Simple Sourdough Focaccia Recipe

Introduction

This simple sourdough focaccia recipe brings a delightful, airy bread with a crisp crust and tender crumb straight from your kitchen. Perfect for snacking, sandwiches, or alongside meals, it combines the tangy depth of sourdough with the rich flavor of olive oil and sea salt.

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

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 uniformly mixed. Add the flour and mix again until the flour is completely incorporated.
2. Step 2: If time permits, perform one “fold”: 30 minutes after mixing, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and repeat 8 to 10 times.
3. Step 3: Drizzle a splash of olive oil over the dough and rub to coat. Cover the bowl with a tea towel or bowl cover and set aside to rise at room temperature (around 70ºF/21ºC) for 4 to 18 hours, until the dough doubles in volume.
4. Step 4: When the dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. If using a glass pan, consider buttering it to prevent sticking.
5. Step 5: Drizzle the dough with one tablespoon of olive oil. Gently deflate and release it from the bowl’s sides. Scoop the dough into the center of the oiled pan and fold it envelope style from top to bottom and side to side to form a rough rectangle. Turn the dough over with the seam side down.
6. Step 6: Rub the top of the dough with olive oil. Leave uncovered at room temperature for 4 to 6 hours, until puffy and nearly doubled.
7. Step 7: Heat the oven to 425ºF. Lightly oil your hands and press your fingers gently into the dough to create dimples and stretch it nearly to fit the pan. Sprinkle generously with flaky sea salt.
8. Step 8: Bake for about 25 minutes, or until golden all around. Remove from oven, transfer to a cooling rack, and let cool at least 20 minutes before slicing.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or thyme before the final rise.
• If your kitchen is cold, allow extra fermentation time to reach the dough’s full rise.
• Use a baking stone or steel if you want a crisper bottom crust.
• Try adding caramelized onions or olives on top before baking for variety.

Storage

Store focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze the bread tightly wrapped and thaw at room temperature. Reheat in a warm oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute yeast, but the flavor and texture will differ. Use about 2 teaspoons of active dry yeast and adjust water accordingly.

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

The dough is doubled when it has visibly increased in size and looks puffy and airy. Using a straight-sided bowl helps track the rise more easily.

Simple Sourdough Focaccia Recipe

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★★★★★

4.9 from 81 reviews

• Author: Charlotte
• Total Time: 4 to 18 hours 40 minutes (including fermentation and second rise)
• Yield: 1 large 9×13-inch focaccia, serves 8 1x
• Diet: Vegetarian

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Description

This Simple Sourdough Focaccia recipe yields a chewy, flavorful bread with crispy edges and a tender, dimpled surface. Made with an active sourdough starter, bread flour, olive oil, and flaky sea salt, it requires a slow fermentation for deep flavor and can be easily made at home. Ideal for sandwiches, dipping, or serving alongside your favorite meals.

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Ingredients

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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) water, room temperature
• 512 g (about 4 cups) bread flour

For Pan and Finishing

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

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Instructions

1. Mix Starter, Salt, and Water: In a large bowl, combine the active sourdough starter, kosher salt, and room temperature water. Stir gently with a spatula until combined but not completely uniform.
2. Add Flour and Combine: Add the bread flour to the bowl and mix again until all the flour is fully incorporated into the wet ingredients, forming a sticky dough.
3. Perform One Fold (Optional): If you have time, 30 minutes after mixing, reach into the bowl and fold the dough by pulling it up and over the center, turning the bowl a quarter turn and repeating 8 to 10 times to strengthen gluten. This step is optional but recommended.
4. Bulk Fermentation: Drizzle a splash of olive oil on the dough and rub to coat. Cover the bowl with a tea towel or bowl cover and let it rise at room temperature (around 70ºF/21ºC) for 4 to 18 hours until doubled in volume. Use visual cues rather than strict timing, as season and starter strength impact the timing.
5. Prepare Pan: When dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. For glass pans, consider greasing with butter first to prevent sticking.
6. Shape Dough in Pan: Drizzle the dough with 1 tablespoon olive oil. Using your hand, gently deflate the dough, releasing it from the sides of the bowl. Scoop the dough into the center of the oiled pan. Fold the dough from top to bottom and side to side into a rough rectangle. Turn the dough seam-side down.
7. Second Rise: Rub the top of the dough with olive oil and leave uncovered for 4 to 6 hours until puffy and nearly doubled again.
8. Preheat Oven and Dimple the Dough: Preheat the oven to 425ºF (220ºC). Lightly oil your hands and use your fingertips to press dimples into the top of the dough while gently stretching it to nearly fit the pan.
9. Add Sea Salt and Bake: Sprinkle the dough generously with flaky sea salt. Transfer the pan to the oven and bake for about 25 minutes, or until the focaccia is golden brown all around.
10. Cool: Remove from the oven and transfer the focaccia to a cooling rack. Let it cool at least 20 minutes before slicing to finish setting the crumb and flavors.

Notes

• Use a straight-sided vessel to easily monitor dough doubling during the bulk fermentation phase.
• Temperature and starter strength affect fermentation time greatly; avoid using an oven with the light on as it may be too warm.
• If using a glass pan, buttering it before adding oil helps prevent the bread from sticking.
• Performing the single fold after 30 minutes improves structure but is optional.
• Flaky sea salt is preferable for topping as it adds texture and subtle bursts of salty flavor.
• The dough should be handled gently to retain air pockets for a tender crumb.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Sourdough, Focaccia, Bread, Italian Bread, Sourdough Bread, Olive Oil Bread, Flaky Sea Salt, Artisan Bread