Easy Sourdough Focaccia Bread

There’s something so comforting about pulling a tray of freshly baked sourdough focaccia from the oven, the golden crust glistening with olive oil, the soft dimples catching bits of herbs and sea salt, and that cozy aroma filling the kitchen. This recipe is everything I love about sourdough baking: simple, slow, and unbelievably rewarding.

The long fermentation gives this focaccia its light, airy texture and that subtle, tangy depth that makes each bite special. It’s crisp on the outside, pillowy on the inside, and so easy to make with just a little prep and patience. Whether you top it with rosemary and garlic or keep it plain and rustic, this is the kind of bread that disappears faster than you expect and one you’ll find yourself baking again and again.

If you enjoy this recipe, you will love my Sourdough Sicilian Pizza!

What is sourdough focaccia?

Sourdough focaccia is a long-fermented Italian flatbread made with a sourdough starter instead of commercial yeast. The natural fermentation process gives it that signature tangy flavor, an airy crumb, and a beautifully crisp crust. It’s typically baked in olive oil and topped with herbs, sea salt, or seasonal add-ins like tomatoes or garlic.

The result is a bread that’s both rustic and elegant, simple ingredients transformed into something truly special.

Frequently Asked Questions

• Can I refrigerate the dough if I’m not ready to bake it? Yes! After the dough has completed its bulk fermentation, you can place it in the refrigerator for up to 24 hours before baking. The cold rest actually enhances the flavor and makes the dough easier to handle. When you’re ready to bake, simply remove it from the fridge, let it come to room temperature, and continue with the dimpling and topping step.

• Can I freeze sourdough focaccia? Absolutely! Once baked and cooled completely, slice the focaccia into portions and wrap them tightly in plastic wrap or store them in a freezer-safe bag. They’ll stay fresh for up to 2 months. To reheat, place the frozen focaccia in a 350°F oven for about 10 minutes or until warmed through, it’ll taste just like the day you baked it.

• How long does focaccia stay fresh? Sourdough focaccia stays soft and flavorful for 2–3 days at room temperature if stored in an airtight container or wrapped in parchment and foil. To refresh, warm slices briefly in a 350°F oven for a few minutes, it brings back that perfect crisp edge.

Three ways to enjoy your sourdough focaccia bread

• As a side with dinner: Serve warm squares of focaccia alongside pasta, soup, or salad for the perfect cozy meal. The crisp edges and fluffy interior soak up sauces beautifully, it’s the kind of bread that makes any dinner feel special.

• For sandwiches or paninis: Slice your focaccia in half horizontally and fill it with roasted veggies, deli meats, or fresh mozzarella and basil. It makes an incredible sandwich bread, chewy, flavorful, and just sturdy enough to hold all your favorite fillings.

• As an appetizer or snack: Cut into smaller pieces and serve with olive oil, balsamic vinegar, or a sprinkle of sea salt and herbs. It’s simple, elegant, and always a crowd-pleaser, perfect for gatherings, picnics, or a cozy night in.

How to make sourdough focaccia bread: step-by-step

Baker’s schedule: For the easiest timing, mix the dough in the evening (around 7–8 PM) and let it ferment overnight. The next morning, it’ll be ready to shape, proof, and bake fresh for brunch or lunch.

Alternatively, you can mix the dough in the morning, let it ferment throughout the day, then refrigerate it overnight. The following morning, bring it to room temperature, proof, and bake.

Need a little more flexibility? You can refrigerate the dough after bulk fermentation for up to 24 hours, this pause slows fermentation, deepens the flavor, and lets you bake when it fits your schedule.

Ingredients:

• 100 grams Sourdough starter
• 20 grams of honey (optional)
• 380 grams water
• 500 grams of bread flour
• 10 grams salt
• For topping: 2 tablespoons olive oil, 1/2 a teaspoon coarse or flaky sea salt, & rosemary (optional: garlic, tomatoes, more herbs, etc.)

Equipment:

• Food scale
• Mixing bowl
• 9×13 inch cake pan or rimmed pan
• Parchment paper (optional)
• Dough whisk or whisk

Instructions: Mix the dough

• In a large mixing bowl, whisk together the sourdough starter, honey ( if using), and water.

Why use honey? A touch of honey gently balances the natural sourness of the dough, adding a subtle sweetness and depth of flavor.

• Add the bread flour and salt. Start mixing with a whisk, then switch to your hands once most of the flour is absorbed, forming a shaggy dough.

• Cover the mixture with plastic wrap or a tea towel and allow it to rest for 30 minutes.

Is it normal for my dough to be so sticky? Yes, absolutely! Focaccia dough has a high hydration, which gives it that naturally sticky feel. This extra moisture is what creates the beautiful open crumb and light, airy texture once it’s baked.

Strengthen the dough

• This dough will be quite wet and sticky, that’s completely normal for focaccia. Using lightly floured or damp hands, fold the dough onto itself several times to form a rough ball. The shape doesn’t need to be perfect; this step simply helps build structure and strength in the dough

• Once complete, cover the mixture with oiled plastic wrap and allow it to rest for 30 minutes and perform 1-2 more stretch and folds in 30 minute increments. Then allow the dough to rest overnight or for 8-12 hours until more than doubled, bubbly, and super jiggly.

• Need a little more flexibility? You can refrigerate the dough after bulk fermentation for up to 24 hours, this pause slows fermentation, deepens the flavor, and lets you bake when it fits your schedule.

Prep the sourdough focaccia

• When you’re ready to bake, pour about 2 tablespoons of olive oil into your pan and spread it evenly to coat the bottom. With lightly oiled hands, gently transfer the dough from the bowl into the pan, turning it once so both sides are coated in oil.

• Then begin pressing and stretching the dough to roughly fit the shape of the pan, it doesn’t need to reach the edges just yet; it will relax and spread as it rests.

• Once the dough is in the pan, cover it with plastic wrap and let it rest in a warm spot for 2–3 hours, or until it looks light and puffy. If the dough was refrigerated, it may need a little extra time to come to room temperature and fully rise before baking.

Top and Bake

• When the dough is ready to bake, preheat your oven to 425°F (220°C).

• Drizzle a little more olive oil on top of the dough and use your fingers to gently press into the dough to create deep dimples across the surface. This helps the dough expand evenly and gives focaccia its signature look. It will naturally spread to fill the pan as you dimple.

• Press your desired toppings, such as herbs, tomatoes, or olives, firmly into the dough, so they stay in place as the bread rises in the oven.

Optional: Sprinkle about ½ teaspoon of flaky or coarse sea salt evenly over the top.

• Bake for 25–30 minutes, or until the focaccia is deep golden brown with crisp edges and a soft, airy center.

• Slice and enjoy warm, or allow to cool on a wire rack before serving.

• Sourdough focaccia keeps well for 3–4 days at room temperature in an airtight container or bread bag. You can also reheat slices in the oven at 350°F for a few minutes to refresh.

More Sourdough Recipes:

• Soft Sourdough Sandwich Bread (not too tangy!)
• Sourdough Ciabatta Bread
• Sourdough Fougasse
• Sourdough Italian Bread