There’s something deeply grounding about baking bread, and Simple Sourdough Focaccia is one of those recipes that brings a little magic into even the quietest kitchen. The crackling crust, the golden olive oil sheen, the pillow-soft crumb filled with air pockets—it’s humble, rustic, and incredibly satisfying. And the best part? You don’t need to be a seasoned baker to make it.
Focaccia is a traditional Italian flatbread, beloved for its crisp edges and soft, airy interior. It’s typically baked in a pan with plenty of olive oil, and its toppings can range from a sprinkle of sea salt to garden herbs, roasted vegetables, or even thin slices of tomato. This sourdough version adds an extra dimension: a subtle tang and rich depth of flavor that only a natural starter can provide.
I first started making this Simple Sourdough Focaccia during a quiet winter weekend, when the world slowed down and I finally had time to let bread rise at its own pace. The experience was therapeutic—the feel of the dough stretching between my fingers, the scent of fermentation blooming overnight, and the joy of pulling a golden, bubbly slab from the oven. It instantly became a go-to recipe: easy enough for weeknights, yet special enough to serve at dinner parties.
Whether you’re dipping it into soup, piling it high with roasted vegetables, or enjoying it simply with a smear of butter, Simple Sourdough Focaccia offers a slice of comfort that’s deeply rooted in tradition yet incredibly versatile for modern kitchens.
Why You’ll Love This Recipe:
- No kneading required—just stretch and folds
- Uses your sourdough starter for rich, tangy flavor
- Crispy, golden crust with a soft, open crumb
- Customizable with your favorite toppings
- Great make-ahead option for meals or entertaining
A Rustic, Simple Sourdough Focaccia You’ll Want to Bake Every Weekend
- Yield: One 9x13-inch focaccia 1x
Description
There’s something deeply grounding about baking bread, and Simple Sourdough Focaccia is one of those recipes that brings a little magic into even the quietest kitchen. The crackling crust, the golden olive oil sheen, the pillow-soft crumb filled with air pockets—it’s humble, rustic, and incredibly satisfying. And the best part? You don’t need to be a seasoned baker to make it.
Focaccia is a traditional Italian flatbread, beloved for its crisp edges and soft, airy interior. It’s typically baked in a pan with plenty of olive oil, and its toppings can range from a sprinkle of sea salt to garden herbs, roasted vegetables, or even thin slices of tomato. This sourdough version adds an extra dimension: a subtle tang and rich depth of flavor that only a natural starter can provide.
I first started making this Simple Sourdough Focaccia during a quiet winter weekend, when the world slowed down and I finally had time to let bread rise at its own pace. The experience was therapeutic—the feel of the dough stretching between my fingers, the scent of fermentation blooming overnight, and the joy of pulling a golden, bubbly slab from the oven. It instantly became a go-to recipe: easy enough for weeknights, yet special enough to serve at dinner parties.
Whether you’re dipping it into soup, piling it high with roasted vegetables, or enjoying it simply with a smear of butter, Simple Sourdough Focaccia offers a slice of comfort that’s deeply rooted in tradition yet incredibly versatile for modern kitchens.
Ingredients
- 500g (about 4 cups) bread flour
- 375g (1 ½ cups plus 1 tbsp) water, at room temperature
- 100g active sourdough starter (about ½ cup)
- 10g (2 tsp) fine sea salt
- 3 tbsp olive oil (plus more for pan and topping)
- Optional toppings: flaky sea salt, rosemary, cherry tomatoes, garlic, olives
Instructions
- Step 1: Mix the Dough (Evening)
In a large mixing bowl, combine the bread flour and water. Mix until no dry bits remain. Cover and let it rest for 30 minutes (this is the autolyse).
Add the sourdough starter and salt, then mix thoroughly by hand until fully incorporated. The dough will be sticky—don’t worry. Drizzle in 1 tablespoon of olive oil and gently fold it in. - Step 2: Stretch and Fold (Evening)
Over the next 2 hours, perform 3 rounds of stretch and folds, spaced 30 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it upward, and fold it over. Rotate the bowl and repeat 3 more times. After the last fold, cover the bowl and let it rest at room temperature for 8–10 hours for bulk fermentation. - Step 3: Transfer and Second Rise (Morning)
In the morning, the dough should be bubbly and doubled. Pour 2 tablespoons of olive oil into a well-oiled 9×13 inch baking pan. Gently ease the dough into the pan without deflating it. Let it rest for 1–2 hours, covered, until it becomes puffy and fills the pan. - Step 4: Dimple and Add Toppings
Preheat your oven to 450°F (230°C). Drizzle the dough generously with olive oil. Use your fingers to gently dimple the surface—pressing down to create those classic focaccia pockets. Add your toppings: flaky salt, rosemary, or sliced cherry tomatoes. - Step 5: Bake
Bake for 20–25 minutes, or until golden brown with crisp edges. Remove from oven and let cool in the pan for 10 minutes before transferring to a rack.
