Simple Sourdough Focaccia Bread
You’ve got to try this simple sourdough focaccia bread. From a side to go with soup to focaccia pizza, this recipe can be used for many things. It’s light, full of flavor, and oh-so easy to whip up.
Focaccia is such an easy bread to get started with especially if you’re new to sourdough baking. It’s super simple and fun to make. You can add any toppings you desire making it the perfect bread for any occasion.
My favorite way to enjoy focaccia is alongside a warm bowl of soup. Some of my favorite recipes are crockpot stuffed pepper soup, creamy veggie chowder, and crockpot chicken enchilada soup. They all pair perfectly with a garlic-topped focaccia.
What is focaccia? And why sourdough?
Focaccia bread is a flat, leavened Italian bread that’s baked in the oven. It’s usually topped with an oil, herbs, and veggies. You can serve it as a side, a sandwich, or even a pizza.
When you use sourdough instead of yeast, you’re adding in gut health benefits and a delicious sourdough tang. It’s my favorite way to have focaccia.
How to get a sourdough starter
If you don’t have a sourdough starter, you can make one with my free sourdough starter guide, buy one, or get a start off a friend. On the other hand, if you already have one but aren’t sure how to care for it and feed it, read my best tips for sourdough starter care.
Beginner sourdough focaccia tips
- Ensure your sourdough starter is fed a 2:1 ratio of flour to water for 4–12 hours before using it for this recipe.
- If your dough won’t stretch into the pan, grease your hands with oil; it’ll help.
- Coat your fingers with oil before dimpling the dough. It makes the process so much easier.
- Add whatever toppings you would like before baking. Mine are a simple garlic go-to, but you can also add fresh herbs, slices of onion, and even cheese.
Ingredients you’ll need
Bread
- all-purpose flour
- avocado oil or olive oil
- fed sourdough starter (feed it a 2:1 flour to water ratio, 4-12 hours before using it)
- raw honey
- water
- salt
- garlic powder
Toppings
(You can top it with anything you’d like)
- fresh garlic gloves
- avocado oil or olive oil
- pinch of sea salt
- dried parsley
Kitchen tools that’ll be helpful
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How to make sourdough focaccia (step-by-step)
Make the dough
Mix avocado or olive oil, fed sourdough starter, honey, water, salt, and garlic powder in a large mixing bowl until combined.
Add flour and stir to combine (use your hands to bring it together into a dough ball if needed).
Cover the bowl and let sit for 30 minutes on the counter.
Stretch & fold
Do a stretch and fold method all the way around the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
Cover and let sit 30 minutes.
Repeat stretch and fold then cover with a damp towel, wrap, or loosely with a lid.
Bulk ferment
Let the dough bulk ferment on the counter until it doubles (6-8 hours). If it’s colder than 70 degrees in your house you’ll need to let the dough ferment for 8-10 hours.
Shape focaccia
After the bulk fermentation, preheat oven to 450 degrees and grease a metal 9” x 13” baking pan with avocado oil (don’t use olive oil) or line with parchment paper.
Transfer the dough from the bowl to the baking pan.
Grease your hands with avocado or olive oil and use them to push and pull the dough the fill the entire space. You’ll want to make sure the dough is evenly settled across the pan.
Re-coat your fingers with oil and use them to dimple the dough all over the top surface so there are finger imprints all over.
Add the top with toppings: avocado oil, fresh minced garlic, salt, and parsley.
Bake the bread
Bake until golden brown, 20-25 minutes.
Then let focaccia cool in the pan 10 minutes before transferring to a wire rack. Enjoy!
Sample Baking Schedules
Weeknight (Monday – Friday)
- 8 pm – mix up the dough
- 8:30 pm – 9:30 pm – stretch and fold
- 9:30 pm – 5 am – bulk ferment
- Place dough in the fridge covered for the day
- 5pm – shape focaccia and add toppings
- 5:10pm – bake focaccia
- 5:30 pm – enjoy!
Weekend (Saturday and Sunday)
- 11 am – mix up the dough
- 11:30 am – 12:30 pm – stretch and fold
- 12:30 pm – 6 pm – bulk ferment
- 6pm – shape focaccia and add toppings
- 6:10pm – bake focaccia
- 6:30 pm – enjoy!
More sourdough bread recipes
- Sourdough Sandwich Bread
- Whole Wheat Sourdough Sandwich Bread
- Sourdough Cinnamon Raisin Bread
- Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)
- Sourdough Hot Dog Buns (small batch)
- Sourdough Hamburger Buns (small batch)
Recipe: Sourdough Focaccia Bread
Sourdough Focaccia Bread
Ingredients
Bread
- 3 cups all-purpose flour
- 1/4 cup avocado oil or olive oil
- 1 cup fed sourdough starter feed it a 2:1 flour to water ratio, 4-12 hours before using it
- 2 tsp raw honey
- 1 cup water
- 2 tsp salt
- 1 tsp garlic powder
Topping (or anything you desire)
- 4 fresh garlic gloves minced
- drizzle of avocado oil or olive oil
- pinch of sea salt
- 1/2 tsp dried parsley
Instructions
- Mix avocado or olive oil, fed sourdough starter, honey, water, salt, and garlic powder in a large mixing bowl until combined.
- Add flour and stir to combine (use your hands to bring it together into a dough ball if needed)
- Cover the bowl and let sit for 30 minutes on the counter.
- Then do a stretch and fold method all the way around the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles. Cover and let sit 30 minutes.
- Repeat stretch and fold then cover with a damp towel, wrap, or loosely with a lid. Let the dough bulk ferment on the counter until it doubles (6-8 hours). If it's colder than 70 degrees in your house you'll need to let the dough ferment for 8-10 hours.
- After the bulk fermentation, preheat oven to 450 degrees and grease a metal 9” x 13” baking pan with avocado oil (don't use olive oil) or line with parchment paper.
- Transfer the dough from the bowl to the baking pan. Grease your hands with avocado or olive oil and use them to push and pull the dough the fill the entire space. You'll want to make sure the dough is evenly settled across the pan.
- Re-coat your fingers with oil and use them to dimple the dough all over the top surface so there are finger imprints all over.
- Drizzle the top with toppings: avocado oil, fresh minced garlic, salt, and parsley.
- Bake until golden brown, 20-25 minutes. Then let focaccia cool in the pan 10 minutes before transferring to a wire rack. Enjoy!