Simple Sourdough Focaccia Bread Recipe

Close-up sideview of slices of sour dough focaccia bread stacked on top of each other. Hostess At Heart

5 from 1 vote

Simple Sourdough Focaccia Bread Recipe

This simple Sourdough Focaccia Recipe has the tender crumb and delicious flavor of sourdough in just a short time. It's perfect for sourdough beginners!

Prep Time 20

Cook Time 25

Rising time 2 15

Total Time 3

Servings

Author Julie Menghini

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Ingredients

US Customary - Metric

¾ cup warm water water between 95 °F to 115 °F
1 cup sourdough starter
1 tsp active dry yeast
1 tbsp granulated sugar
5 tbsp olive oil divided (2 tablespoons for the dough and 3 for the baking dish)
2 tsp salt
1⅔ cup unbleached all-purpose flour

Instructions

In a large mixing bowl, add the warm water, sourdough starter, active dry yeast, and granulated sugar. Mix to combine and let it sit for 5 to 6 minutes.
Add the olive oil, salt, and flour. Mix until all ingredients are incorporated, no more dry flour.
The dough will be very thick and sticky, I would recommend mixing the dough with a wooden spoon or Danish Whisk (not a regular whisk as the dough will get stuck inside and it will be a mess to clean).
Cover the dough and let it sit for 45 minutes.
After 45 minutes, fold the dough. You can fold the dough with your hands, just make sure to cover your hands with oil as the dough is sticky. Or, my favorite, I used my Danish Dough whisk to fold.
When looking at the bowl, take the dough at 12 o'clock and fold back to 6 o’clock. Turn the bowl 90 degrees and repeat. Once you have done all 4 sides, cover and rest for an additional 45 minutes.
After 45 minutes, pour 3 tablespoons of olive oil in a 9 x 13 baking dish. Pour the dough into the prepared dish. Using your fingers, stretch the dough so it covers the dish.
Rise for an additional 45 minutes. *OPTIONAL* Sprinkle some Kosher salt on top of the dough
20 minutes into the rise, start the oven to 425 °F.
Bake in the preheated oven for 25 to 28 minutes or until the edges are set and golden.
Cool for 3 to 4 minutes.

Notes

The dough will be very thick and sticky; I recommend mixing it with a wooden spoon or Danish Whisk (not a regular whisk, as the dough will get stuck inside, and it will be a mess to clean).

You can fold the dough with your hands; cover your hands with oil or use wet hands as the dough is sticky. Or, my favorite, I used my Danish Dough whisk to fold.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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