The Easiest Sourdough Focaccia is a golden, airy masterpiece that brings rustic charm to your table with minimal effort. Its crisp, olive oil-kissed crust gives way to a soft, pillowy interior, bursting with tangy sourdough flavor. With just 25 minutes of hands-on prep and a quick 25-minute bake, this recipe fits seamlessly into your day.
The overnight proofing works its magic, deepening the taste and creating those irresistible air pockets. Perfect for beginners and seasoned bakers alike, this focaccia is a versatile canvas for herbs, garlic, or even sun-dried tomatoes.
Every bite offers a delightful contrast of textures—crunchy edges and a tender crumb that melts in your mouth. The rich aroma of olive oil and fresh bread fills your kitchen, making it impossible to resist tearing off a piece straight from the pan.
Whether served as a side, sandwich base, or standalone snack, this focaccia is a crowd-pleaser that feels both indulgent and wholesome. Its simplicity and depth of flavor make it a go-to recipe for any occasion, proving that baking doesn’t have to be complicated to be extraordinary.
Ingredients for The Easiest Sourdough Focaccia
- 1/2 cup (5oz/142g) active sourdough starter
- 2½ teaspoons salt
- 2 cups (16floz/450ml) lukewarm water
- 4 cups (20oz/568g) bread flour* (see notes for substitutions)
- 3 tablespoons olive oil, divided (plus extra for drizzling)
- 1 cup (5oz/142g) sundried tomatoes
- 1 cup (5oz/142g) black olives, roughly chopped
- 1 small bunch rosemary
- 1 teaspoon flaky sea salt
Step-by-Step Instructions
- In a large bowl, combine the sourdough starter, salt, and lukewarm water. Whisk until fully mixed.
- Add the bread flour and mix until the dough is fully incorporated. Cover the bowl with cling wrap and a kitchen towel, then let it rest at room temperature for 30 minutes.
- After resting, perform 8 stretch-and-folds: reach into the bowl, pull the dough up and into the center, and turn the bowl a quarter turn each time. This strengthens the dough and creates air bubbles.
- Drizzle a little olive oil into the bowl and swirl it around to coat the dough. Cover again and let it rise at room temperature for 12-18 hours (overnight) until doubled in size.
- Once the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch pan. Gently deflate the dough and release it from the sides of the bowl. Scoop it into the center of the oiled pan.
- Fold the dough envelope-style (top to bottom, side to side) to form a rough rectangle. Flip it so the seam side is down, then rub the top with the remaining 1 tablespoon of olive oil. Let it rest for 4-6 hours until bubbly and nearly doubled.
- Preheat the oven to 425ºF (210°C). Lightly oil your fingers and press gently into the dough to create dimples, stretching it to reach the edges of the pan.
- Generously sprinkle the dough with sundried tomatoes, black olives, rosemary, and flaky sea salt.
- Bake for 25 minutes or until golden all around. Remove from the oven and transfer the focaccia to a cooling rack. Let it cool for at least 20 minutes before slicing.
- Store at room temperature for up to 3 days or freeze for longer storage.
Creative Toppings to Elevate Your Focaccia
While sundried tomatoes, olives, and rosemary are classic choices, don’t be afraid to get creative! Try caramelized onions, roasted garlic, or thinly sliced zucchini for a fresh twist. For a cheesy option, sprinkle grated Parmesan or crumbled feta before baking. Pro tip: Add fresh herbs like basil or thyme after baking for a burst of flavor.
Perfect Pairings: Serving Suggestions
This sourdough focaccia is a versatile star at any meal. Serve it alongside a hearty soup or salad for a comforting lunch. It’s also perfect as an appetizer—slice into squares and pair with olive oil and balsamic vinegar for dipping. For a brunch twist, top with avocado slices and a sprinkle of chili flakes.
Storage and Reheating Tips
Store your focaccia at room temperature in an airtight container for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil; it’ll keep for up to 3 months. Reheating is a breeze: Warm slices in a 350°F (175°C) oven for 5-10 minutes or toast them for a crispy edge.
Time-Saving Tips for Busy Bakers
Short on time? Use a stand mixer with a dough hook to combine ingredients quickly. If you can’t wait for an overnight rise, let the dough proof in a warm spot for 4-6 hours instead. Bonus tip: Prep toppings like chopping olives or rosemary the night before to save time.
Essential Equipment for Focaccia Success
A 9×13-inch baking pan is key for this recipe, but a cast-iron skillet works beautifully too. Use a kitchen scale for precise measurements, especially for the starter and flour. A bench scraper is handy for handling the dough, and a pastry brush makes it easy to coat the top with olive oil.
The Easiest Sourdough Focaccia
Ingredients
- 1/2 cups active sourdough starter (5oz/142g)
- 2½ teaspoons salt
- 2 cups water lukewarm (16floz/450ml)
- 4 cups bread flour (20oz/568g) * (see notes above)
- 3 tablespoons olive oil divided, plus more for drizzling
- 1 cup sundried tomatoes (5oz/142g)
- 1 cup black olives roughly chopped (5oz/142g)
- 1 small bunch rosemary
- 1 teaspoon flaky sea salt
Instructions
- Place the starter, salt, and water in a large bowl. Whisk to combine. Add the flour and mix until it is completely incorporated. Cover with cling wrap and a kitchen towel and rest for 30 minutes at room temperature.
- After 30 minutes, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 times. This method of stretching and folding strengthens the dough and builds those big bubbles so don’t skip it.
- Add a drizzle of olive oil to the bowl and swirl around the dough to coat. Cover bowl with cling wrap and a kitchen towel and set aside to rise at room temperature overnight, roughly 12-18 hours.
- When dough has doubled, generously pour 2 tablespoons of olive oil into a 9×13-inch pan.
- Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down. Rub the top of the dough with the remaining 1 tablespoon of olive oil. Leave alone for 4-6 hours or until bubbly and nearly doubled.
- Preheat oven to 425ºF (210°C). Rub fingers lightly with oil and press gently into the dough to dimple and stretch the dough over and over again. Push the dough until it is reaching the sides of the pan. Sprinkle generously with tomatoes, olives, rosemary, and sea salt.
- Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.
- Store at room temperature for up to 3 days. It also freezes very well.