·

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.

focaccia bread cut into square pieces.

Sourdough Focaccia

This hands-off bread requires just a few minutes of active time. It's crispy on the outside and soft on the inside, and you can top it however you like. Makes 16 pieces.
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 16 hours
Serving Size 16 pieces

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

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

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.
    flour added and mixed into dough.
  • 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.
    dough doubled in size.
  • 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.
    golden brown baked focaccia bread.
Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg

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.

close up of focaccia bread pieces.

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.

Kitchen Wisdom

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.

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.

sourdough focaccia ingredients measured out on counter.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

Le Cluny French Jacquard Kitchen Dish/Tea Towel – 100% Woven Cotton – 26” x 20”- Made in France (Huile D'Olive)Le Cluny French Jacquard Kitchen Dish/Tea Towel – 100% Woven Cotton – 26” x 20”- Made in France (Huile D’Olive)Le Cluny French Jacquard Kitchen Dish/Tea Towel – 100% Woven Cotton – 26” x 20”- Made in France (Huile D'Olive)Ozeri Pronto Digital Multifunction Kitchen and Food ScaleOzeri Pronto Digital Multifunction Kitchen and Food ScaleOzeri Pronto Digital Multifunction Kitchen and Food ScaleBerard 54071 French Olive-Wood Handcrafted Cutting Board with Handle, 10 InchBerard 54071 French Olive-Wood Handcrafted Cutting Board with Handle, 10 InchBerard 54071 French Olive-Wood Handcrafted Cutting Board with Handle, 10 InchMixing Bowls with Airtight Lids Sets, 5 Packs Thick Glass Nesting Bowls for Kitchen Baking, Meal Prepping, Bpa Free, Dishwasher Safe, 0.5/0.8/1.6/2.7/4.4 QtMixing Bowls with Airtight Lids Sets, 5 Packs Thick Glass Nesting Bowls for Kitchen Baking, Meal Prepping, Bpa Free, Dishwasher Safe, 0.5/0.8/1.6/2.7/4.4 QtMixing Bowls with Airtight Lids Sets, 5 Packs Thick Glass Nesting Bowls for Kitchen Baking, Meal Prepping, Bpa Free, Dishwasher Safe, 0.5/0.8/1.6/2.7/4.4 Qt13x18 Aluminum Baking Sheet Pan (2 Pack), Commercial Half Size Rimmed Baking Pans for Oven, Freezer, & Bun Racks, Heavy Duty Baking Sheet Cake Pan, Extra Large Cookie Sheets for Baking & Cooking13×18 Aluminum Baking Sheet Pan (2 Pack), Commercial Half Size Rimmed Baking Pans for Oven, Freezer, & Bun Racks, Heavy Duty Baking Sheet Cake Pan, Extra Large Cookie Sheets for Baking & Cooking13x18 Aluminum Baking Sheet Pan (2 Pack), Commercial Half Size Rimmed Baking Pans for Oven, Freezer, & Bun Racks, Heavy Duty Baking Sheet Cake Pan, Extra Large Cookie Sheets for Baking & CookingCeramic Olive Oil Dispenser with Self-Closing Gold Spout - No Spill Matte White Ceramic Oil Dispenser for Kitchen - Ceramic Olive Oil Dispenser Bottle for Kitchen - Ceramic Olive Oil Bottle DispenserCeramic Olive Oil Dispenser with Self-Closing Gold Spout – No Spill Matte White Ceramic Oil Dispenser for Kitchen – Ceramic Olive Oil Dispenser Bottle for Kitchen – Ceramic Olive Oil Bottle DispenserCeramic Olive Oil Dispenser with Self-Closing Gold Spout - No Spill Matte White Ceramic Oil Dispenser for Kitchen - Ceramic Olive Oil Dispenser Bottle for Kitchen - Ceramic Olive Oil Bottle Dispenser

 

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

Storage & Serving

Focaccia is remarkably versatile – serve it alongside white chicken chili or ham and bean soup, use it for sandwiches, or simply tear off pieces and enjoy it on its own. The leftovers make excellent croutons or breadcrumbs if they last that long.

  • 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.

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.

focaccia piece dipped into olive oil.
picture of smiling female

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating