Robust and savoury, this is an all-star loaf. Stack slices for a sky-high focaccia sandwich, or serve alongside an Italian pasta e fagioli soup.
What is focaccia bread?
Characterised by its cute dimples and slicked back style, focaccia bread is one of most easily recognisable Italian breads. Although it’s known as a ‘flatbread’, this actually refers to the baking method as the loaves are baked on flat sheets. It’s not flat at all, far from it! The yeasted dough itself is risen and fluffy with a golden crunch of crust. And tastes like fresh heaven.
Sourdough bread
Sourdough, on the other hand, couldn’t be more different. It is dense and weighty. Simple and no-nonsense in appearance. Not to mention its flavour. Sourdough tastes, no prizes for this one; sour! And as for the bake itself, unlike focaccia dough, sourdough doesn’t rely on added yeast to rise. A naturally occurring process takes place that triggers a chemical reaction. I explain in more detail in my basic sourdough bread for beginners recipe. So why is this cross-bred bread a good idea? We’re taking the best bits from each loaf and bringing them together. Sourdough is well-known for its prebiotic properties, which aid digestion, as well as it’s savoury flavour. Focaccia is much-loved for bubble and bounce, not to mention its versatility. It works! Don’t believe me? The proof is in the pudding. (See what I did there?)
Flavour variations
Foccacia bread is also known as pizza Genovese, Genoa being the capital city of its birthplace Liguria. So, this sourdough focaccia is the perfect base for a guilt-free, gut-friendly pizza. Here’s a few of my fave toppings: Hearty: Potato and pancetta (pizza bianca) Juicy and fresh: Roasted red cherry tomatoes and basil pesto with ricotta Quick and easy: Zucchini with basil and Pecorino Simple stunner: Garlic Confit If you are not tempted by the options above, why not giving a classic sourdough pizza a go? Here is my recipe for Sourdough Spicy Sausage and Tenderstem Broccoli Pizza.
Storage and leftovers
Fact: The fresher the focaccia the better it tastes. But for any leftovers, sourdough focaccia will keep for a good 3 days if stored carefully. The trick is not to slice it up and keep it as airtight as possible. So, wrap it in cling film and keep at room temperature- not in the fridge. Yes, you can freeze your focaccia! Once it’s completely cool, either wrap the whole thing, or portions, in tin foil (aluminium foil) and freeze for up to 3 months. When ready to use, put it in a pre-heated oven (350F/ 175C), still in the foil, and bake for about 15 minutes.
More bread baking recipes
Garlic Butter Dinner Rolls Dutch Oven Bread Easy Flatbread Recipe Honey Buckwheat Soda Bread Walnut and Raisin Sourdough Bread
