Simple Sourdough Focaccia

Perhaps the easiest of all breads, this has a long fermentation time for great flavor but the hands-on time is minimal. Mix everything the night before, let it rise overnight, and have it ready for dinner the next day.

This recipe requires more patience than technique. Don’t rush anything, and don’t fight the wet dough. It needs to be sticky. The extra moisture creates the holes and the soft texture we want. Don’t add more flour. The key to a great focaccia bread is balancing the crispy crust and the chewy, bubbly inside. And we shall!

What You’ll Need

Don’t skimp on the olive oil. It’s essential for creating the golden crust and making the bread soft inside. When you press into the dough, you create spots for the oil to pool, which will bake into the bread. Feel to use any toppings you want.

This makes 16 pieces from one baking sheet. If you’d like to double or triple this recipe, or use metric measurements you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Large mixing bowl
• Baking Sheet (heavy-duty aluminum or steel gives the best crust)

Ingredients

• 300 grams (4 cups) all-purpose flour
• 1 ¼ cups warm water 90℉
• 100 grams (½ cup) active sourdough starter (should be bubbly and active)
• 21 grams (1 tablespoon) honey
• 56 grams (4 tablespoons) olive oil divided (use a good quality one for the best flavor)
• 6 grams (1 teaspoon) salt

Optional Toppings

• 6 grams (1 teaspoon) coarse salt
• Fresh rosemary
• Kalamata olives
• Whole garlic cloves
• Halved tomatoes
• Sliced onions

How to Make

The timing is flexible here. Watch your dough more than the clock. You want to make sure your dough has doubled in size and has visible bubbles throughout. A cooler room temperature will mean a longer rise. If you want it to rise quicker, place it in or near a warmer spot in the house.

Step One: The Night Before

Feed your sourdough starter. Take about 20 grams of your starter and mix it with 40 grams flour and 40 grams water. Just eyeball it if you don’t have a scale – roughly equal parts. Let it sit overnight.

Step Two: Mix

Grab a big bowl and dump in your water (make sure it’s warm, not hot), your bubbly starter, honey, 1 tablespoon olive oil, and salt. Stir it around.

Step Three: Add the Flour

Dump all 4 cups of flour right in there and mix until it’s combined. Don’t worry – it’s supposed to look wet and shaggy. That’s the point.

Step Four: First Rise

Cover with plastic wrap and leave it on your counter. It needs to double in size, which takes 8-12 hours depending on how warm your kitchen is and how happy your starter is feeling.

Step Five: Prep your Pan

Pour 2 tablespoons of olive oil on a baking sheet. If your pan is sticky, throw some parchment down first, then add the oil.

Step Six: Shape and Second Rise

Plop that dough onto your oiled pan and let it spread out. If it’s being stubborn, just gently coax it into shape with your hands. Cover it up and let it rise again for 2-3 hours until it’s doubled and you see bubbles forming.

Step Seven: Get Ready to Bake

Heat your oven to 425°F.

Drizzle that last tablespoon of olive oil over the top. Now here’s the fun part – use your fingertips to poke holes all over the dough. Pop those big bubbles and make little dimples everywhere.

Step Eight: Top it

Press whatever toppings you want into the dough and sprinkle with some coarse salt.

Step Nine: Bake

Pop it into the oven for 25 minutes or until it’s golden brown on top.

Storing & Serving

Store in an airtight container for 2 days at room temperature or 3 days in the fridge. Reheat briefly in a 350°F oven to refresh the crust. For longer storage, wrap well and freeze for up to a month.

• Focaccia is remarkably versatile – serve it alongside white chicken chili or ham and bean soup.
• Use it for sandwiches, or tear off pieces and enjoy it on its own or with olive oil.
• Turn the leftovers into croutons or breadcrumbs (if they last that long).

Make It Your Own

• Add sliced garlic, herbs, or halved cherry tomatoes before baking
• Try caramelized onions and rosemary for a savory version
• Sprinkle with parmesan in the last few minutes of baking
• Use it for sandwiches or cut into smaller pieces for dipping

More Unique Sourdough Breads

These are fun to make every once in a while when you want something different than a traditional boule.

• A sourdough bread bowl is perfect for serving soup (and then eating afterwards).
• Sourdough pita bread makes lunches a little more exciting.
• Sourdough naan is easily made in your cast iron skillet and you can use it for wraps or just to tear off for a snack.

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