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Light Fluffy Sourdough Focaccia

Light Fluffy Sourdough Focaccia
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This Light Fluffy Sourdough Focaccia recipe combines the rustic tang and depth of sourdough starter with a soft, airy crumb and golden, crispy crust. It uses simple pantry ingredients and a therapeutic baking process to achieve a versatile, delicious bread perfect for any meal or occasion.

Ingredients

Main Ingredients

  • Sourdough Starter: 100g active and bubbly
  • All-Purpose Flour: 400g
  • Water: 300ml lukewarm
  • Extra Virgin Olive Oil: 4 tbsp (plus extra for drizzling and greasing)
  • Sea Salt: 1 ½ tsp (plus extra for topping)

Optional Herbs and Toppings

  • Fresh rosemary, thyme, or oregano (to taste)
  • Roasted garlic cloves or minced fresh garlic (optional)
  • Chopped olives and sun-dried tomatoes (optional)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active and bubbly, ideally fed 4-6 hours prior, to guarantee proper fermentation and rise.
  2. Mix the Dough: In a large bowl, combine the all-purpose flour, lukewarm water, and the active sourdough starter. Stir until just blended. Add the sea salt and extra virgin olive oil, mixing gently. The dough will be sticky and loose, which is ideal for a light focaccia.
  3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 3-4 hours. Every 30-45 minutes, fold the dough gently to build strength and aerate the crumb.
  4. Shape and Proof: Transfer the dough to a well-oiled baking pan and gently stretch it to fill the pan evenly. Cover and proof for another 1-2 hours until the dough is puffy and slightly jiggly.
  5. Dimple and Top: Use your fingers to create characteristic dimples all over the dough’s surface. Drizzle with more olive oil and sprinkle generously with sea salt and your choice of herbs or toppings.
  6. Bake to Perfection: Preheat your oven to 450°F (232°C). Bake the focaccia for 20-25 minutes until turning golden brown and the edges become crackly and crisp.
  7. Cool and Enjoy: Remove from oven and cool slightly on a rack before slicing. This resting helps the bread retain moisture and crisp the base.

Notes

  • Use a lively, mature sourdough starter at peak activity for maximum rise and flavor.
  • Aim for a high hydration dough (~75%) to keep the crumb tender and open.
  • Handle dough gently by stretching and folding instead of vigorous kneading to maintain air pockets.
  • Use high-quality extra virgin olive oil for best flavor and a golden crust.
  • Don’t skip dimpling the dough to prevent uneven rising and to hold toppings well.
  • Allow adequate proofing and resting times for flavor development and texture.

Nutrition

Keywords: sourdough, focaccia, bread, homemade, airy, fluffy, soft crust, rustic, baking, vegan, herbs

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