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