Sourdough Focaccia Recipe

Bread flour: Provides the structure and chewiness of the focaccia.

Salt: Enhances the flavor of the bread.

Water: Hydrates the dough and activates the sourdough starter.

Active sourdough starter: Adds a tangy flavor and helps the dough rise.

Olive oil: Adds richness and helps create a crispy crust.

When dimpling the dough before baking, make sure to press your fingers deeply into the surface. This creates pockets that will hold the olive oil and any other toppings you might want to add, such as herbs or sea salt. The dimples also help to create the characteristic texture of focaccia, ensuring that the bread bakes evenly and has a delightful, airy crumb.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though it has a lower protein content, which may result in a slightly less chewy texture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a similar flavor profile with potentially more minerals.

• water - Substitute with milk: Milk can add a richer flavor and a softer crumb to the focaccia, though it will slightly alter the texture.

• active sourdough starter - Substitute with instant yeast: Use 7 g of instant yeast mixed with 100 g of flour and 100 ml of water to mimic the leavening effect of the sourdough starter.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative to olive oil for baking.

• Allow the sourdough focaccia to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• For short-term storage, wrap the focaccia tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days.
• To keep the focaccia fresh for longer, refrigerate it. Wrap the bread in aluminum foil or place it in a resealable plastic bag. It will stay fresh for up to a week.
• For freezing, cut the focaccia into individual portions. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• To thaw, remove the desired portions from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
• For a quick thaw, you can use the microwave. Unwrap the focaccia and place it on a microwave-safe plate. Heat on low power in 30-second intervals until thawed.
• To refresh the texture, preheat your oven to 180°c (350°f). Place the thawed focaccia on a baking sheet and warm it for about 10 minutes. This will help restore its crispy exterior and soft interior.
• Enjoy your sourdough focaccia with your favorite soups, salads, or as a delightful sandwich base.

• Oven Method: Preheat your oven to 180°C (350°F). Place the sourdough focaccia on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until it’s warmed through. For a crispier crust, remove the foil for the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps retain the focaccia's crispy exterior.

• Microwave Method: Place a damp paper towel over the focaccia and microwave on medium power for 30-45 seconds. This method is quick but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the focaccia directly on the rack or on a baking sheet. Heat for 8-10 minutes until it’s warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the focaccia in the basket and heat for 5-7 minutes. This method will give you a nice, crispy exterior while keeping the inside soft and warm.

• Mixing bowl: A large bowl used to combine the bread flour and salt, and later to mix in the water and sourdough starter.

• Measuring cups: Used to measure the water and olive oil accurately.

• Kitchen scale: Essential for weighing the bread flour, salt, and sourdough starter to ensure precise measurements.

• Wooden spoon: Useful for mixing the ingredients together until a shaggy dough forms.

• Clean surface: Needed for kneading the dough until it becomes smooth and elastic.

• Lightly oiled bowl: Used to place the dough in for resting and fermenting.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rests for 12 hours.

• Baking sheet: Lined with parchment paper, this is where the dough will be spread out before baking.

• Parchment paper: Used to line the baking sheet to prevent the focaccia from sticking.

• Oven: Preheated to 220°C (430°F) for baking the focaccia.

• Fingers: Used to dimple the surface of the dough before drizzling with olive oil.

• Cooling rack: To let the focaccia cool before slicing and serving.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Overnight proofing: Prepare the dough the night before and let it rest overnight to streamline the process.

Pre-measure ingredients: Measure all ingredients in advance to speed up the mixing process.

Room temperature water: Use room temperature water to help the dough rise faster.

Quick dimple technique: Use wet fingers to quickly dimple the dough before baking.