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Sourdough Focaccia With Honey And Sea Salt
Imagine a bread so airy it feels like biting into a cloud, yet so rich with golden olive oil that it shatters slightly at the crust. That is exactly what this Sourdough Focaccia with Honey and Sea Salt delivers. It takes the traditional, tangy depth of a long-fermented sourdough and balances it with the floral sweetness of honey and the sharp crunch of flakey sea salt. Whether you are a seasoned bread baker or someone just starting their sourdough journey, this recipe is incredibly forgiving and yields a stunning, Instagram-worthy loaf every single time. It is the perfect side dish for a cozy dinner or the ultimate base for a gourmet sandwich.
Recipe Information
- Prep Time: 30 minutes (plus 12-18 hours fermentation)
- Cook Time: 25 minutes
- Total Time: 18 hours 55 minutes
- Servings: 10 servings
- Difficulty: Medium
Nutrition values
- Calories: 245 kcal
- Protein: 6g
- Carbs: 42g
Why Make This Sourdough Focaccia With Honey And Sea Salt
This recipe stands out because it marries the complex acidity of sourdough with a sweet-and-salty finish that is hard to resist. Unlike quick-yeast breads, the long fermentation process breaks down gluten and phytic acid, making it easier on your digestion. The addition of honey doesn’t just add flavor; it helps achieve a beautiful, caramelized golden-brown crust. It is a “set it and forget it” kind of dough that requires minimal kneading but offers a massive payoff in texture and taste.
Ingredients
- 100g active sourdough starter (fed and bubbly)
- 375g warm water
- 20g honey (plus extra for drizzling)
- 500g bread flour or all-purpose flour
- 10g fine sea salt
- 50g extra virgin olive oil (divided)
- Flaky sea salt (for topping)
Directions
Step 1: Mixing the Dough
In a large mixing bowl, whisk together the warm water, active sourdough starter, and 20g of honey until the starter is mostly dissolved. Add the flour and fine sea salt. Use a sturdy spatula or your hands to mix until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to autolyse.
Step 2: Stretch and Folds
With wet hands, reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat this 4 times. This builds strength in the dough. Repeat this process two more times at 30-minute intervals. After the final set of folds, drizzle 20g of olive oil over the dough, turn it to coat, and cover tightly.
Step 3: Bulk Fermentation
Leave the dough at room temperature (about 70°F) for 8 to 10 hours, or until it has doubled in size and looks jiggly with visible bubbles on the surface. If your kitchen is cold, this might take longer. Alternatively, you can put it in the fridge for up to 24 hours for a deeper flavor profile.
Step 4: Second Rise in the Pan
Generously grease a 9×13 inch baking pan with olive oil. Gently transfer the dough into the pan. Do not force it to the corners yet. Let it rest, uncovered, in a warm spot for 2 to 4 hours. The dough will naturally relax and fill the pan as it puffs up.
Step 5: Dimpling and Topping
Preheat your oven to 425°F (220°C). Drizzle the remaining olive oil over the puffed dough. Grease your fingers and press them straight down into the dough to create deep dimples all over. Drizzle a little extra honey into those dimples and sprinkle generously with flaky sea salt.
Step 6: Baking
Place the pan on the middle rack of the oven. Bake for 20 to 25 minutes until the top is deeply golden brown and the edges are crisp. For an extra treat, drizzle a tiny bit more honey over the hot bread as soon as it comes out of the oven. Let it cool in the pan for 5 minutes, then transfer to a wire rack to keep the bottom crisp.
Expert Tips for Perfect Sourdough Focaccia With Honey And Sea Salt
To get those iconic large bubbles, make sure your dough is well-hydrated and your starter is at its peak activity. When dimpling the dough, don’t be afraid to touch the bottom of the pan with your fingers; this creates pockets where the oil and honey can pool. If you prefer a thicker focaccia, use a smaller baking pan. Always use high-quality extra virgin olive oil, as its flavor is prominent in the final result.
Delicious Variations
While honey and sea salt are a match made in heaven, you can elevate this further. Try adding fresh rosemary sprigs into the dimples for an earthy aroma. For a spicy kick, swap the regular honey for hot honey. You can also press halved grapes or thin slices of brie into the dough before baking for a sophisticated appetizer version.
Frequently Asked Questions
Can I use sourdough discard?
Yes, but the rise time will be significantly longer and the texture might be denser. For best results, use an active, bubbly starter.
What if my dough isn’t stretching to the corners?
Don’t force it! If the dough resists, let it rest for another 15-20 minutes to relax the gluten, then try again.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days. To refresh, toast it in a 350°F oven for a few minutes until warm and crisp.
Can I freeze sourdough focaccia?
Absolutely. Wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven.
Why is my focaccia sticking to the pan?
Focaccia requires a lot of oil. Make sure you use a non-stick pan or a well-seasoned cast iron, and don’t skimp on the olive oil at the bottom of the pan.
Conclusion
Sourdough Focaccia with Honey and Sea Salt is more than just bread; it is an experience of textures and flavors. The slow fermentation creates a complex crumb that pairs beautifully with the simple, sweet finish of honey. It is perfect for sharing at a dinner party or enjoying as a midday snack. Once you master the rhythm of the stretch-and-folds and the satisfying “dimpling” process, this will likely become a permanent fixture in your baking rotation. Enjoy the process and the delicious results!
