Simple Sourdough Focaccia Recipe

Introduction

Simple sourdough focaccia is a delightful, airy bread with a crisp, golden crust and tender crumb. This recipe uses an active sourdough starter for natural leavening, creating a flavorful and versatile loaf perfect for sandwiches or snacking.

Ingredients

• 50 g – 100 g (1/4 to 1/2 cup) active starter
• 10 g (about 2.5 teaspoons) kosher salt
• 430 – 440 g water (1.75 cups – 1.75 cups + 2 tablespoons), room temperature
• 512 g (about 4 cups) bread flour
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• Nice, flaky sea salt, such as Maldon, for sprinkling

Instructions

1. Step 1: Place the starter, salt, and water in a large bowl and stir with a spatula to combine; it doesn’t need to be fully mixed. Add the flour and mix until completely incorporated.
2. Step 2: If time allows, perform one “fold” about 30 minutes after mixing: reach into the bowl, pull the dough up and into the center, rotating the bowl a quarter turn each time, and repeat 8 to 10 times.
3. Step 3: Drizzle with a splash of olive oil and rub to coat. Cover the bowl with a tea towel and let rise at room temperature (70ºF/21ºC) for 4 to 18 hours, until doubled in size.
4. Step 4: When the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch pan. If using glass, consider buttering it to prevent sticking.
5. Step 5: Drizzle the dough with a tablespoon of olive oil. Gently deflate and release the dough from the bowl, then place it in the center of the pan’s oil pool. Fold the dough into a rough rectangle and turn it over seam-side down.
6. Step 6: Rub the top of the dough with oil. Leave uncovered for 4 to 6 hours until puffy and nearly doubled.
7. Step 7: Preheat oven to 425ºF. Oil your fingers lightly and press gently across the dough to dimple and stretch it nearly to fit the pan. Sprinkle generously with flaky sea salt, then bake for about 25 minutes until golden all over. Cool at least 20 minutes before slicing.

Tips & Variations

• Use a straight-sided vessel for easier monitoring of dough doubling during fermentation.
• If your starter is very active, check the dough more frequently during rising to avoid over-proofing.
• Try adding fresh herbs like rosemary or thyme on top before baking for extra flavor.
• If you don’t have bread flour, all-purpose flour can be used but expect a slightly less chewy texture.
• For a crisper crust, place a pan of water in the oven while baking to create steam.

Storage

Store focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. To refresh the crust, warm slices in a 350ºF oven for 5–7 minutes. For longer storage, freeze wrapped focaccia and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a sourdough starter?

Yes, you can substitute the starter with commercial yeast, but you’ll need to adjust rising times and amounts. The sourdough gives a unique tang and flavor that yeast alone won’t replicate.

How do I know when the dough has doubled during fermentation?

Look for the dough to roughly double in volume and become puffy. Using a clear, straight-sided bowl helps visually monitor the rise, and the dough will feel airy and soft when gently pressed.

Simple Sourdough Focaccia Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 53 reviews

This Simple Sourdough Focaccia is an easy-to-make, flavorful Italian flatbread featuring a tangy sourdough starter, olive oil, and a crispy, golden crust topped with flaky sea salt. Perfect as a snack, appetizer, or to accompany any meal, this recipe requires minimal ingredients and time, relying on natural fermentation and gentle handling to develop its airy texture and great flavor.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 5 to 19 hours (including fermentation and rising times)
• Yield: One 9x13-inch pan of focaccia, approximately 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Starter and Dough

• 50 g – 100 g (1/4 to 1/2 cup) active sourdough starter
• 10 g (about 2.5 teaspoons) kosher salt
• 430 – 440 g (1.75 cups – 1.75 cups + 2 tablespoons) room temperature water
• 512 g (about 4 cups) bread flour

For the Pan and Topping

• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling and rubbing on hands
• Flaky sea salt, such as Maldon, for sprinkling

Instructions

1. Mix the Ingredients: In a large bowl, combine the active sourdough starter, kosher salt, and room temperature water. Stir gently with a spatula until combined; it doesn’t need to be fully uniform. Add the bread flour and mix until all the flour is incorporated into a shaggy dough.
2. Perform One Fold (Optional): If you have time, after 30 minutes, reach into the bowl and fold the dough by pulling it up and folding it into the center 8 to 10 times, turning the bowl a quarter turn after each pull. This helps develop gluten structure.
3. Bulk Fermentation: Drizzle a bit of olive oil over the dough and rub it to coat. Cover the bowl with a tea towel or bowl cover and let the dough ferment at room temperature (around 70ºF or 21ºC) for 4 to 18 hours, until it has doubled in size. The exact time depends on room temperature and starter activity. Avoid using an oven with the light on as it may overheat the dough.
4. Prepare the Pan: Once the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. If using a glass pan, consider buttering it lightly to avoid sticking.
5. Shape the Dough: Drizzle the dough with 1 tablespoon olive oil. Gently deflate the dough by hand and lift it from the bowl, scooping it into the center of the oiled pan. Fold the dough envelope-style, folding top to bottom and side to side to shape it roughly into a rectangle. Turn the dough over so the seam side is down in the pan.
6. Second Rise: Rub the top of the dough with a little olive oil. Let it rest uncovered for 4 to 6 hours at room temperature, until it becomes puffy and nearly doubles again.
7. Preheat and Bake: Heat your oven to 425ºF (220ºC). Lightly oil your hands, then use all your fingers to press gently into the dough, dimpling and stretching it to fit the pan. Generously sprinkle the surface with flaky sea salt.
8. Bake the Focaccia: Place the pan in the oven and bake for about 25 minutes or until the focaccia is golden brown all over.
9. Cool and Serve: Remove the focaccia from the oven, transfer it to a cooling rack, and let it cool for at least 20 minutes before slicing and serving.

Notes

• Active sourdough starter should be bubbly and recently fed for best results.
• The exact water amount may vary depending on flour absorbency; a slightly sticky dough is desired.
• Use a straight-sided vessel for easier volume monitoring during fermentation.
• Fermentation time varies seasonally; rely on doubling in volume rather than exact timing.
• If worried about sticking, butter glass pans instead of only oiling.
• Do not use the oven light during fermentation as it can make the dough too warm.
• Flaky sea salt like Maldon adds texture and flavor contrast to the focaccia crust.

Keywords: sourdough focaccia, Italian bread, flatbread, sourdough starter, easy focaccia