Sourdough focaccia brings a delightful twist to bread making with its airy texture and savory flavor. Imagine having a warm, homemade loaf on your kitchen counter, enticing everyone with its irresistible aroma. This simple sourdough focaccia recipe is perfect for any occasion—whether you’re gathering with friends for brunch, hosting a dinner party, or simply craving a comforting slice with some olive oil for dipping. Its ease and unique taste are sure to impress and satisfy.

Why Make This Recipe

This recipe stands out for several reasons. It’s straightforward to make, even for those new to sourdough baking. With just a few ingredients, you can create a delicious focaccia that will have your family asking for more. The long fermentation process enhances the flavor, making every bite a heavenly experience.

Focaccia makes a fantastic side dish for any meal. Serve it with soups, salads, or simply as a snack on its own. It’s also a perfect addition to holiday spreads or gatherings.

“This recipe turned out even better than I expected. It’s simple, but the flavor is amazing.”

How to Make Simple Sourdough Focaccia

Making sourdough focaccia is all about patience and letting the dough do its thing. You’ll start by mixing your ingredients, allowing them to rise, and then giving it that signature dimpled look before baking. Expect a fragrant, golden loaf with a soft interior and a crispy exterior.

Ingredients

Gather these items for your sourdough focaccia:

50 g – 100 g (1/4 to 1/2 cup) active starter
10 g (about 2.5 teaspoons) kosher salt
430 – 440 g water (1.75 cups)
512 g (about 4 cups) bread flour
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Nice, flaky sea salt, such as Maldon

Helpful Notes

Substitutions: You can use all-purpose flour, but your focaccia might be a little less chewy.
Quality Tips: Use fresh, active sourdough starter for the best rise and flavor.
Why It Matters: Good olive oil enhances the flavor profile, making each slice heavenly.
Optional Add-ins: Consider adding herbs like rosemary, garlic, or olives for extra flavor.

Directions

In a large bowl, combine the active starter, salt, and room temperature water. Stir with a spatula until mixed; it’s okay if it’s not fully homogeneous.
Add the bread flour and mix until fully incorporated. If you have time, perform a “fold”: 30 minutes after mixing, gently pull the dough from the sides into the center. Turn the bowl and repeat this 8 to 10 times.
Drizzle with a bit of olive oil and rub it to coat the dough. Cover the bowl with a tea towel and let it rise at room temperature for 4 to 18 hours, checking to ensure it doubles in size.
Once doubled, pour 2 tablespoons of olive oil into a 9×13-inch pan. If using glass, consider buttering it as well to prevent sticking.
Gently deflate the dough and transfer it to the center of the oil in your pan. Fold the dough into a rectangle and turn it seam-side down. Rub the top with more oil.
Let it rest, uncovered, for 4 to 6 hours until it puffs up.
Preheat your oven to 425ºF (220ºC).
Lightly oil your hands and press your fingers into the dough, creating dimples. Sprinkle generously with flaky sea salt.
Bake for about 25 minutes, until golden all around.
Let the focaccia cool on a rack for at least 20 minutes before slicing.

How to Serve Simple Sourdough Focaccia

Focaccia is incredibly versatile! Here are some delicious ways to serve it:

Pair it with a bowl of olive oil and balsamic vinegar for dipping.
Serve it alongside hearty soups or refreshing salads.
Top with your favorite spreads or cheeses for a delightful appetizer.
Use slices as a base for sandwiches—perfect for picnics or lunch boxes.

Storage Tips

To keep your focaccia fresh:

Refrigerator Storage: Store in an airtight container for up to 3 days.
Freezer Guidance: You can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then in foil.
Reheating Method: Warm in a 350ºF (175ºC) oven for about 10 minutes to restore softness.
Food Safety Notes: If you notice it becoming stale or hard, cut off the crusts and enjoy the soft interior.

Helpful Tips

Here are a few tips for the best results:

Common Mistakes: Don’t rush the fermentation; good dough takes time to develop flavor and texture.
Texture Control: If your dough is too sticky, you can add a bit more flour during mixing.
Flavor Balancing: Experiment with adding herbs or spices to the dough for unique flavors.
Time-Saving Shortcuts: If you’re short on time, use a faster rising method with warmer water, but be sure not to rush it too much.

Variations

Get creative with these easy variations:

Herbed Focaccia: Add fresh rosemary or thyme for a fragrant twist.
Cheese-Stuffed: Press small pieces of cheese into the dough before baking.
Olive & Garlic: Add olives and thinly sliced garlic for a Mediterranean flair.
Gluten-Free: Swap for gluten-free bread flour to accommodate dietary needs.

FAQs

Can I make it ahead?

Yes, you can prepare the dough the night before and let it rise in the fridge for a slower fermentation.

Can I freeze it?

Absolutely! Make sure to wrap it tightly for the best preservation.

Can I substitute an ingredient?

Certainly! Bread flour can be swapped for all-purpose flour, but the texture may vary.

Why did mine turn out dry/wet?

Dry focaccia can be due to too much flour; wet dough can occur from too little. Adjust your measurements accordingly.

How long does it last?

Fresh focaccia lasts about 3 days at room temperature, or longer if refrigerated or frozen.

Final Thoughts

Making simple sourdough focaccia at home is a rewarding experience. The blend of flavors and textures creates a remarkable bread that everyone will love. Give this recipe a try, customize it to your taste, and enjoy the warm aroma wafting through your kitchen. Save your creations or experiment for the next bake—this simple sourdough focaccia is sure to be a favorite!