focaccia recipe sourdough
- The Best focaccia recipe sourdough
- Classic Sourdough Focaccia with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Sourdough Focaccia with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Sourdough Focaccia with Garlic Tomato Sauce
The Best focaccia recipe sourdough
What I love most about this recipe is how easy it is to customize. You can toss in whatever you’ve got—cherries, sun-dried tomatoes, or even just a sprinkle of rosemary and sea salt. It’s that kind of dish that lets you lean into whatever’s fresh in the pantry or garden. And because it’s made with whole grains and natural fermentation, it’s a healthier option than store-bought focaccia, with more fiber and less added sugar. It’s not just delicious; it’s a way to keep things simple while still making something that feels indulgent. Plus, the kids always love helping with the kneading and shaping, so it’s a great way to get everyone involved in the kitchen.
Classic Sourdough Focaccia with Garlic Tomato Sauce
A rustic, airy focaccia baked with a tangy garlic tomato sauce—perfect for dipping or serving alongside grilled meats and salads. The sourdough’s natural rise creates a light, crispy crust.
🥘Ingredients
- 2 cups (250g) bread flour
- 1 cup (240ml) warm water
- 1 tbsp active sourdough starter (50% hydration)
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup (240ml) crushed tomatoes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a bowl, combine flour, salt, and olive oil. Add warm water and sourdough starter. Mix until a shaggy dough forms. -
3
Knead lightly for 5 minutes until elastic. Let rise in a warm place for 1 hour or until doubled. -
4
Preheat oven to 425°F (220°C). Roll dough into a rectangle (12×16 inches). Press a fork into the surface in a crisscross pattern. -
5
Bake for 20 minutes. Remove from oven, spread tomato sauce evenly over the top, then sprinkle with garlic, oregano, salt, and pepper. -
6
Return to oven and bake 15–20 minutes until golden and crisp.
🔧Equipment
- Mixing bowl
- Stand mixer or hands
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sourdough Focaccia with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Sourdough Focaccia with Garlic Tomato Sauce
1. What is the secret to making focaccia rise properly?
Use a combination of yeast and a long fermentation (at least 4–6 hours) in a warm spot. The high humidity from the oven’s steam trap helps too—just place a bowl of water in the oven while baking. For extra lift, add 1–2 tbsp of olive oil to the dough before shaping.
2. Can I use store-bought sourdough starter instead of active dry yeast?
Yes, but adjust the proofing time. If your starter is active (fermenting well), use it as-is and skip the yeast entirely. If it’s weak or slow, replace 1 tbsp with 1 packet of active dry yeast for a reliable rise.
3. How do I prevent the focaccia from becoming too dense?
Overworking the dough is the biggest culprit. Gently fold in olive oil and salt after kneading, and avoid pressing the dough too hard when shaping. Let it rise fully before baking, and don’t overcrowd the pan—use a single layer for even baking.
4. What if I don’t have a Dutch oven? Can I still make focaccia?
Yes! Bake in a heavy oven-safe skillet or baking dish. Preheat to 475°F (245°C) and place a tray of water inside the oven to mimic the steam trap. For crispier edges, broil for 1–2 minutes at the end.
5. How long should I let the focaccia cool before slicing?
At least 30 minutes. Cooling lets the crust set so it doesn’t crumble when cut. If you’re eager to eat it, press your fingers into the surface—if it springs back, it’s ready.
