Oh, you’re going to LOVE this one! My sweet sauerteig focaccia is the perfect marriage of tangy sourdough and just the right touch of sweetness—imagine biting into a golden, fluffy slice with hints of vanilla and maybe a pop of juicy raisins if you’re feeling fancy. It’s become my go-to weekend breakfast treat, especially when I want something homemade but effortless.
Here’s the thing: most focaccia recipes out there are savory, but this süße version? Absolute game-changer. The sourdough gives it this incredible depth of flavor, while the sugar and vanilla keep it light and almost cake-like. Trust me, once you try it warm with a dab of butter or a drizzle of honey, there’s no going back. And the best part? It’s shockingly simple—no fancy techniques, just patience while that magic sauerteig works its bubbly wonders. Let’s get baking!
Ingredients for Sauerteig Focaccia Süß
Okay, let’s gather our treasures! The magic of this focaccia lies in its simple-but-perfectly-balanced ingredients. You’ll need:
- 300 g Weizenmehl Type 550 – This is our trusty all-purpose flour that gives structure without being too heavy
- 100 g Sauerteig (aktiv) – Use that bubbly, happy starter you’ve been feeding! Makes all the difference.
- 150 ml lauwarmes Wasser – Just warm enough to wake up the yeast, not hot enough to kill it
- 20 g Zucker – Not too much, just enough to make the flavors sing
- 30 g Butter (weich) – Softened to room temp – cold butter just won’t play nice here
- 1 Ei – Our golden binder that adds richness
- 5 g Salz – The flavor booster that balances the sweetness
- 1 TL Vanilleextrakt – My secret weapon! Makes it smell like heaven
- 50 g Rosinen (optional) – For those who want little bursts of sweetness
See? Nothing fancy, just good ingredients treated right. Now let’s make some magic!
How to Make Süße Sauerteig-Focaccia
Let me walk you through my foolproof method for this heavenly sweet focaccia. Trust me, it’s easier than you think!
Preparing the Dough
First, grab your biggest mixing bowl – things are about to get messy (in the best way!). I mix the flour, active sourdough starter, and sugar together first. The trick? Make sure your sourdough is bubbly and happy – that’s what gives our focaccia its incredible lift. Slowly pour in the lukewarm water while stirring with a wooden spoon until it just comes together.
Now for the fun part – kneading! I turn the shaggy dough out onto a lightly floured surface and get to work. I knead for about 8-10 minutes, until it’s smooth and elastic. The dough should feel soft but not sticky. If it sticks to your hands, add just a sprinkle more flour.
The First Rise
Once your dough is smooth, I place it back in the greased bowl, cover it with a clean kitchen towel, and let it rise at room temperature for about 4-6 hours. You’ll know it’s ready when it’s doubled in size.
Shaping and Second Rise
After the first rise, I turn the dough out onto a lightly floured surface and gently press it into my greased baking pan. I like to use my fingers to dimple” the dough all over – this gives those classic focaccia pockets.
If I’m adding raisins, now’s the time to press them into the dough before the second rise.
Baking Our Golden Beauties
Preheat your oven to 180°C with convection setting if you have it. I bake the focaccia for 20-25 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.
I let it cool on a wire rack for about 10 minutes before slicing – it’s torture to wait, but trust me, it’s worth it!
Tips for Perfect Sauerteig Focaccia Süß
Alright, let me share my hard-earned tricks for making this focaccia absolutely irresistible every single time!
First things first – your sourdough starter needs to be lively and bubbly. I always feed mine the night before and watch for those happy bubbles rising to the surface. If it’s sluggish, your focaccia won’t get that beautiful lift we’re after.
Here’s a fun swap – try honey instead of sugar for a deeper, more complex sweetness. Just reduce the water slightly since honey adds moisture. And don’t skip the vanilla! That teaspoon makes all the difference between “good” and “oh-my-god-what-is-this-magic” good.
Serve it warm if you can – the butter melts into those pillowy pockets beautifully. But it’s equally amazing cold the next day, toasted with a smear of jam. Pure bliss!
Ingredient Substitutions and Notes
Okay, let’s talk swaps and secrets! First, that vanilleextrakt isn’t just for show – it rounds out the sourdough’s tang beautifully. But if you’re out, a scrape of vanilla bean or even almond extract makes a fun twist.
For my honey lovers: swap the sugar for 25g honey (reduce water by 10ml). The flavor gets deeper, almost floral. Just know it browns faster, so keep an eye on it!
