Baking Sourdough Focaccia: From Starter to Table

Sourdough focaccia is a delightful fusion of two iconic bread traditions—sourdough, with its rich, tangy flavor, and focaccia, the beloved Italian flatbread known for its soft, airy texture and crisp, olive oil-coated crust. This guide will walk you through everything you need to know about making sourdough focaccia at home, from understanding its origins to mastering the art of perfecting the dough.

What is Sourdough Focaccia?

History and Origins of Focaccia

Focaccia, a staple in Italian cuisine, dates back to ancient Rome, where it was originally known as “panis focacius.” This early version of the bread was baked on the hearth, giving it its name—focaccia, derived from the Latin word focus, meaning “hearth” or “fireplace.” Traditionally, focaccia is a simple bread made from flour, water, salt, and yeast, with the dough being dimpled and generously drizzled with olive oil before baking.

What Makes Sourdough Focaccia Unique?

While traditional focaccia relies on commercial yeast for leavening, sourdough focaccia uses a naturally fermented starter. This sourdough starter, a mixture of flour and water teeming with wild yeast and beneficial bacteria, not only helps the bread rise but also imparts a distinctive tangy flavor and chewy texture. Sourdough focaccia combines the best of both worlds: the soft, airy crumb and rich olive oil flavor of focaccia with the depth and complexity of sourdough.

Comparing Sourdough Focaccia to Traditional Focaccia

Feature	Traditional Focaccia	Sourdough Focaccia
Leavening Agent	Commercial yeast	Sourdough starter
Flavor Profile	Mild, with a focus on olive oil and toppings	Tangy, complex, with a rich sourdough flavor
Texture	Soft, airy, with a crisp crust	Chewy, with a slightly denser crumb
Fermentation Time	Short (1-2 hours)	Long (overnight or longer)
Health Benefits	Moderate, depending on ingredients	Higher, due to natural fermentation

Essential Ingredients for Sourdough Focaccia

Sourdough Starter: How to Make It and Maintain It

The sourdough starter is the heart of any sourdough recipe. It’s a living culture of flour and water that ferments over time, creating the natural yeast and bacteria needed to leaven the bread.

Steps to Make a Sourdough Starter:

1. Day 1: Mix equal parts (50g each) of whole wheat flour and water in a jar. Cover loosely and let it sit at room temperature.
2. Day 2-7: Each day, discard half of the starter and feed it with equal parts (50g each) of flour and water.
3. After 7 days: Your starter should be bubbly and have a pleasant, tangy aroma, indicating it’s ready to use.

Maintaining Your Starter: Once your starter is active, you can keep it in the refrigerator and feed it weekly or leave it at room temperature and feed it daily.

Flour Types for Sourdough Focaccia

Choosing the right flour is crucial for the texture and flavor of your sourdough focaccia. High-protein bread flour is recommended for its gluten development, which contributes to the bread’s structure and chewiness. You can also mix in whole wheat or rye flour for added flavor and nutrition.

Flour Options:

• Bread Flour: Best for strong gluten development and a chewy texture.
• All-Purpose Flour: Suitable but may result in a slightly softer crumb.
• Whole Wheat Flour: Adds a nutty flavor and denser texture.
• Rye Flour: Contributes a deep, earthy flavor and dark color.

Olive Oil: Choosing the Best for Your Bread

Olive oil is a key ingredient in focaccia, both in the dough and as a finishing touch. The quality of the olive oil you use can significantly impact the flavor of your bread.

Tips for Choosing Olive Oil:

• Extra Virgin Olive Oil: This is the highest quality, offering a robust, fruity flavor.
• Cold-Pressed: Look for oils that are cold-pressed, ensuring that the oil is extracted without heat, preserving its flavor and nutrients.
• Freshness: Olive oil loses its flavor over time, so choose bottles with recent harvest dates.

