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Bubbly Sourdough Focaccia With Honey Butter And Sea Salt
There is nothing quite like the sight of a golden, dimpled sourdough focaccia pulling away from the edges of a well-oiled pan. This Bubbly Sourdough Focaccia With Honey Butter and Sea Salt takes the classic Italian bread to a whole new level of indulgence. The long fermentation process creates those iconic massive air bubbles and a complex, tangy flavor that pairs perfectly with the sweetness of wildflower honey and the crunch of flaky sea salt. Whether you are a seasoned bread baker or just starting your sourdough journey, this recipe delivers a center-piece quality loaf with a soft, cloud-like interior and a shatteringly crisp bottom crust.
Recipe Information
- Prep Time: 30 minutes (plus 18–24 hours fermentation)
- Cook Time: 25 minutes
- Total Time: 24 hours 55 minutes
- Servings: 10 servings
- Difficulty: Medium
Nutrition values
- Calories: 295 kcal
- Protein: 7g
- Carbs: 42g
Why Make This Bubbly Sourdough Focaccia With Honey Butter And Sea Salt
This recipe stands out because it balances the sophisticated tang of sourdough with a nostalgic, comforting honey butter finish. The high hydration levels ensure the bread stays moist for days, while the olive oil-fried base provides a satisfying crunch. It is an incredibly forgiving dough that requires no kneading, making it the perfect low-effort, high-reward project. Plus, the visual appeal of the large bubbles and the glistening honey glaze makes it an absolute showstopper for any dinner party or brunch spread.
Ingredients
- 100g active sourdough starter (bubbly and fed)
- 375g warm water (filtered)
- 500g high-protein bread flour
- 10g fine sea salt
- 20g extra virgin olive oil (for the dough)
- 1/4 cup extra virgin olive oil (for the pan)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons high-quality honey
- 1 tablespoon flaky sea salt (like Maldon)
Directions
Step 1: Mixing the Dough
In a large glass bowl, whisk together the warm water and active sourdough starter until the starter is mostly dissolved and the water looks milky. Add the bread 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 allow the flour to fully hydrate.
Step 2: Bulk Fermentation and Stretch and Folds
Perform a series of four “stretch and folds” every 30 minutes. To do this, wet your hand, grab one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat three more times. After the final set of folds, cover the dough and let it sit at room temperature for 4 to 6 hours, or until it has increased in volume by about 50% and shows small bubbles on the surface.
Step 3: The Cold Proof
Transfer the dough into a heavily oiled 9×13 inch metal baking pan. Do not try to stretch the dough to the corners yet. Cover the pan tightly and place it in the refrigerator for 12 to 18 hours. This cold ferment develops the deep flavor and creates those sought-after large bubbles in the crumb.
Step 4: Final Proof and Dimpling
Remove the pan from the fridge. Let the dough sit at room temperature for 2 to 4 hours until it fills the pan and looks very jiggly. Preheat your oven to 425°F (220°C). Drizzle a little more olive oil over the top. Grease your fingers and press them straight down into the dough to create deep dimples all over. The dough should feel airy and light under your fingertips.
Step 5: Baking and Glazing
Bake the focaccia for 20 to 25 minutes until the top is deep golden brown and the bottom is crispy. While the bread bakes, whisk together the melted butter and honey. As soon as the focaccia comes out of the oven, brush the honey butter generously over the entire surface. Sprinkle immediately with flaky sea salt. Let it cool in the pan for 10 minutes before transferring to a wire rack to maintain the crisp bottom.
Expert Tips for Perfect Bubbly Sourdough Focaccia With Honey Butter And Sea Salt
Always use a metal baking pan for the best crust; glass or ceramic does not conduct heat as efficiently, often resulting in a soggy bottom. If your dough is resisting stretching to the corners during the final proof, let it rest for 15 minutes and try again. For the biggest bubbles, ensure your starter is at its peak activity before mixing. Finally, do not be afraid of the olive oil—it is the key to that “fried” crust texture that defines a great focaccia.
Delicious Variations
- Salted Hot Honey: Replace regular honey with spicy hot honey for a sweet-heat kick.
- Cinnamon Crunch: Add a teaspoon of cinnamon to the honey butter and top with coarse turbinado sugar.
- Rosemary Infusion: Add fresh rosemary sprigs to the dough during the dimpling stage for an earthy aroma that complements the honey.
- Roasted Garlic: Press roasted garlic cloves into the dimples before baking for a savory-sweet depth.
Frequently Asked Questions
Can I use an inactive sourdough discard for this recipe?
For the best rise and the most bubbles, it is highly recommended to use an active, bubbly starter. Discard will produce a denser bread with less “lift” and fewer air pockets.
How do I know when the focaccia is finished baking?
The top should be a dark golden brown, and the edges should look crisp and pulled away from the pan. You can also lift a corner with a spatula to ensure the bottom is golden and firm.
What if I don’t have a 9×13 inch pan?
You can use a large cast-iron skillet or two smaller round cake pans. Just be sure to adjust the baking time slightly as a thicker dough in a smaller pan may take a few extra minutes.
Can I make the dough ahead of time?
Yes, the cold ferment in the fridge can last up to 48 hours. The longer it sits, the more sour and complex the flavor will become.
How should I store leftover honey butter focaccia?
Store leftovers in an airtight container at room temperature for up to 2 days. To regain the crisp texture, toast slices in a dry skillet or a 350°F oven for a few minutes before serving.
Conclusion
Mastering the Bubbly Sourdough Focaccia With Honey Butter and Sea Salt is a rewarding experience that brings artisanal bakery quality right into your home kitchen. The contrast between the salty, airy dough and the decadent honey butter glaze creates a flavor profile that is hard to resist. Whether you serve it as a side dish, a snack, or the base for a gourmet sandwich, this focaccia is sure to become a staple in your sourdough rotation. Happy baking!
