Easy Sourdough Focaccia Bread Recipe

Embarking on the journey of baking your first sourdough focaccia bread can be both exciting and intimidating. The aroma of freshly baked bread filling your kitchen, the satisfaction of creating something from scratch, and the joy of sharing it with loved ones are experiences that make the effort worthwhile. This Ultimate Sourdough Focaccia Bread Recipe for Beginners is designed to guide you through every step, ensuring that your first attempt is a delicious success. Let’s dive in and discover the art of sourdough focaccia bread making.

Why You’ll Love This Sourdough Focaccia Bread Recipe

• Easy to Follow: This recipe is tailored for beginners, with clear instructions and helpful tips.
• Delicious Results: The combination of a crispy crust and a soft, airy interior makes this focaccia irresistible.
• Versatile: Perfect for sandwiches, appetizers, or as a side dish, this bread complements any meal.

Ingredients

For the Sourdough Starter

For the Focaccia Dough

Instructions

Preparing the Sourdough Starter

1. Mix Flour and Water: In a small bowl, combine 50 grams of all-purpose flour and 50 grams of water. Stir until no dry flour remains.
2. Ferment: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 24 hours.
3. Feed the Starter: After 24 hours, discard half of the starter and feed it with another 50 grams of flour and 50 grams of water. Repeat this process every 12 hours until the starter is bubbly and active.

Making the Focaccia Dough

1. Autolyse: In a large bowl, mix 500 grams of all-purpose flour and 350 grams of water until no dry flour remains. Let the mixture rest for 30 minutes.
2. Add Salt and Starter: After autolyse, add 10 grams of salt and 100 grams of active sourdough starter to the bowl. Mix well to combine.
3. Knead: Knead the dough gently for about 5 minutes until it becomes smooth and elastic.
4. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size.
5. Stretch and Fold: Perform a series of stretch and folds every 30 minutes during the first 2 hours of the rise. This helps to develop the gluten and incorporate air into the dough.
6. Prepare the Pan: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it evenly.
7. Shape the Dough: Gently transfer the dough to the prepared pan, stretching it to fit the pan. If the dough is too elastic, let it rest for 10 minutes before stretching again.
8. Second Rise: Cover the pan with a clean kitchen towel or plastic wrap and let the dough rise for another 2-4 hours, or until it has doubled in size.
9. Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.
10. Dimple the Dough: Just before baking, use your fingertips to dimple the surface of the dough. Drizzle 2 tablespoons of olive oil over the top and sprinkle with coarse sea salt and fresh rosemary, if using.
11. Bake: Place the pan on the preheated baking stone or inverted baking sheet and bake for 25-30 minutes, or until the focaccia is golden brown and crispy.

Tips for the Perfect Sourdough Focaccia Bread

• Use a Scale: Measuring ingredients by weight ensures accuracy and consistency in your baking.
• Patience is Key: Sourdough baking requires time and patience. Don’t rush the fermentation and rising processes.
• Hydration Matters: The hydration level of your dough (the ratio of water to flour) affects the texture and crumb of your focaccia. This recipe uses a 70% hydration level for a soft, airy interior.

The Science Behind Sourdough Focaccia Bread

Fermentation

Fermentation is the process by which the natural yeasts and bacteria in the sourdough starter break down the sugars in the flour, producing carbon dioxide and alcohol. This process not only helps the dough rise but also develops the unique tangy flavor characteristic of sourdough bread. The longer the fermentation, the more complex the flavors become.

Gluten Development

Kneading and performing stretch and folds help to develop the gluten in the dough. Gluten is a network of proteins that gives the dough its elasticity and structure. Proper gluten development is essential for achieving the desired texture and crumb in your focaccia. During the autolyse phase, the flour absorbs water, initiating the gluten development process. This is why resting the dough before adding salt and starter is crucial.

Hydration

The hydration level of your dough affects its texture and crumb. A higher hydration level results in a more open and airy crumb, while a lower hydration level produces a denser crumb. This recipe uses a 70% hydration level, which means that for every 100 grams of flour, you use 70 grams of water. This ratio creates a soft, airy interior that is characteristic of good focaccia.

The Role of Olive Oil

Olive oil plays a significant role in focaccia bread. It adds richness and moisture to the dough, contributing to its soft texture. Additionally, olive oil coats the pan, preventing the bread from sticking and creating a crispy bottom crust. Drizzling olive oil on top before baking enhances the flavor and helps achieve a golden, crispy exterior.

Variations and Toppings

Herbs and Spices

Experiment with different herbs and spices to customize your focaccia. Try adding garlic, thyme, or red pepper flakes for a flavorful twist. You can also mix in chopped olives, sun-dried tomatoes, or caramelized onions for added depth of flavor.

Vegetables

Top your focaccia with sliced vegetables like tomatoes, onions, or bell peppers for added flavor and nutrition. Thinly sliced potatoes, zucchini, or eggplant can also be used to create a hearty, savory bread.

Cheese

Sprinkle your favorite cheese, such as Parmesan, feta, or mozzarella, on top of the dough before baking for a savory treat. You can also mix shredded cheese into the dough for a cheesy, gooey interior.

Sweet Variations

For a sweet twist, top your focaccia with sliced fruits like apples, pears, or grapes. You can also add a drizzle of honey or a sprinkle of cinnamon sugar for a sweet and aromatic bread.

