This is the best and most simple sourdough focaccia bread recipe 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.
In a large bowl, whisk together starter, olive oil, honey, salt and water. Knead in the flour until it is well combined. Messy, sticky dough is normal! Form the dough into a ball, cover and let rest in a warm place for about thirty minutes.
Next we are going to perform a series of 'stretch and fold.' Take the dough and slap it on the counter. Form a dough ball, and imagine the ball has four sides. You will lift each side, stretch it gently, then fold it to the middle of the dough ball. Repeat this process every thirty minutes over the next two hours. The dough will become more uniform and the texture will become more soft and flexible.
Now we are ready for fermentation! Line a 9X13 pan with parchment paper and drizzle with olive oil. TIP: Sometimes I skip the parchment paper and just generously oil the pan with olive oil, but there will be areas that stick to the dish if you skip it. Shape the dough to mostly cover the bottom of the pan. Cover with a tea towel and refrigerate for 2-12 hours.
When the dough has fermented to your personal preference, remove it from the fridge and let it warm to room temperature. The ideal temperature for the dough to be at for the next step is around 75°.
Drizzle the dough with more olive oil, pinching and poking to create dimples. Add any desired toppings (see suggestions below).
Prepare the oven by preheating it to 450° and lowering the baking rack to the bottom position. This focaccia has delicate air bubbles that are prone to burning if the pan is too high in the oven. Bake for twenty five minutes or until it reaches an internal temperature of 200°.
Store any leftovers at room temperature in an airtight container for up to three days.
Notes
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 add 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!
