sourdough focaccia recipe

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

Sourdough Focaccia

strong all purpose flour or bread flour,

water

salt

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

simple, unfussy, forgiving, and utterly delicious. this basic focaccia recipe can be enjoyed as is or dressed up with toppings.

sourdough discard focaccia

180 g king arthur all purpose flour

60 g king arthur bread flour

60 g einkorn flour

234 g water, 90-95°F

g sea salt

60 g sourdough starter discard

g additional water ((optional))

g extra virgin olive oil ((perhaps more to drizzle))

in a medium to large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.

9 pm: autolyse

sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. incorporate gently by folding dough over a 2-3 times.

then, measure out discard starter (room temp or from fridge), and add to bowl. this is a very wet dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes.

9:50 pm: mix

this dough needs an overnight bulk rise at room temperature of about 10 - 12 hours, until the dough is doubled and bubbly, with 2 stretch and folds in the first 2 hours. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that.

10 pm: bulk fermentation

preheat oven to 500°F. this takes a while for my oven so i usually do it 30-45 minutes before i plan to bake. at this point the dough should be jiggly and bubbly!

[next morning] 9:30 am: preheat

generously oil the bottom of a metal pan (whatever size pan you prefer or have. see notes for recommendations. these photos show a 9x13.)

turn the dough out carefully onto the greased pan.

using your fingers or knuckles, gently stretch the dough to the shape of the pan, until about 1/2 inch thick, dimpling the dough in the process.

10 am: shape

top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes.

sprinkle coarse salt and drizzle olive oil, to taste on top of dimpled dough.

let rest for 5 minutes.

10:04 am: top

bake at 500°F for 15 - 20 minutes, or until the top becomes golden brown.

10:10 am: bake

let cool on rack for 5 minutes. enjoy while warm or at room temperature, on its own or with a meal.

10:30 am: slice &amp; enjoy

Sharp cheddar and diced jalapeños bring the heat to this super soft Jalapeño Cheddar Sourdough Focaccia with crispy edges. Homemade paprika oil adds flavor and makes the most delicious savory focaccia that will keep you coming back for more!

Jalapeño Cheddar Sourdough Focaccia Recipe

sourdough starter (ripe, bubbly and active, about 1 teaspoon)

flour all-purpose or bread flour (scant 1/2 cup)

water (about 1/4 cup)

water (about 1 2/3 cups)

salt (about 2 teaspoons)

bread flour (about 3.5 cups)

sharp cheddar cheese (shredded, about 1 1/2 cups)

canned (diced jalapeños (one 4 ounces can, drained, see recipe notes))

olive oil (about 3 Tablespoons)

unsalted butter (melted (about 2 Tablespoons))

smoked paprika (about 1 teaspoon)

garlic powder (about 1 teaspoon)

onion powder (about 1/2 teaspoon)

salt (about 1/4 teaspoon)

sharp cheddar cheese (shredded (about 1 cup))

Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Note: If you have ripe, bubbly, active sourdough starter, you can substitute it for the levain in this recipe.

Levain: 1:10:10, about 10-12 hours at 78ºF

Mix: Mix together ripe, bubbly, active levain with water, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.

Coil Fold # 1: Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Cover and let rest for 30 minutes.

Prepare the cheese and jalapeños: Shred 150 grams of cheese. Open and drain a 4 oz can of diced jalapeños.

Coil Fold #2:  Wet your hands. You will notice the dough is stronger than your first set of folds. Add 150 grams cheese and the can of drained jalapeños on top of the dough. Repeat the coil folds, incorporating the cheese and jalapeños as you go. Cover and rest for 30 minutes.

Coil Fold #3: Wet your hands. Perform 3-4 coil folds, mixing the inclusions into the dough. Don&#39;t worry if they aren&#39;t all completely incorporated yet. Cover and rest for 30 minutes.

Coil Fold #4: Repeat the last set of coil folds. Cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.

Prepare the Paprika Oil: Mix together olive oil, melted butter, smoked paprika, garlic powder, onion powder and salt.

Prepare the Pan: After the long bulk rest, prepare a 12-inch round non-stick metal pan (or 9 by 13-inch metal baking pan) with half of the paprika oil. Tip the pan around to coat the entire bottom of the pan. If your pan has issues with dough sticking put some parchment paper down before the butter/oil.

Stretch the Dough: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn&#39;t want to stretch, let the dough rest for a minute and then try again. Pour the rest of the oil on top of the dough and cover with plastic wrap to proof. At this point you can cover the dough and refrigerate it for up to 48 hours before proceeding with a second proof and baking.

Proof the Dough: Let the dough sit in a warm 78-80ºF place for 3-5 hours until doubled in size, puffed up and very airy. If the dough doesn&#39;t look like this, warm it up a little more and let it rise longer.

