Description
Crispy on the outside, airy on the inside—this Light Fluffy Sourdough Focaccia is the kind of bread that elevates every meal. Whether you’re searching for a quick breakfast idea, an easy dinner side, or even a healthy snack option, this focaccia delivers on all fronts. Made with just a few basic ingredients and naturally fermented with your favorite sourdough starter, it’s rich in flavor and soft in texture. The olive oil-crisped crust, combined with the pillowy interior, makes this an irresistible addition to your collection of food ideas and easy recipes. Perfect for beginner bakers or anyone who loves rustic, homemade bread.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 350g water
- 10g salt
- 30g extra virgin olive oil (plus more for drizzling and greasing)
- Flaky sea salt for topping
- Optional toppings: fresh rosemary, roasted garlic, cherry tomatoes, olives, za’atar
Instructions
- Feed your sourdough starter 4–6 hours before you plan to mix the dough.
- In a large bowl, mix the starter, water, and flour until no dry patches remain. Let it rest for 30–45 minutes.
- Add salt and olive oil. Incorporate with a series of stretch and folds.
- Let the dough ferment at room temperature for 4–6 hours. Perform 3–4 sets of stretch and folds during the first 2 hours.
- Transfer the dough to a well-oiled pan and gently stretch it to the corners. Cover and cold-proof in the fridge overnight.
- The next day, let it come to room temp for 2–4 hours. Dimple the dough with oiled fingers.
- Preheat oven to 450°F (230°C). Add toppings and bake for 20–25 minutes until golden and crisp.
- Cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes