Yep, it's true, you can definitely make a simple sourdough focaccia bread from scratch. This is the best and most simple sourdough focaccia bread recipe I have ever found and it is easy to customize and add your own unique twist! Plain, garlic butter, Greek or Italian, the sky is the limit. This bread is not only nutritious and easy to digest, the texture is airy and soft.
I am using my standard sourdough starter and dressing it up with za'atar, artichokes, kalamata olives and heirloom cherry tomatoes. Another favorite of ours is to dress it up with fresh rosemary, tomatoes, thyme, black olives, red onion and chunks of gooey mozzarella cheese. Try it and you'll forever be the most popular guest at the potluck! I plan on making this simple and from scratch recipe again and again.
five ingredient sourdough focaccia bread
Ingredients in this sourdough are as simple and basic as you can imagine. Flour, salt, water, olive oil and sourdough starter. This dough takes less than five minutes to whip up, then several hours to ferment and shape. Don't let the 'several hours' part scare you, it's mostly a very boring experience of waiting while the dough rests and ferments. Before you know it, you will have a hot pan of sourdough focaccia bread!
spilling all of my secrets
- salt use sea salt, pink himalayan salt or your favorite non-iodized natural salt to maximize the trace minerals in your diet.
- flour in my kitchen, I keep several types of flour on hand. For this recipe, I use organic white flour. I also love using einkorn or whole wheat, however you will need to make adjustments with the water if you decide to modify.
- olive oil I actually don't have advice on this other than buy high quality olive oil. If you go cheap, it will taste like it.
- water now this is going to sound really picky, but avoid using chlorinated water when baking. Chlorinated water will cause the yeast to function poorly, if at all. Personally, we exclusively drink water from our Berkey filter system and this is the water I use for making sourdough. I also use water that is on the warm side, around one hundred degrees.
- sourdough starter or levian bakers often refer to the practice of feeding and preparing your starter as 'building the levian.' It is very important for this recipe that you sourdough starter, or levian, be at peak activity. Simply stated, feed it and wait until it looks doubled in size and bubbly in your vessel. For more on this process, check out my post how to feed your sourdough starter.
The final product is fluffy and soft, and naturally delicious! I hope you enjoyed this article, and think of me fondly while you are savoring this delicious bread soon! While you are feeding your sourdough, give my easy sourdough cracker recipe a try! Please feel free to spread the love by sharing or pinning this post. I would love it if you tagged me on instagram @ninnescah_made to share your tasty creations!
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