Notes
- This recipe is highly forgiving—feel free to adjust resting and rise times slightly based on your schedule and room temperature.
- Try with different toppings: caramelized onions, roasted garlic, or even za’atar for a flavorful twist.
Nutrition
- Calories: 180
INGREDIENTS YOU’LL NEED:
- 500g (about 4 cups) bread flour
- 375g (1 ½ cups plus 1 tbsp) water, at room temperature
- 100g active sourdough starter (about ½ cup)
- 10g (2 tsp) fine sea salt
- 3 tbsp olive oil (plus more for pan and topping)
- Optional toppings: flaky sea salt, rosemary, cherry tomatoes, garlic, olives
How to Make Simple Sourdough Focaccia:
Making Simple Sourdough Focaccia is a process of patience and gentle handling, allowing the dough to ferment and develop character over time. The result is a focaccia with that signature open crumb, crispy edges, and complex flavor you just can’t get from quick yeasted versions.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Mix the Dough (Evening)
In a large mixing bowl, combine the bread flour and water. Mix until no dry bits remain. Cover and let it rest for 30 minutes (this is the autolyse).
Add the sourdough starter and salt, then mix thoroughly by hand until fully incorporated. The dough will be sticky—don’t worry. Drizzle in 1 tablespoon of olive oil and gently fold it in.
Step 2: Stretch and Fold (Evening)
Over the next 2 hours, perform 3 rounds of stretch and folds, spaced 30 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it upward, and fold it over. Rotate the bowl and repeat 3 more times. After the last fold, cover the bowl and let it rest at room temperature for 8–10 hours for bulk fermentation.
Step 3: Transfer and Second Rise (Morning)
In the morning, the dough should be bubbly and doubled. Pour 2 tablespoons of olive oil into a well-oiled 9×13 inch baking pan. Gently ease the dough into the pan without deflating it. Let it rest for 1–2 hours, covered, until it becomes puffy and fills the pan.
Step 4: Dimple and Add Toppings
Preheat your oven to 450°F (230°C). Drizzle the dough generously with olive oil. Use your fingers to gently dimple the surface—pressing down to create those classic focaccia pockets. Add your toppings: flaky salt, rosemary, or sliced cherry tomatoes.
Step 5: Bake
Bake for 20–25 minutes, or until golden brown with crisp edges. Remove from oven and let cool in the pan for 10 minutes before transferring to a rack.
HELPFUL TIPS:
- Use a bubbly, active starter that’s been fed 4–6 hours beforehand.
- Olive oil is key: don’t skimp! It gives focaccia its signature crispness.
- Don’t over-dimple—press gently so you don’t deflate the rise.
- Want extra tang? Let the dough ferment in the fridge after bulk rise for up to 12 hours before baking.
DETAILS:
- Prep Time: 20 minutes (plus fermentation/resting)
- Cook Time: 25 minutes
- Total Time: ~12–14 hours (mostly hands-off)
- Yield: One 9×13-inch focaccia
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
NOTES:
- This recipe is highly forgiving—feel free to adjust resting and rise times slightly based on your schedule and room temperature.
- Try with different toppings: caramelized onions, roasted garlic, or even za’atar for a flavorful twist.
NUTRITIONAL INFORMATION:
(Per serving, based on 12 slices – approximate)
- Calories: 180
- Carbohydrates: 28g
- Fat: 6g
- Protein: 4g
- Fiber: 1g
- Sodium: 220mg
FREQUENTLY ASKED QUESTIONS:
Can I make this without a sourdough starter?
This version is specifically for sourdough. For a yeasted focaccia, you’ll need a different ratio of flour, water, and instant yeast.
Can I refrigerate the dough overnight?
Yes! After the bulk ferment, you can place the dough in the fridge overnight for a deeper flavor and added flexibility.
How do I know when the dough is ready to bake?
It should look airy, puffy, and nearly doubled. If you gently poke it, the dough should spring back slowly.
STORAGE INSTRUCTIONS:
Wrap leftover focaccia tightly in foil or place in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a toaster oven for best texture. You can also freeze individual slices for up to 2 months.
Related Recipes:
If you loved this Simple Sourdough Focaccia, try these other homemade favorites:
- Cheesy Egg Toast – Easy Breakfast Idea
- Air Fryer Egg and Cheese Toast
- Baked Eggs Florentine
- Air Fryer Egg and Cheese Toast
CONCLUSION:
Making Simple Sourdough Focaccia at home brings you closer to the rhythm of slow, mindful cooking. It’s not just about the bread—it’s about creating something with your hands, something that fills your home with warmth and your table with joy. Whether it’s your first sourdough bake or one of many, this recipe will guide you to a loaf that’s golden, flavorful, and utterly satisfying.