Serving Suggestions

Appetizer

Cut your sourdough focaccia bread into small squares and serve it as an appetizer with a side of marinara sauce or olive oil and balsamic vinegar for dipping. You can also top it with bruschetta, tapenade, or hummus for a flavorful bite.

Sandwich

Use slices of focaccia to make delicious sandwiches filled with your favorite meats, cheeses, and vegetables. The sturdy texture of focaccia makes it ideal for hearty sandwiches like paninis, Reubens, or club sandwiches.

Side Dish

Serve focaccia as a side dish alongside soups, salads, or pasta dishes. Its versatile flavor complements a wide range of meals, from hearty stews to light salads. You can also use it to mop up sauces and gravies, making it a perfect accompaniment to roasts and braises.

Health Benefits of Sourdough Focaccia Bread

Sourdough focaccia bread is not only delicious but also offers several health benefits. The fermentation process involved in making sourdough bread can enhance its nutritional value and make it easier to digest.

Improved Digestibility

The fermentation process in sourdough bread helps to break down some of the gluten, making it easier to digest for people with gluten sensitivities. The natural acids produced during fermentation also help to break down phytic acid, a compound found in grains that can inhibit mineral absorption.

Enhanced Nutritional Value

Sourdough fermentation can increase the bioavailability of minerals like iron, zinc, and magnesium, making them more easily absorbed by the body. The fermentation process also produces beneficial probiotics, which can support gut health and boost the immune system.

Lower Glycemic Index

Sourdough bread has a lower glycemic index compared to conventional bread, meaning it causes a slower and lower rise in blood sugar levels. This makes it a better choice for people with diabetes or those looking to manage their blood sugar levels.

Longer Shelf Life

The natural acids produced during sourdough fermentation act as a preservative, extending the shelf life of the bread. This means you can enjoy your homemade focaccia for longer without worrying about it going stale.

The History of Focaccia Bread

Focaccia bread has a rich history that dates back to ancient times. The name “focaccia” comes from the Latin word “focus,” which means “hearth” or “fireplace.” This reflects the traditional method of baking focaccia in the ashes of a hearth.

Ancient Origins

The origins of focaccia can be traced back to the Etruscans and ancient Greeks, who baked flatbreads on hot stones or in the ashes of their hearths. These early versions of focaccia were simple and unleavened, made from a mixture of flour, water, and sometimes olive oil.

Roman Influence

The Romans adopted and refined the art of focaccia making, introducing leavening agents like yeast to create a lighter, more airy bread. They also began topping their focaccia with various ingredients like herbs, cheese, and fruits, creating the foundation for the diverse range of toppings used today.

Regional Variations

Over time, focaccia evolved to reflect the culinary traditions of different regions in Italy. In Liguria, for example, focaccia is often topped with olives, onions, and a generous drizzle of olive oil. In Puglia, it is commonly made with potatoes and rosemary. Each region has its unique take on this versatile bread, showcasing the diversity of Italian cuisine.

Global Popularity

Today, focaccia is enjoyed around the world, with countless variations and adaptations. Its versatility and delicious flavor have made it a staple in bakeries and kitchens everywhere, from traditional Italian trattorias to modern artisan bakeries.

Troubleshooting Common Issues

Dough Too Sticky

If your dough is too sticky, it may be due to a high hydration level or insufficient gluten development. Try adding a bit more flour or kneading the dough for a longer period to develop the gluten and reduce stickiness.

Dough Not Rising

If your dough is not rising, it could be due to an inactive starter or a cold environment. Ensure your starter is bubbly and active before using it, and provide a warm, draft-free environment for the dough to rise.

Overproofing

Overproofing occurs when the dough rises for too long, causing it to collapse and lose its structure. To avoid overproofing, keep an eye on your dough and bake it as soon as it has doubled in size.

Underbaking

Underbaking can result in a dense, gummy interior. To ensure your focaccia is fully baked, check for a golden-brown crust and a hollow sound when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should reach around 200°F (93°C).

FAQs

Can I Use Commercial Yeast Instead of a Sourdough Starter?

While commercial yeast can be used to make focaccia, it will not provide the same tangy flavor and unique characteristics as a sourdough starter. If you’re short on time, you can use a small amount of commercial yeast in addition to your sourdough starter to speed up the fermentation process. However, keep in mind that the flavor profile will be different.

How Should I Store Leftover Sourdough Focaccia Bread?

Store leftover focaccia in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the focaccia tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Can I Freeze Sourdough Focaccia Dough?

Yes, you can freeze the focaccia dough after the first rise. Shape the dough into a ball, wrap it tightly in plastic wrap, and place it in an airtight container or freezer bag. Thaw the dough overnight in the refrigerator before shaping and proceeding with the second rise and baking. This allows you to have freshly baked focaccia whenever you want without starting from scratch.

Conclusion

The Ultimate Sourdough Focaccia Bread Recipe for Beginners is your gateway to the world of artisan bread making. With its crispy crust, soft interior, and tangy flavor, this focaccia is sure to impress your family and friends. Whether you’re enjoying it as an appetizer, sandwich, or side dish, this versatile bread is a delightful addition to any meal. Happy baking!