Simple Artisan Sourdough Focaccia Bread

If you’re looking for an easy way to make delicious bread at home, sourdough focaccia is a great choice. This bread is soft, chewy, and has a crispy crust that pairs well with almost any meal.

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With just a few simple ingredients and a sourdough starter, you can create a flavorful focaccia that feels special but is surprisingly easy to bake.

You don’t need to knead the dough heavily or spend hours watching it rise. Many recipes even include options for an overnight rise, making the process more flexible and stress-free.

Whether you want to enjoy it plain, with herbs, or as a sandwich base, sourdough focaccia is a tasty way to use your sourdough starter in a fun new recipe.

How to Make Sourdough Focaccia Bread

You will need a few key ingredients and a simple process to make sourdough focaccia. The dough needs time to ferment well to get the best flavor and texture. Careful mixing, resting, and baking are important steps to follow.

Related Recipe: Easy Sourdough Biscuit Recipe for Beginners

Ingredients

4 cups bread flour (plus extra if needed)
½ cup active sourdough starter
1½ cups plus 1 tablespoon warm water (about 100°F)
2 teaspoons fine sea salt
2 tablespoons olive oil (plus more for greasing and drizzling)
Flaky sea salt and fresh herbs (like rosemary or thyme) for topping

Instructions

In a large bowl, whisk together the sourdough starter and warm water until the starter dissolves. Add the flour and mix until everything is combined and no dry spots remain. The dough will be sticky and rough. Cover the bowl and let it rest for about 30 minutes.

After resting, add the salt and olive oil. Fold the dough over itself several times until everything is incorporated.

Let the dough rise at room temperature for 4–6 hours. During the first 2 hours, perform stretch-and-folds every 30–45 minutes to strengthen the dough. It should become smoother and more elastic as it ferments.

Once the dough has roughly doubled in size, generously oil a 9×13-inch baking pan. Transfer the dough to the pan and gently stretch it toward the edges. If it resists, let it rest for 10–15 minutes, then stretch again.

Cover the pan and refrigerate overnight (8–16 hours) for a slow, cold fermentation.

When ready to bake, remove the dough from the fridge and let it come to room temperature for 1–2 hours. Preheat your oven to 425°F.

Drizzle olive oil over the dough and dimple it all over with your fingertips. Sprinkle with flaky salt and fresh herbs.

Bake for 25–30 minutes, or until the top is golden brown and crisp.

Let it cool slightly before slicing and serving.

Tips for Perfect Fermentation

Use an active starter that bubbles and smells slightly tangy.

Keep your dough in a warm spot, around 75°F (24°C), for the rise. Cooler temperatures slow fermentation.

If you want stronger flavor, let the dough ferment overnight in the fridge. This slow fermentation deepens the taste.

Check the dough by gently pressing—if it springs back slowly and holds some indentation, it’s ready.

Don’t rush the rising. Good fermentation gives you the open crumb and chewy texture you want.

Serving and Storing Sourdough Focaccia

Sourdough focaccia can be enjoyed in many tasty ways, whether plain or topped with flavorful ingredients. Storing it properly keeps the bread fresh and ready for your next meal or snack.

Creative Topping Ideas

You can add many toppings to your focaccia for extra flavor and texture. Classic choices include rosemary, sea salt, and olive oil. These keep it simple and highlight the sourdough taste.

For more variety, try:

Caramelized onions for sweetness
Cherry tomatoes for a juicy, fresh bite
Blue cheese for a sharp, tangy twist
Olives or capers for salty depth

Fresh herbs like thyme or basil also add bright flavors. Drizzle some olive oil on top before baking to get a crispy, golden crust. You can mix and match toppings to suit your taste or the occasion.

Best Ways to Serve Focaccia

Serve your focaccia warm or at room temperature with dips like olive oil and balsamic vinegar. It’s perfect as a side for soups, salads, or pasta dishes.

You can also slice focaccia horizontally to make sandwiches. It works well with meats, cheeses, and fresh veggies.

To keep focaccia fresh longer, store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, freeze it wrapped in foil and plastic for up to a month. When ready to eat, thaw and warm it in the oven to bring back its softness and crisp crust.

Follow my sourdough recipes board on Pinterest.