Why You’ll Love This Recipe

• Easy recipe for beginner sourdough bakers
• Soft, airy crumb with crispy edges
• Naturally leavened with active sourdough starter
• Rich flavor from overnight fermentation
• Perfect for sandwiches, dipping, or serving alongside meals
• Easily customized with herbs, vegetables, and cheese
• Freezes well for later

Prep Time

• Prep Time: 25 minutes
• Stretch and Fold Time: 2 hours
• Cold Fermentation: 12–18 hours
• Final Proof: 2–4 hours
• Bake Time: 30–35 minutes
• Total Time: About 16–24 hours

Servings: 12 squares

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 400g lukewarm water
• 10g fine sea salt
• 30g extra virgin olive oil

For the Topping

• 3 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1 tablespoon fresh rosemary, chopped
• Fresh thyme leaves (optional)
• Freshly cracked black pepper (optional)

Optional Toppings

• Thinly sliced garlic
• Cherry tomatoes
• Caramelized onions
• Kalamata olives
• Grated Parmesan cheese
• Red pepper flakes
• Everything bagel seasoning

Equipment Needed

• Large mixing bowl
• Digital kitchen scale
• 9×13-inch baking pan
• Dough scraper
• Plastic wrap or reusable cover
• Bench scraper
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the sourdough starter and lukewarm water, stirring until the starter is mostly dissolved.

Add the bread flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes (autolyse).

Sprinkle the salt over the dough and drizzle in the olive oil. Mix thoroughly until fully incorporated.

Step 2: Stretch and Fold

Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes.

To do this, gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.

With each fold, the dough will become smoother, stronger, and more elastic.

Step 3: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature until it increases by about 50–75% in volume. Depending on your kitchen temperature, this may take 4–6 hours.

Step 4: Cold Fermentation

Cover the dough tightly and refrigerate it for 12–18 hours. This slow fermentation develops the focaccia’s signature flavor and airy texture.

Step 5: Prepare the Pan

Generously coat a 9×13-inch baking pan with 2 tablespoons of olive oil.

Transfer the cold dough to the pan and gently stretch it toward the edges without forcing it.

Cover and allow the dough to proof at room temperature for 2–4 hours, or until puffy and relaxed.

Step 6: Dimple the Dough

Preheat the oven to 425°F (220°C).

Drizzle the remaining olive oil evenly over the dough.

Using lightly oiled fingertips, press deep dimples across the entire surface of the dough.

Sprinkle with flaky sea salt, rosemary, and any additional toppings you like.

Step 7: Bake

Bake for 30–35 minutes, or until the focaccia is deep golden brown with crisp edges.

The internal temperature should reach approximately 205–210°F (96–99°C).

Step 8: Cool and Serve

Remove the focaccia from the pan and cool on a wire rack for at least 20 minutes before slicing.

Serve warm or at room temperature with olive oil and balsamic vinegar, soups, salads, or your favorite sandwich fillings.

Tips for the Best Sourdough Focaccia

• Use an active, bubbly sourdough starter at its peak for the best rise.
• Don’t skip the overnight cold fermentation—it greatly improves flavor and texture.
• Be generous with the olive oil to create crispy, flavorful edges.
• Wet or oil your hands when handling the dough to prevent sticking.
• Press deep dimples into the dough without deflating it completely.
• Bake until deeply golden for the best crust and flavor.

Variations

Garlic Rosemary Focaccia

Top with thinly sliced garlic, fresh rosemary, and flaky sea salt.

Tomato Basil Focaccia

Add halved cherry tomatoes and fresh basil after baking.

Olive Focaccia

Press Kalamata or green olives into the dough before baking.

Caramelized Onion Focaccia

Scatter caramelized onions and fresh thyme over the top before baking.

Cheesy Focaccia

Sprinkle grated Parmesan, mozzarella, or Asiago cheese over the dough during the final 10 minutes of baking.

Garden Vegetable Focaccia

Decorate the dough with colorful vegetables like bell peppers, onions, tomatoes, zucchini, and herbs to create edible “focaccia art.”

Make-Ahead Instructions

The dough can be refrigerated for up to 48 hours before baking, allowing for even deeper sourdough flavor.

Alternatively, bake the focaccia completely, cool it, and store it for serving later.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Reheat in a 350°F (175°C) oven for 8–10 minutes to restore its crisp crust and soft interior.

What to Serve with Simple Sourdough Focaccia Bread

This flavorful bread pairs wonderfully with:

• Olive oil and balsamic vinegar
• Pasta dishes
• Tomato soup
• Minestrone soup
• Caesar salad
• Greek salad
• Roasted vegetables
• Grilled chicken
• Charcuterie boards
• Italian cheeses
• Sandwiches and paninis

Final Thoughts

Simple Sourdough Focaccia Bread is a delicious way to enjoy the rich flavor of natural fermentation in an easy-to-make Italian classic. With its crisp, olive oil-infused crust, airy interior, and fragrant herb topping, this homemade focaccia is perfect for everything from casual family dinners to elegant entertaining. Once you experience its incredible texture and flavor, it’s sure to become one of your favorite sourdough recipes.