Easy Sourdough Focaccia Bread
You won't believe how easy this sourdough focaccia bread is. It is everything you would want in an Italian flatbread and more!
Servings: 1 large focaccia
Equipment
- Food scale
- Mixing bowl
- 9x13 inch cake pan or rimmed pan
- Parchment paper (optional)
- Dough whisk or whisk
Ingredients
For the dough
- 100 grams sourdough starter
- 380 grams water
- 20 grams honey optional
- 500 grams bread flour
- 10 grams salt
For the topping
- 1/2 teaspoon flaky or coarse sea salt
- 2 tablespoons olive oil
- fresh rosemary sprigs (optional: garlic, tomatoes, more herbs, etc.)
Instructions
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.
Notes
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.
Nutrition
Fat: 5g
