Sourdough Bread Recipe: Sourdough Focaccia

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5 from 1 review

Sourdough Focaccia is basically a sourdough savory donut –and probably the easiest sourdough bread recipe ever… you mix, wait, pour, wait and bake. Because it’s such high hydration, it’s difficult to fold, so I barely even try. And guess, what? It’s still perfect every time! How easy is that?!

Author: Roselle Blore @howtomakesourdough
Prep Time: 4-6hrs for the sourdough starter to come to peak
Fermentation Time: 10hr bulk proof + 2-3hr final proof
Cook Time: 25 min
Total Time: 13hrs
Yield: 1 Sourdough Focaccia (9x9 pan) 1x
Category: Sourdough Baking
Method: Regular Oven Baking

Ingredients

Scale

450g water

75g sourdough starter

500g bread flour

10g salt

Instructions

Step 1 – FEED STARTER:

Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

In a bowl, mix ingredients together thoroughly until there are no dry clumps
Cover

Step 3 – BULK PROOF:

For this particular recipe, our bulk proof (73F) fermentation will be 10hrs long
during this time window, do at least 2 coil folding sessions
this dough is at 90% hydration, so
we are not expecting the dough to take any shape
we’re just giving it some dough strengthening

Step 4 – SHAPING:

After 10hrs, your sourdough dough should’ve risen 1.5-1.75x its size in your bowl
Grease your 9×9 pan (like a brownie pan) with olive oil, as much as your heart desires
Pour the dough into your pan
Drizzle more olive oil on top
Dimple the oil into the dough with the tips of your fingers
If you want to add toppings, now’s the time (just dimple them on top of the dough along with the olive oil)

Step 5 – FINAL PROOF