Soft Sourdough Focaccia Bread Made Simple!
Soft, fluffy, golden sourdough focaccia bread made simple! In today’s video, I’ll walk you step-by-step through how to make easy overnight sourdough focaccia using an active sourdough starter, olive oil, garlic, parmesan, and simple pantry ingredients. This focaccia has the perfect chewy texture with a crispy golden crust and is delicious served alongside pasta, soup, charcuterie boards, or sliced into paninis and sandwiches.
This is one of our favorite sourdough recipes because it’s flexible, beginner-friendly, and incredibly forgiving. You can customize the toppings however you’d like — garlic parmesan, fresh herbs, pesto, sun-dried tomatoes, olives, rosemary, garden vegetables, and more!
In The Video:
• How to mix sourdough focaccia dough
• Stretch and folds explained
• Overnight cold fermentation tips
• How to make garlic infused olive oil
• Pan size tips for thick or thin focaccia
• Baking tips for soft, airy focaccia bread
EASY SOURDOUGH FOCACCIA INGREDIENTS
• 1 cup active sourdough starter (250 g)
• 1/2 cup + 1 tablespoon water (130 g)
• 1/4 cup + 1 teaspoon olive oil (65 g)
• 2 teaspoons sugar (10 g)
• 1 1/4 teaspoons salt (8 g)
• 1 teaspoon Italian seasoning, optional
• About 3 1/4 cups flour (400 g)
TOPPING
• Olive oil
• Fresh garlic
• Parmesan cheese
• Coarse salt
INSTRUCTIONS
1. Mix all dough ingredients until combined.
2. Cover and rest 30 minutes.
3. Perform 4 stretch & folds every 30 minutes over 2 hours.
4. Cover airtight and refrigerate overnight (12+ hours).
5. Transfer dough to an oiled 9x13 pan and gently stretch to fit.
6. Cover and rise at room temperature 3–5 hours until fluffy.
7. Dimple dough, drizzle with garlic olive oil, and top with parmesan & coarse salt.
8. Bake at 425°F for 18–24 minutes until golden brown.
Delicious for sandwiches, paninis, pasta night, soups, and charcuterie boards!
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