Imagine pulling a golden, crispy focaccia from your oven, its surface glistening with olive oil and dotted with fragrant rosemary and sea salt. This sourdough focaccia is not just any bread; it’s a delightful Italian masterpiece that will elevate your baking game and impress your family and friends. With a perfectly chewy texture and a flavor that dances on your palate, this recipe is a must-try for any bread lover. Whether you're a seasoned baker or a curious novice, this easy-to-follow guide will walk you through the process of creating this irresistible focaccia that’s sure to become a staple in your home. Ready to embark on a delicious adventure? Let’s get started!
Ingredients
- 500g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
- 2 tbsp olive oil
- Fresh rosemary
- Sea salt for topping
Instructions
- In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until a shaggy dough forms, ensuring all ingredients are well incorporated.
- Cover the bowl and let the mixture rest for 30 minutes, allowing the flour to hydrate and develop gluten (autolyse process).
- Add salt to the dough and perform a series of stretch and fold techniques every 30 minutes for 2 hours. This develops the dough's strength and structure.
- After final stretch and fold, transfer the dough to a well-oiled rectangular baking sheet, gently spreading it to fill the pan. Cover and let rise in a warm place for 2-4 hours until visibly puffy.
- Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside.
- Using oiled fingertips, create deep dimples across the entire surface of the dough. Drizzle generously with olive oil.
- Sprinkle fresh rosemary leaves and coarse sea salt evenly over the surface.
- Bake for 20-25 minutes until the focaccia is golden brown and crispy around the edges.
- Remove from oven and let cool on a wire rack for 10 minutes before slicing and serving.
Tips
- Use a Mature Sourdough Starter: Ensure your sourdough starter is active and bubbly for the best flavor and rise. Feed it a few hours before you start your recipe to get it in peak condition.
- Temperature Matters: If your kitchen is cooler, allow for a longer rise time. The dough should feel puffy and airy before moving on to the next step.
- Experiment with Toppings: While rosemary and sea salt are classic, feel free to get creative! Try adding garlic, olives, or sun-dried tomatoes for an extra burst of flavor.
- Don’t Rush the Autolyse: Allowing the dough to rest for 30 minutes before adding salt helps to improve the texture and flavor of your focaccia.
- Oil Your Hands: When creating dimples in the dough, use oiled fingertips to prevent sticking and ensure an even distribution of olive oil.
- Check for Doneness: Your focaccia is ready when it’s golden brown and sounds hollow when tapped on the bottom.
- Let It Cool: Allow the focaccia to cool for at least 10 minutes before slicing to maintain its structure and moisture.With these tips in hand, you’re well on your way to baking the perfect sourdough focaccia that will have everyone coming back for seconds!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
