Light Fluffy Sourdough Focaccia

Short Description

Sourdough focaccia is a light, airy, and flavorful bread that boasts a crisp golden crust with a soft, pillowy interior. This recipe takes advantage of natural fermentation, resulting in a rich depth of flavor that enhances the classic Italian flatbread. Perfect for dipping, sandwiching, or enjoying on its own, this sourdough focaccia is a must-try for any home baker.

Why You’ll Love This Recipe

• Naturally leavened – No commercial yeast needed; sourdough starter does all the work.
• Incredibly soft and fluffy – The long fermentation process creates a beautifully airy texture.
• Rich in flavor – The tangy depth of sourdough combined with olive oil makes this focaccia stand out.
• Customizable – Top with herbs, garlic, cheese, or even caramelized onions for extra flavor.
• Perfect for any occasion – Serve it as an appetizer, side dish, or as a base for sandwiches.

Ingredients

• Active sourdough starter
• Bread flour
• Warm water
• Olive oil
• Salt
• Honey or sugar (optional, for fermentation boost)
• Fresh or dried herbs (rosemary, thyme, or oregano)
• Flaky sea salt
• Garlic (optional)

Directions

1. Prepare the Dough

1. In a large mixing bowl, combine the sourdough starter, warm water, and honey (if using). Stir well until fully incorporated.
2. Add the bread flour and salt, mixing with a spoon or your hands until a shaggy dough forms.
3. Cover the bowl with a damp towel and let it rest for 30 minutes.

2. Strengthen the Dough

1. Perform a series of stretch-and-folds every 30 minutes over the next 2 hours. This will help develop the gluten structure and give the dough its elasticity.
2. After the final stretch-and-fold, drizzle a little olive oil over the dough and cover it. Let it ferment at room temperature for 6-8 hours or overnight, until it doubles in size.

3. Shape and Proof

1. Generously grease a baking pan with olive oil.
2. Transfer the dough into the pan and gently stretch it to fit the shape of the pan.
3. Cover and allow it to proof at room temperature for another 2-4 hours, until it becomes puffy.

4. Prepare for Baking

1. Preheat your oven to 450°F (230°C).
2. Drizzle olive oil over the dough and use your fingers to create dimples all over the surface.
3. Sprinkle with flaky sea salt, chopped garlic (if using), and your choice of fresh or dried herbs.

5. Bake

1. Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crisp.
2. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Variations

• Cheesy Focaccia – Sprinkle grated Parmesan or mozzarella before baking.
• Olive and Tomato – Top with sliced olives and cherry tomatoes for a Mediterranean twist.
• Garlic Butter Infusion – Brush with garlic-infused butter as soon as it comes out of the oven.
• Whole Wheat – Substitute a portion of bread flour with whole wheat flour for a heartier texture.
• Sweet Option – Drizzle with honey and sprinkle with cinnamon for a lightly sweetened version.

Servings and Timing

• Prep time: 15 minutes (active)
• Resting/fermentation time: 10-12 hours
• Bake time: 20-25 minutes
• Total time: 10-14 hours
• Servings: 8-10 slices

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days.
• Freezing: Wrap in plastic and freeze for up to 2 months; reheat before serving.
• Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes or toast slices in a pan with olive oil.

FAQs

How do I know my sourdough starter is ready?

Your starter should be bubbly and double in size within 4-6 hours of feeding before using it in this recipe.

Can I shorten the fermentation time?

If you want a quicker rise, place the dough in a warm environment (75-80°F) to speed up the process. However, longer fermentation enhances flavor.

Why is my focaccia dense?

A dense focaccia usually results from under-proofing or using an inactive sourdough starter. Make sure your dough is light and airy before baking.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour is recommended for a chewier texture due to its higher protein content.

What’s the best way to get a crispy crust?

Baking at high heat and using a well-oiled pan helps achieve a crispy bottom and crusty top.

Can I make this gluten-free?

Sourdough fermentation doesn’t remove gluten, so use a tested gluten-free sourdough recipe if needed.

How do I prevent my dough from sticking to the pan?

Generously grease your pan with olive oil to ensure easy release after baking.

What herbs pair best with focaccia?

Rosemary, thyme, oregano, and basil are excellent choices for enhancing flavor.

Can I use instant yeast instead of sourdough starter?

Yes, but it will no longer be a naturally fermented sourdough bread. Use 1 teaspoon of instant yeast and adjust fermentation time accordingly.

What can I serve with focaccia?

Pair it with soups, salads, cheese boards, or simply enjoy it with olive oil and balsamic vinegar.

Conclusion

This light and fluffy sourdough focaccia is an irresistible bread that showcases the magic of natural fermentation. With its crisp crust, airy interior, and customizable toppings, it’s a versatile addition to any meal. Whether you’re an experienced sourdough baker or a beginner, this recipe is simple, rewarding, and sure to impress. Try it today and elevate your bread-baking game!

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