here is my recipe for Sourdough Spicy Sausage and Tenderstem Broccoli Pizza.
Recipe tips and notes
- Take heart, baking with sourdough is not as scary as everyone would have you believe! Especially when you have this sourdough recipe for beginners at your fingertips. This is a detailed article that takes you through everything you need to know.
- Including the mysterious and frothy-looking sourdough starter. However, if starting at square one is one square too far, you can probably get some starter from a sourdough-enthusiast friend or acquaintance. Some bakeries also sell starter, so look out for it locally too.
- As one of the most highly hyped breads out there, it might be difficult to believe that making a sourdough focaccia is actually simpler than attempting a classic boule! This is all down to the lack of a small but powerful ingredient, yeast.
- The only element that is truly beyond your control, is temperature. But with a little strategy, you can master that too! Proofing is reliant on temperature. The warmer the room/ climate/ season, the quicker the fermentation process. Or, the cooler the climate, the longer it will take.
- 4-5 hours proofing for warm climates, 8-10 for colder as a general rule. But checking on the volume of your dough will be a more accurate measuring tool. When proofed sufficiently, it should be nearly double in its original size.
- There is a fine line to walk between proofing and overproofing. An overproofed loaf will taste too tangy and give a poor rise in the oven. So, banish the mindset of “I’ll just give it another 30 minutes to be safe.”
- Although I hope your first sourdough loaf will be tearable in texture and satisfyingly sour to taste, it might not be. But that doesn’t mean you should give up! It’s a crazy science that might take a few trials!
Storage and leftovers
Fact: The fresher the focaccia the better it tastes. But for any leftovers, sourdough focaccia will keep for a good 3 days if stored carefully. The trick is not to slice it up and keep it as airtight as possible. So, wrap it in cling film and keep at room temperature- not in the fridge.
Yes, you can freeze your focaccia! Once it’s completely cool, either wrap the whole thing, or portions, in tin foil (aluminium foil) and freeze for up to 3 months. When ready to use, put it in a pre-heated oven (350F/ 175C), still in the foil, and bake for about 15 minutes.
More bread baking recipes
- Garlic Butter Dinner Rolls
- Dutch Oven Bread
- Easy Flatbread Recipe
- Honey Buckwheat Soda Bread
- Walnut and Raisin Sourdough Bread
Sourdough Focaccia Bread
Ingredients
- 500 g /4 cups bread flour
- 375 ml /1.5 cups water
- 100 g /1/2 cup activated sourdough starter
- 10 g ½ tbsp salt
- 5 tbsp olive oil divided
- 1 sprig rosemary leaves only (optional)
- Flaky sea salt such as Maldon
Instructions
- In the morning feed the starter and allow it to double in size. Once it's activated mix the flour, water, sourdough starter and salt in a mixing bowl. Knead in an electric stand mixer, fitted with a dough hook attachment for 10 minutes. Cover with plastic wrap and allow to rise for 5 hours or until it nearly doubles in volume. The timing will vary based on seasons. It might take up to 10 hours in winter months in a cold kitchen.
- After the bulk fermentation (previous step), add 2 tablespoon of olive oil to the bottom of a medium sized bowl and drop the dough into it, then flip it upside down, so the entire dough is coated with the olive oil. Cover with the same plastic wrap and refrigerate overnight (12-18 hours).
- The following morning, line a 9 inch by 13 inch pan with parchment paper, then add a tablespoons of olive oil to the bottom and spread it around with your fingers, then add the cold from the fridge dough to it, stretch it gently, so it spreads to the sides of the pan. Don’t force it too much, it will fill out the pan as it rises, drizzle with another tablespoon of olive oil on the surface. Leave it to ferment for 3-4 hours until you see lots of bubbles all over. It could take even longer on a cold winter day)
- Preheat the oven to 220C/450F for 30 minutes. (Your oven should be very hot). Sprinkle another tablespoon of olive oil on the surface of the dough and scatter rosemary leaves all over or leave them out. With your fingers star pressing down on the dough forming deep dimples all over. You can stretch the corners slightly to fit the pan. Finally liberally sprinkle with flaked sea salt and bake immediately for 25-30 minutes until the bread is golden brown. Take out of the pan as soon as the focaccia is done and cool on a wire rack to prevent the bottom from going soggy.
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