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–+ servings
focaccia bread cut into square pieces.
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Sourdough Focaccia

This hands-off bread requires just a few minutes of active time. It's crispy on the outside and soft on the inside, and you can top it however you like. Makes 16 pieces.
Prep Time20 minutes
Cook Time25 minutes
Rise Time16 hours
Course: Bread
Keyword: sourdough focaccia
Servings: 16 pieces
Calories: 156kcal
Author: Katie

Ingredients

  • 4 cups all-purpose flour
  • 1 ¼ cups warm water 90 degrees F.
  • ½ cup active sourdough starter
  • 1 tablespoon honey
  • 4 tablespoons olive oil divided
  • 1 teaspoon salt

Optional Toppings

  • 1 teaspoon coarse salt
  • Fresh rosemary
  • Kalamata olives
  • Whole garlic cloves
  • Halved tomatoes
  • Sliced onions
US Customary - Metric

Instructions

  • Feed sourdough the night before. The night before, feed your sourdough starter by adding 20 g of sourdough starter to 40 g of all-purpose flour and 40 g of filtered water. Stir to combine and allow to sit for 8 hours.
  • Mix ingredients. In a large mixing bowl add the water, sourdough starter, honey, 1 tablespoon of olive oil, and salt. Stir to combine.
  • Add flour. Next, add the flour all at once. Stir to combine so the flour is fully incorporated. The dough will be slightly wet.
    flour added and mixed into dough.
  • Rise. Cover the bowl with plastic wrap and place on the counter at room temperature until it doubles in size. This should take between 8-12 hours, depending on the room temperature and how active your starter is.
    dough doubled in size.
  • Prep baking sheet. Prepare a baking sheet by drizzling 2 tablespoons of olive oil on the bottom of a baking sheet. If your food sticks to your baking sheet, add a piece of parchment paper first, then drizzle the olive oil.
  • Add dough to sheet and rise. Turn the dough out onto the prepared baking sheet and allow the dough to spread. If it doesn’t spread fully, shape the dough so it flattens out and is evenly distributed on the baking sheet. Cover and rise for 2-3 hours (allowing it to double in size again and develop bubbles in the dough).
  • Preheat oven. Preheat the oven to 425 ℉.
  • Add olive oil. Drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Using your fingertips, gently press into the dough, popping the large bubbles that formed and creating divots in the dough.
  • Add toppings. Press the toppings into the dough and sprinkle with coarse salt.
  • Bake. Bake at 425 ℉ for 25 minutes or until the top is golden brown.
    golden brown baked focaccia bread.

Nutrition

Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg