Sourdough Focaccia Bread Recipe (NO KNEAD)

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Sourdough Focaccia Bread Recipe

Get your foc on with this sourdough focaccia bread recipe, and the best part is there is no kneading. Well I lied, that’s not the best part, the best part is eating this delicious airy delight. Fluffy with a bit of chew, this is the focaccia for you. Whoa sorry that was cheesy, unlike this herb focaccia bread, maybe a cheese focaccia will be next? Darn, now I want cheese.

Ok, back on track. Despite the lack of cheese, this focaccia bread hits the spot, and of course we need the oil and balsamic dip. Magic happens when olive oil and balsamic vinegar join the party, definitely the guest of honour but the star is and always will be this delicious sourdough focaccia.

If you want to know how to make a sourdough starter or feed a sourdough starter, this is a great place to start, most importantly have fun with the starter because the possibilities are nearly endless.

Sourdough Focaccia Bread

This how-to guide will give you the steps you need to make your own Sourdough Focaccia Bread.

5 from 1 vote

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Course: Appetizer

Cuisine: Italian

Keyword: Sourdough Focaccia

Prep Time: 5 hours

Cook Time: 30 minutes

Total Time: 5 hours 30 minutes

Servings: 20 pieces

Calories: 92kcal

Cost: $1-2

Ingredients

SOURDOUGH FOCACCIA BREAD

• 1 cup Sourdough starter active (225g)
• 2 cups Water (450g)
• 3 cups Bread flour (500g)
• 1½ tsp Salt (10g)

HERB OLIVE OIL

• 2 tbsp Olive oil (25g)
• 1 tsp Thyme (6g)
• ½ tsp Salt (3g)

Instructions

• In a large bowl add water, starter, flour, and salt. Mix 2 minutes, until blended smoothly. Cover and let rest for 1 hour (aka the "autolyse").
• Stretch and fold the dough every 30 minutes for a total of 4 times. Covering dough after stretch and folds.

  WATCH YOUTUBE VIDEO ON HOW-TO-DO A STRETCH AND FOLD

  Stretch & Fold: grab one side of the dough, while in the bowl, lift and fold over. Quarter turn the bowl and repeat this four times for each stretch and fold.
• Pour dough onto a floured surface. Fold into a rectangle, flour as needed, and put into a parchment paper lined (13" x 9") baking pan. Cover and rest 2 hours.
• Preheat oven to 420°F.
• Press all fingers into focaccia mix to make little dimples, stretching the dough to fill the pan. Brush with herb olive oil.
• Bake @ 420°F for 30 minutes or until golden brown. Remove from oven and rest 10 minutes, carefully remove from pan and slice on cutting board. Serve with olive oil and balsamic vinegar.

Video

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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-Papa Za

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