Description
A flavorful and airy Same Day Sourdough Focaccia Bread recipe that combines the tang of sourdough starter with the fragrant aroma of fresh rosemary. This recipe requires minimal active time, allowing the dough to rise naturally over a few hours, resulting in a crisp, golden crust and tender crumb perfect for any occasion.
Ingredients
Focaccia Dough
- 500g Bread Flour
- 350ml Water
- 100g Active Sourdough Starter
- 10g Salt
Toppings and Garnish
- Olive Oil (for greasing and drizzling)
- Fresh Rosemary (for topping)
- Sea Salt (for garnishing)
Instructions
- Mix Ingredients: In a large mixing bowl, combine 500g bread flour, 350ml water, and 100g active sourdough starter until a shaggy dough forms, ensuring all ingredients are well incorporated.
- Rest the Dough: Let the dough rest for 30 minutes to hydrate the flour and begin gluten formation, improving dough elasticity.
- Add Salt and Knead: Add 10g salt and knead the dough for about 10 minutes until it becomes smooth and elastic, developing a strong gluten network.
- First Rise: Place the dough in a greased bowl, cover it to prevent drying, and allow it to rise for 3-4 hours. During this time, perform stretching and folding of the dough every hour to help build structure and strength.
- Preheat Oven: Preheat your oven to 220°C (428°F) to prepare for baking the bread.
- Shape Dough: Transfer the risen dough to a greased baking tray and gently spread it out to the desired thickness, taking care to keep the dough’s airiness.
- Dimple and Top: Using your fingers, dimple the surface of the dough to create indentations. Drizzle generously with olive oil and sprinkle fresh rosemary and sea salt evenly over the top for flavor and texture.
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes or until it achieves a golden brown color and a crisp crust.
- Cool and Serve: Remove the focaccia from the oven and cool slightly on a wire rack before slicing to preserve the texture and prevent sogginess.
Notes
- Ensure your sourdough starter is active and bubbly for best rising results.
- Stretching and folding during the rise helps develop dough strength without intensive kneading.
- Adjust baking time if your oven runs hot or the focaccia is thinner/thicker than usual.
- Fresh herbs like rosemary can be substituted with thyme or oregano for different flavor profiles.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
