Simple Sourdough Focaccia
This sounds fancy. But it really isn’t. It’s simple to make. The key to a great focaccia bread is balancing the crispy crust and the chewy, bubbly inside. This sourdough focaccia 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.

Sourdough Focaccia
Ingredients
- 4 cups all-purpose flour
- 1 ¼ cups warm water 90 degrees F.
- ½ cup active sourdough starter
- 1 tablespoon honey
- 4 tablespoons olive oil divided
- 1 teaspoon salt
Optional Toppings
- 1 teaspoon coarse salt
- Fresh rosemary
- Kalamata olives
- Whole garlic cloves
- Halved tomatoes
- Sliced onions
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Instructions
- Feed sourdough the night before. The night before, feed your sourdough starter by adding 20 g of sourdough starter to 40 g of all-purpose flour and 40 g of filtered water. Stir to combine and allow to sit for 8 hours.
- Mix ingredients. In a large mixing bowl add the water, sourdough starter, honey, 1 tablespoon of olive oil, and salt. Stir to combine.
- Add flour. Next, add the flour all at once. Stir to combine so the flour is fully incorporated. The dough will be slightly wet.
- Rise. Cover the bowl with plastic wrap and place on the counter at room temperature until it doubles in size. This should take between 8-12 hours, depending on the room temperature and how active your starter is.
- Prep baking sheet. Prepare a baking sheet by drizzling 2 tablespoons of olive oil on the bottom of a baking sheet. If your food sticks to your baking sheet, add a piece of parchment paper first, then drizzle the olive oil.
- Add dough to sheet and rise. Turn the dough out onto the prepared baking sheet and allow the dough to spread. If it doesn’t spread fully, shape the dough so it flattens out and is evenly distributed on the baking sheet. Cover and rise for 2-3 hours (allowing it to double in size again and develop bubbles in the dough).
- Preheat oven. Preheat the oven to 425 ℉.
- Add olive oil. Drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Using your fingertips, gently press into the dough, popping the large bubbles that formed and creating divots in the dough.
- Add toppings. Press the toppings into the dough and sprinkle with coarse salt.
- Bake. Bake at 425 ℉ for 25 minutes or until the top is golden brown.
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.

Don’t skimp on the olive oil, either. 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.
Tips for Success
Use your starter when it’s most active – about 4-6 hours after feeding
The dimpling step matters – press firmly enough to create distinct valleys but not so hard you completely deflate the dough
Give the dough enough time to get bubbly during the second rise
If your oven runs hot, check the bottom of the bread at the 20-minute mark
Ingredients and Equipment
Flour: Regular all-purpose flour works fine.
Olive Oil: Use a good one with flavor – you’ll taste it in the finished bread.
Sourdough Starter: Should be bubbly and active.
Baking Sheet: Heavy-duty aluminum or steel gives the best crust.

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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
This is a great bread to make regularly. It’s very forgiving and can be adapted depending on the flavor you want that day. The long rise actually works to your benefit. Mix it before work, shape it when you get home, and have it ready for dinner.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.