Simple Sourdough Focaccia Recipe

Introduction

Simple sourdough focaccia is a wonderfully airy and flavorful bread, perfect for any occasion. With minimal ingredients and easy steps, this recipe delivers a deliciously crisp crust and soft interior that pairs beautifully with olive oil or your favorite toppings.

Ingredients

• 50 g – 100 g (1/4 to 1/2 cup) active starter
• 10 g (about 2.5 teaspoons) kosher salt
• 430 – 440 g (1.75 cups – 1.75 cups + 2 tablespoons) water, 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. Stir with a spatula to combine — it doesn’t have to be perfectly mixed. Add the flour and mix again until fully incorporated.
2. Step 2: If time allows, perform one “fold” 30 minutes after mixing: reach into the bowl and pull the dough up into the center, then turn the bowl quarter turns while repeating this 8 to 10 times.
3. Step 3: Drizzle a splash of olive oil over the dough and rub it to coat. Cover the bowl with a tea towel and set aside at room temperature (70ºF/21ºC) to rise for 4 to 18 hours, until doubled in size.
4. Step 4: Once doubled, pour 2 tablespoons of olive oil into a 9×13-inch pan. If using a glass pan, consider buttering it first to prevent sticking.
5. Step 5: Drizzle the dough with 1 tablespoon olive oil. Using your hand, gently deflate the dough and release it from the bowl’s sides. Scoop it into the oiled pan, fold the dough envelope style to form a rough rectangle, then turn it seam-side down.
6. Step 6: Rub the top of the dough with olive oil and leave it uncovered for 4 to 6 hours until puffy and nearly doubled.
7. Step 7: Preheat the oven to 425ºF. Lightly oil your hands and press into the dough using all ten fingers to dimple and stretch it to fit the pan. Sprinkle generously with flaky sea salt.
8. Step 8: Bake for about 25 minutes until golden all around. Remove from the oven and transfer to a cooling rack. Cool at least 20 minutes before slicing and serving.

Tips & Variations

• For extra flavor, add fresh rosemary or garlic cloves before the final proofing step.
• If your kitchen is warm, bulk fermentation will be faster; rely on dough volume rather than time alone.
• Use a straight-sided pan to better observe dough doubling during fermentation.
• If you don’t have flaky sea salt, kosher salt works as a good alternative for topping.

Storage

Store focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a 350ºF oven for 5-10 minutes or toast them lightly. For longer storage, freeze sliced focaccia in a freezer bag; thaw fully before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour gives the best chewy texture due to higher protein content, all-purpose flour can be used with slightly less structure. Expect a softer, less chewy crumb.

What if my dough doesn’t double in size during fermentation?

Check the temperature of your room—warmer environments speed fermentation. Also, ensure your starter is active and bubbly. Extending the fermentation time can help achieve proper rise.

Simple Sourdough Focaccia Recipe

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★★★★★

4.6 from 51 reviews

• Author: Aiden
• Total Time: 5 to 24 hours (including bulk fermentation and second rise)
• Yield: 1 9×13-inch pan of focaccia (about 8 servings) 1x
• Diet: Vegetarian

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Description

This Simple Sourdough Focaccia recipe combines a tangy active sourdough starter with olive oil and flaky sea salt to create a fluffy, golden, and flavorful Italian bread. Perfect as a snack, side dish, or base for your favorite toppings, this focaccia uses a slow fermentation process to develop depth of flavor, with an easy method incorporating folding and dimpling to achieve its characteristic texture.

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Ingredients

Scale 1x2x3x

Starter Mixture

• 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) water, room temperature

Dough

• 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

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Instructions

1. Mix Starter and Ingredients: Place the active sourdough starter, kosher salt, and room temperature water in a large bowl and stir with a spatula until combined but not necessarily uniform. Add the bread flour and mix until fully incorporated into a rough dough.
2. Perform a Fold: Approximately 30 minutes after mixing, gently pull the dough up and fold it into the center 8 to 10 times, turning the bowl a quarter turn between folds. This helps with gluten development.
3. Bulk Fermentation: Drizzle a splash of olive oil over the dough and rub to coat. Cover with a tea towel or bowl cover and let the dough rise at room temperature (about 70ºF/21ºC) for 4 to 18 hours until it has doubled in size. The duration depends on ambient temperature and starter strength. Avoid placing in an oven with the light on to prevent overheating.
4. Prepare Baking Pan: When the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch pan. If using a glass pan, consider buttering it to prevent sticking.
5. Shape the Dough: Drizzle the dough with 1 tablespoon of olive oil. Gently deflate and release it from the bowl using your hand, then transfer it into the oiled pan. Fold the dough envelope-style from top to bottom and side to side to shape a rough rectangle. Turn the dough so the seam side is down.
6. Second Rise: Rub the top of the dough with olive oil, leave the dough uncovered in the pan, and let it rise at room temperature for 4 to 6 hours or until puffy and nearly doubled again.
7. Preheat Oven: Heat the oven to 425ºF (218ºC).
8. Shape and Dimple: Lightly oil your hands and press into the dough with all your fingertips to dimple and stretch it to almost fit the pan. This creates the characteristic focaccia texture.
9. Add Salt and Bake: Sprinkle generously with flaky sea salt. Bake the focaccia in the preheated oven for about 25 minutes or until it is golden brown all over.
10. 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

• Use a straight-sided vessel during bulk fermentation to easily monitor dough doubling.
• The bulk fermentation time varies greatly depending on ambient temperature and the strength of your starter.
• If using a glass pan for baking, butter it in addition to adding oil to prevent sticking.
• The folding step improves gluten structure without traditional kneading.
• Visual cues such as dough doubling are more reliable than strictly relying on time for fermentation stages.
• Flaky sea salt like Maldon enhances the crust with bursts of salty crunch.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: sourdough focaccia, Italian bread, homemade bread, sourdough bread, easy focaccia recipe, olive oil focaccia