This post featuring my simple sourdough focaccia recipe may contain affiliate links. Please read my Disclaimer & Disclosure Policy.
It’s no secret that we love Italian food. It’s probably the cuisine we make most often at home – and we live for our time spent exploring Italy together! I’ve been working on this sourdough focaccia recipe to channel my love for Italian foods. I think it’s finally ready for you to use it, too!
This focaccia recipe starts with a sourdough starter and is made the same day (there is no overnight rise with this sourdough focaccia recipe). If you don’t have a sourdough starter, look for recipes that use a poolish (just Google focaccia with a poolish, and you’ll find some great ones!). These recipes will still yield delicious focaccia without needing to maintain a starter. With that said, this sourdough focaccia recipe is excellent for beginners. Give yourself time and patience (you’ll need about 4 hours), but it’s pretty foolproof.
Why We Love It + You Will Too
This is an easy focaccia bread recipe that can be adapted to your tastes. In fact, if you want to half the recipe, you can! If you want to divide the dough and make mini focaccia loaves, you can. And, I would recommend it. It makes for a super fun decorate-your-own-focaccia night. Love using toppings on your sourdough focaccia? Me too! I’ve included my favorites below. Want to add more depth of flavor to the dough? I like the way you think! There are mix-in ideas below just for that reason.
This sourdough focaccia recipe is light and chewy (in all the right ways), with a subtle nuttiness and pleasing olive oil finish. The mix-in ideas and toppings enhance the flavor. And, are customizable to your preferences. Plus, it makes your kitchen smell heavenly. It’s a win-win-win, no matter how you slice it.
This recipe was adapted from one I learned in an Artisanal Bread Baking class at North House Folk School. Taught by Grand Marais local, Amy James, this 2.5-day class taught me SO much about working with pre-ferment doughs. I owe so much of my knowledge and skills to her. If you can, I highly recommend taking the food courses!
Mix-In Ideas for the Focaccia Dough
4 – 6 Tablespoons Total
You can mix + match measurements as you prefer, and you can use 1 or more herbs/spices. If you want to go “standard”, just do dried rosemary, or don’t add anything. Alternatively, if you want your dough to be flavorful, do the full roster! Then, if you don’t want too much spice, stop at 3-4 tablespoons. Of course, if you want vibrant + warm flavors, do 5-6 tablespoons. This part is open to interpretation based on your flavor preferences.
- Dried Oregano
- Dried rosemary
- Dried basil
- Dried onion
- Dried garlic flakes
- Red pepper flakes (if you want to bring the heat)
Or, use the Italian seasoning mix of your preference.
Sourdough Focaccia Toppings
Do you love adding toppings to your sourdough focaccia? Me too! I love a good decorative focaccia. For this part of the sourdough focaccia recipe, measure with your heart. Add the toppings that speak to you. Want to create an underwater world? Go for it! Love topping your sourdough focaccia like a garden? I’m here for it!
Here are some toppings I think go really well on sourdough focaccia:
- Italian parsley
- Fresh rosemary
- Fresh Basil
- Chives
- Green onions
- Plum tomatoes
- Red onion
- Shallots
- Mini bell peppers
- Olives (we like kalamata)
- Fresh mozzarella (patted dry)
- Goat Cheese
- Whipped ricotta
- Figs
- Sun-dried tomatoes (patted dry)
- Caramelized onions
- Roasted Garlic
- Salami
- Prosciutto
- Mortadella
- Honey
- Pistachios
How to Store Sourdough Focaccia
Wrap in plastic to store on the counter overnight (and/or in an airtight container). But, honestly, it’s best enjoyed the same day.
Helpful Extras for Making This Sourdough Focaccia Recipe
If you’re looking to add a few fun things to your kitchen, it wouldn’t hurt to have these on hand for this sourdough focaccia recipe.
Want to learn more about sourdough or Italian cooking? Here are some cookbooks I love:
- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken Forkish
- The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio Leo
- Bread on the Table: Recipes for Making and Enjoying Europe’s Most Beloved Breads [A Baking Book] by David Norman
- Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks by Vicki Bennison
- Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals Hardcover by Giulia Scarpaleggia
- Giuseppe’s Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes by Giuseppe Dell’Anno
MAKE NEXT: Looking for something to satisfy your sweet tooth? Try my recipe for Those Darn Good Cookies!
