If you’re new to making bread, you’ve come to the right spot! This is one of the easiest recipes for sourdough focaccia that you will ever find truly. This recipe has been passed from friend to friend so the source isn’t quite known at the moment BUT I am deeply grateful to have it and share it with others.
One question I’ve been asked the most about this recipe is how do I make my starter. Personally, I started by getting some starter from another friend and have continued to bake with it since then, however CLICK HERE for more information on making your own starter if you aren’t able to grab some from someone else!
I’ve included a video below of my process that you can follow along if you’d like!
For the Dough:
- 430g of Water
- 50-100g of Starter (depending on the time of year – right now because our temperature is about 40-60 degrees, I’m using 80g of starter)
- 10g of Salt
- 512g of Flour
Mix together water, starter, and salt. Add flour and combine until flour is fully incorporated. Transfer to straight sided clear container (makes it easier to mark and see where it’s risen).
Let it rest for 30 minutes.
Stretch & fold dough just a couple of times & honestly you can skip this step and it still works well; cover loosely and let it rest overnight.
Transfer to oiled pan and fold in sides and flip over. Rest for 3-4 hours until doubled in size. Preheat oven to 450 degrees Farenheit (I bake mine at 400 degrees in a convection oven as stated in the video). Poke holes with fingers and top with garlic, olive oil, rosemary, & coarse salt (or whatever your heart desires for seasoning!).
Bake for 25 minutes. Enjoy!
***Sidenote: As an example, I start my dough at 10 pm at night & let it rise in a plastic container (as seen in the video above). Then I put it into my cast iron skillet around 8 am, cover it, and let it sit in the sun until around 11:30 am. I then bake as directed above!