Why Sourdough Focaccia Deserves a Spot on Your Table

Bread fit for an ancient Roman warrior? Tell me more.

Stacked Focaccia

As a bread in our bakery that I don't think gets the love that it deserves, I'm going to tell you all about why it should be your new favorite. I'll go over what it is exactly, how it's different from our other sourdough breads (what makes it so special), how to enjoy it, some fun toppings and the classics, some wine pairings, how to store/reheat, and then we'll wrap it up!

Let's get started!

Focaccia as a bread is a leavened flat bread. This means that although it is flat in shape (but thick), it does get leavened. Leavening is what causes bread to rise. Typically this is through some combination of commercial yeast and baking powder. Air gets trapped and the hot air makes the dough rise.

The key difference in our focaccia is that we don't use the commercial yeast - it's all sourdough. This is a natural collection of yeasts and healthy bacteria that we maintain in the bakery.

Traditionally focaccia was made in Italy. Some accounts date a derivative bread back as far as ancient Rome, but the more modern focaccia is said to have been named and developed in the 14th century. That's still a really long time to be such a culinary staple!

A base focaccia recipe is very simple. Flour, water, salt, yeast, olive oil, and a pinch of sugar. Many people will add herbs, vegetables, meats, or cheeses - but they aren't necessary.

By replacing the commercial yeast with sourdough, we incorporate a unique tanginess that is signature to any sourdough bread, but also lends well to the nature of focaccia. That is - a crispy outer exterior while the inside is soft and airy, often with large bubbles. When you pull focaccia out of the oven you are sure to notice the bubbly golden crust with dimpled pockets.

Eating focaccia is arguably the best part, obviously. But how? I think that sometimes our customers see it and are either intimidated or just unfamiliar.

Plain Salted Focaccia

These are some of the main ways to eat focaccia:

- Appetizer or Snack: Slice like you would any other bread, and serve with a bruschetta, dip, or as part of a charcuterie board.

- Side Dish: Pair it with soups, salads, and main courses. Delicious when dipped!

- Sandwiches: Hot panini, cold sammie. This is one of my favorites, and something we offer as part of our lunch menu in the bakery.

- Breakfast: Toast up some focaccia and slam dunk it in an egg yolk or treat it like traditional toast with butter and jam.

How you eat focaccia will likely be determined by what the flavor profile is. Above I described a basic dough recipe, but one of the hallmarks of focaccia is the toppings and inclusions. Each week I try to make a savory and a sweet focaccia - every once in a while I'll stick to a plain version and let you decide the outcome!

Plain does NOT mean boring or flavorless. Plain is typically just a sprinkle of salt, with no added inclusions. This is great for when you need something simple to accompany a dish. A quiet, but powerful wingman (that may end up stealing the spotlight anyway.)

Savory profiles that I've done include:

- Rosemary and roasted garlic

- Garden veggie surprise

- Leek and onion

Sweet profiles that I've done include:

- Peanut butter and jelly

- Cinnamon and brown sugar

The options are endless! If you ever have an idea for something, let me know. I am happy to experiment and find our fan favorites.

Let's round this meal out - we've got to think about drinks. These are some pairings that I'm dying to try and think you may enjoy with our focaccia.

Plain focaccia:

• Wine: Chardonnay - A gentle oaked Chardonnay, with its buttery and creamy texture, will complement the olive oil and saltiness.

• Beer: Pilsner - A classic Pilsner, with its light, crisp, and slightly bitter profile, complements the plain focaccia.

• Cider: Dry - Clean, crisp taste, will balance the richness of olive oil and create a refreshing pairing.

• Non-alcoholic: Sparkling water with a citrus twist - The effervescence and citrus will cleanse the palate and enhance the subtle flavors of the focaccia.

Savory focaccia:

Pepperoni Focaccia

• Wine: Sauvignon Blanc - Bright acidity and herbaceous notes will complement the earthy and savory notes.

• Beer: Hefeweizen - Light body and hints of banana and clove will enhance the savory focaccia while providing a refreshing contrast.

• Cider: Herb-Infused - A cider with herbs like rosemary or thyme will complement the subtle herbal notes of the focaccia, creating a harmonious pairing.