How to Make My Simple + Delicious Sourdough Focaccia Recipe
Without further adieu, here is my recipe for homemade sourdough focaccia!
Simple + Delicious Sourdough Focaccia Recipe
Ingredients
- 1 cup fed (ripe) sourdough starter
- 1.5 cups cups water
- 1 tsp salt
- 2 tsp yeast
- 4 cups flour
- 1/2 cup shredded parmesan (optional, grated works too)
- 4 Tbsp mix-ins (optional – ideas above)
- coarse sea salt
- extra virgin olive oil
- sourdough focaccia toppings (optional – ideas above)
Instructions
Step 1
- In a large bowl, mix the sourdough starter, water (start with 1.5 cups), salt, and yeast.
- Then, add 1 cup of flour. Stir until starting to mix. Then, add all the mix-ins + shredded parmesan. Stir together until well mixed.
- Add the rest of the flour + mix (until there is no more dry flour remaining).
- If the dough is too dry, add a bit of water – 1 Tbsp at a time. I usually need to use almost the full 2 cups of water (but I always start with 1.5 and go from there as needed). The dough should be soft and feel like an earlobe/baby’s bottom.
- Then, turn the dough out onto a lightly floured surface. Have extra flour on standby as needed. Flour your hands and begin to knead. Start with a bench knife if the dough is too sticky to work with.
- Add more flour as necessary until the dough is smooth and no longer sticky – meaning if you palm the dough, nothing clings to your palm. It should be a supple dough. Soft, not stiff. Again, like an earlobe/baby’s bottom. (Don’t clean your floured surface; you’re going to need it again.)
- Oil the large bowl you used to mix your dough (using cooking spray or your preferred method), and let the dough rest in it for 60 minutes. Cover the bowl with plastic or place it in a plastic-proofing bag.
Step 2
- After the first rest, gently press the air out of the dough. Then, turn it back onto a lightly floured surface. Flour your hands, and knead the dough a few times. Don’t go overboard, just to pull it together and re-shape it.
- Then, gently shape the dough into a ball.
- With your rolling pin, shape the dough into a round-ish shape, 1/2 inch thick, for baking.
- If you’re using a baking stone/pizza stone, place it on parchment paper. Let it rest for 30 minutes.
- Alternative: If you don’t have a baking stone, roll it out to fit into a 9 x 13 pan instead of putting it on parchment paper. Likely, the dough won’t reach all the edges. That is okay. Let it rest in the pan for 30 min.
- Alternative: Roll it into a “short log” and cut it into 6-8 pieces for minis. Using a rolling pin, roll out the minis into a square-ish shape, 1/2 inch thick. Put each mini on its own parchment paper, if using a baking stone. Or, arrange them on a baking sheet. Rest for 30 min.
During the Second Rest
- Pre-heat your oven to 425°F.
- If you are using a baking stone, make sure that it is in the oven so it can come to temp while the oven pre-heats. After the oven pre-heats, let it continue to pre-heat for another 45-ish minutes so the stone is sufficiently pre-heated too. Skip this part if you are using a baking sheet.
- Then, wash, cut, and prepare any toppings you plan to use so they are ready to go once the dough has risen.
Step 3
- Using your fingertips, spread 1 Tbsp of olive oil on the dough (less if you are doing minis). Then, make deep dimples in the dough with your fingertips. Don’t be too vigorous; you don’t want to deflate the dough, but they should be firm enough to keep the dimpled shape.
- Sprinkle with coarse salt.
- Add + arrange your other desired toppings. Once done, press down gently so they go into the dough a bit. They may pop off during the baking process if you miss this step.
- Put the parchment + focaccia on the baking stone (or the baking sheet with focaccia into the oven). Bake for 18-20 minutes (15-18 minutes for the minis). Cook until golden brown, with an internal temp of 200°F and rising.
- Cool on a wire rack.
- Serve warm or at room temperature. Enjoy!
- They are great on their own, served with a lovely meal, or cut open to use for sandwich bread.
Enjoy!
Love this simple sourdough focaccia recipe, too? I’d love to see your creations! Tag me on Instagram @knead.to.roam!
Unless otherwise noted, all images within this article were taken by and belong to the blog’s author, Antonia Grant. A reminder that this post may contain affiliate links. Please read my Disclaimer & Disclosure Policy for more information.