Here at Robert Kline Art, we believe in the magic of creating with our hands. And while we adore crafting beautiful objects, we’re equally smitten with the art of baking. Today, we’re journeying into the delightful world of sourdough, specifically a recipe that’s captured our hearts (and stomachs): sourdough focaccia.
Imagine this: a bread with a crisp, golden crust yielding to a soft, pillowy interior, each bite bursting with that signature sourdough tang. That’s the beauty of sourdough focaccia. It’s a blank canvas for flavor, welcoming both sweet and savory toppings, and it’s surprisingly simple to make.
Whether you’re a seasoned sourdough aficionado or a curious beginner, I’m here to guide you through each step, sharing tips and insights gleaned from my own baking adventures. Let’s turn that bubbly sourdough starter into a masterpiece!
The Allure of Sourdough Focaccia: Why It’s Worth the Effort
Focaccia, hailing from the sun-kissed shores of Italy, is a flatbread cherished for its versatility and rustic charm. But what elevates sourdough focaccia is the magic of natural leavening. Unlike its instant yeast counterparts, sourdough focaccia derives its rise and distinctive flavor from a lively sourdough starter. This living culture imparts a nuanced depth and a delightful chewiness that’s simply unmatched.
Gathering Your Tools: Ingredients and Equipment
Before we embark on our baking journey, let’s gather our trusted tools:
Ingredients:
- Bubbly, active sourdough starter (50-75g)
- Water (375g) – We’ll delve into flour and water ratios later.
- Honey (20g) – Optional, for a touch of sweetness
- Flour (500g) – Bread flour or all-purpose flour, your choice!
- Fine sea salt (9g)
- Olive oil (2-3 tbsp) – Regular olive oil is ideal for its higher smoke point.
- Assorted toppings (optional) – Unleash your creativity with rosemary, garlic, tomatoes, olives, and more!
Equipment:
- A large mixing bowl
- Rimmed sheet pan or a non-stick rectangular pan (9×13-inch or 10×14-inch)
- Dough container (optional)
Crafting Your Masterpiece: A Step-by-Step Guide to Sourdough Focaccia
This recipe is incredibly forgiving, welcoming both overnight and daytime rising methods. I’ll provide guidance for both, allowing you to tailor the process to your schedule.
Step 1: Awakening the Dough (Making the Dough)
- Evening (for overnight rise): In a large bowl, whisk together your bubbly sourdough starter, water, and honey (if using). Add the flour and salt. Now, it’s time to get hands-on! Mix everything until a shaggy dough forms. It will be sticky – that’s perfectly normal.
- Cover and rest: Allow the dough to rest for 30 minutes to an hour. This allows the flour to fully hydrate.
- Forming the dough: After its restful period, return to your dough and gently shape it into a ball. It will still be sticky, but don’t be tempted to add more flour.
Step 2: The Gentle Rise (Bulk Fermentation)
- Overnight rise: Lightly oil your dough container or mixing bowl and place the dough inside. Cover it snugly and let it rise at room temperature (around 68-70°F or 20-21°C) for 12+ hours. The dough should at least double in size.
- Daytime rise: If you prefer a daytime rise, follow the same steps as above but adjust the rising time based on your room temperature. Warmer temperatures mean a faster rise. Watch the dough, not the clock!
Step 3: Shaping and Second Rise
- Preparing the pan: Drizzle 2 tablespoons of olive oil onto your baking sheet or 1 tablespoon into your rectangular pan. Use your hands to evenly coat the bottom and sides.
- Gentle Handling: With oiled hands, carefully transfer the risen dough onto your prepared pan. Flip it over to coat both sides. Don’t worry about stretching it to fit just yet—we’ll let it relax first.
- Second rise: Cover the dough loosely and let it rest at room temperature for another 1 1/2 to 2 hours, or until puffy and pillowy. During this time, I like to preheat my oven to 425°F (220°C) and let the dough rest on top, creating a warm, inviting environment.
Step 4: The Artistic Touch (Dimpling and Toppings)
- Creating those signature dimples: This is where the fun begins! Dip your fingertips in olive oil and gently press them into the dough, creating dimples across the surface. As you dimple, the dough will naturally stretch outwards. Aim for a rustic rectangular or oval shape, about 14×9 inches (36×23 cm). It doesn’t have to be perfect!
- Adding your favorite toppings: Now’s the time to unleash your culinary creativity! Gently press your chosen toppings into the dough, ensuring they’re well-anchored. Remember, the dough will rise, so press those toppings in deeper than you think!
Step 5: The Grand Finale (Baking)
- Baking time: Carefully place your adorned focaccia on the center rack of your preheated oven and bake for 25-30 minutes, or until the crust turns a beautiful golden brown.
- Cooling and serving: Once baked, transfer your focaccia to a wire rack to cool. This prevents the bottom from becoming soggy. Let it cool for at least 30 minutes before slicing and serving.
Pro Tip: The Art of Par-Baking
Want freshly baked focaccia at a moment’s notice? Par-baking is your secret weapon! Bake the focaccia for 15-18 minutes, until set but pale. Cool completely, wrap well, and store at room temperature. When ready to serve, bake for another 12-15 minutes for a perfectly fresh, warm loaf.
Troubleshooting and Tips for Sourdough Success
- Flour Power: While the recipe allows for both bread flour and all-purpose flour, bread flour tends to yield a chewier texture and a higher rise. If using all-purpose, opt for a high-protein brand.
- Starter Strength: A lively, active starter is key! Feed it a few days in advance to ensure it’s up to the task.
- Temperature and Timing: Sourdough is a dance with time and temperature. Adjust rising times based on your kitchen’s climate. Warmer kitchens mean faster rises.
- Don’t Be Afraid to Experiment: Focaccia loves a good adventure! Play with different flours, toppings, and flavor combinations.
More Than Just Bread: Serving and Enjoying Your Sourdough Focaccia
Sourdough focaccia is a celebration of simplicity and flavor. Enjoy it warm from the oven with a drizzle of olive oil and a sprinkle of sea salt. It’s the perfect companion to soups, salads, or as a base for vibrant dips.
Share Your Creations:
We believe that art is meant to be shared! We’d love to see your sourdough focaccia creations. Snap a photo and share your baking triumphs with us on social media.
Happy baking!