Additional Ingredients: Herbs, Garlic, and More

Focaccia is a versatile bread that can be topped with a variety of ingredients. Classic options include fresh rosemary, sea salt, and garlic, but you can get creative with other herbs, cheeses, or even fruit.

Popular Toppings:

• Rosemary: Fresh rosemary leaves pressed into the dough before baking.
• Garlic: Sliced garlic can be added for a robust flavor.
• Sea Salt: A sprinkling of flaky sea salt enhances the flavor and adds crunch.
• Cheese: Parmesan, mozzarella, or feta can add richness.
• Tomatoes: Cherry tomatoes pressed into the dough create a beautiful and flavorful topping.

Step-by-Step Guide to Making Sourdough Focaccia

Preparing the Sourdough Starter

Before you start making your sourdough focaccia, ensure your sourdough starter is active and bubbly. If it has been stored in the refrigerator, take it out and feed it at least 4-6 hours before you begin.

Mixing and Kneading the Dough

Ingredients:

• 500g bread flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 50g olive oil

1. Combine Flour, Water, and Starter: In a large bowl, mix the flour, water, and sourdough starter until no dry flour remains.
2. Autolyse: Let the dough rest for 30 minutes. This helps with gluten development.
3. Add Salt and Olive Oil: Incorporate the salt and olive oil into the dough. Knead gently until fully absorbed.
4. Kneading: You can knead by hand or use the stretch and fold method every 30 minutes for 2 hours.

First Rise: Timing and Tips

After kneading, allow the dough to rise in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 4-6 hours or until doubled in size. The longer, slow rise develops the bread’s flavor and texture.

Shaping and Preparing the Dough for Baking

Once the dough has risen, gently transfer it to a well-oiled baking sheet or a focaccia pan. Use your fingertips to press the dough into the desired shape, creating dimples across the surface. These dimples will help hold the olive oil and toppings.

Final Rise: How Long to Wait

After shaping, cover the dough and let it rise again for 1-2 hours. The dough should become puffy and light. This second rise ensures that the focaccia will be airy and tender.

Baking Sourdough Focaccia: Temperature and Techniques

Baking Instructions:

1. Preheat Your Oven: Set your oven to 450°F (230°C).
2. Add Toppings: Before baking, drizzle the dough with olive oil and add your chosen toppings.
3. Bake: Place the focaccia in the oven and bake for 20-25 minutes or until the top is golden brown and crisp.
4. Cooling: Once baked, remove the focaccia from the oven and transfer it to a cooling rack. Let it cool slightly before slicing.

Cooling and Serving: When and How to Slice

Allow the focaccia to cool for at least 10 minutes before slicing. This cooling period lets the crumb set, making it easier to cut and enhancing the flavor.

Common Mistakes to Avoid When Making Sourdough Focaccia

Overproofing the Dough

Overproofing can cause the dough to collapse, resulting in a dense, flat focaccia. Be sure to monitor the dough during the rising stages and bake it once it has doubled in size.

Underbaking or Overbaking

Baking times can vary depending on your oven. Check your focaccia towards the end of the baking time; it should be golden brown with a crisp crust. Underbaked focaccia will be doughy, while overbaked focaccia will be dry and hard.

Using the Wrong Flour or Ingredients

Using the wrong type of flour can affect the texture and rise of your focaccia. Stick to bread flour for the best results, and avoid using too much whole wheat or rye flour, as these can make the bread too dense.

Not Enough Hydration in the Dough

Focaccia dough is highly hydrated, meaning it has a high water content. If the dough is too dry, it won’t rise properly or achieve the desired airy texture. If your dough feels too stiff, add a bit more water.

Variations and Toppings for Sourdough Focaccia

Classic Toppings: Rosemary and Sea Salt

The combination of fresh rosemary and flaky sea salt is a classic focaccia topping. The rosemary’s piney aroma complements the olive oil, while the sea salt enhances the bread’s flavor.