• Non-alcoholic: Fresh lemonade - The tangy and slightly sweet profile of lemonade pairs well with the olive oil-rich focaccia, creating a balanced yet refreshing combination.

Sweet focaccia:

• Wine: Riesling - The sweetness and fruit notes of the wine will complement the warm flavors of the focaccia.

• Beer: Blonde Ale - A light and mildly malty blonde ale will match the sweetness without overpowering it.

• Cider: Pear (Perry) - The light acidity and gentle sweetness of a pair cider will provide a delightful contrast to a sweet focaccia like a cinnamon brown sugar.

• Non-alcoholic: Iced Tea - Go unsweetened or lightly sweetened to find a refreshing contrast that complements the sweet notes.

Now you know how to eat the focaccia - but what if you're not quite ready?

In my experience, focaccia is absolutely best when eaten fresh. Friday is currently our bread baking day in the bakery, so my advice is to get in as early as you can and secure your focaccia for the weekend.

If you can't make it in on Friday or you need to store it over the weekend, this is what I would recommend.

We bag our focaccia in a plastic bag - keep it in there. You want it as air tight as possible to prevent air and excess moisture from getting in. Store it at room temperature for a few days, but not more than two or three. If you need to store it for the long term, you should freeze it. It should store well in the freezer for a few months. When you're ready to eat it from the freezer, thaw it first, and then reheat.

You can always reheat focaccia as you go. If you don't plan on using the bread all at once, you should cut your desired pieces off and pop them in an oven at 350°F, unwrapped, for 5-10 minutes, until it's warmed through and crisped back up. Keep the remainder of your bread in the same air-tight conditions.

Although internet wisdom suggests focaccia only lasts two or three days, I have done some stress tests and found that our focaccia can stay out on the counter much longer. I'm sure there are many variables, so you may want to stick to the shorter time-frame, but if you're feeling experimental you can always see how long it lasts for you.

Overall, focaccia is one of my favorite breads that we have in the bakery. It's simple yet delicious, and it's a great opportunity for creativity.

If you'd like to try making some yourself, here is a basic recipe for you:

Ingredients:

• 400g (about 2 2/3 cups) bread flour

• 100g (about 1/2 cup) active sourdough starter (100% hydration)

• 250ml (about 1 cup) lukewarm water

• 10g (about 2 tsp) salt

• 50ml (about 1/4 cup) olive oil

• Coarse sea salt, for sprinkling

Instructions:

Prepare the Dough:

1. In a large mixing bowl, combine the bread flour, sourdough starter, lukewarm water, and salt.

2. Mix until a shaggy dough forms, then knead on a lightly floured surface or in the bowl for about 5-7 minutes until smooth and elastic.

First Rise:

1. Place the dough in a lightly oiled bowl, turning it to coat the surface with oil.

2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for about 4-6 hours, or until it doubles in size.

3. Prepare the pan:

   Drizzle about half of the olive oil into a 9x13-inch baking pan, spreading it evenly across the bottom and sides.

4. Transfer the risen dough to the prepared pan, gently pressing and stretching it to fit the pan.

Second Rise:

1. Cover the pan with a clean kitchen towel or plastic wrap and let the dough rise for another 2-3 hours, or until it puffs up and fills the pan.

Preheat the Oven:

1. Preheat your oven to 425°F.

Dimple the Dough:

1. Use your fingers to dimple the surface of the dough all over, creating characteristic focaccia indentations.

2. Drizzle the remaining olive oil over the top, ensuring it pools in the dimples.

3. Sprinkle coarse sea salt evenly over the dough.

Caprese Panini

Bake:

1. Bake the focaccia in the preheated oven for about 20-25 minutes, or until it is golden brown and cooked through.

Cool and Serve:

1. Remove the focaccia from the oven and let it cool slightly in the pan.

2. Transfer the focaccia to a wire rack to cool completely before slicing and serving.

If you'd rather purchase, you can find our sourdough focaccia Friday - Sunday at our Southern Oregon brick-and-mortar sourdough bakery. We're located at 1254 N 3rd St in Central Point, between Scenic Middle School and Crater High School.

I look forward to hearing about your baking success or seeing you in the bakery!

- Lou