Sourdough focaccia is an easy-to-prepare and healthy bread that doesn’t require kneading. This recipe has become very popular lately, so I wanted to share it. I’ve added some ingredient alternatives to make it healthier, such as using whole wheat flour, and also some topping options.
In this article, I’ve included a Sourdough Starter Recipe that you can browse; it’s among the best, if not the best, sourdough starter recipes.
To make this easy sourdough focaccia, mix active dry yeast with water, flour, salt, and olive oil, then let the dough rise until it becomes bubbly. Place it in a greased baking pan, spread it to the edges, and press it down with your fingers. Bake in the oven until golden brown. See? It’s incredibly easy and doesn’t require any kneading.
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Ingredients
Yield: 8 Servings
- Active Sourdough Starter – 100 grams
- Warm Water – 400 grams
- Bread Flour – 500 grams
- Extra Virgin Olive Oil – 50 grams (Plus extra for the pan and drizzling)
- Fine sea salt – 10 grams
- Flaky sea salt – 1 teaspoon
Suggestions & Alternatives:
- Healthy – You can replace bread flour with whole wheat flour to add a good amount of fiber.
- Toppings – Press fresh rosemary sprigs, cherry tomato halves, or olive slices into the cavities before baking.
Sourdough focaccia recipe
Bake the best sourdough focaccia with this simple recipe. It's an easy-to-make bread that goes perfectly with any dinner.
Ingredients
- 100 grams sourdough starter
- 400 grams warm water
- 500 grams bread flour
- 50 grams extra virgin olive oil (Plus extra for the pan)
- 10 grams fine sea salt
- 1 teaspoon flaky sea salt
Instructions
- Whisk the active yeast and warm water in a large bowl until combined, then add the bread flour, olive oil and sea salt, and stir with a wooden spoon until a cohesive dough is formed.
- Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes. Then fold the dough once by pulling one edge up and folding it over the center. Turn the bowl over and repeat the process until you have folded all four sides. Repeat this process two more times, letting the dough rest for 30 minutes between each fold (this is essential).
- Cover the bowl again and let the dough rise at room temperature for 4-6 hours, until it has doubled in size and looks bubbly.
- Pour a generous amount of olive oil into a 9x13 inch baking pan, then transfer the dough to this pan and turn it once until both sides are coated with oil.
- Leave the dough to rest in the tray for 2 to 4 hours, until it spreads towards the edges and becomes puffy (If it shrinks when you spread it, leave it to rest for a little longer).
- Preheat the oven to 425 degrees (F). Drizzle a little more olive oil over the dough. Oil your fingers, then press straight down into the dough to make deep dimples all over the surface. Sprinkle the top generously with flaky sea salt.
- Bake for 25-30 minutes, until the top is deep golden brown. Let the focaccia cool on a wire rack before slicing.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 282Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 768mgCarbohydrates: 46gFiber: 1gSugar: 0gProtein: 7g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.