Oh my goodness! I truly mean goodness because this is hands down the yummiest and easiest recipe I’ve ever encountered. Today, I’m excited to share with you my absolute favorite recipe: sourdough focaccia bread.
The beauty of focaccia lies in its endless versatility. Whether you’re opting for a simple version topped with just high-quality olive oil and coarse sea salt, or a more extravagant creation adorned with fresh herbs, roasted tomatoes, or even olives and cheese, each variation is equally delightful in its own right. The golden, crisp crust combined with the soft, airy interior creates an irresistible texture that will have everyone coming back for more.
What makes this focaccia even more special is how forgiving the recipe is—perfect for both novice bakers and seasoned chefs alike. You can let your creativity shine by experimenting with different toppings and flavors, making this bread not only easy to prepare but also a canvas for culinary exploration. Trust me, once you try it, you’ll understand why I’m so enthusiastic about this fantastic bread!
What is Sourdough Focaccia Bread?
fōˈkäCH(ē)ə
Focaccia is an Italian flatbread that is baked in a flat sheet pan, similar to pizza dough. However, unlike pizza dough, focaccia is left to rise after being rolled out before it goes into the oven. When it comes to sourdough focaccia bread, an active sourdough starter is used, which involves a longer fermentation process. This long fermentation helps break down gluten, making the bread easier to digest.
Tools You Will Need
Baking Dish
Mixing Bowls
Bread Whisk
Measuring Cups
Bowl Covers
Cooling Rack
Enjoying Your Focaccia Bread
Once the bread has cooled you can store it in a bread bag or airtight container. Pair your toppings with a delicious soup or pasta for dinner. For an unforgettable breakfast try this Cinnamon Roll Focaccia Bread. It can also be enjoyed with your favorite dips or toasted with butter.
Did you try this recipe?
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Sourdough Focaccia Bread
Prep Time
10 minutes
Cook Time
25 minutes
Rise time
10-12 Hours
Ingredients
- 1/3 cup Active Starter (3.5oz)
- 1 1/2 cups Warm Water (400g)
- 3 tbsp Honey
- 2 tsp Salt
- 4 cups Flour
- 3 tbsp Oil
Toppings (optional)
- Sea Salt
- Rosemary
- Thyme
- Parmesan Cheese
- Cherry Tomatoes
- Kalamata Olives
Instructions
1
In a large bowl, combine active starter and warm water until well mixed. Once combined, add honey, salt, and flour. Mix until well combined. At a certain point, it may become easier to mix with your hands.
2
Once mixed well cover bowl with a damp towel or lid. Then let rest for 30 minutes. Then perform your first round of stretch and folds. Repeat two more times. Cover and let bulk ferment at room temperature for 8 to 10 hours, or until the dough has at least doubled in size.
3
Prep your baking dish with oil. Turn your dough out into your baking dish and gently spread the corners to try to fill the dish. (try to avoid popping all the bubbles) Cover and let rest for 30 minutes to an hour.
4
Next, use your fingers to dimple the bread. (wetting your fingers with water or oil may make this easier) Once dimpled, pour the oil and toppings over the dough encouraging it to fill into the dimples.
5
Preheat oven to 425°F. Bake the bread for 20-25 minutes or until golden brown. Once done, take the focaccia out of the pan and let cool on a wire rack then enjoy!
Tips for Perfecting Your Focaccia Bread
- This should be a very wet dough, if it is tough add a bit more water to it. Only 1 tablespoon at a time.
- If you want to bake your bread the next morning, I recommend leaving it out on your counter at room temperature covered. If you want to wait and bake it the next evening, I recommend putting your dough in the fridge overnight to slow down the fermentation.
- For my oven, it takes 20-25 minutes to bake, but everyone’s ovens are different so I would watch it carefully the first time you make it. You are looking for a nice golden-brown color on top and the bottom should be nice and crisp.
- After baking remove the bread from the pan and let it cool on a wire rack. Do not let it cool in the pan; it will sweat and lose its beautiful crispiness.
- If you find that there are bigger air holes around the edges of your bread, but the center is denser, this means that your oven is not hot enough. You need a hot oven to help the air bubbles expand.
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Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones and our chickens, baking, and learning how to garden. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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