Sourdough Focaccia Recipe- {Beginner's Reference}

Are you just beginning your sourdough journey? I was where you were just a few short months ago! This is why I am so excited to share my Sourdough Focaccia Recipe- Beginner's Reference. Follow my simple instructions for perfect, airy focaccia. Let me first say, that I do not consider myself a sourdough expert by any means. But, there is so much I have learned from working on the process this last year.

Keep in mind that this is a beginner recipe. I even created it without using a scale, for those of you who don't have one yet. ANYONE can make this recipe and make it well.

One thing I really love to spread on my focaccia is homemade roasted garlic labneh. You can also use this focaccia to make a delicious roasted veggie sandwich like this one!

Jump to:

• What Is Focaccia And What Makes It So Good?
• What You Need To Get Started
• How To Make
• Notes For Sourdough Focaccia- Beginner's Guide
• Sourdough Focaccia Recipe- Beginner's Guide

What Is Focaccia And What Makes It So Good?

It is a classic Italian flatbread that is absolutely irresistible! It is light, and airy, and can be flavored in so many ways.

While most recipes you see call instant or active dry yeast, this naturally leavened recipe is so much better! I never get the bubbles and rise with the commercially produced yeasts as when using natural leaveners.

This bread is only flavored with rosemary and salt, but let me tell you, there are so many other ways to season and flavor this bread. This will be discussed later.

What You Need To Get Started

Let me start with a quick list of what you need to get going with this recipe:

• Active starter- I am not going to go into this in my recipe. Unless I am really knowledgeable about something, I don't like to blog about it. Let me defer to Clever Carrot instead. Her starter recipe is awesome.
• Bread flour- You can also make this with all-purpose flour, but I get the best results from bread flour. I also like to make sure my bread flour has at least 12% protein. We are fortunate enough to live by a Winco and buy bread flour in their bulk bins. It is the best and so inexpensive!
• Whole Wheat Flour- I use a blend of whole wheat flour in all my bread, and this recipe is no exception. I used spelt flour for this recipe. You can also sub this out for red or white whole wheat or kamut flour.
• Salt- I use kosher salt.
• Water- Plenty of recipes use filtered water, you can do that if you like, but know my focaccia is made with tap water.
• A mixing bowl- I mix most of my sourdough in this container. They come in many sizes.
• Sheet pan or nonstick baking pan- You really can bake in either. I used a sheet pan, but a 9x13 metal pan will also work. This USA pan is a great one to use.

How To Make

1. There are plenty of really complicated recipes when it comes to sourdough, but let me say, mine is much easier and more streamlined.
2. This is a 2-day process, so make sure you have that in mind before you start.
3. Day 1- Start by mixing together your starter, water, and salt. Blend them well.
4. Add in the flour and mix. I use my hands for most of this process. If that bugs you, use whatever you like. I showed a spoon in the video. Just know the dough is really sticky to begin with. After the resting, stretching, and kneading, the flour is hydrated and much less sticky.
5. Watch the video above to see exactly what this looks like. I mix until it comes together.
6. Cover and let this rest for 30 minutes to 1 hour.
7. Now, turn the dough out onto your surface. It will be tacky (sticky). If you are not used to working with dough like this, you can add a little flour to your surface.
8. Stretch the dough out, then fold it in on itself, as shown in the video. Mix the dough with a series of folds and turns, again, as shown in the video. Cover and let this rest for 30 minutes. Repeat this process 2 more times.
9. Now it is time for the bulk fermentation. You will want the dough to rise about 30%-50%. Cover and let this rise. In my house, which is about 74-75 degrees, it took 2 hours. You will start to see bubbles and it will have risen.
10. Once it has risen, place it in the fridge overnight.
11. The following morning or afternoon, remove the dough. SPRAY your pan, and add about ¼ cup of olive oil to the bottom of the pan too. The spray is to keep the dough from sticking, trust me, don't skip this step. You can also butter the pan if you prefer. The olive oil is for flavor.
12. Gently remove the dough from the bowl and put it onto the pan. Drizzle the top with olive oil and spread the oil over the top.
13. Cover and let this rise for 4-6 hours. The dough will start to rise a lot and have bubbles all over, under the surface. It will also spread across the pan. If you are using a sheet pan it will spread, but if you used a 9x13 pan, it will fill up the pan.
14. I like to drizzle with a little more olive oil and sprinkle with salt. Now, gently press your fingers into the dough, dimpling as you go.
15. Place in the heated oven until it is golden brown and baked.
16. Remove and let it cool for about 10 minutes before serving.

Notes For Sourdough Focaccia- Beginner's Guide

• My recommended timeline looks like this- start mixing the dough at about 11 am. Mix through the process. Start bulk fermentation at about 1 pm. Around 5-6, it should be ready for the chill. Take it out the next morning for rising and bake.
• I made this a plain focaccia, but there are so many add-ins you can use. Herbs and garlic are some of my favorites. You can also add in feta or parmesan for extra flavor. Finely chopped veggies are also delicious. The sky is the limit here.
• How quickly the dough rises in bulk fermentation depends on how hot and cold your house is. If it is warmer, it will rise more quickly. Cooler and it will take a little longer.
• Make sure and grease your pan before adding the olive oil. Focaccia is notorious for sticking, and olive oil does not always help. So, make sure and spray or butter it first.
• Another thing to note is to make sure the starter is active and at its peak when you use it. This is a really helpful article about this if you are new to sourdough baking.
• Preheat your oven before adding the bread. You want a good oven spring and that happens only if the oven is preheated and hot.
• Focaccia will hold well for up to 3 days after baking. Make sure and cover or store it in an air-tight bag or container.

• Yeasted Breads
• Baked
• Spelt Flour