There’s something truly comforting about freshly baked bread filling your kitchen with warmth and inviting aromas. Sourdough focaccia, in particular, holds a special place in my heart. It’s not just bread; it’s an experience that brings people together around the dining table. Whether you’re savoring it with a cozy soup, using it as a base for a delightful sandwich, or simply enjoying a piece with good olive oil, this no-scoring version of focaccia is perfect for home cooks of all skill levels.
The key to this delightful recipe lies in its simple yet hearty ingredients: 500g of bread flour, 350g of water, 100g of active sourdough starter, 12g of salt, and 1/4 cup of olive oil. You’ll also want to sprinkle some flaky sea salt and fresh rosemary on top for that perfect touch. Together, these components create a savory, artisan bread with a crisp crust and a fluffy, airy interior. The hint of rosemary and a drizzle of olive oil elevate the flavor, giving you a taste of Italy with every bite.
Now, let’s break down the method. This focaccia is surprisingly simple to make. First, you’ll mix the flour, water, and sourdough starter together until just combined and let it rest for 30 minutes. Next, you’ll add salt and knead the dough using a series of stretch and folds over two hours. After that, transfer your sticky masterpiece into a pan coated with olive oil, let it rest in the fridge overnight, and, when you’re ready to bake, just bring it back to room temperature, dimple it with your fingers, drizzle more oil, and sprinkle on that fragrant rosemary before baking it at 425°F for 25-30 minutes until it’s golden brown.
This focaccia is truly a treat for colder nights or gatherings with friends. Imagine sitting around a table, breaking off pieces of this warm bread, sharing stories, and enjoying each other’s company. It’s a dish that invites conversation and comfort, making it an ideal companion for family dinners or potlucks.
Why You’ll Love This Beginner Sourdough Focaccia No Scoring
- Quick and Easy to Prepare: The simple steps mean anyone can enjoy freshly baked focaccia without fuss.
- Simple Ingredients: You probably have most of the ingredients in your pantry already.
- Comfort Food: There’s something about bread that just makes you feel at home.
- Adaptable: Top it with various herbs or even different cheeses for a twist.
- Perfect for Sharing: This recipe yields a generous amount, perfect for gatherings or family meals.
Bread Flour Tips
When it comes to selecting your bread flour, look for something with a high protein content, typically around 12-14%. This will help create that delightful chewy texture that we all love in focaccia. Check your package for the protein percentage and ensure it’s unbleached and organic, if possible. Treat your ingredients well and they will reward you with amazing flavor and texture.
Options for Substitutions
- Use all-purpose flour instead of bread flour for a lighter texture.
- Swap water for a flavorful broth to enhance the taste.
- Substitute olive oil with melted butter for a richer flavor.
- Use sea salt instead of flaky salt to maintain the same savory notes.
- Add in other herbs like thyme or oregano for different flavor profiles.
- Experiment with different toppings, such as caramelized onions or sun-dried tomatoes.
Watch Out for These Mistakes
One common pitfall is underestimating the resting times. Remember to let the dough rest for the full 30 minutes during the initial mix. This helps to develop the gluten, which is crucial for a good rise.
Another mistake can arise during the kneading process. Be gentle yet thorough with your stretch and folds. If you rush this step, the dough might not develop the airy texture we aim for.
Refrigerating the dough overnight is essential, as it allows the flavors to deepen and the dough to become more manageable. If you’re tempted to skip this step, I urge you to reconsider. The result will be worth the wait!
Finally, watch your oven. Baking times can vary based on individual oven calibrations. Keep an eye on the focaccia in those last few minutes; you want it deeply golden but not burnt!
What to Serve With Beginner Sourdough Focaccia No Scoring
This delicious focaccia pairs beautifully with a range of side dishes. Consider serving it alongside a hearty soup like minestrone or chicken noodle. You might also enjoy it with a fresh garden salad or a charcuterie board filled with cheeses and cured meats. The versatility of focaccia makes it a fantastic addition to any meal.
Storage Instructions
Store: Keep any leftover focaccia in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze slices of focaccia for up to 3 months. Just wrap them tightly in plastic wrap and then place them in a freezer bag.
Reheat: To reheat, simply place slices on the stovetop over low heat until warmed through, or microwave for about 20-30 seconds.
Recipe Info
Preparation Time: 3 hours (including resting times)
Cooking Time: 25-30 minutes
Total Time: Approximately 3.5 hours
Level of Difficulty: Easy
Servings: About 12 pieces
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,200-1,500
- Protein: 30-40g
- Fat: 60-80g
- Carbohydrates: 150-180g
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 12g salt
- 1/4 cup olive oil
- flaky sea salt
- fresh rosemary
Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine 500g of bread flour, 350g of water, and 100g of active sourdough starter. Stir until everything is roughly mixed. Let the mixture rest for 30 minutes. This rest period, known as autolyse, helps the flour absorb moisture and starts gluten development.
Step 2: Knead the Dough
After 30 minutes, add 12g of salt to the dough. With your hands, knead the dough in the bowl using the stretch and fold technique. Every 30 minutes, fold the dough over itself several times for a total of 2 hours. This will strengthen the dough and create structure.
Step 3: Prepare the Pan
Pour 1/4 cup of olive oil into a 9×13-inch baking pan. Using your hands, carefully transfer the dough into the pan. Gently press it out to cover the bottom of the pan. Cover the pan with plastic wrap or a damp kitchen towel and refrigerate overnight.
Step 4: Bring to Room Temperature
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 2 hours. This makes it easier to work with. Once it’s warmed up, use your fingertips to dimple the surface of the dough, creating those signature indentations.
Step 5: Add Toppings and Bake
Drizzle a bit more olive oil over the top, then sprinkle with flaky sea salt and fresh rosemary. Preheat your oven to 425°F. Bake for 25-30 minutes, until the focaccia is deeply golden brown, and the edges are crispy.
Step 6: Cool and Enjoy
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Slice it into generous pieces and enjoy warm or at room temperature.
In summary, this Beginner Sourdough Focaccia without scoring is simple to make, is packed with flavor, and is perfect for various occasions. I encourage you to give this recipe a try. Once you do, please come back and share your experience or explore other recipes on my blog! Your culinary journey awaits!
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Beginner Sourdough Focaccia No Scoring
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Total Time: 210 minutes
- Yield: 12 pieces 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and delightful sourdough focaccia that brings warmth and flavor to your table, perfect for sharing.
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 12g salt
- 1/4 cup olive oil
- Flaky sea salt
- Fresh rosemary
Instructions
- Mix the dough by combining 500g of bread flour, 350g of water, and 100g of active sourdough starter in a bowl and let it rest for 30 minutes.
- Knead the dough by adding 12g of salt and using the stretch and fold technique every 30 minutes for 2 hours.
- Prepare a 9×13-inch baking pan by pouring 1/4 cup of olive oil into it and transferring the dough, gently pressing it out to cover the bottom. Cover and refrigerate overnight.
- Bring the dough to room temperature for about 2 hours the next day.
- Add toppings of olive oil, flaky sea salt, and fresh rosemary, then preheat the oven to 425°F.
- Bake for 25-30 minutes until golden brown and crispy.
- Cool in the pan briefly before transferring to a wire rack, then slice and enjoy warm or at room temperature.
Notes
Serve with soups, salads, or as part of a charcuterie board. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