Dimple the Dough: After the dough is puffed up, jiggly and aerated with air bubbles, pre-heat the oven to 450ºF. Sprinkle 100 grams shredded cheddar cheese on top of the dough, spreading it evenly over the focaccia. Top with diced or sliced jarred/canned or fresh jalapeños. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.

Bake Focaccia: Once the oven is pre-heated to 450ºF, bake for 25-30 minutes until bubbly, crispy and golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack. Enjoy!

Jalapeño Cheddar Sourdough Focaccia

Followed you for every detail.  This is a delicious recipe!  My first time using Levain.  Was so surprised to see how much work i got out of just 30 grams of starter.  Very much fun!!!  Thank you ; )

This is fantastic! I used Trader Joe’s Sweet Hot Jalapeños (jarred). Otherwise made exactly as written. Do not skip the chili oil! It is delish and takes this to the next level.

This recipe is so delicious and easy to make! I used the cold-proofing method described in the post, and it worked great! It's the perfect balance of cheesy and spicy!

I’ve always been underwhelmed by focaccia but for some reason decided to try this recipe and I’m so glad I did! It was unbelievable!!

This Honey Butter Sourdough Focaccia has crispy edges, a soft, buttery crumb, and a warm honey drizzle on top. Easy to make with no shaping required—just let it rise in the pan and bake. If you love honey butter rolls, you’re going to be obsessed with this focaccia bread.

Honey Butter Sourdough Focaccia

ripe, active sourdough starter (about 1 teaspoon)

all-purpose or bread flour (about 1/2 cup)

levain, ripe bubbly and active (about 1/2 cup, see recipe notes)

water (about 1 cup plus 7 Tablespoons)

honey (about 2 1/2 Tablespoons)

salt (about

bread flour (about 3 1/2 cups)

unsalted butter, chilled or frozen (about 1/2 cup)

unsalted butter, melted (about 5 Tablespoons, reserved

honey, reserved for drizzling (2-3 Tablespoons)

Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly &amp; peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted equally for the levain in this recipe.

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

Mix Dough: To a large bowl, mix together ripe levain with water and honey . Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.Note: This dough is very sensitive to temperature. It&#39;s important to maintain a temperature where the dough will rise AND the butter stays chilled and flaky. I&#39;ve found a 70-72ºF temperature to work well. I wouldn&#39;t go above 75ºF for this recipe or the butter will get too soft. To do this, use cooler water when mixing your dough and take the temperature with a thermometer throughout the process.

Stretch and Folds or Coil Folds: After the dough has rested, you will perform a series of &quot;stretch and folds” or “coil folds&quot; over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.You can choose if you prefer to use stretch and folds or coil folds for this dough. I typically use coil folds for focaccia dough because it has a higher hydration content. BUT, I like adding my butter in with stretch and folds. So I often use a combination of stretch and folds/coil folds. Use what you feel most comfortable with. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.To &quot;coil fold&quot; use damp hands and place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here.

Fold #1: After 30 minutes, perform your first set folds. Cover the dough and let rest for 30 minutes.

Fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.

Fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.

Fold #4: After 30 minutes do your final set of folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands. Cover the dough and let rest and start to rise for about 2 more hours.

Prepare the Pan: After a couple of hours resting, prepare the focaccia pan. Pour 40 grams (3 Tablespoons) melted butter in a metal baking pan. Tip the pan around to cover the entire bottom of the baking pan. If your pan is not metal or has issues with dough sticking, put some parchment paper down first.

Prepare Focaccia: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn&#39;t want to stretch, let the dough rest for a minute and then try again. Drizzle 30 grams of cooled, melted butter over the top of the focaccia and spread around with your hands to cover the dough. Cover the pan with plastic wrap and set in a 70-72ºF place to rise for about 7-9 hours. Note: If you want to break this process up into a couple of days, cover the focaccia dough and place in the refrigerator for a long fermentation. Pull it out and let it rise before baking.

Proof: The focaccia dough takes a long time to rise because of the cooler environment. Be careful not to go over 75ºF or else the butter in the dough will start to melt. Let the dough rest for about 7-9 hours until it has doubled in size, feels light, airy and jiggly. If it doesn&#39;t feel this way, give it more time and try to warm it up just a bit. Do not bake this focaccia if it hasn&#39;t risen.

Preheat Oven and Dimple Dough: Once the dough has doubled in size and is ready to bake, preheat the oven to 425ºF. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.

Bake: Bake for 25-30 minutes until bubbly, crispy and light golden brown on top. Immediately after you pull the focaccia from the oven, drizzle honey on top of the dough and brush all over the top of the focaccia. Let cool in the pan for 5-10 minutes before removing to a wire rack to cool. Enjoy!

Honey Butter Sourdough Focaccia (Dough temperature kept at 70-72ºF)

Such a delicious focaccia recipe. Simple, but so flavorful. We like it with some flaky sea salt on top too.

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Honey Butter Sourdough Focaccia

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