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Top down view of focaccia slices next to loaf of sourdough focaccia on a cutting board
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Sourdough Focaccia Bread

Sourdough focaccia bread is a hybrid super loaf that is doubly bubbly in texture, boasts a bunch of health benefits, tastes like a tangy Mediterranean dream.
Prep Time1 day
Cook Time1 hour
Total Time1 day 1 hour
Course: Appetiser
Cuisine: Italian
Keyword: sourdough focaccia
Servings: 8 people
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 500 g /4 cups bread flour
  • 375 ml /1.5 cups water
  • 100 g /1/2 cup activated sourdough starter
  • 10 g 1/2 tbsp salt
  • 5 tbsp This is an affiliate link.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.

Nutrition

Calories: 314kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 488mg | Potassium: 63mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg