At Robert Kline Art, we believe in the joy of crafting, and few things are as satisfying as pulling a beautifully browned loaf of bread from the oven. Sourdough, with its rustic charm and tangy depth, is having a well-deserved moment. While it might seem intimidating at first, this guide will demystify the process and have you baking delicious sourdough focaccia like a pro.
Why Focaccia is the Perfect Starting Point
Forget complicated shaping techniques or specialized equipment. Sourdough focaccia requires just a simple 9×13-inch pan and your own two hands to create dimpled, delicious perfection. Here’s why it’s ideal for sourdough newbies:
- No Dutch Oven Needed: Unlike crusty boules, focaccia bakes beautifully in a standard pan.
- Effortless Shaping: Skip the intricate folds and techniques. Simply stretch the dough into your pan.
- No Scoring Required: Instead of using a lame, use your fingers to create beautiful dimples that become little pockets of flavor.
The Sourdough Starter: Your New Baking Buddy
The heart of any sourdough bread is the starter – a live culture of flour and water that creates those characteristic air bubbles and tangy flavor. You can:
- Make your own: It’s a rewarding process, but it takes about a week. We recommend starting with a purchased starter while yours ferments.
- Buy a starter: King Arthur Flour and Breadtopia are excellent sources for active, reliable starters.
Why Buying a Starter Can Be Beneficial:
- Jumpstart your baking: Get straight to baking delicious bread while your homemade starter develops.
- Learn as you go: Observing a mature starter helps you understand feeding, activity, and troubleshooting.
- It’s affordable (or free!): Starters are inexpensive, and you might even snag one from a fellow baking enthusiast.
Baking Delicious Sourdough Focaccia: A Step-by-Step Journey
Ingredients You’ll Need:
- Active Sourdough Starter: The key ingredient! You’ll need 50g-100g depending on the season and your starter’s activity.
- Bread Flour: Provides that coveted chewy texture.
- Kosher Salt: Enhances flavor and controls fermentation.
- Water: Use room temperature, chlorine-free water for best results.
- Extra Virgin Olive Oil: Adds richness and creates a crispy crust.
- Flaky Sea Salt: For that final sprinkle of salty goodness.
The Process:
- Mix and Rise: Combine your ingredients, let the dough rise for 4-18 hours, then transfer it to your oiled pan.
- Second Rise: Allow the dough to rise again for 4-6 hours, creating those beautiful air pockets.
- Dimple and Bake: Gently dimple the dough with your fingers, creating those iconic focaccia pockets. Sprinkle with sea salt and bake until golden brown.
Troubleshooting and Tips:
- Sticky dough? Reduce the water slightly or use bread flour for better gluten development.
- Timing is everything: Sourdough rises at its own pace. Watch for doubling in size rather than relying solely on time.
- Don’t be afraid to experiment: Adjust the hydration, flour type, and even toppings to create your perfect focaccia.
Beyond Focaccia: Exploring the World of Sourdough
Once you’ve mastered focaccia, a world of sourdough possibilities awaits. From crusty boules to rustic loaves, there’s a sourdough adventure for everyone. Here at Robert Kline Art, we believe in the joy of exploration. So grab your starter, gather your ingredients, and embark on a delicious journey into the world of sourdough baking.