Easy Sourdough Focaccia Recipe

It all begins with that unmistakable aroma the warm, yeasty scent of bread rising in your oven, wrapping your kitchen in pure comfort. This easy sourdough focaccia recipe captures that feeling perfectly, turning simple ingredients into something extraordinary. I still remember my first try: a quiet, gray Saturday, a lonely jar of sourdough starter waiting for purpose and by the afternoon, the most beautiful loaf I’d ever pulled from the oven.

What I love most about this recipe is how effortless it feels. No stress, no precision panic just a beautifully rustic bread with its signature dimples, crisp edges, and soft, airy crumb. It’s the kind of bake that looks straight out of an Italian bakery, yet feels entirely homemade. Trust me, you can do this and you’ll want to make it again and again.

Why You’ll Love This Easy Sourdough Focaccia

This recipe holds a special place in my heart because it bridges the gap between artisan baking and everyday cooking. You don’t need fancy equipment or years of bread-making experience. What you need is patience, which this dough rewards beautifully.

The sourdough starter adds that subtle tang we all crave, while the long fermentation creates those gorgeous air pockets that make focaccia so irresistible. Most importantly, this bread tastes like it took all day to make, but the hands-on time is surprisingly minimal. It’s perfect for weekend baking when you want something special without the stress.

Trust me when I say this: once you smell this bread baking, your whole house will feel like home. And when you pull that golden, herb-topped masterpiece from the oven? Pure magic.

What You’ll Need To Make Sourdough Focaccia

Let me walk you through these ingredients like we’re standing in my kitchen together. Each one plays an important role in creating that perfect focaccia texture and flavor.

• Unbleached all-purpose flour – This is your foundation. I always reach for unbleached because it gives better flavor and structure
• Bread flour – This adds that chewy texture we love in good focaccia. The higher protein content creates those beautiful air pockets
• Room temperature water – Temperature matters here. Too hot kills the starter, too cold slows everything down
• Fine sea salt – Don’t skip the good salt. It enhances every flavor in this bread
• Mature sourdough starter – This should be bubbly and at peak height. If yours isn’t quite there, give it another feeding and wait
• Extra virgin olive oil – Use the good stuff. You’ll taste it in every bite
• Coarse sea salt for topping – Those little crystals on top are pure heaven
• Fresh herbs – Rosemary is classic, but thyme or oregano work beautifully too
• Minced garlic – Because garlic makes everything better
• Cherry tomatoes and olives – Optional but gorgeous additions
• Grated Parmesan – For that extra layer of savory goodness

Let’s Make Sourdough Focaccia Together

Here’s where the magic happens. Don’t worry about being perfect – focaccia loves a relaxed approach.

1. Start your dough in the morning when you’d normally feed your starter. Combine both flours, most of the water (save 50g), salt, and your bubbly starter in a large bowl. Mix until it forms a shaggy dough, then knead until smooth and elastic – about 5 minutes by hand.
2. Add remaining water slowly while kneading. The dough might look messy at first, but keep going. Once it comes together, drizzle in the olive oil and knead until everything is beautifully combined and silky smooth.
3. First rise begins in an oiled bowl. Cover with plastic wrap and find a warm spot – I use my oven with just the light on. Let it rest for 30 minutes while you sip your coffee.
4. Stretch and fold time – this is my favorite part. Grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat three more times. You’ll do this every 30 minutes for 2 hours. It’s like giving your dough a gentle massage.
5. Into the pan it goes! Oil your 13×9-inch pan generously, then gently transfer the dough. Cover and let it relax for 2 hours, stretching it toward the corners every 30 minutes with oiled hands. Don’t force it – the dough will cooperate when it’s ready.
6. Final proof is where patience pays off. Leave the dough covered and untouched for another 2 hours. This is when those beautiful bubbles develop. About 30 minutes before baking, preheat your oven to 400°F.
7. Dimple and top with oiled fingers, pressing all the way to the bottom. This creates those signature focaccia wells that hold all the good stuff. Add your toppings with a generous hand.
8. Bake until golden – about 30 minutes, rotating halfway through. You’ll know it’s done when the top is gorgeously golden and the kitchen smells incredible.
9. Cool briefly in the pan, then transfer to a rack. The hardest part? Waiting to slice into it while it’s still warm.

Serving Suggestions

This homemade sourdough focaccia is incredibly versatile. I love serving it warm with good olive oil and balsamic for dipping – it’s like having a little piece of Italy on your table. Cut it into squares for a beautiful appetizer spread, or slice it horizontally to make the most amazing sandwiches you’ve ever had.

For breakfast, toast a slice and top it with scrambled eggs and fresh herbs. During summer, I pile it high with fresh tomatoes, mozzarella, and basil for an elevated caprese situation. And honestly? Sometimes I just eat it straight from the cooling rack with nothing but a sprinkle of flaky salt.

Make Sourdough Focaccia Your Own

The beauty of focaccia is how it welcomes creativity. Here are some of my favorite variations:

• Mediterranean style – Top with sun-dried tomatoes, kalamata olives, and crumbled feta
• Caramelized onion version – Slowly cook onions until golden and sweet, then spread over the dough before baking
• Seasonal herb blend – Use whatever herbs are growing in your garden or look freshest at the market
• Sweet variation – Try grapes and rosemary with a drizzle of honey after baking

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This easy sourdough focaccia keeps beautifully at room temperature for up to three days in an airtight container. For longer storage, slice and freeze individual pieces they toast perfectly straight from the freezer.

You can make the dough a day ahead and let it do its slow rise in the refrigerator. Just bring it back to room temperature before the final shaping and baking. The longer, slower fermentation actually improves the flavor.

Frequently Asked Questions

Final Thoughts

This easy sourdough focaccia recipe has become one of those treasures I keep coming back to. It’s the kind of bread that makes ordinary moments feel special – whether you’re serving it at a dinner party or just enjoying a quiet morning with coffee.

Cook with feeling, not just timing. Let your kitchen fill with that incredible aroma, and don’t be afraid to make it your own. Every time you bake this bread, you’re creating something that brings people together, and that’s what cooking is really about.

Thanks for being in my kitchen today. I hope this focaccia brings as much joy to your table as it has to mine.

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