The Easiest Sourdough Focaccia Bread
This easy sourdough focaccia bread is soft, buttery, and delicious! Make it with discard or active starter! This recipe is the perfect pair for soups and chilis, making sandwiches, or a bread side. Make this sourdough focaccia quickly or long fermented with this recipe!
Ingredients
- 1 cup sourdough starter active or discard
- 3/4 cup warm water
- 1 tsp honey
- 2 tsp baking powder
- 2 1/2 tsp salt
- 2 tsp rosemary fresh or dried
- 2 tsp thyme fresh or dried
- 2 1/2 cups all purpose flour
- 4 tbsp olive oil
Instructions
- Dissolve starter in warm water for about five minutes.
- Add honey and 2 tsp salt, reserving the rest of the salt for the top.
- Add one cup of flour and baking soda then stir.
- Add another cup of flour. The dough will be slightly sticky but firm. You may need to start mixing by hand.
- Mix in the remaining flour, thyme and rosemary by hand and cover your dough with a damp towel. To long ferment, place the dough in the refrigerator for 8-10 hours or overnight.
- Preheat your oven to 350 degrees F. Prepare your pan by drizzling about 2 tbsp on the surface of your large sheet pan (9x13 fits this recipe well!).
- Place the dough in the center of the pan and flatten it with your hands. Fold the dough in half and press, not with your hands, but with your fingers, almost massaging the dough. Press your fingers in and stretch out.
- Fold the dough in half once more and repeat the finger stretching. This creates those divots and bubbles that makes focaccia unique. If the dough starts to get stiff, pour in some of your remaining oil on your fingers. This will help keep the dough from sticking to your hands and stretching properly.
- After finger stretching the dough all the way to the corners of the pan, bake in the oven for about 12-15 minutes or until the tops of the bubbles start to turn golden brown.