How to Make the Perfect Sourdough Focaccia Bread

Sourdough focaccia bread is the epitome of Italian baking perfection. This soft, airy, and richly flavored bread is an elevated take on the classic focaccia, made even better with the tangy and complex flavors of sourdough. Whether you’re a seasoned baker or a beginner exploring sourdough baking, this sourdough focaccia recipe will guide you every step of the way.

In this guide, we’ll show you how to prepare sourdough focaccia bread, how to incorporate discard for a no-waste option, and even how to turn it into a sourdough focaccia pizza. Let’s dive in!

Why Make Sourdough Focaccia Bread?

Sourdough focaccia bread stands out for its incredible depth of flavor, soft crumb, and crispy crust. It’s also versatile, as it can be enjoyed plain, topped with savory ingredients, or even used as a base for sourdough focaccia pizza.

Benefits of Sourdough Focaccia Bread

• Rich Flavor: The sourdough starter enhances the natural flavors of the bread.
• Airy Texture: Proper fermentation creates a beautifully open crumb.
• Sustainability: This sourdough focaccia recipe can incorporate sourdough focaccia discard, making it a sustainable and zero-waste option.

Ingredients for Sourdough Focaccia Bread

Main Ingredients

• Active sourdough starter: 100 g (bubbly and refreshed)
• Flour: 500 g (a mix of all-purpose and whole wheat works well)
• Water: 350 ml (lukewarm)
• Extra virgin olive oil: 50 ml (plus more for greasing and topping)
• Salt: 10 g
• Herbs (optional): Rosemary, thyme, or oregano

Optional Variations

• For a no-waste approach, use sourdough focaccia discard instead of an active starter.
• Turn your focaccia into a meal by adding pizza toppings for a homemade sourdough focaccia pizza.

Step-by-Step Sourdough Focaccia Recipe

1. Preparing the Sourdough Starter

Ensure your starter is active and bubbly. If using sourdough focaccia discard, know that the flavor may be less tangy, but the recipe will still work perfectly.

2. Mixing the Ingredients

1. In a large mixing bowl, combine the sourdough starter (or discard), water, and olive oil.
2. Gradually add the flour and mix until the dough forms a rough ball.
3. Add salt and mix thoroughly, ensuring it’s evenly distributed.

3. Autolyse

Let the dough rest for 30 minutes. This step hydrates the flour and develops gluten for better elasticity.

4. Stretch and Fold

Perform the stretch-and-fold technique every 30 minutes for the next 2 hours:

• Gently stretch one side of the dough and fold it over. Repeat this process for all four sides.
• This technique builds strength in the dough without kneading.

5. First Fermentation

Cover the dough and let it rise at room temperature for 4–6 hours. If you’re making this overnight, refrigerate the dough for a slower fermentation process.

6. Shaping the Focaccia

1. Oil a baking pan generously.
2. Transfer the dough to the pan and gently stretch it into a rectangular shape.
3. Create dimples across the surface using your fingertips.

7. Second Rise

Let the dough rise for another 2–3 hours, or until it looks bubbly and airy.

8. Add Toppings

Drizzle the dough generously with olive oil. Sprinkle with herbs, sea salt, and your choice of toppings.

9. Baking the Focaccia

Preheat your oven to 220°C (430°F). Bake the focaccia for 20–25 minutes or until golden and crispy on top.

Creative Variations

Sourdough Focaccia Discard Version

Don’t toss your sourdough focaccia discard! Use it to create a lighter version of sourdough focaccia bread. The flavor will be milder, but it’s a great no-waste alternative.

Sourdough Focaccia Pizza

Transform your focaccia into a pizza by adding your favorite pizza toppings—mozzarella, marinara sauce, vegetables, or pepperoni—before baking. This turns your sourdough focaccia bread into a gourmet pizza base.

How to Store Sourdough Focaccia Bread

Focaccia is best enjoyed fresh, but here’s how to store it:

• Room Temperature: Wrap it in a clean cloth for up to 2 days.
• Freezing: Slice the focaccia and freeze it in an airtight container. Reheat it in the oven to restore its texture.

Nutritional Value of Sourdough Focaccia Bread

Here’s an approximate nutritional breakdown for 1 slice of sourdough focaccia bread (based on 12 slices):

Frequently Asked Questions

1. Can I use sourdough discard for focaccia?

Yes! Sourdough focaccia discard works well for this recipe. It’s a great way to reduce waste and still enjoy delicious focaccia.

2. How do I ensure my dough is airy and light?

Make sure to hydrate the dough well, use proper stretch-and-fold techniques, and allow sufficient fermentation time.

3. Can I turn focaccia into pizza?

Absolutely! Simply add your favorite pizza toppings before baking to make sourdough focaccia pizza.

4. How do I prevent my focaccia from being too dense?

A dense focaccia can result from under-proofing or a lack of hydration. Make sure your dough rises adequately and has enough water in the mix.

5. How do I reheat focaccia?

Reheat focaccia in a preheated oven at 180°C (350°F) for 5–7 minutes. Drizzle it with olive oil before reheating for extra moisture and flavor.

Conclusion

Sourdough focaccia bread is more than just a side dish—it’s a versatile and flavorful centerpiece. Whether you’re enjoying it plain, using sourdough focaccia discard for a sustainable option, or turning it into sourdough focaccia pizza, this recipe is guaranteed to impress. With its tangy flavor, airy crumb, and crispy crust, sourdough focaccia bread is a delightful way to showcase the art of sourdough baking. So, grab your sourdough starter, roll up your sleeves, and bake your way to Italian-inspired perfection. Buon appetito!