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Sourdough Bread Recipe: Sourdough Focaccia
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?!
- 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
- Cover your dough and final proof (73F) your dough for max 3hrs
Step 6 – BAKING:
- Bake for 25-30 min at 450F;
- enjoy!
Wonderful recipe! The high hydration had me worried, I had never done one this high, but it came out beautiful : )