sourdough focaccia

This chocolate sourdough focaccia is fluffy, soft and moist that it tastes even better than a chocolate cake! 🥰 

Chocolate Sourdough Focaccia (better than chocolate cake)

bread flour

all-purpose flour

spelt flour

dutch-processed cocoa powder

sugar

water*

levain (use at peak)

salt

vegan butter (melted) (or substitute with olive oil)

dark chocolate chips

hazelnuts

sea salt flakes

Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.

Prepare the Levain

In a large mixing bowl, mix flour, cocoa powder and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.

Autolyse

Once your levain has peaked, add 72g of levain to the dough. Knead in a mixer for 3-4 minutes or until you feel the dough has strengthened. Cover and rest for 30 minutes.

Add 7g sea salt and 50g of sugar to the dough and mix for another 3-5 minutes. Cover and rest for 30 minutes at 75°F.

Perform four sets of stretch and fold every 30 minutes.

After the last set of stretch and fold, you can either place the dough in the fridge overnight or up to 36 hours. Or you can transferred dough to well oiled pan. I used a 8.25" x 12.5" pan.

Grease the bottom and the sides of the pan generously with vegan butter.

Every 30-45 min, gently stretched the dough in the pan but oiled hands. Repeat this step twice.

After the last stretch, let the dough proof at 75°F for 2.5 more hours or until the dough is puffy and jiggly. Total proofing time in pan: 4 hours.

1 hour before baking, preheat your oven to 450°F.

Drizzle with vegan butter, dimple dough, add toppings, then baked in the oven for 33 minutes.

Mixing the Dough & Bulk Fermentation

This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior.

Sourdough Focaccia

strong all purpose flour or bread flour,

water

active

olive oil

Tbsp coarse sea salt

Toppings

In the morning feed your starter so you...

In the morning feed your starter so you can use 120g of it once it has risen.For this dough it could be 35g starter, 70g flour and 70g water. This will make approximately 175g starter. 120g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored for the next time you need it.

When the starter has nearly finished rising, the...

When the starter has nearly finished rising, the main bread flour and water are combined in a bowl to autolyse.  When the starter is ready, add it to the dough along with the salt. Use wet hands to squish this together until well combined. Let it sit for 15 minutes.

Over a period of 2 hours, perform 4...

Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. As each set passes, the dough becomes more and more elastic.

After the final stretch and fold the dough...

After the final stretch and fold the dough sits at room temperature (between 20-24 °C) for 2 hours before being transferred to the fridge for 8-20 hours.

The next day, remove the cold dough from...

The next day, remove the cold dough from the fridge and drizzle 3tbsp olive oil into a cast iron skillet. Both 26cm and 30cm pans work well. Alternatively use a 23 x 33cm (9x13 inch) rectangular baking pan.

Rub some olive oil on your fingers and...

Rub some olive oil on your fingers and push the dough out to fill the pan. The cold dough will likely spring back at first, so press what you can and then wait 10 minutes before continuing.

Once it has filled the pan, the dough...

Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. This can take between 3-7 hours depending on room temperature. You can cover the dough at this point or, brush it with 1 tbsp olive oil to stop the dough drying out.

Preheat the oven to 210°C (410°F) fan-bake or...

Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven.

Once the dough has risen, use greased fingers...

Once the dough has risen, use greased fingers to dimple the dough. Press in your favourite toppings and scatter over some coarse sea salt.

Bake the focaccia for 20-25 minutes until deep...

Bake the focaccia for 20-25 minutes until deep golden brown.

If using a cast-iron skillet, while it is...

If using a cast-iron skillet, while it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. Lift the bread from the pan and place it on a cooling rack. Serve warm or at room temperature.

https://mediavine-res.cloudinary.com/video/upload/scfujinpzvk9vhjb5xdf.mp4

This is step by step sourdough guide for making sourdough focaccia that has a chewy and soft interior and a deliciously crispy exterior

Step by Step Sourdough Focaccia

Sourdough focaccia is dimpled and golden on the outside, soft and chewy on the inside! It&#x27;s a simple bread where sourdough starter and olive oil shine.

(1/2 cup) active sourdough starter

(1 cup) water

honey

(2 1/4 cups) all-purpose or bread flour

(1 heaped teaspoon) sea salt

Add the starter a large bowl. Stir in...

Add the starter a large bowl. Stir in the water, honey, and ¼ cup (60 ml) olive oil, mixing to combine.

Add the flour and salt to the bowl...

Add the flour and salt to the bowl and mix with a wooden spoon until a soft dough forms.

Rest the dough for about 10 minutes before...

Rest the dough for about 10 minutes before doing a round of stretches and folds. Repeat this twice more, once every 10 minutes, for a total of three rounds.

