If you love sourdough but want something easier than a classic loaf, sourdough focaccia is the perfect recipe to try. It’s soft, chewy, and full of flavor, with a crispy golden crust and endless topping possibilities. Best of all, it requires minimal hands-on time, making it great for beginners!
Unlike traditional sourdough bread, focaccia doesn’t need complicated shaping or scoring. The dough ferments overnight, then gets stretched into a pan, dimpled, and baked to golden perfection. Plus, the olive oil-rich crust makes it incredibly delicious. Whether you enjoy it plain or loaded with toppings, this easy sourdough focaccia will quickly become a favorite!
In this post, I’ll guide you through making sourdough focaccia step by step, including tips for achieving the best texture and flavor.
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Why You’ll Love Sourdough Focaccia
• No kneading required – Just mix, rest, and stretch the dough.
• Crispy and airy texture – Thanks to fermentation and olive oil.
• Versatile – Top it with herbs, cheese, or roasted veggies.
• Easier than sourdough bread – No complicated shaping needed.
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- Easy No Knead Sourdough Bread Recipe – Beginners Recipe
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Tools needed:
Ingredients
Flour – Provides structure and chewiness.
Sourdough starter – Naturally leavens the dough and adds tangy flavor.
Salt – Enhances flavor and strengthens the dough.
Water – Hydrates the flour for a soft, airy texture.
Olive oil (for drizzling)– Adds richness and creates a crispy crust.
Optional Toppings
• Fresh rosemary
• Flaky salt
• Cherry tomatoes
• Garlic & parmesan
• Olives
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine the sourdough starter, water, oil, salt, and flour. Stir until fully incorporated. 
2. Bulk Fermentation
Cover the dough and let it ferment at room temperature for 8-12 hours, or until doubled in size.
3. Prepare the Pan
Grease a 9×13-inch pan or a cast-iron skillet with olive oil. Transfer the dough into the pan and gently stretch it toward the edges. Slightly dimple, cover and let it rest for 2-4 hours, until puffy.
4. Dimple and Add Toppings
Drizzle olive oil over the dough. Use your fingers to press deep dimples into it. Add your favorite toppings and a sprinkle of flaky salt. 
5. Bake
Preheat the oven to 450°F (230°C). Bake for 20-25 minutes until golden brown and crispy.
6. Cool and Enjoy
Let the focaccia cool slightly before slicing. Enjoy warm with olive oil and balsamic vinegar dip or use it for sandwiches!
Tips for the Best Sourdough Focaccia
• Use an active starter – It should be bubbly and doubled in size.
• Be patient – Longer fermentation develops better flavor.
• Don’t skimp on olive oil – It gives focaccia its signature crispiness.
• Experiment with toppings – Try caramelized onions, feta, or sun-dried tomatoes!
Final Thoughts
Sourdough focaccia is one of the easiest and most rewarding sourdough bakes. It’s perfect for beginners and a great way to use your sourdough starter. Whether you enjoy it plain, topped with herbs, or loaded with cheese, this focaccia will become a staple in your kitchen.
Have you tried making sourdough focaccia? Let me know in the comments!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Evening Bake Schedule:
1. 8 am : Mix Dough – In the morning or early afternoon, combine sourdough starter, flour, water, oil and salt.
2. 8: 15 am: Bulk Fermentation – Cover the dough and let it ferment at room temperature for 6-8 hours, until it doubles in size.
3. 5 pm Shape and Rest – In the evening, transfer the dough to a greased pan, stretch it to fit, and let it rest for 1-2 hours until it’s puffy.
4. 7 pm: Bake – Preheat the oven to 450°F (230°C) and bake for 20-25 minutes until golden and crispy.
5. Cool and Serve – Let the focaccia cool slightly before serving.
Morning Bake Schedule:
1. 8 pm: Mix Dough – The evening before, combine sourdough starter, flour, water, oil and salt.
2. 8:15 pm: Bulk Fermentation – Cover and let the dough ferment overnight at room temperature for 12-14 hours.
3. 8 am: Shape and Rest – In the morning, transfer the dough to a greased pan, stretch to fit, and let it rest for 2-4 hours until it’s puffy.
4. 10 am: Preheat Oven – Preheat the oven to 450°F (230°C).
5. Add Toppings – Drizzle with olive oil, dimple with fingers, and add your favorite toppings.
6. Bake – Bake for 20-25 minutes until golden brown and crispy.
7. Cool and Serve – Let it cool slightly before slicing and enjoying!
Easy Sourdough Focaccia
Ingredients
- 500 g all-purpose or bread flour 4 cups
- 100 g active sourdough starter ½ cup
- 10 g salt 2 tsp
- 375 g water 1 ½ cups
- 30 g olive oil 2 tbsp for drizzling
Instructions
Mix the Dough
- In a large bowl, combine the sourdough starter, water, salt, and flour. Stir until fully incorporated.500 g all-purpose or bread flour, 100 g active sourdough starter, 10 g salt, 375 g water
Bulk Fermentation
- Cover the dough and let it ferment at room temperature for 8-12 hours, or until doubled in size. (see bakers schedule)
Prepare the Pan
- Grease a 9×13-inch pan or a cast-iron skillet with olive oil. Transfer the dough into the pan and gently stretch it toward the edges. Slightly dimple, cover and let it rest for 2-4 hours, until puffy.
Dimple and Add Toppings
- Drizzle olive oil over the dough. Use your fingers to press deep dimples into it. Add your favorite toppings and a sprinkle of flaky salt.30 g olive oil
Bake
- Preheat the oven to 450°F (230°C). Bake for 20-25 minutes until golden brown and crispy.
Cool and Enjoy
- Let the focaccia cool slightly before slicing. Enjoy warm with olive oil and balsamic vinegar dip or use it for sandwiches!
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