Let Me Tell You About The Sourdough Focaccia That Stole My Evenings
I’m convinced that making focaccia is less a recipe and more of a ritual—at least, that’s what it feels like on a lazy Saturday afternoon when my kitchen looks like the flour truck crashed right into it. The first time I made this sourdough focaccia with garlic and herbs, I remember thinking, “Is this dough supposed to look like a lopsided pillow?” Spoiler: it was. And it’s still one of my favorite bakery-style breads to bake at home, because people genuinely think you’ve done magic (little do they know, the magic is mostly in leaving it alone for a while). Also, my neighbor once called it “carb therapy,” and honestly, she’s not wrong.
Why You’ll Love This (Or At Least Why I Do!)
I make this when the weather is a bit gloomy and I want my house to smell like an Italian grandma’s kitchen (except my own grandma just made soda bread, but you get the idea). My family goes nuts for this focaccia because it’s crispy at the edges and absolutely sops up soup like a champ. Sometimes I make it for friends and, not to brag, but it’s the only thing I’ve baked where nobody fakes being on a diet to avoid it. Oh, and if you’re a nervous baker? Don’t worry—this dough is forgiving. I’ve let it overproof, underproof, and it still turned out edible. (Once it even looked like a topographical map. Tasted great, though.)
What You’ll Need (And Maybe Don’t Need…)
- 350g (about 2 1/3 cups) strong bread flour – All-purpose works if I’m low on bread flour; my aunt swears by King Arthur, but honestly, supermarket basics have saved me more than once.
- 100g (about 1/2 cup) active sourdough starter – I’ve even used mine a little sluggish once, it still rose (eventually… be patient).
- 280ml (a scant 1 1/4 cups) lukewarm water – I’ve used cold water by accident, and it just took longer to rise.
- 1 1/2 tsp sea salt – Table salt is fine; just don’t skip it.
- 3 tbsp extra-virgin olive oil (plus more for drizzling) – I use whatever’s not outrageously expensive; sometimes I mix in a bit of garlic oil if I’m feeling fancy.
- 2-3 cloves garlic, minced (or more, because when is garlic ever too much?)
- A big handful of mixed fresh herbs – rosemary is classic, but thyme or oregano (even a bit of basil) all work. Dried herbs in winter are fine, just go easy—they’re stronger.
- Flaky sea salt, to finish (I’ve skipped this and regretted it)
How I (Usually) Make It
- Mix the dough: In a big bowl, combine the flour, water, starter, and salt. Use a spoon, your hand, or even the handle of a wooden spoon, because, honestly, I hate scraping dough off a whisk. Don’t fuss if the dough looks shaggy; it’s not supposed to be smooth yet.
- Rest: Cover with a damp tea towel or some cling film, wander off for about 30 minutes. This ‘autolyse’ step makes it way easier to work with (I used to skip this—don’t be me).
- Stretch and fold: Give the dough a few stretches and folds right there in the bowl (pull up a corner, fold over, turn bowl, repeat a few times). I do this 3-4 times, every 20 minutes. It’s a bit sticky—wet your hands or just embrace the goo.
- Bulk rise: Cover and let it rise at room temp for 4-6 hours, or until doubled. Sometimes, I put it in the fridge overnight if I want to bake in the morning (honestly, I think it tastes better the next day—try it!).
- Prepare the pan: Generously oil a baking tin (mine’s roughly 9×13 inches, but a slightly smaller or larger pan works). Pour in a little more olive oil than you think. Plop the dough in, gently stretch it toward the edges. Don’t panic if it shrinks back—it’ll relax with time.
- Second rise: Cover and let rise again for 1-2 hours. Here’s where I get impatient and poke at it too soon; wait till it’s jiggly and puffy.
- Dimple and top: The fun bit! Oil your fingers, press deep dimples all over. Scatter over garlic, herbs, and that flaky salt. This is where I usually sneak a nibble of the raw garlic and instantly regret it.
- Bake: Hot oven (about 220°C / 425°F). Bake for 20-25 minutes until gloriously golden and the edges look crisp. If your oven runs hot (mine does), check after 18 minutes.
- Cool a bit: Try not to burn your fingers tearing off a piece—easier said than done.