Cover the bowl with a damp tea towel...

Cover the bowl with a damp tea towel and a large plate. Let it sit out at room temperature overnight, or for about 12 hours. It should be doubled in size after this time.

Add the second ¼ cup (60 ml) of...

Add the second ¼ cup (60 ml) of olive oil to the base of a baking sheet and place the dough onto it.

Fold the dough into a rough rectangle, lifting...

Fold the dough into a rough rectangle, lifting and pulling one side toward the centre and repeating with each side until all 4 have been folded in.

Flip the dough seam side down onto the...

Flip the dough seam side down onto the pan, making sure there’s oil under the dough.

Use your hands to stretch and press the...

Use your hands to stretch and press the dough out to the edges of the pan until the pan is almost filled or the dough is about 3 cm (1 inch) thick.

Cover the dough, or place it into the...

Cover the dough, or place it into the oven with the door closed, and rise a second time for at least 1 hour, or until almost doubled in size again. (This may need up to 4 hours, depending on how active your starter is.)

Preheat oven to 425°F (210°C). Oil your hands...

Preheat oven to 425°F (210°C). Oil your hands and use the tips of your fingers to gently press into the dough to create dimples all over the surface.

Top the dough with anything you’d like (see...

Top the dough with anything you’d like (see the topping ideas for inspiration), drizzle with olive oil, and add a sprinkle of salt.

Bake for 25-30 minutes, or until the top...

Bake for 25-30 minutes, or until the top and sides of the bread are a dark golden colour. Top with finely chopped herbs as soon as it comes out of the oven, and remove from the pan as soon as you can to cool on a rack for 10 minutes before cutting and serving.

Focaccia is best fresh, but can be stored...

Focaccia is best fresh, but can be stored for a few days in an airtight container, or frozen up to a month.

The softest, crispiest sourdough focaccia ever!

water (at around 20c)

345 g type ‘00’ white flour

200 g strong white bread flour

g fine sea salt

g extra virgin olive oil

tbsp extra virgin olive oil

tsp flaky sea salt

cherry tomatoes (halved)

garlic

kalamata and green olives (de-stoned)

rosemary

In the bowl of a stand mixer fitted with the dough hook, place the sourdough starter and the water. Using your fingers or a silicone spatula, mix the two together until the starter in quite evenly distributed. Add the flours and the salt. Lower the dough hook and mix on medium speed until the dough comes together and forms a shaggy, rather wet ball (around 5 minutes). Turn the speed to low, add the the olive oil and mix for a further five minutes. The dough will not look smooth and glossy yet, so don’t worry.

Grease a large Tupperware tub with a splash of olive oil and transfer the dough to the tub. Grab one side of the dough, pinch and stretch it up and over to the centre of the dough. Rotate the Tupperware 90 degrees and repeat: pinch and stretch the dough into the centre. Repeat two more times until you’ve made a total of four folds in the dough. Cover the tub with a damp tea towel and place in an ambient temperature of around 20-22c. Leave the dough to “bulk ferment” for a total of four hours, repeating the four folds another four times every half hour for the first two hours.

Meanwhile, grease a large, high sided brownie pan (around 23 x 33cwith a good drizzle of olive oil.

After the first two hours of fermenting and folding are done, transfer the dough to the oiled pan, cover and leave for the remaining two hours.

Once the dough is proved, place the entire pan of dough into a plastic bag or wrap with cling film and place in the fridge overnight or for a minimum of 8 hours.

The next day, or after 8 hours have passed, remove the dough from the fridge and place on the kitchen counter to come back to room temperature for an hour.

Once this hour is done, the second prove begins. This can take between 1 and 2 hours depending on the temperature of the room and the activity of your starter. Just keep an eye of the dough after the first hour of proving - it should become very bubbly and gassy.

About half an hour before your dough is ready, preheat the oven to 230c and prepare your toppings.

Once proved and nicely bubbly, wet your fingers and dimple the dough all over, making sure you push all the way down to the bottom of the pan.

Drizzle over the topping olive oil and sprinkle the flaky sea salt. Top with the herbs, olives, garlic and cherry tomatoes then place in the oven. Bake for 25 minutes, rotating after 15 mins.

Remove from the oven and leave to cool in its tin for 15 minutes. Carefully remove the bread from the tin once cool enough to handle and place on a wire cooking rack.

Focaccia tastes best warm within a few hours of baking, but you can also wrap in tin foil and store for a day or so. Enjoy!

No need to throw away that Sourdough discard, use it to make this Easy Sourdough Focaccia. Simple and so good.

Easy Sourdough Focaccia

milk lukewarm (I used 2%) ((150 grams))

honey sugar

+ 3 tablespoons all purpose or bread flour ((350 grams))

In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine. 

