This simple sourdough focaccia bread recipe is easy to pull together - the most important ingredients is patience. But your patience will be rewarded with the most delightful bread you've ever had!
Come make delicious and easy sourdough focaccia bread with this step-by-step tutorial. Dress it up or down with toppings of your choice! The finished bread is fluffy, moist, naturally-leavened, with a lightly oiled-golden crisp crust.
Learn how to make the best sourdough focaccia bread with our easy recipe and expert tips. Enjoy fluffy, flavorful focaccia at home!
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Learn how to make the best sourdough focaccia bread with our easy recipe and expert tips. Enjoy fluffy, flavorful focaccia at home!
Simple Focaccia Bread is delightfully soft and flavorful, topped with a generous drizzle of olive oil and your choice of herbs. It’s not heavy or overly complex either. I think it’s a perfect bread for any occasion, and if you’re not a fan of certain toppings, feel free to omit them. It will still be undeniably delicious! If you’re looking for a light & airy bread that’s not overly complicated, you’ve come to the right place. When you make a light and airy focaccia and pair it with a pillowy texture and flavorful topping, you get the perfect bread. The
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
Make your own chewy, fluffy, flavorful sourdough discard focaccia bread perfect for dipping in flavored oil and balsamic vinegar or sliced in half for sandwich bread.
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
Easy, sourdough discard focaccia bread is the recipe you need for quick and delicious focaccia made with sourdough discard. Crispy on the outside, soft in the middle, this is a delicious focaccia recipe.
With a crispy crust and chewy crumb, this simple Sourdough Focaccia Bread recipe is the best! Made with just a few simple ingredients, this recipe is beginner-friendly and the perfect canvas for all your favorite flavor combinations.
Focaccia is a flat-leavened Italian bread made with yeast and olive oil similar to that of pizza dough. Just like the world-famous pizza, there are many delicio
Easy, sourdough discard focaccia bread is the recipe you need for quick and delicious focaccia made with sourdough discard. Crispy on the outside, soft in the middle, this is a delicious focaccia recipe.
With a crispy crust and chewy crumb, this simple Sourdough Focaccia Bread recipe is the best! Made with just a few simple ingredients, this recipe is beginner-friendly and the perfect canvas for all your favorite flavor combinations.
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
Learn how to make the best sourdough focaccia bread with our easy recipe and expert tips. Enjoy fluffy, flavorful focaccia at home!
Sourdough Focaccia made with mozzarella cheese, basil pesto and topped with cherry tomatoes. Crispy on the outside, soft and cheesy in the middle, your whole family will love this recipe!
This new take on focaccia bread will have you swooning for this amazing treat! Using my traditional sourdough focaccia bread recipe I have created an amazing dessert with cinnamon sugar syrup and sweet and tangy cream cheese icing.
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
Einkorn focaccia has a rich, nutty flavor and an airy texture. Einkorn flour is known for its higher protein, vitamin, and mineral content compared to modern wheat. I topped the bread with flakey sea salt and fresh herbs, but the recipe is versatile and you can add your favorite toppings or enjoy it plain. A high hydration dough and doing several stretch and folds helps make the bread airy and light with a beautiful crumb structure.
This best sourdough focaccia recipe is crispy on the edges and light and chewy in the middle! A super easy, versatile bread to bake!
This new take on focaccia bread will have you swooning for this amazing treat! Using my traditional sourdough focaccia bread recipe I have created an amazing dessert with cinnamon sugar syrup and sweet and tangy cream cheese icing.
Sourdough focaccia is my thing. I’m still making it today. I could never quit it. There’s something about that process of taking such elemental e
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!
Come make delicious and easy sourdough focaccia bread with this step-by-step tutorial. Dress it up or down with toppings of your choice! The finished bread is fluffy, moist, naturally-leavened, with a lightly oiled-golden crisp crust.
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
Detroit-style sourdough focaccia pizza is baked in a pan coated in olive oil, topped with homemade tomato sauce & loaded with 3 different types of cheese. This recipe is sure to become a family favorite!
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
This Sourdough Discard Focaccia is soft, chewy, crispy, and has incredible depth of flavor thanks to the use of sourdough discard. There’s only a few minute of active work required making it easy to pull together!
This no-knead sourdough focaccia boasts a chewy, soft interior with a delightfully crispy exterior. Perfect for any meal, it combines the rich flavors of rosemary and garlic, making it an irresistible addition to your baking repertoire.