Notes From My (Slightly Floury) Kitchen
- Dough too sticky? Add a sprinkle more flour, but don’t go wild—it’s meant to be a bit loose.
- I once forgot to oil the pan and, well, let’s just say the focaccia and pan are now best friends forever. Don’t do that.
- Actually, I find it works better if you don’t overbake it. Dry focaccia is sad focaccia.
Variations I’ve Tried (And One I’ll Never Do Again)
- Chili flakes for a little fire—my brother-in-law loved it, my kids, not so much.
- Caramelized onions on top: delicious, but makes the dough a tad soggier; still worth it.
- Tried cheddar and jalapeño once, but it sort of melted into a puddle and stuck to the tin. Tasted fine, but looked like a science experiment gone rogue.
Do You Really Need Special Equipment?
I use a basic rectangular pan—nothing fancy. Honestly, I borrowed a friend’s cast iron once and it was… fine, but not life-changing. Don’t have a dough scraper? Just use a spatula or even your hands (messy, but fun). Kitchen scales are handy, but if you don’t have one, just use the cup measurements above. It’ll work; bread is forgiving.
What About Storage? (Not That You’ll Need It…)
This focaccia stays soft for a day or two if you wrap it up or pop it in an airtight box. You can freeze slices (I rarely have leftovers to freeze, but it works). Reheat in the oven for a few minutes to revive that just-baked feeling. Though honestly, in my house it never lasts more than a day!
How I Like To Serve It (But You Do You)
Right out of the oven, torn into chunks, maybe with a bowl of good olive oil and balsamic. Sometimes I make a sandwich with it—my daughter insists on mozzarella and roasted peppers, which is a bit posh but really good. My own guilty pleasure: dipping it into hot tomato soup while watching old detective shows (don’t judge).
What I’ve Learned (Sometimes The Hard Way)
- I once tried rushing the second rise—ended up with a focaccia brick. Let it get fluffy and puffy, trust me.
- If you dump all the toppings on before dimpling, they sink in and disappear. Sprinkle after poking!
- Actually, I think it tastes even better the next day, but fresh is obviously fab.
Real Questions From Real (Hungry) People
- “Can I use all-purpose flour?” Yep. Done it loads. Bread flour is a bit chewier, but not a dealbreaker.
- “My starter isn’t super active. Will it still work?” It probably will, but just give it longer to rise. Maybe a nap for you, too.
- “How do I stop it sticking to the pan?” More oil than you think. Or parchment, but honestly, loads of oil is tastier.
- “Can I make this without fresh herbs?” Absolutely, just use less dried. Or skip them if you’re not fussed (sometimes I do when I’m in a hurry).
- “What if I don’t have a sourdough starter?” Well, it won’t be sourdough focaccia then! But there’s a great yeasted version over at Serious Eats if you want to try a shortcut.
- “Any recommendations for a good olive oil?” I like these picks from Bon Appetit, but honestly, I use whatever’s on sale most weeks.
Anyway, I could talk about bread all day, but I should probably go clean the flour off my phone screen. If you try this, let me know how wild the dough looked at the start—makes me feel better about my own kitchen chaos.
Ingredients
- 500 g bread flour (about 4 cups)
- 350 g water (about 1 1/2 cups)
- 100 g active sourdough starter (about 1/2 cup)
- 10 g fine sea salt (about 2 tsp)
- 60 ml extra virgin olive oil (about 1/4 cup), plus more for drizzling
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Flaky sea salt, for topping
Instructions
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1In a large bowl, mix bread flour, water, and active sourdough starter until just combined. Cover and let rest for 30 minutes.
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2Add fine sea salt and 2 tablespoons olive oil to the dough. Knead or stretch and fold until the dough is smooth and elastic.
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3Cover the bowl and let the dough rise at room temperature for 8-10 hours, or until doubled in size and bubbly.
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4Generously oil a baking pan. Transfer the dough to the pan, gently stretching it to fit. Let it rest for 1 hour.
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5Preheat oven to 220°C (425°F). Dimple the dough with your fingers. Drizzle with remaining olive oil, sprinkle with minced garlic, rosemary, thyme, and flaky sea salt.
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6Bake for 25 minutes or until golden brown. Cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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