How to Make Sourdough Focaccia

Olives, fresh herbs and cherry tomatoes – focaccia tastes like summer! Today I have a simple basic recipe for Italian focaccia with sourdough for you. You can top the flatbread with anything you like and serve it as a side dish for a barbecue, make a sandwich for your next road trip or enjoy it with a fresh salad. The dough is quick and easy to prepare and rests overnight in the fridge. The recipe does not require yeast and only works with sourdough. The sourdough focaccia is particularly aromatic and easy to digest thanks to the long leavening process.

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Three tips for perfect Italian focaccia

  1. The dough is very soft and difficult to stretch and fold. You can make it easier for yourself and reduce the amount of water. However, this will make the facaccia more dense and less fluffy. My recommendation: wet your hands and fold as well as you can. After a night in the fridge, the dough is much easier to handle – I promise!
  2. Give your focaccia time! Italian focaccia is known for its strong aroma. All times given in the recipe are minimum times. You can also allow the focaccia dough to rest in the fridge for 48 hours and the focaccia to rest in the pan for three to four hours. Of course, focaccia can also be overfermented, but in my experience underfermentation is more common.
  3. If the focaccia cannot be removed from the pan, you can cover it with a cotton cloth for about 30 minutes while it is still hot. The condensation will help to release the focaccia from the tin. Afterwards I would place the focaccia on a cooling rack* so that the moisture can evaporate again.
Italian focaccia with olives before baking

How to store sourdough focaccia

Of course, focaccia tastes best fresh out of the oven. Then the crust is particularly crispy and the crumb is soft and fluffy. I can also easily store your focaccia for a few days. To do this, either wrap the flatbread in a cotton cloth or put it in a paper bag. It can then be stored at room temperature. Bread quickly becomes dry and hard in the fridge. Before serving, I would bake the focaccia again briefly in the oven.

Can you freeze sourdough focaccia?

Yes, focaccia is great for freezing and defrosting. To do this, cut the focaccia into pieces and freeze them well wrapped. To defrost, I would unpack the focaccia and leave it at room temperature. Before serving, you can briefly refresh the focaccia in the oven to make it nice and crispy and warm again.

In three steps: How to make Italian focaccia

Mix the dough

Mix* a pre-dough from 200 g flour, 200 g water and 50 g sourdough starter, cover and leave to rest for three to four hours.

Mix* the remaining flour and water with the olive oil and salt into the pre-dough. Leave the dough to rest at room temperature for four to six hours, stretching and folding it three to four times. Place the dough in the fridge overnight.

Italian focaccia with sourdough

Shape and top the focaccia

Place the dough in a shallow oven dish* and leave to rest at room temperature for a further hour.

Drizzle the dough with olive oil and dimple the dough with your fingers. Top the focaccia with more olive oil, olives, herbs and coarse salt.

Bake the focaccia until crispy

Preheat the oven with a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones* to 250 degrees Reduce the heat to 230 degrees and bake the focaccia for 20 minutes with steam and 20 minutes without steam until crispy.

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Recipe: How to Make Sourdough Focaccia

Olives, fresh herbs and cherry tomatoes – focaccia tastes like summer! Today I have a simple basic recipe for Italian focaccia with sourdough for you. You can top the flatbread with anything you like and serve it as a side dish for a barbecue, make a sandwich for your next road trip or enjoy it with a fresh salad. The dough is quick and easy to prepare and rests overnight in the fridge. The recipe does not require yeast and only works with sourdough. The sourdough focaccia is particularly aromatic and easy to digest thanks to the long leavening process.
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 22 hours
Total Time 23 hours 10 minutes
Course focaccia, Sourdough Focaccia
Cuisine italian
Servings 1 focaccia

Ingredients
  

  • 500 g bread flour or wheat flour 550
  • 375 g cold water in summer lukewarm in winter
  • 50 g sourdough starter
  • 1 tsp. salt
  • 1 tbsp. olive oil for the dough
  • coarse salt, olives and herbs optional
  • more olive oil for the oven dish and the topping

Instructions
 

Day 1

  • Mix* a pre-dough from 200 g flour, 200 g water and 50 g sourdough starter, cover and leave to rest for three to four hours.
  • Mix* the remaining flour and water with the olive oil and salt into the pre-dough. Leave the dough to rest at room temperature for four to six hours, stretching and folding it three to four times. The dough is very soft and difficult to fold. It is a little easier with damp hands.
  • Place the dough in the fridge overnight.

Day 2

  • Place the dough in a shallow oven dish* and leave to rest at room temperature for at least another hour (or even longer).
  • Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Drizzle the dough with olive oil and dimple the dough with your fingers.
  • Top the focaccia with more olive oil, olives, herbs and coarse salt.
  • Reduce the heat to 230 degrees and bake the focaccia for 20 minutes with steam and 20 minutes without steam until crispy.
Keyword easy, fluffy, no yeast, vegan

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Recipe for Italian focaccia with sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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