Super Easy Sourdough Focaccia Bread with Olives and Garlic

Enter the world of sourdough focaccia, where the ancient alchemy of fermentation meets the rustic charm of Italian baking. This artisanal bread, born from the marriage of a tangy sourdough starter and the simplicity of focaccia, is a testament to the magic that happens when time, technique, and quality ingredients come together. From its tantalizing aroma to the delicate crumb and crispy crust, sourdough focaccia is a symphony of flavor that elevates the humble art of bread making.

What sets sourdough focaccia apart is the transformative power of natural fermentation. The sourdough starter, a living culture of wild yeast and lactobacilli, imparts a distinct tanginess and complexity to the bread’s flavor profile. This slow fermentation process not only enhances the taste but also renders the bread more digestible by breaking down gluten and phytic acid. The result is a focaccia that is not just a canvas for toppings but a nuanced culinary experience on its own.

The hallmark of an exceptional sourdough focaccia lies in its texture—an irresistible combination of airy pockets and a chewy crumb. The long fermentation allows the dough to develop character and structure, resulting in a bread that is pillowy soft on the inside yet boasts a golden, crisp crust. Each bite is a delightful interplay of textures, making this focaccia a versatile companion to soups, salads, or simply enjoyed on its own with a drizzle of olive oil.

Sourdough focaccia is a blank canvas ready to be adorned with an array of delectable toppings. From the classic simplicity of sea salt and rosemary to the vibrant medley of cherry tomatoes, olives, and fresh herbs, the options are as varied as your culinary imagination. The dimpled surface of the focaccia cradles these toppings, creating a visual feast that is as pleasing to the eyes as it is to the palate.

As you embark on the journey of crafting sourdough focaccia, you’re not just baking bread; you’re participating in a time-honored tradition. The patience required, the sensory pleasure of working with the dough, and the anticipation as the aroma fills your kitchen—all contribute to a deeper connection with the craft of baking. Sourdough focaccia is more than a bread; it’s a delicious link to the past, a celebration of artisanal baking, and an invitation to savor the simple joys of a well-made loaf. So, gather your ingredients, let your sourdough starter work its magic, and revel in the satisfaction of creating a truly exceptional sourdough focaccia.

If you haven’t ever made anything with sourdough before, this is a great place to start…this recipe is easy, and doesn’t involve stretching and folding every half hour like a regular loaf of sourdough does. This recipe is also only 5 ingredients; starter, water, honey, salt and flour. 

If you want you can add toppings onto the dough after its third rise, I prefer kalamata olives, whole garlic cloves rosemary and salt. But some other options include; parmesan cheese, sun dried tomatoes and chopped basil. Or You can keep it simple with sea salt and a little cracked pepper. Either way, it’s delicious, and is sure to impress family and friends. 

What you’ll need…

• Ripe (fed) sourdough starter
• Water (filtered preferably, but tap is fine too)
• Honey
• Salt
• Flour

Timing…

• 8am: feed your starter *for detailed instructions on how I feel my starter click here*

• 4pm: Mix dough together and let rise for 1 hour (if your house is warmer your starter may rise faster, and if you house is colder it may rise slower, be flexible with your timing) this is your first rise

• 5pm: Stir dough once to finish incorporating everything into one cohesive ball, this is your second rise

• 7am: move from covered bowl to oiled sheet tray and let rest for another hour, this is your third and final rise

• 8am: bake your bread.

*Preheat your oven to 400 degrees

Ingredients…

• 75 grams ripe (fed) starter
• 375 grams lukewarm water
• 21 grams honey
• 15 grams salt
• 502 grams all purpose flour

Preparation…

• Set your dutch oven or ceramic mixing bowl on your digital scale *I prepare all my sourdough breads in a dutch oven because the lid fits tightly and sourdough reacts badly to metal…or so I’ve been told, I’ve never actually tested that theory.
• Measure out 75 grams of ripe starter, 375 grams lukewarm water, 21 grams of honey and 15 grams of salt, using a rubber spatula or wooden spoon mix two or three times, just to start to get the water mixed in with the starter.
• Add in 502 grams of flour and mix until the dough becomes a shaggy ball, cover and let sit for 1 hour.
• After the first rise, remove lid and finish mixing the dough, being careful not to overwork it. It should be fully incorporated, which means you can’t see any bits of dry flour int he dough ball, cover and let sit for at least 12 hours, but I have let mine sit for up to 15 hours before with no issue. 
• After the second rise, generously grease a cookie sheet with olive oil and lay the dough out onto the tray. I like the rustic look of focaccia so I don’t mess with it’s natural shape too much. Using a brush or your hands, coat the top of the loaf with olive oil as well. Cover with an inverted sheet tray and let rise for another hour. 

• This is when it gets fun, if you are planning to add ingredients have them ready; with oiled hands use your fingertips to press into the dough, leaving behind the classic focaccia “pock marks” we’re familiar with. 
• If you are using toppings, gently press them down into the craters in the dough *if you are using whole garlic cloves I recommend leaving them in the peel until after baking so as to not burn the garlic.
• Place your bread in a 400 degree oven and bake for 25-30 minutes, or until the top is a nice golden brown color. 
• Remove from the oven and let rest for 30 minutes. This is another favorite thing about making focaccia verses a regular sourdough loaf, it doesn’t have to rest as long! When I make a class loaf I make everyone wait at least 4 hours before cutting into it, so the inside doesn’t get doughy. But that’s not the case with focaccia, wait 30 minutes and you’re good to go! 
• If you have garlic cloves on the loaf remove the peels and place the cloves back into their holes.

Serve warm with an herb compound butter, or the classic olive and balsamic mixture. 

If you made this bread let me know your thoughts in the comments, hopefully you enjoyed making it as much as I do!