As you probably have noticed, I have been very busy lately with publishing recipes made with a sourdough starter. So, my recipe post on how to make sourdough focaccia which is so rustic, and satisfyingly delicious is no exception.
I just love working with sourdough. It is so easy to work with, it’s tasty, and healthy for you as well.
The difference between making my pizza and sourdough bread compared to the focaccia bread is that I will have to knead the dough rather than using the stretch/fold method as shown in my video.
By using a sourdough starter, it will take a lot longer for the dough to proof than if you were to make the dough with yeast.
So you have to count in at least 6 hours of waiting time. Patience is key here.
Another important tip is to bake the Focaccia in a very hot oven. I do drizzle quite a bit of olive oil on the baking sheet before putting in the sourdough. But that is optional. Not everyone likes too much olive oil.
Once you’ve flattened the dough in the baking tray, the next step is to press dimples into the surface by using your fingertips.
Finally, I will drizzle more olive oil on the dough together with scattered rosemary twigs from my garden along with a pinch of salt.
I also like to sprinkle some chili flakes on the top. But again, it depends on what you like.
Oh, how I wished you could smell the golden-brown sourdough focaccia bread fresh from the oven. I have to watch my kids with eagle eyes so they don’t eat this beautiful bread with the gorgeous crust in a flash.
After all, I like to serve our homemade focaccia bread with our tasty corn fritters or a simple dish like our pasta made with sauce from fresh tomatoes. Served with a green salad it is perfect for a light dinner.
Now, let me show you, how you can make this homemade focaccia bread with a sourdough starter in one day.
Put the dough on in the morning and the focaccia will be ready in the afternoon/early evening.
The longer you can wait for the dough to develop the better the taste, in my opinion.
How To Make Sourdough Focaccia
Please note that the recipe card contains affiliate links. If you have any questions or feedback, please leave a comment below. I’d love to hear from you.
I do hope you will love this recipe and give it a go.
Enough said, let’s dive in and learn how to make a rustic homemade sourdough focaccia.
Rustic Focaccia Bread with Sourdough Starter
- 1 cup sourdough starter
- 2 cups lukewarm water
- 1/3 cup extra virgin olive oil
- 5 cups strong flour
- 3 tsp salt I always use Himalayan salt
- extra flour for dusting
- 1/3 cup extra virgin olive oil plus a bit extra for the baking sheet
- a few pinches of salt
- dried or fresh rosemary to your liking
Make The Focaccia Dough with the Sourdough Starter
- Add the sourdough starter to a large bowl.1 cup sourdough starter
- Mix the olive oil with the lukewarm water and mix in with the sourdough starter.2 cups lukewarm water, 1/3 cup extra virgin olive oil
- Mix well.
- Add the flour and salt to the mixture.5 cups strong flour, 3 tsp salt
- Bring it all together with your hand until it starts to become a dough.
- Now tip the mixture onto a floured workbench and start kneading.
- After 5 minutes you should have a smooth elastic dough you can form into a ball.
- Put it back into the bowl, dust with flour, and cover with glad wrap and a tea towel.
- Leave in a warm place until doubled in size. (takes around 6 hours)
Getting the Focaccia Dough Ready To Be Baked
- Once doubled in size, take the dough out of the bowl onto a floured benchtop.
- Start stretching the dough out with your hands.
- Let it rest for a few minutes.
- While you are waiting, preheat the oven to 240 Degrees Celcius/464 Fahrenheit.
- Grease the baking sheet generously with olive oil.
- Place the dough into the baking sheet and press out the dough so the whole sheet is covered.
- With your fingertips, press dimples into the dough, and finally drizzle with olive oil, sprinkle the salt on as well as the Rosemary.
- Bake in the hot oven for 20 to 25 minutes.
- Enjoy! Buon Appetito!
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