Sourdough Focaccia Bread – Same Day No Mixer

This Same Day No Mixer Focaccia Bread is not only a testament to the simplicity of Italian cuisine but also a gateway for home bakers to dive into the world of bread making without the intimidation of complex recipes or the need for specialized equipment. The high hydration of the dough ensures a moist interior crumb with large air pockets, while a hot oven gives it a beautifully browned and crispy exterior. 

This version of sourdough focaccia bread eliminates the need for a stand mixer, ensuring that anyone with a bowl and a spoon can achieve delicious results in just a few hours.

One thing you will have to make sure you do the day before is FEED YOUR STARTER, ensuring that you have an active and bubbly starter to utilize the day of this recipe.

NOTE: I HAVE MADE THIS RECIPE WITH MY STARTER STRAIGHT OUT OF THE FRIDGE (NOT ACTIVE) AND HAVE GOTTEN THE SAME GREAT RESULT!

I bake this recipe in a 12 inch cast iron skillet but a glass baking dish of similar size could also be used.

You may need:

Mixing Bowl

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Food Scale

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Wooden Spurtle

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Cast Iron Skillet

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Dough Whisk

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Arrowhead Mills Organic Unbleached All-Purpose Flour

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Ingredients

• 100g fed sourdough starter
• 400g flour (I used organic all purpose flour)
• 10g salt
• 15g (1 tbs) EVOO (extra virgin olive oil)
• 300g filtered room temperature water

Note: I use a food scale for all of my recipes. They are inexpensive, more accurate than measuring cups/spoons, and extremely convenient. I highly suggest using one if you do not. It’s so easy to just place the bowl on a scale and measure everything out without creating any more dirty dishes!

Instructions

1. Add all of the ingredients to a large mixing bowl.
2. Using a dough whisk or a spatula, mix the ingredients together until the ingredients are fully incorporated.

3. Autolyse for 30 minutes. This just means cover and rest the dough allowing the flour to fully absorb the liquids and activate the gluten in the flour.
4. Perform a stretch and fold every 30 minutes repeating 3 times. To perform a “stretch and fold”, stretch the dough up and gently fold it down on to itself. Do this for the top, bottom, left, and right. This completes one stretch and fold.
5. First Rise. Cover the dough and allow it to double. This will take about 4-6 hours depending on the temperature of your kitchen and the activity level of your sourdough starter. If your kitchen is cold, place it in the oven with only the light on for a little extra warmth or use your oven’s “proof” function if you have it.

6. Oil a 12 inch cast iron skillet with EVOO.
7. Gently spread out the dough in the skillet.
8. Second Rise: Allow the dough to double in size (1-2 hours)

9. Drizzle more EVOO on top of the dough and dimple it with your fingers.
10. Add the toppings of your choice.

11. Bake at 425°F for about 25-30 minutes or until the top is golden brown.

Suggested Toppings

With its olive oil-infused crust and airy, soft interior, focaccia bread serves as the perfect canvas for a variety of toppings that can transform it from a simple side dish to a mouthwatering main course or a delightful appetizer. The beauty of focaccia lies in its versatility, allowing cooks to get creative and tailor their toppings to the season, occasion, or specific taste preferences.

For a classic approach, rosemary and coarse sea salt sprinkled over the dough before baking create a fragrant and savory bread that complements almost any meal. This simple combination highlights the olive oil and the fluffy texture of the bread itself.

For those looking to add a bit more complexity, caramelized onions and olives offer a sweet and salty contrast, while sun-dried tomatoes and feta cheese can give the focaccia a Mediterranean flair.

Fresh, aromatic herbs like thyme, oregano, or basil can also be scattered atop the dough, infusing the bread with their distinctive flavors as it bakes.

Cinnamon sugar focaccia bread is a delightful twist on the traditional Italian bread, combining the airy, soft texture of classic focaccia with the warm, comforting flavors of cinnamon and sugar. This fusion creates a versatile bread that straddles the line between breakfast treat and dessert.

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