Sourdough Focaccia Bread really surprised me… its much easier than I thought!
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Let me explain…
I have been making sourdough bread for a little over a year now. I actually can’t believe it. It’s been such a crazy journey of learning! And I’m still learning so much. I have only been making sourdough sandwich bread because that’s what my family uses. I haven’t gotten my husband to go for the big beautiful artisan loafs… yet 😉.
Even though I absolutely LOVE the way sourdough focaccia looks, but it always intimidated me. Once I had sandwich bread down, I was hesitant to learn another type. I really like mastering something to a point where I don’t have to look at my recipe. It finally felt like the right time to work on something new. In comes focaccia. And it was EASIER than sandwich bread. I couldn’t believe it!
I don’t know why I thought it would be harder, I just put it in my head that that’s what it was going to be I guess. If you’re on the fence, just do it.
What does Focaccia Bread mean?
I had no idea, but I was curious as I am with anything Italian. It means “Hearth Bread”. Also known in Roman times as panis focacius and was traditionally cooked on coals and I’m assuming some sort of ceramic pan but I couldn’t find exactly what they cooked it on top of the coals. It was used as a tearing bread as it is used still today as well as cutting and serving it.
The simplest bread I have made.
When you think of sourdough bread you think lots of kneeling right? Not with Focaccia! You don’t have to kneed it at all! I couldn’t believe it. The process still takes about 10 hours, so you do have to plan. I start the process at 7 p.m. the night before and I bake it after I drop the kids off at school.
Instead of kneeding, you do some stretch and folds inside the bowl you mixed it in – less mess! And it only takes about 20 so it really takes no time at all.
Steps to Sourdough Focaccia Bread
After mixing dough you will proof for an hour. Then do your stretch and folds.
After that you will let proof over night and your dough will look like this, amazing!
Then you will pour it into your dish and let proof again for 1-2 hours. Don’t worry too much if you go over, focaccia bread is very forgiving.
Once that is done, it should have puffed up and you can drizzle olive oil and dimple it.
Add toppings, bake and viola!
Sourdough Focaccia Bread
Equipment
Ingredients
- 100 Grams Sourdough Starter
- 400 Grams Water
- 500 Grams Organic Flour
- 1 Pinch Salt
- 2 Tbsp Organic Extra Virgin Olive Oil
- 2 Sprigs Rosemary
Instructions
- Mix water and sourdough starter til completely immersed.
- Add flour and mix with dough hook until almost all is incorporated. This will be a much more wet mixture than other sourdoughs.
- Once your done with the dough hook use your hands to get everything completely together.
- Place plastic wrap over a bowl and leave for an hour.
- After an hour, do 20 stretch and folds around the side of the bowl pulling up from the bottom and placing on top. The dough will start to strength as you go, just trust the process.
- Place plastic wrap over it and leave for 10 hours or overnight. It should double in size.
- Place ½ Tbsp of oil on bottom of pan and dump the dough in. Use some oil on your hands and spread out gently, the dough will do most of the work while it proofs again.
- Proof for 1-2 hours.
- Heat oven to 450℉
- Place the remaining oil on top of the bread and dimple it with your fingers and place the rosemary leaves on top like shown above.
- Bake for 30 Minutes.
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