This spelt sourdough focaccia has a crispy exterior and a fluffy interior with a delicious nutty flavor! The easy and versatile Italian bread can be topped with any of your favorite toppings and even used as a sandwich bread.
Toppings, like fresh herbs, sliced garlic, cherry tomatoes, olives, etc.
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Instructions
Mix the levain ingredients together in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.If you'd prefer to skip making a levain, use 120g of sourdough starter instead.
Add all of the focaccia dough ingredients (minus the olive oil) to the bowl of a stand mixer fitted with the dough hook attachment.Mix on low speed to hydrate all of the flour. Scrape down the sides of the bowl to incorporate. Increase to medium speed and mix for 10 minutes. The dough is finished mixing when it's smooth, slides off the dough hook, doesn't stick to the sides of the bowl, and passes the windowpane test.
210 grams Bread Flour, 210 grams Spelt Flour, 8 grams Kosher Salt, Levain, 360 grams Water
Drizzle a tablespoon of olive oil into a medium-sized mixing bowl. Then, transfer the dough to the bowl, cover it, and place it in a warm location (75-80ºF) for bulk fermentation. During bulk fermentation, perform at least three stretch and folds on the dough, spaced 30 minutes apart.Proof the dough for about four hours total, or until doubled in size and full of bubbles.
66 grams Olive Oil
Place the dough in the refrigerator to proof overnight and up to 48 hours.
The next day, spread a couple of tablespoons of olive oil into the bottom of a 9x13-inch baking pan. If you're not using a non-stick pan, place a piece of parchment paper on the bottom of the pan.Release the focaccia dough from the bowl into middle of the oiled baking pan and use your fingers to spread the dough out in the pan, reaching into the corners of the pan.Set the focaccia in a warm location to proof again for a few hours. Typically, the final proofing only takes about three to four hours.Final proofing is complete when the dough has doubled in height and feels full of air with visible gas bubbles.
Preheat the oven to 450ºF (232ºC).Drizzle the last two tablespoons of olive oil on top of the dough. Use your fingers to dimple the olive oil into the dough, creating dozens of crevices all throughout the dough.Evenly sprinkle any toppings all over the top of the focaccia.Bake the focaccia for 20 minutes, or until the exterior is dark brown and crispy.
Toppings
Notes
• Follow the how to guide for more detailed instructions, photos, and tips for making this sourdough focaccia.
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