As you probably have noticed, I have been very busy lately with publishing recipes made with a sourdough starter. So, my post on how to make a rustic sourdough focaccia bread recipe is no exception.
Related posts: Our Easy No-Knead Sourdough Bread, How To Make An Easy Sourdough Pizza, and Simple And Delicious Buttermilk Sourdough Pancakes
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.
The key 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.
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 and a sprinkle of salt.
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 it with our tasty corn fritters (or maybe a simple spaghetti dish) and a green salad for a light dinner.
Now, let me show you, how you can make this focaccia bread with a sourdough starter in one day. Put the dough on in the morning and it will be ready in the afternoon.
How To Make Sourdough Focaccia Bread
Rustic Focaccia Bread with Sourdough Starter
Equipment
- 1 large bowl
- A measuring cup
- a large baking sheet
Ingredients
The Sourdough
- 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
Toppings
- 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
Instructions
Make The Focaccia Dough with the Sourdough Starter
- Add the sourdough starter to a large bowl.
- Mix the olive oil with the lukewarm water and mix in with the sourdough starter.
- Mix well.
- Add the flour and salt to the mixture.
- 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!