Add the flour and olive oil and knead for a few minutes then add the salt, continue to knead for a couple of minutes.

Move the dough to a flat surface and form into a compact ball.  Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise in a warm draft free area for approximately 5-6 hours or until doubled in bulk.

Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise in a warm draft free area for 1 hour just until it is slightly puffy.

Pre-heat oven 375F (190C).

Make indentations with your fingers in the dough, then drizzle with the olive oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or until golden. Once baked drizzle with more olive oil if desired. Serve warm.

This easy, overnight sourdough focaccia bread is topped with fresh rosemary and roasted garlic for an explosion of flavor in every bite!

Sourdough Focaccia Bread Recipe

sourdough starter

fine sea salt

12 hours before you plan to mix the dough, add the ingredients to make 1/4 cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Sourdough Starter

Add the water, active sourdough starter, salt, 1 tablespoon olive oil and all-purpose flour to a large mixing bowl and use a stiff spatula or your hands to mix thoroughly. (Dough will be very wet.) Cover and let rest 30-60 minutes.

Leave the dough in the bowl and use your hands or a bowl scraper to stretch and fold the dough for one minute.

Use your hands to coat an 8&quot; x 8&quot; baking dish with olive oil. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Cover and let rest at room temperature for 12-14 hours. (It&#039;s ready to bake when it&#039;s risen halfway up the side of the pan and there are bubbles on the surface and edges of the dough.)

Preheat oven to 425°F (218°C). Add garlic and rosemary on top of dough and bake for 40 minutes or until the top is golden brown. Transfer the bread to a cooling rack and serve warm.

Make the Dough

Preheat your oven to 425°. Cut off the top of the head of garlic. Place the head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap the garlic in the foil and bake for 45 minutes. Remove and let cool until ready to bake focaccia.

Roasted Garlic

As usual, another great recipe! Thank you! Fluffy and has the slight tart/tangy sourdough flavor but still feels Italian.

Thank you so much for this recipe! I just made it and was fantastic! ❤️❤️

https://content.jwplatform.com/videos/fKOHeQA8.mp4

An easy, overnight Italian sourdough focaccia bread recipe that can be enjoyed as a side dish or even topped like a pizza. It bakes up chewy and fluffy in the middle and crispy on the bottom and edges. This recipe has roasted garlic and fresh rosemary, but the topping options are endless! We've included a video to make the instructions easy to follow.

Sourdough Focaccia Bread with Roasted Garlic and Rosemary

This Sourdough Discard Focaccia is light and fluffy with big beautiful bubbles and a crispy, golden brown crust. Made with just five ingredients, it can be prepared the same day or fermented overnight for a tangier flavor.

Sourdough Discard Focaccia

(4 cups + 3 tablespoons) bread flour

(1 ¾ cups + 2 tablespoons) warm water (80-90℉)

(½ cup) sourdough starter discard (less than

(2 ½ teaspoons) kosher salt (plus more for sprinkling on top)

extra virgin olive oil (divided)

herbs

Mix the dough.

In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.

Stretch and fold.

Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, knead using a stand mixer with a dough hook attachment on medium-low speed for 10-15 minutes or until the dough is smooth and elastic.

Bulk fermentation.

Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn&#39;t stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.

Transfer dough to baking pan.

Line your baking pan(s) [one larger pan or two 8&quot;x8&quot; pans] with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.

Proof.

Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2-4 hours before baking.

Poke the dough.

About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.

Top the dough and bake.

Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25-30 minutes until golden brown on top.

Cool and serve.

Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

This tasted amazing. Used Italian herb and mozzarella cheese. My only issue.. The oil didn't absorb completely. My oven runs hot so I dropped the temp about 25 degrees. Should I keep the high heat, I read that could have been the issue.

I am just getting ready to bake this bread.  We are going to have it for dinner, later today.  Should I just leave it in the pan until we eat it? Or cut it and remove?

Thanks

Kim

Thank you for this recipe! I have made it 3 times now and it will easily become a staple in my home. I never discard my feedings, so this is a life saver/ life enchantment lol  thanks

Super soft dough, easy to work with and came out great.

This recipe was very easy to follow and I will be making it again soon. It was absolutely delicious. 
#MarchSourdoughBakingChallenge

Top 7 sourdough focaccia recipes from across the web

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Top 7 sourdough focaccia recipes from across the web

The most viewed sourdough focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Sourdough Focaccia (bette...

Sourdough Focaccia

Sourdough Focaccia

Sourdough Focaccia

Easy Sourdough Focaccia

Sourdough Focaccia Bread Recipe

Sourdough Discard Focaccia

The most viewed sourdough focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine