Easy Sourdough Focaccia Bread Recipe

Introduction

Discover the joy of baking your own easy sourdough focaccia bread at home, whether you have just a few hours or prefer an overnight rise. This recipe yields a soft, airy bread with a golden crust that’s perfect for sandwiches, sides, or snacking.

Ingredients

• 160 grams active sourdough starter
• 450 grams total flour (400 grams all-purpose flour, 50 grams whole wheat)
• 350-400 grams filtered water (about 1.5 cups)
• 9 grams salt (sea salt, kosher salt, or Himalayan salt preferred) plus more for sprinkling
• 1 tbsp olive oil (in the dough) plus more for drizzling
• Toppings of choice: olives, chopped fresh herbs, tomatoes, artichoke hearts, garlic, grated cheese, etc.

Instructions

1. Step 1: Feed your sourdough starter at least twice to ensure it is at peak activity before beginning.
2. Step 2: In a large bowl, whisk together the active starter, lukewarm filtered water, olive oil, and salt. Start with 350 grams of water and add more if needed after adding flour.
3. Step 3: Stir in all the flour until the dough is thoroughly combined. Expect a wetter texture than typical sourdough bread dough.
4. Step 4: Cover the bowl with a cloth and let the dough bulk ferment at room temperature (70-75°F) for about 4 hours until doubled in size.
5. Step 5: During the first two hours of fermentation, perform 3 to 4 sets of stretch and folds every 30 minutes, then let the dough rest undisturbed for the remaining time.
6. Step 6: Transfer the dough to a well-oiled baking pan or sheet once it has doubled.
7. Step 7: Using wet or oiled hands, gently stretch and push the dough to the edges, allowing it to expand naturally without forcing it.
8. Step 8: For same-day baking, let the dough rise at room temperature for about 2 more hours until doubled again. For overnight proofing, refrigerate the dough and then let it warm and rise at room temperature for a couple of hours before baking.
9. Step 9: Preheat the oven to 450°F.
10. Step 10: Press your fingers into the dough repeatedly to create dimples all over, reaching the bottom of the pan.
11. Step 11: Drizzle olive oil over the top, sprinkle with coarse salt, and add your chosen toppings.
12. Step 12: Bake at 450°F for 25 to 30 minutes until the focaccia is golden brown.
13. Step 13: Let the bread cool for a few minutes in the pan, then transfer to a cooling rack.
14. Step 14: Serve warm for best flavor, or enjoy within 2 days for optimal freshness.
15. Step 15: Store in an airtight container or wrapped in plastic. Reheat at 375°F for 10 minutes if desired.

Tips & Variations

• Use different toppings to customize your focaccia—try caramelized onions, sun-dried tomatoes, or a sprinkle of rosemary for added flavor.
• If your dough feels too sticky, add a little more flour gradually but keep it wet for a light, airy texture.
• For a crispier crust, bake on a preheated baking stone or sheet.
• Drizzling olive oil on top before dimpling or after both work well; experiment to see which texture you prefer.

Storage

Store focaccia in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly. To reheat, warm it in the oven at 375°F for about 10 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can experiment with bread flour or other whole grain flours, but this may affect hydration levels and texture. Adjust water as needed to maintain a slightly wet dough.

What if I don’t have time for an overnight rise?

This recipe works well with a same-day rise by fermenting a bit longer at room temperature. Just allow about 6 to 8 hours total for fermentation and proofing before baking.

Easy Sourdough Focaccia Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This Easy Sourdough Focaccia Bread recipe offers a flavorful, airy, and crispy crusted bread that can be prepared either overnight or on the same day. Made with a combination of all-purpose and whole wheat flour, a well-fed active sourdough starter, olive oil, and salt, this focaccia is topped with your favorite ingredients like olives, herbs, and cheese for a customizable gourmet touch. Perfect for sandwiches, dipping, or enjoying on its own, this versatile bread method enhances natural sourdough tang and texture with a simple no-knead dough and an overnight or 4-hour bulk fermentation.

• Author: Rita
• Prep Time: 15 minutes (plus starter feeding time and rising)
• Cook Time: 25-30 minutes
• Total Time: 4 hours 40 minutes to overnight plus 30 minutes baking
• Yield: 1 large focaccia (approx. 10x14 inches pan size, serves 6-8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 160 grams active sourdough starter
• 400 grams all-purpose flour
• 50 grams whole wheat flour
• 350–400 grams filtered lukewarm water (about 1.5 cups)
• 9 grams salt (sea salt, kosher salt, or Himalayan salt preferred)
• 1 tbsp olive oil (in the dough mixture)

Toppings (optional)

• Olives
• Chopped fresh herbs (rosemary, thyme, oregano)
• Tomatoes
• Artichoke hearts
• Garlic
• Grated cheese
• Extra olive oil (for drizzling)
• Coarse salt (for sprinkling)

Instructions

1. Prepare starter: Feed your sourdough starter at least twice prior to making the dough to ensure it is at peak activity for optimal rise.
2. Mix liquids: In a large mixing bowl, whisk together the active starter, lukewarm filtered water (start with 350 grams), olive oil, and salt until evenly combined.
3. Add flour: Add the all-purpose and whole wheat flour to the liquid mixture and stir thoroughly until fully incorporated; expect a slightly wet dough compared to typical sourdough bread.
4. Bulk fermentation: Cover the bowl with a cloth and let the dough rise at room temperature (70-75°F) for about 4 hours until doubled in size.
5. Stretch and fold: During the first two hours of bulk fermentation, perform 3 to 4 sets of stretch and folds every 30 minutes to develop gluten structure. Then let dough rest untreated for the remaining 2 hours.
6. Transfer dough: Once doubled, transfer the dough into a well-oiled baking pan or shallow baking sheet.
7. Shape dough: With wet or oiled hands, gently push and pull the dough towards pan corners, allowing it to slowly spread on its own without forcing.
8. Final rise: For same-day baking, let the dough rise at room temperature for about 2 more hours until doubled. For overnight baking, proof in the refrigerator overnight, then allow the dough to warm and rise to double size for a couple hours at room temperature before baking.
9. Preheat oven: Preheat your oven to 450°F (232°C).
10. Dimple dough: Using wet or oiled fingers, press down repeatedly all over the dough to create dimples that reach the bottom of the pan, resulting in a bubbly texture.
11. Add toppings: Drizzle olive oil on top, sprinkle coarse salt, and add your desired toppings such as olives, herbs, garlic, tomatoes, or cheese.
12. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and cooked through.
13. Cool: Allow the focaccia to cool in the pan for a few minutes before transferring to a cooling rack to prevent sogginess.
14. Serve: Serve warm or at room temperature. For best freshness, consume within 2 days.
15. Storage and reheating: Store leftovers in an airtight container or wrapped in plastic wrap. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispness.

Notes

• Adjust water quantity within provided range to achieve a tacky and slightly wetter dough typical of focaccia.
• Feeding the sourdough starter well before use ensures better fermentation and rise.
• Stretch and fold technique contributes to gluten development without kneading.
• Proofing overnight in the refrigerator enhances flavor and texture through slow fermentation.
• Dimpling the dough is essential to trap olive oil and create characteristic focaccia texture.
• Customize toppings to your preference for varied flavors.
• Use coarse salt for a crunchy, flavorful crust finish.
• Reheating the focaccia rejuvenates crispness if stored.

Keywords: Sourdough focaccia, easy focaccia recipe, overnight bread, Italian bread, homemade focaccia, sourdough bread, no-knead bread