15 Sourdough Starter Focaccia Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 sourdough starter focaccia recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Sourdough Starter Focaccia Recipe

Simple Sourdough Focaccia

24 hr 25 min

Bread flour, olive oil, sea salt, active starter

4.9305

Alexandra’s Kitchen

Sourdough Focaccia

19 hr 40 min

King arthur, sourdough starter, ricotta cheese, honey, olive oil

4.8113

King Arthur Baking

Soft & Bubbly Sourdough Focaccia Bread

18 hr

King arthur, bread flour, olive oil, garlic, peak

4.6218

Heartbeet Kitchen

A Simple Sourdough Focaccia

6 hr 30 min

Sourdough starter, protein bread flour, olive oil, all purpose flour

No reviews

The Perfect Loaf

Easy Sourdough Focaccia

6 hr 45 min

Sourdough starter, cherry tomatoes, bread flour, olive oil, distilled water

4.47

Girl Versus Dough

Sourdough Focaccia with Rosemary and Garlic

45 min

Sourdough starter, bread flour, olive oil, sea salt, fresh rosemary

No reviews

Cultures for Health

Sourdough focaccia

50 min

Sourdough starter, white bread flour, olive oil, sea salt

5.08

BBC Good Food

The Easiest Sourdough Focaccia Recipe

50 min

Sourdough starter, sundried tomatoes, rosemary, bread flour, black olives

4.835

Bigger Bolder Baking

Sourdough Focaccia

Fed sourdough starter, cherry tomatoes, bread flour, olive oil, sea salt

5.02

Fine Cooking

Sourdough Focaccia

20 hr 35 min

Honey, bread flour, cool, olive oil, sea salt

5.05

Boston Girl Bakes

Easy Sourdough Focaccia

12 hr 35 min

White bread flour, olive oil, sea salt, active starter

4.86

Supergolden Bakes

Sourdough Focaccia With Cherry Tomatoes & Rosemary

26 hr 33 min

Sourdough starter, tipo 00, cherry tomatoes, olive oil, all purpose flour

4.735

Bread By Elise

Sourdough Focaccia

35 min

Sourdough starter, whole wheat flour, zaatar, olive oil, sea salt

5.05

Every Little Crumb

Sourdough Focaccia (No-Knead)

6 hr 55 min

Fed sourdough starter, white bread flour, olive oil

4.452

Izy Hossack

Beginner’s Guide to Sourdough Focaccia Bread

30 min

King arthur, sourdough starter, honey, bread flour, sheet pan

5.01

The Clever Carrot

15 Related Question Answers About Sourdough Starter Focaccia Recipe

Is focaccia a starter?

You see, focaccia is a rustic and simple affair: it’s a slab of naturally leavened dough topped with simple ingredients, any vegetable in season, olive oil, and salt.

What can you do with sourdough starter?

10 ways to use up sourdough starter

1. Crumpets. Add your sourdough starter to crumpet batter for a super light and airy texture. …
2. Crackers. Mix starter excess with seeds and toasted, raw quinoa then pour onto a non-stick sheet. …
3. Pancakes. …
4. Sourdough pizza.
5. Scones. …
6. Sourdough focaccia. …
7. Toad-in-the-hole. …
8. Sourdough hot cross buns.

Why is my focaccia not fluffy?

When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy. Generously oil a clean bowl with olive oil.

Why is my sourdough focaccia gummy?

CAUSE – gummy sourdough can be caused by a starter that’s too young or inactive and or under fermentation. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short).

What happens if you proof focaccia too long?

An overproofed dough won’t expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

Can you Overproof focaccia dough?

Can you overproof focaccia? Yes, if you let the dough proof too long then the gluten structure will get weak and the bread will collapse when you bake it.

What is the difference between sourdough discard and starter?

Sourdough starter and sourdough discard are the same thing. The discard is just the sourdough starter you’re not currently feeding or baking with. It’s called discard because it often gets “discarded” during feeding.

Do you have to refrigerate sourdough starter?

A sourdough starter can either be kept at room temperature or in the fridge. If you aren’t intending to use your sourdough starter every day, it is best kept in the fridge.

What can I use my sourdough discard for?

Sourdough Discard Recipes

1. Quickbread. A crusty loaf of sourdough bread is excellent, but comes together in forever and a day. …
2. Crackers. If you have about an hour to spare, then you can make these crispy-crunchy Sourdough Discard Crackers. …
3. Cake. …
4. Waffles. …
5. Scones. …
6. Cheesy Bread. …
7. Fruity Buckle. …
8. Cookies.

Should I knead focaccia?

Knead until soft and elastic; in a food mixer (preferable) on a medium-slow speed for about 7 minutes, or by hand on a lightly oiled work surface for 10-12 minutes. Put the dough on a lightly oiled rimless baking sheet and leave to rise in a draught-free place for 60-90 minutes until roughly doubled in size.

How do you keep focaccia crispy?

If you don’t have time to defrost the focaccia, wrap it in foil before putting it in the oven and then remove the foil for 2-3 minutes at the end of the bake. This allows the crust to crisp up.

Should focaccia be thick or thin?

As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.

Should I Feed My sourdough starter if it hasn’t risen?

If at one point your starter was all bubbly and happy, and now it’s not rising anymore, it’s possible that it needs a few extra feedings to boost the yeast development. Assuming you understand how temperature and ingredients can effect the rise of your starter, try feeding it 2x per day and see what happens.

Why is my sourdough starter so weak?

White flour made without the bran and germ of the grain has fewer fermentative microorganisms, which leads to a weaker sourdough starter culture that does not ferment as vigorously as a sourdough starter made with whole grain flour.

Why is my sourdough starter not doubling in size?

If your starter is not doubling or growing substantially in volume between feedings, it is not strong enough to leaven dough. You can certainly try baking, but you most likely will not achieve proper fermentation.