Description

A forgiving, no-knead sourdough focaccia recipe designed for families. This tactile baking project requires minimal effort and allows children to participate in mixing, dimpling, and topping, resulting in a warm, airy bread perfect for shared weekend moments.

Ingredients

Scale

1 cup (240g) active sourdough starter
3 1/2 cups (450g) all-purpose flour
1 1/2 cups (360g) warm water (approx. 100°F/38°C)
1/2 cup (120g) extra virgin olive oil, divided
2 tsp (12g) kosher salt
Toppings of choice (e.g., cherry tomatoes, rosemary, olives, extra salt)

Instructions

Feed sourdough starter 12 hours before baking using a 1:1:1 ratio by weight until doubled and bubbly.
In a large bowl, combine flour and salt. In a separate container, mix active starter with warm water and 1/4 cup olive oil.
Pour wet mixture into dry ingredients and stir until no dry flour remains. Cover and rest for 30 minutes (autolyse).
Wet hands and perform a ‘fold’ by pulling dough from edges to center 4-6 times. Cover and rest for 30 minutes. Repeat this process two more times (total of three 30-minute rests).
Pour remaining 1/4 cup olive oil into a 9×13 inch metal baking pan and coat generously. Transfer dough to pan and press into corners using oiled hands.
Preheat oven to 425°F (220°C). Dip fingers in oil and press deep dimples into the dough, leaving 1/2 inch between them.
Add chosen toppings and brush top lightly with olive oil.
Let dough rise in the pan for 1-2 hours until puffy and jiggly.
Bake for 20-25 minutes until edges are deep golden brown. Tent with foil if browning too fast.
Cool in pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before slicing.

Notes

The dough will be sticky; embrace this and use oil or water on hands to prevent sticking. Do not skip the oil in the pan as it creates a crispy crust. Ensure the sourdough starter is active (floats in water) before using. If your kitchen is cold, keep the oven light on during the rise to maintain warmth. Do not refrigerate the finished bread as it will stale faster.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 1
Sodium: 350
Fat: 10
Saturated Fat: 1.5
Carbohydrates: 28
Fiber: 1.5
Protein: 5

Keywords: sourdough focaccia, kid-friendly baking, easy bread recipe, no-knead bread, family baking, beginner sourdough, weekend baking