Incredible long-fermented sourdough focaccia bread, with a crispy outer layer and soft bubbly center. Keep reading to see why long-fermenting the sourdough is a healthier option than regular flatbreads.
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Benefits of Long Fermenting Cooking
Our kitchen counter is home to our Sourdough Starter. Since starting our sourdough starter in the fall of 2020, we’ve been enjoying the benefits of healthier long fermented foods. Gut health is so important more now than ever before. Besides, contributing to better digestion, a healthy gut also plays a part in keeping your immune system strong, is good for the heart and brain health, can improve your mood, promotes healthy sleeps and can prevent some cancers and autoimmune diseases.
Creating A Sourdough Starter from Scratch
Don’t have a starter already on the go – not to worry I have you covered. Find out How to Start a Sourdough Starter from Scratch. Other options are to beg your sourdough loving friend for some of their starter or you can buy a kit from amazon to help you get started (I’ve listed some kits below – but really it isn’t that hard if you follow my step by step instructions.
Links to some sourdough starter kits I found on Amazon.
Recommended Tools
- Stand Mixer with a dough hook
- Baking sheet with a deep edge
Ingredients for Sourdough Focaccia Bread
- 1 cup sourdough starter
- 1-2 cups warm water
- 4 tbsp. olive oil, divided
- 1 1/2 tsp salt, plus more for baking
- 4 cups organic flour
- 1-2 tbsp rosemary
- 2-3 garlic cloves, minced finely
Steps to Making Sourdough Focaccia Bread
The Night Before:
- If you have a stand mixer, add to the bowl the ingredients in the following order: flour, 1.5 cups warm water, 2 tbsp olive oil and salt. Mix on low speed until a sticky dough forms. Your environment can affect how the dough comes together. If the dough is dry, slowly add more water until you have a sticky consistency. If you don’t have a mixer, in a bowl mix the wet ingredients first, then add in the salt and last flour. Knead with your hands, wetting often as the dough will be sticky.
- Cover the dough with beeswax or plastic wrap (you want a seal so the dough doesn’t dry out). Let stand for 12-24 hours.
The Next Day:
3. Grease a large baking sheet with a lip all the way around.
4. Carefully turn the dough out onto the greased baking sheet. Gently spread the dough out using a spatula.
5. Use your fingers to create divots on the top of the dough by sinking them in slowly.
6. Drizzle over the remaining 2 tablespoons of olive oil, spread the garlic, sprinkle with salt and rosemary. (Optional: add sliced cherry tomatoes and/or sliced olives) Pictures shows 3 varieties to suite the different tastes of my family.
7. Let bread rest for 30 minutes. 20 minutes into the rest, start preheating oven to 450°F.
8. Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.
Enjoy as a side as you would garlic bread or on its own like a pizza.
Sourdough Focaccia Bread
Equipment
- Stand Mixer
- Baking sheet with an edge
Ingredients
- 1 cup sourdough starter
- 1-2 cups warm water
- 4 tbsp olive oil
- 1.5 tsp salt
- 1-2 tbsp rosemary
- 2-3 cloves garlic, minced
- 3-6 cherry tomatoes, sliced
- 3 black olives, sliced
Instructions
The Night Before
- If you have a stand mixer, add to bowl in order flour, 1.5 cups warm water, 2 tbsp olive oil and salt. Mix on low speed until a sticky dough forms. Your environment can effect how the dough comes together. If dough is dry, slowly add more water until you have a sticky consistency. If you don't have a mixer, in a bowl mix the wet ingredients first, then add in the salt and last flour. Knead with your hands, wetting often as the dough will be sticky.
- Cover the dough with beeswax or plastic wrap (you want a seal so the dough doesn't dry out). Let stand for 12-24 hours.
The Next Day
- Grease a large baking sheet with a lip all the way around.
- Carefully turn the dough out onto the greased baking sheet. Gently spread the dough out using a spatula.
- Use your fingers to create divots on the top of the dough by sinking them in slowly.
- Drizzle over the remaining 2 tablespoons of olive oil, spread the garlic, sprinkle with salt and rosemary. (Optional: add sliced cherry tomatoes and/or sliced olives)
- Let bread rest for 30 minutes. 20 minutes into the rest, start preheating oven to 450°F.
- Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.
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This looks so simple AND good!
Look so simple AND good!
Oooh this looks delicious, minus the olives
Lol…My husband doesn’t like olives either, so I usually only place them on half the bread. 🙂