Easy Sourdough Focaccia – Perfect for Beginners Recipe

Introduction

This easy sourdough focaccia recipe is perfect for beginners looking to bake flavorful, artisanal bread at home. With a simple process and basic ingredients, you’ll enjoy a light, olive oil-rich bread topped with crunchy sea salt.

Ingredients

• 50 g (scant ¼ cup) mature starter, room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled, or boiled and cooled tap water)
• 100 g (3 ½ oz) active starter
• 400 g (1 ½ cups + 3 tbsp) water (filtered, bottled, or boiled and cooled tap water)
• 3 tbsp runny honey (optional)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour
• 3 tbsp virgin olive oil for the bowl
• 3 tbsp virgin olive oil for the bread or as needed
• Coarse sea salt to sprinkle

Instructions

1. Step 1: Feed your mature starter by mixing 50 g starter, 50 g flour, and 50 g tepid water. Leave it for 4-6 hours until doubled in size, bubbly, and passing the float test.
2. Step 2: In a large bowl, measure 100 g active starter and add 400 g water and honey if using. Mix well.
3. Step 3: Add the flour and sea salt, then mix thoroughly with a dough whisk or your hands. Cover with a clean towel and let rest for 30 minutes.
4. Step 4: Stretch and fold the dough by pulling a section from underneath and folding it over the top, rotating the bowl as you go to stretch the whole dough.
5. Step 5: Drizzle a bowl or Pyrex dish with olive oil. Transfer the dough into it and rub more olive oil on the surface to coat. Cover and let rise at room temperature for 4 to 18 hours until doubled.
6. Step 6: Line a 9×13-inch pan with oil. Gently remove the dough from the bowl and place it in the pan. Fold the dough into thirds (envelope fold) to form a rectangle, then turn it over seam-side down.
7. Step 7: Cover with a large plastic bag and let rise at room temperature until nearly doubled, about 4-6 hours. The dough will spread out to fill most of the pan.
8. Step 8: Preheat the oven to 425ºF (220ºC). Dip fingers in olive oil and press deeply to dimple the dough. Sprinkle generously with coarse sea salt.
9. Step 9: Bake for 25 minutes until the focaccia is golden on top. Lift the bread using the pan liner onto a cooling rack and let cool for 30 minutes before slicing.

Tips & Variations

• For extra flavor, try adding fresh rosemary or thyme to the dough before the second rise.
• If honey is unavailable, you can omit it or substitute with a little sugar to help yeast activity.
• Ensure the water is filtered or boiled and cooled to avoid off-flavors from tap water.
• Use plenty of olive oil on your hands when dimpling to prevent sticking and add richness.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350ºF (175ºC) oven for 5-10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a dried yeast starter instead of sourdough?

This recipe is designed for sourdough starter, which provides a unique flavor and texture. Using commercial yeast will change the results, but you can adapt by following classic focaccia recipes with yeast.

What if my starter doesn’t double in size?

If your starter isn’t doubling, it may need more feeding or a warmer environment. Make sure it’s active and bubbly before using it in this recipe to ensure proper fermentation and rise.

Easy Sourdough Focaccia – Perfect for Beginners Recipe

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★★★★★

4.5 from 119 reviews

• Author: lina
• Total Time: 5 to 24 hours (includes long fermentation and rises)
• Yield: 1 focaccia, approximately 9×13 inches, serving 6-8 people 1x
• Diet: Vegetarian

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Description

This Easy Sourdough Focaccia recipe is perfect for beginners looking to craft a fluffy, flavorful Italian bread with a crisp golden crust. Made using a homemade sourdough starter, this focaccia is gently fermented and formed with olive oil, sprinkled with coarse sea salt, and baked to perfection. Its airy texture and subtle honey sweetness make it ideal for sandwiches, dipping, or enjoying on its own.

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Ingredients

Scale 1x2x3x

For the Starter

• 50 g (scant ¼ cup) mature sourdough starter, room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled, or boiled and cooled tap water)

For the Sourdough Focaccia

• 100 g (3 ½ oz) active sourdough starter
• 400 g (1 ½ cups + 3 tbsp) water (filtered, bottled, or boiled and cooled tap water)
• 3 tbsp runny honey (optional)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour
• 3 tbsp virgin olive oil for the bowl
• 3 tbsp virgin olive oil for the bread or as needed
• Coarse sea salt for sprinkling

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Instructions

1. Feed Your Sourdough Starter: Combine 50 g mature starter, 50 g flour, and 50 g tepid water in a container. Mix well and leave at room temperature for 4-6 hours until doubled in size, bubbly, and passes the float test.
2. Prepare The Dough: In a large bowl, measure 100 g active starter. Add 400 g water and 3 tbsp honey if using, then mix. Gradually add 500 g flour and 12 g sea salt, mixing thoroughly with a dough whisk or hands until fully combined. Cover with a clean towel and let rest for 30 minutes.
3. Stretch and Fold: Lift a section of dough from the underside and stretch it upward, then fold it over the dough. Rotate the bowl and repeat multiple times to build gluten strength.
4. Bulk Fermentation: Drizzle 3 tbsp olive oil into a large bowl or Pyrex dish. Transfer dough and coat with olive oil. Cover and let rise at room temperature for 4 to 18 hours, until doubled. Warmer kitchen and stronger starter shorten fermentation time.
5. Second Rise: Line a 9×13-inch pan with a reusable liner and drizzle with olive oil. Gently transfer dough to the pan, scoop dough from the middle and fold in half. Fold into thirds to form a rectangle, turn seam-side down. Cover with plastic bag and let rise 4–6 hours until nearly doubled and spreading to fill the pan.
6. Ready to Bake: Preheat oven to 425ºF (220ºC). Dip fingers in olive oil and press deeply into dough to create dimples. Sprinkle generously with coarse sea salt. Bake for 25 minutes until focaccia is golden brown on top.
7. Cool and Serve: Lift focaccia using the liner onto a cooling rack and let rest 30 minutes before slicing. Enjoy as sandwich bread or with dips.

Notes

• Use filtered or bottled water for best fermentation results to avoid chlorine.
• The honey is optional but adds a subtle sweetness and helps with browning.
• Fermentation time varies widely depending on room temperature and starter strength.
• Pressing dimples before baking helps trap olive oil and seasoning.
• For a crispier crust, bake on the middle rack without foil or pan cover.
• Store baked focaccia wrapped at room temperature up to 2 days or freeze for longer storage.

• Prep Time: 45 minutes (including starter feeding and resting times)
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: sourdough, focaccia, easy bread, Italian bread, homemade focaccia, beginner sourdough, olive oil bread