Easy Sourdough Focaccia
Golden, Crispy Edges and an Airy Interior
Few breads feel as welcoming as a pan of freshly baked sourdough focaccia. The surface glistens with olive oil, the edges turn deeply golden, and the inside stays soft and full of airy pockets. Each slice carries a balance of crisp texture and tender crumb that makes it hard to stop at just one piece.
Focaccia is the kind of bread that invites sharing. Serve it warm at the table, tear off pieces for dipping, or slice it for sandwiches. Its rustic character makes even a simple meal feel special.
Why Sourdough Makes Focaccia Even Better
Using sourdough starter in focaccia adds depth that develops slowly during fermentation. Instead of relying on commercial yeast alone, the natural fermentation builds flavor gradually, giving the bread a subtle tang and a rich aroma.
The long fermentation also helps create the signature airy structure. Those pockets of air throughout the dough translate into a light interior that contrasts beautifully with the crisp exterior.
The Joy of Slow Bread
Sourdough focaccia rewards patience. While the hands on work is minimal, the fermentation time allows the dough to transform naturally. As it rests, the gluten structure strengthens and the flavor deepens.
This slower rhythm is part of what makes sourdough baking so satisfying. The dough evolves quietly while you go about your day, and the final result feels both simple and deeply rewarding.
A Canvas for Flavor
One of the reasons sourdough focaccia is so beloved is its versatility. A generous drizzle of olive oil and flaky sea salt creates a classic version that lets the bread shine. From there, you can add toppings that match the season or the meal.
Fresh herbs, roasted garlic, olives, tomatoes, or caramelized onions all pair beautifully with the rich olive oil base. The dimples in the dough hold flavor in every bite, making each variation feel unique.
A Bread That Fits Every Table
Sourdough focaccia works for almost any occasion. Serve it alongside pasta or soup, slice it horizontally for sandwiches, or add it to a weekend brunch spread. It also makes a wonderful base for simple appetizers when topped with spreads, cheese, or vegetables.
Because it bakes in a single pan, it is approachable even for beginner sourdough bakers. The process feels relaxed and forgiving, making it a recipe you will want to revisit again and again.
Easy Sourdough Focaccia
Ingredients
- 100 g Active Sourdough Starter
- 500 g Bread Flour (all-purpose can work in a pinch)
- 375 g Luke Warm Water
- 20 g Olive Oil
- 10 g Salt
Instructions
MIX:
- In a large bowl, add your active sourdough starter, olive oil, and water. Mix thoroughly with a wooden spoon or spatula to create a milky liquid.
- Add the bread flour and salt. Using your hand, mix the dough very thoroughly. Mixing the dough should take a few minutes to ensure there are no dry bits of flour or lumps. Ensure all of the salt has dissolved.
- Cover with a lid, plastic covering, or a damp tea towel.
STRETCH-AND-FOLD:
- Allow the mixture to rest for 30 minutes.
- Perform 4 stretch-and-folds, each 30 minutes apart.
BULK FERMENT:
- Cover the dough and allow it to bulk ferment for 8 hours (based on an average room temperature of 72°F).
SHAPE/SECOND RISE:
- Add a drizzle of olive oil (roughly 40-50g) onto a 9”x13” baking pan (non-stick metal is ideal, but glass will work as long as you are confident it will not stick – use parchment paper if needed).
- When the dough is fully proofed, gently release the dough from the bowl into the oiled pan, careful not to let the dough break.
- With wet hands, pick up the dough from its middle, lifting it up. Gently place the dough back into the pan, allowing the dough to coil over itself.
- Turn the dough 90° and repeat the coiling motion on the opposite sides of the dough. This should create a smooth, uniform ball of dough in the oiled pan.
- Cover the pan with plastic wrap and allow it to rise for an additional 2-3 hours. The dough should spread to fill more of the pan, and there should be noticeable air bubbles forming on the surface of the dough.
BAKE:
- Preheat the oven to 425°F.
- After the second proof, drizzle more olive oil on the surface of the dough (roughly 30-40g).
- With oily fingers, dimple the dough and stretch it to fill the pan. Be careful to maintain the air bubbles we’ve worked so hard to achieve – do not be overly aggressive with this step.
- Optional: Sprinkle the surface with flaky sea salt (or other toppings of your choice).
- Bake for 25-30 minutes. The top, sides, and bottom should be crispy and golden brown. The internal temperature should read 205°F when fully baked.
- Remove the focaccia from the pan, and allow it to cool on a wire rack before serving.
