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Master the Art of Sourdough Focaccia: Impress Guests with Aromatic Roasted Garlic and Rosemary Bread That Elevates Any Meal

A close-up shot of a freshly baked Sourdough Focaccia, its golden-brown crust glistening with olive oil and topped with a sprinkle of sea salt and fresh rosemary, sliced to reveal its airy, moist interior. The scene is set in a cozy home kitchen, with wooden countertops and a blurred background of kitchen shelves adorned with herbs and cookbooks. Warm, natural light filters in, casting soft shadows that enhance the texture of the focaccia, while a small dish of vibrant olive oil and a rustic bread knife rest nearby, inviting a sense of homely charm.

Sourdough Focaccia: A Rustic Italian Bread That Will Elevate Your Baking Game

Are you ready to take your bread-making skills to the next level? Look no further than this mouthwatering Sourdough Focaccia recipe. This rustic Italian bread is not only delicious but also a fantastic way to showcase your baking prowess. With its crispy exterior, soft and airy interior, and endless topping possibilities, this Sourdough Focaccia will become your new go-to recipe for impressing friends and family.

Why You’ll Love This Sourdough Focaccia

  • Incredible flavor and texture
  • Versatile and customizable
  • Perfect for beginners and experienced bakers alike
  • Great for sharing at gatherings or enjoying solo

Ingredients and Equipment

Ingredients Equipment
  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt
  • 30g olive oil (plus extra for drizzling)
  • Toppings of your choice (rosemary, cherry tomatoes, olives, etc.)
  • Large mixing bowl
  • Dough scraper
  • 9×13 inch baking pan
  • Kitchen scale
  • Plastic wrap or damp kitchen towel
  • Oven

Instructions

  1. Mix the dough: In a large bowl, combine the flour, water, sourdough starter, and salt. Mix until no dry flour remains. Cover and let rest for 30 minutes.
  2. Perform stretch and folds: After the initial rest, perform a series of stretch and folds every 30 minutes for 2 hours (4 sets total). To do this, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat on all four sides.
  3. Bulk fermentation: After the stretch and folds, cover the bowl and let the dough ferment at room temperature (70-75°F) for 4-6 hours, or until doubled in size.
  4. Prepare the baking pan: Generously oil a 9×13 inch baking pan with olive oil.
  5. Shape the focaccia: Gently transfer the dough to the prepared pan, being careful not to deflate it. Use your fingertips to dimple the dough and stretch it to fit the pan. If the dough resists, let it rest for 15 minutes and try again.
  6. Second rise: Cover the pan and let the dough rise for another 2-4 hours, or until puffy and doubled in size.
  7. Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (230°C).
  8. Add toppings: Drizzle the focaccia generously with olive oil and add your chosen toppings. Use your fingertips to create deep dimples all over the dough.
  9. Bake: Bake the focaccia for 20-25 minutes, or until golden brown and crispy on top.
  10. Cool and serve: Allow the focaccia to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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Tips for Perfect Sourdough Focaccia

  • Use a mature, active sourdough starter for best results.
  • Don’t skimp on the olive oil – it’s key to achieving that crispy, flavorful crust.
  • Experiment with different toppings to create your own signature focaccia.
  • For an extra flavor boost, try infusing your olive oil with garlic or herbs before drizzling.

Homemade focaccia is sure to become a household favorite. So why wait? Grab your sourdough starter and get baking – your taste buds will thank you!

Ready to take your baking skills to new heights? Give this Sourdough Focaccia recipe a try and share your creations with us using #SourdoughFocacciaMaster. Happy baking!

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