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Easy Sourdough Focaccia
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Easy Sourdough Focaccia

This easy sourdough focaccia is soft, chewy, and full of flavor with a crispy golden crust. No kneading required—just mix, ferment, dimple, and bake! Perfect for beginners and customizable with your favorite toppings.
Course Appetizer, Bread
Cuisine Italian
Keyword focaccia, no knead sourdough bread, sourdough focaccia
Prep Time 15 minutes
Cook Time 25 minutes
Bulk Fermentation 8 hours
Total Time 8 hours 40 minutes
Servings 1 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 9x13-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!

Notes

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!

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