Sourdough Focaccia Bread
This Sourdough Focaccia Bread is extra-airy, bubbly, and crisp on top! Made with sourdough starter and a high-hydration dough, it develops a light, open crumb and amazing flavor through an 8-hour fermentation.
Ingredients
- ½ cup sourdough starter
- 1 ¾ cups warm water (375g)
- 2 teaspoons salt
- 2 teaspoons sugar
- 4 cups all-purpose flour (spooned and leveled; 500g)
- 4 tablespoons olive oil
- assorted toppings (flaky sea salt, rosemary, garlic cloves, etc.)
Instructions
- In a stand mixer bowl, whisk the starter, water, salt, and sugar. Add the flour and knead with a dough hook for 5-6 minutes until a very wet dough forms.
- Cover with plastic wrap and let it rise in a warm place for 6-8 hours, or until doubled in size.
- Grease a 9x13-inch baking pan with 2 tablespoons olive oil. Gently scrape the dough into the pan. Oil your hands with some olive oil, then stretch the dough to the edges. Cover and let rise until puffy and jiggly, about 2-3 hours.
- Drizzle 2 tablespoons olive oil over the dough and oil your fingers. Press your fingers into the dough all over to make dimples. Sprinkle with toppings, if desired.
- Preheat oven to 425°F. Bake for 24 to 28 minutes, until golden brown and crisp. Let cool slightly before cutting.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!