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sandwich load of bread on left with slices on the right against a wooden background

Focaccia Sourdough Sandwich Bread

Print Recipe
simple and soft focaccia sourdough sandwich bread
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Keyword focaccia sourdough sandwich bread
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1 loaf
Author Jodie Randolph

Equipment

Ingredients

  • 100 g active sourdough starter fed and bubbly
  • 375 g warm water
  • 20 g honey optionally, you can use olive oil instead
  • 500 g bread flour you can use all-purpose here as well
  • 10 g coarse sea salt
  • Olive oil for greasing the pan and topping the bread
  • Optional toppings fresh rosemary, flaky sea salt, oregano, garlic powder

Instructions

Mix the Dough

  • In a large bowl, combine the active starter, warm water, and honey. Stir with a dough whisk until combined. You can use a stand mixer if you prefer.
    100 g active sourdough starter, 375 g warm water, 20 g honey
  • Add the flour and sea salt. Mix until a sticky dough forms.
    500 g bread flour, 10 g coarse sea salt

Bulk Fermentation

  • Cover the bowl with a damp towel and let the dough rest in a warm spot (around 75°F) for around 12 hours. This is typically done overnight.
  • The other option, if the dough isn't too sticky to handle, is to perform about 4 rounds of stretch and folds every 30-60 minutes. This is not always necessary but is an option. After your stretch and folds are done, then let it bulk ferment for 12 hours. Remember that focaccia likes overfermentation, so don't worry about overdoing it here. The loaf pan will keep the dough shaped as opposed to a regular sourdough loaf, which has to hold it's shape on it's own.

Second Rise

  • Transfer the dough to a lightly oiled loaf pan.
    Olive oil
  • Let the dough rest for 1-2 hours (or more) until it rises just above the pan height.

Top It

  • Dimple the top of the dough with your fingers and drizzle with olive oil on top.
    Olive oil
  • Add toppings like rosemary, flaky salt, oregano, or whatever you'd like.
    Optional toppings

Bake

  • Preheat the oven to 425°F (220°C).
  • Bake the dough on the middle rack for 25-30 minutes, or until the top is golden brown and the edges of the pan are crispy.
  • Transfer the bread to a wire rack to cool completely.