Print

Light Fluffy Sourdough Focaccia

Light Fluffy Sourdough Focaccia
Print Recipe

Light Fluffy Sourdough Focaccia offers a perfect balance of a crackling golden crust and an airy, soft crumb. Utilizing a natural sourdough starter and simple ingredients, this focaccia delivers a lightly tangy flavor with a versatile profile perfect for sandwiches, dipping, or enjoying on its own. Ideal for both beginners and seasoned bakers, this recipe guides you through a rewarding baking process that elevates homemade bread to new heights.

Ingredients

Main Ingredients

  • 100% hydration sourdough starter (quantity as needed for dough consistency)
  • All-purpose flour (approximately 3 to 4 cups)
  • Water (around 1 to 1.5 cups, adjust for dough consistency)
  • Extra virgin olive oil (about 1/4 cup for dough and additional for drizzling)
  • Sea salt (1 to 2 teaspoons, plus more for sprinkling)

Optional Add-Ins & Toppings

  • Fresh rosemary or thyme (for herb infusion)
  • Chopped olives
  • Sun-dried tomatoes
  • Garlic-infused olive oil (for post-baking glaze)
  • Cheese (Parmesan or mozzarella, grated, for topping)

Instructions

  1. Preparing the Starter: Feed your sourdough starter 4 to 6 hours before mixing the dough to ensure it is active and bubbly, which is essential for the bread’s rise and flavor.
  2. Mixing the Dough: In a large bowl, combine the starter, all-purpose flour, and water. Mix gently until a shaggy, sticky dough forms. Allow the ingredients to hydrate fully, resulting in a manageable but sticky dough.
  3. First Rise and Stretch & Fold: Let the dough rest at room temperature for 30 minutes. Then, perform a series of gentle stretch and folds every 30 minutes over the next two hours to develop gluten strength and incorporate air for a light texture.
  4. Incorporating Olive Oil and Salt: Once the gluten structure is developed, gently fold in the extra virgin olive oil and sea salt without deflating the dough. The olive oil tenderizes the crumb and contributes to the crisp crust.
  5. Final Proof in the Pan: Transfer the dough to a well-oiled baking pan. Gently spread it out with your fingers, cover, and let it rise until noticeably puffed and airy, usually 1 to 2 hours depending on room temperature.
  6. Dimpling and Adding Toppings: Press dimples all over the dough with your fingertips. Drizzle more olive oil on top and sprinkle sea salt along with any desired toppings such as fresh herbs or olives.
  7. Baking: Preheat the oven to 450°F (230°C). Bake the focaccia for 20 to 25 minutes until golden brown and crisp on the edges. Allow to cool slightly before slicing to preserve the airy interior.

Notes

  • Use a heated room between 75-80°F to encourage optimal fermentation and rise.
  • Do not skip resting periods between folds and rises to properly develop gluten and texture.
  • Handle the dough gently to preserve the airy bubbles formed during fermentation.
  • High-quality extra virgin olive oil significantly enhances flavor and crust texture.
  • Check for doneness by looking for a golden-brown crust with slight caramelization.

Nutrition

Keywords: sourdough, focaccia, artisan bread, light bread, fluffy bread, homemade bread, Italian bread, baking

Find it online: https://mealsbylina.com/light-fluffy-sourdough-focaccia/