Rustic Italian Sourdough Focaccia Bread

Byemma chef
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Rustic Italian Sourdough Focaccia Bread is a timeless classic that captures the heart of traditional Italian baking. With its golden crust, airy interior, and rich olive oil flavor, this bread is simple yet deeply satisfying. Naturally leavened with sourdough starter, it develops complex flavor and a tender crumb that commercial yeast simply can’t match.

Perfect as a side, sandwich base, or appetizer, this focaccia brings old-world Italian bakery charm straight to your kitchen.

What Makes Rustic Italian Sourdough Focaccia Special

Naturally Fermented Flavor

Sourdough fermentation adds a mild tang and depth that enhances the olive oil and wheat flavors.

Crispy Outside, Soft Inside

High hydration and proper fermentation create airy holes and a pillowy center.

Minimal, Honest Ingredients

True rustic Italian bread relies on flour, water, salt, olive oil, and time—nothing more.

The Importance of Sourdough in Italian Focaccia

Before commercial yeast, Italian bakers relied on wild fermentation. Sourdough starter strengthens gluten, improves digestibility, and allows long fermentation that creates superior texture and flavor.

In Rustic Italian Sourdough Focaccia Bread, sourdough produces:

  • Better rise
  • Open crumb structure
  • Deeper, richer taste

Exact Ingredients List (Standard Pan – Serves 6–8)

Dough Ingredients

  • 1 cup (240 g) active sourdough starter
  • 1¼ cups (300 ml) warm water
  • 3½ cups (420 g) bread flour or all-purpose flour
  • 2 tsp fine sea salt
  • 3 tbsp extra-virgin olive oil

Topping

  • 3–4 tbsp extra-virgin olive oil
  • 1½ tsp flaky sea salt
  • Optional: fresh rosemary
  • Tomato slices

How to Make Rustic Italian Sourdough Focaccia Bread

1. Mix the Dough

Combine sourdough starter, water, and olive oil in a large bowl. Add flour and salt. Mix until a sticky dough forms.

2. Rest (Autolyse)

Cover and rest for 30 minutes. This allows the flour to fully hydrate and improves gluten development.

Stretch & Fold Method

Over the next 2 hours, perform stretch-and-folds every 30 minutes. This strengthens the dough without kneading and helps trap air.

Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 4–6 hours, until doubled and bubbly. The dough should feel light and elastic.

Long fermentation is the secret to authentic Rustic Italian Sourdough Focaccia Bread.

Pan Proofing & Shaping

Generously oil a baking pan. Gently transfer the dough into the pan and stretch it toward the edges. Cover and rest for 2–4 hours until puffy and airy.

Dimpling & Olive Oil Finish

Drizzle olive oil over the surface. Press your fingertips deep into the dough to create classic focaccia dimples. Sprinkle generously with flaky sea salt and optional rosemary.

Baking Instructions

  • Preheat oven to 425°F (220°C)
  • Bake for 22–25 minutes
  • Bake until deeply golden with crisp edges

Cool slightly before slicing.

Pro Tips for Authentic Italian Texture

  • Use very active starter
  • Don’t rush fermentation
  • Be generous with olive oil
  • Bake until golden, not pale
  • Let bread rest before slicing

Serving Ideas

  • Dip in olive oil and balsamic
  • Serve with soups and stews
  • Use for sandwiches or panini
  • Pair with cheese and olives

Storage & Reheating

  • Store at room temperature up to 2 days
  • Freeze slices up to 2 months
  • Reheat in oven to restore crispness

Common Mistakes to Avoid

  • Inactive sourdough starter
  • Under-proofed dough
  • Too little olive oil
  • Baking at low temperature

FAQs About Rustic Italian Sourdough Focaccia Bread

Can I cold ferment overnight?
Yes, it enhances flavor even more.

Why didn’t my focaccia rise?
Starter may be weak or dough under-fermented.

Can I add toppings?
Yes—olives, onions, or tomatoes work well.

Is this bread vegan?
Yes, naturally vegan.

What pan is best?
Metal pans create crisp edges; glass gives softer crust.

How do I keep it airy?
Handle dough gently and avoid deflating.

Conclusion

Rustic Italian Sourdough Focaccia Bread is a beautiful example of how simple ingredients and patience can create extraordinary bread. With its crispy crust, airy crumb, and rich olive oil flavor, this focaccia reflects true Italian baking tradition. Whether served fresh from the oven or reheated the next day, it’s a bread that never fails to impress.

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