Simple Sourdough Focaccia Recipe

Introduction

Simple sourdough focaccia is a delicious, airy bread with a crispy crust that’s perfect for any meal or snack. This recipe uses a natural sourdough starter for a depth of flavor without any commercial yeast.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1/4 cup olive oil, plus extra for drizzling
• 1 teaspoon salt
• 1 cup warm water
• Coarse sea salt for topping (optional)

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, warm water, and olive oil. Gradually add the flour and salt, mixing until a sticky dough forms.
2. Step 2: Cover the dough and let it proof at room temperature for 4 to 6 hours, or until doubled in size and bubbly.
3. Step 3: Preheat your oven to 450°F (230°C). Generously oil a baking sheet or cast iron skillet.
4. Step 4: Transfer the proofed dough to the prepared pan. Gently stretch and press the dough to fit the pan, then dimple the surface with your fingertips.
5. Step 5: Drizzle olive oil over the top and sprinkle with coarse sea salt if desired.
6. Step 6: Bake for 20 to 25 minutes until the focaccia is golden and airy inside.
7. Step 7: Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For extra flavor, add fresh rosemary or thyme to the dough before baking.
• If your kitchen is cool, place the dough in a slightly warm spot to speed up proofing.
• Use a cast iron skillet for a crispier bottom crust.
• Try topping the focaccia with cherry tomatoes or olives before baking.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and freeze for up to 1 month. Reheat in a hot oven at 350°F (175°C) for 5 to 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute 1 packet of active dry yeast for the sourdough starter. Adjust proofing times accordingly as yeast dough will rise faster.

How do I know when the dough has proofed enough?

The dough should double in volume and look bubbly on the surface. It will feel light and airy when gently pressed.

Simple Sourdough Focaccia Recipe

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★★★★★

4.7 from 102 reviews

This Simple Sourdough Focaccia recipe brings the rustic, tangy flavors of naturally fermented dough together with the airy, golden texture of classic Italian focaccia. Made with just a few basic ingredients—sourdough starter, flour, olive oil, and salt—this bread is perfect for beginners and seasoned bakers alike, offering a delicious base for toppings or a savory snack on its own.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Basic Dough

• 1 cup active sourdough starter (fed and bubbly)
• 3 cups all-purpose flour
• 3/4 cup lukewarm water
• 1/4 cup olive oil, plus extra for drizzling
• 1 1/2 teaspoons fine sea salt

Instructions

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter with lukewarm water and olive oil. Gradually add the flour and salt, mixing with a spoon or your hands until a shaggy dough forms. Knead briefly until the dough is cohesive but still slightly sticky.
2. First Proof: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for about 4 to 6 hours, or until doubled in size and visibly bubbly, indicating active fermentation.
3. Shape the Focaccia: Generously oil a baking sheet or cast-iron skillet. Transfer the dough onto it and stretch it gently with your hands to fit the surface, creating dimples in the dough by pressing your fingertips all over the top. Drizzle additional olive oil over the surface and sprinkle with sea salt.
4. Second Proof: Let the shaped dough rest and proof for another 1 to 2 hours until slightly puffy and airy.
5. Bake the Focaccia: Preheat the oven to 450°F (230°C). Bake the focaccia on the middle rack for 20 to 25 minutes, or until golden brown and crisp on the edges.
6. Cool and Serve: Remove from the oven and let the focaccia cool slightly on a wire rack before slicing. Enjoy it warm or at room temperature.

Notes

• Use active and bubbly sourdough starter for best fermentation and flavor.
• Oiling your hands while handling the dough prevents sticking and helps create the classic focaccia texture.
• Feel free to add herbs like rosemary or toppings such as olives before the second proof for extra flavor.
• Check oven temperature with an oven thermometer for consistent results.
• Focaccia is best enjoyed within a day but can be reheated or toasted the next day.

Keywords: sourdough focaccia, Italian bread, sourdough bread, homemade focaccia, rustic bread, easy bread recipe