The butter? Non-negotiable for me – it creates that dreamy tender crumb. In a pinch, neutral oil works, but you’ll lose some richness.
And those rosinen? Soak them in warm water first if they’re dry – plump raisins = juicy bursts in every bite!
Serving Suggestions
Oh, the ways you can enjoy this sweet focaccia! My absolute favorite? Fresh from the oven with a pat of butter melting into those golden dimples. Wake-up-call perfection with a steaming cup of coffee – the vanilla aromas mingling with the rich brew? Heaven.
Feeling fancy? Dollop some lightly whipped cream and fresh berry compote on top for an instant dessert. Or go simple – a drizzle of honey makes those sourdough flavors sing. While it’s magical warm, slices toasted the next morning with a smear of Nutella? Game over.
Storage and Reheating
Here’s the scoop on keeping your sauerteig focaccia süß tasting fresh! I store mine in an airtight container at room temperature for 2-3 days – it stays surprisingly moist thanks to all that sourdough goodness. For longer storage, freeze slices wrapped in parchment paper (they’ll keep beautifully for a month). To bring back that just-baked magic, pop frozen slices straight into a 160°C oven for 5-7 minutes until crisp-edged and warm through. Pro tip: A quick toast revives day-old pieces better than microwaving!
Nutritional Information
Okay, let’s be real – we’re not eating this heavenly focaccia for its diet-friendly qualities! But for those curious, here’s the scoop per 100g slice (rough estimates, folks – your exact amounts may vary slightly): About 250 calories with 5g fat (mostly from that glorious butter), 45g carbs (hello, fluffy goodness!), and 6g protein from the egg and flour. The sugars come in around 8g – just enough to satisfy that sweet craving without going overboard. Remember, these are approximations based on my specific ingredients – your exact numbers might dance a little depending on additions like raisins or honey!
Sauerteig Focaccia Süß FAQs
Oh, I get questions about this sweet sourdough focaccia all the time! Here are the answers I always give:
Can I use dry yeast instead of sourdough? Well, sure, you can,
Yes, you can use dry yeast (about 7g) if you don’t have sourdough starter. But trust me—it won’t have that incredible depth of flavor that sourdough brings. That tangy-sweet balance is what makes this focaccia so special!
How do I know when it’s done baking? I always look for that beautiful golden brown color—especially on top. The edges should pull away from the pan slightly. And when you tap the bottom, it should sound hollow. If you’re unsure, stick a skewer in—it should come out clean.
Can I add other mix-ins? Oh yes! Try chocolate chips, nuts, or dried fruit instead of raisins. Just keep them small so they don’t weigh down the dough.
Why does mine turn out dense? Usually, it’s because the dough didn’t rise enough. Make sure your starter is bubbly and active before mixing. And don’t skip that second rise—those 30 minutes make all the difference!
Print
sauerteig focaccia süß
- Total Time: 6 Stunden 55 Minuten
- Yield: 1 Blech 1x
- Diet: Vegetarian
Description
Süße Sauerteig-Focaccia, locker und aromatisch, perfekt zum Frühstück oder als Snack.
Ingredients
- 300 g Weizenmehl Type 550
- 100 g Sauerteig (aktiv)
- 150 ml lauwarmes Wasser
- 20 g Zucker
- 30 g Butter (weich)
- 1 Ei
- 5 g Salz
- 1 TL Vanilleextrakt
- 50 g Rosinen (optional)
Instructions
- Vermische Mehl, Sauerteig, Wasser und Zucker in einer Schüssel.
- Füge Butter, Ei, Salz und Vanilleextrakt hinzu und knete zu einem glatten Teig.
- Decke die Schüssel ab und lass den Teig 4-6 Stunden bei Raumtemperatur gehen.
- Drücke den Teig in eine gefettete Backform und bestreue optional mit Rosinen.
- Lass den Teig weitere 30 Minuten ruhen.
- Backe bei 180°C Umluft für 20-25 Minuten, bis goldbraun.
Notes
- Verwende frischen Sauerteig für beste Ergebnisse.
- Bei Bedarf kann Honig statt Zucker verwendet werden.
- Die Focaccia schmeckt warm oder kalt.
- Prep Time: 30 Minuten
- Cook Time: 25 Minuten
- Category: Brot
- Method: Backen
- Cuisine: Italienisch
Nutrition
- Serving Size: 1 Stück (100 g)
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Sauerteig, Focaccia, süß, Brot, Backen