Creative Toppings: Cheese, Tomatoes, and More

Focaccia is a blank canvas that can be customized with various toppings:

• Cheese: Try adding grated Parmesan or dollops of ricotta.
• Tomatoes: Press halved cherry tomatoes into the dough for a burst of sweetness.
• Olives: Kalamata or green olives add a salty, savory touch.

Sweet Sourdough Focaccia: An Uncommon Delight

For a unique twist, try making a sweet version of focaccia. Add toppings like sliced apples, cinnamon, and sugar for a dessert-style bread. Drizzle with honey or serve with a scoop of ice cream.

How to Store and Reheat Sourdough Focaccia

Best Practices for Storing Focaccia

Sourdough focaccia is best enjoyed fresh, but it can be stored for later use:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Freezing: Wrap the focaccia in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before reheating.

How to Reheat and Refresh Your Bread

To refresh your focaccia, preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet and warm it for 10 minutes. This will restore its crisp crust and soft interior.

Troubleshooting: Fixing Common Issues

Dough Is Too Sticky: How to Adjust

A sticky dough can be difficult to work with. To fix this, try adding a small amount of flour, a tablespoon at a time, until the dough becomes manageable. Be careful not to add too much, as this can make the bread dense.

Focaccia Is Too Dense: What Went Wrong?

Dense focaccia is often a result of underproofing or using too much whole-grain flour. Ensure that your dough has risen sufficiently, and consider using a higher percentage of bread flour.

Crust Is Too Hard: How to Soften

If your focaccia crust is too hard, it may have been baked for too long or at too high a temperature. Try reducing the baking time or lowering the oven temperature slightly. Brushing the crust with olive oil after baking can also help soften it.

Serving Suggestions for Sourdough Focaccia

Pairing with Meals: Soups, Salads, and More

Sourdough focaccia pairs wonderfully with a variety of dishes:

• Soups: Serve with minestrone, tomato soup, or any hearty stew.
• Salads: Use focaccia as a side for a fresh green salad or panzanella.
• Dips: Tear the bread into pieces and serve with hummus, olive tapenade, or a cheese dip.

Using Sourdough Focaccia in Sandwiches

Focaccia’s sturdy texture makes it an excellent choice for sandwiches. Slice it in half and fill it with your favorite ingredients like prosciutto, mozzarella, arugula, and pesto for a delicious Italian-style sandwich.

Creative Uses for Leftover Focaccia

If you have leftover focaccia, consider these ideas:

• Croutons: Cut into cubes, toss with olive oil and herbs, and bake until crispy.
• Bread Pudding: Use leftover focaccia in a savory bread pudding with cheese and vegetables.
• Pizza: Top slices of focaccia with marinara sauce, cheese, and toppings, then bake for a quick pizza.

The Health Benefits of Sourdough Focaccia

Nutritional Value of Sourdough

Sourdough bread is known for its nutritional benefits. The long fermentation process breaks down gluten, making it easier to digest, and increases the availability of nutrients like B vitamins, iron, and zinc.

Digestive Benefits of Sourdough Bread

The natural fermentation in sourdough produces lactic acid, which helps in the digestion of complex carbohydrates. This process also lowers the bread’s glycemic index, making it a better option for those managing blood sugar levels.

Sourdough vs. Yeasted Breads: A Health Comparison

Compared to yeasted breads, sourdough has several health advantages:

• Lower Glycemic Index: Sourdough bread has a lower glycemic index, meaning it causes a slower rise in blood sugar levels.
• Better Digestibility: The fermentation process breaks down some of the gluten, making it easier to digest for those with mild sensitivities.
• Increased Nutrient Absorption: Sourdough fermentation increases the bioavailability of minerals, making them easier for your body to absorb.

In closing

Sourdough focaccia is more than just bread; it’s a culinary experience that combines tradition, flavor, and the art of natural fermentation. Whether you’re enjoying it as a simple snack, a complement to a meal, or the base of a delicious sandwich, this guide provides everything you need to create the perfect sourdough focaccia at home.

FAQ About Sourdough Focaccia