This easy sourdough focaccia recipe combines delicious and soft sourdough with olive oil and herbs. It’s tastefully salty, with the robust flavor of olive oil. I think you’ll find this Italian rustic bread will become a regular side gracing your table.
Sourdough can be one of those things that people really overcomplicate. Especially if you are new to sourdough, it can be really intimidating.
A good sourdough recipe should taste delicious, include healthy fermented grains, and not be difficult to create.
That is what I hope to bring you with this easy recipe. Simple measurements and directions. Straight-forward. No confusing steps.
It took a few tries to really perfect this recipe. One attempt, the sourdough focaccia ended up being too thick. But, I’m not one to waste something perfectly delicious.
I sliced it in half, placed it on a baking sheet, topped it with fresh-grated mozzarella and locally raised sausage, and turned it into pizza.
Everyone loved it.
Honestly, that is how a lot of meals happen here in the farmhouse. While that was tasty, the real deal is better.
Why you will love this recipe:
Delicious: Soft, salty, olive oil flavored bread with a hint of yummy tangy sourdough. It’s super yummy.
Customize-able: Bake it plain or adds herbs, tomatoes, mozzarella cheese. Or even use it as a pizza crust.
Simple: This is such a simple bread with simple basic ingredients.
Feeds a crowd: This recipe is a great appetizer for a party. Make it as part of a charcuterie board.
Tips:
- If you are sensitive to gluten, allow it to ferment up to 24 hours. This will help break down the gluten and make it more digestible.
- Switch up this recipe with some delicious add-ins. Find my suggestions below.
- The amount of flour you’ll need will depend on the moisture level of your starter. If your starter is pretty runny, you may need more flour.
- The dough can be quite sticky, so it may be helpful to dab your fingers in oil before spreading it on the cookie sheet.
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FAQ:
What is focaccia bread used for?
Focaccia is a thin Italian bread that can be used as an appetizer or side and dipped into olive oil and parmesan, used as a sandwich bread, or even as a pizza crust.
How do you store focaccia sourdough?
Store in an air-tight container at room temperature for best results. Can also be frozen up to six months.
Why is my sourdough Focaccia dense?
Most likely your sourdough starter was not active enough or is too new. It could also have over fermented and left to rise too long. Another possibility is that the water added was too hot and it killed the yeast.
Is focaccia the same as sourdough?
No. Focaccia can be made with sourdough, but typically it is made with commercial yeast.
Sourdough Focaccia Ingredients:
- Sourdough starter
- Warm water
- Extra virgin olive oil
- Honey
- Sea salt
- All-purpose flour
- Fresh rosemary
- Garlic powder
Tools you may need:
Stand mixer with dough hook
Parchment paper
Measuring cups and spoons
How To Make Sourdough Focaccia
Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.
Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.
Knead until smooth and elastic, about 10 minutes or more with stand mixer. It should pass the windowpane test. This is when you grab a small piece of dough and stretch it into a square. If it can stretch thin enough to see through without breaking, the dough is ready.
If you do not have a stand mixer you can also use the stretch and fold method.
While the dough is in the bowl, grab the edge of the dough and pull up gently shaking the dough a bit while stretching it upwards. Then place the dough back in into the center. Turn the bowl a quarter turn and do this stretch and fold again, and again one to two more times. This is one round of stretch and folds.
First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds stretch and folds – every 30 minutes.
Rise
Let rise for 12-24 hours.
Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.
Place dough onto parchment paper lined baking sheet with a rim.
Pressing fingers down in the dough, carefully move the dough all the way to the edges. Be careful not to deflate it. If the dough is really sticky, I just dip my fingers in a bit of olive oil and then spread out the dough.
Using your fingers, press the dough down gently, creating dimples.
Cover and allow to rise for a few hours.
Bake
Drizzle the top with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.
Bake at 400 for 20 minutes.
Allow to cool, and enjoy.
Focaccia Add Ins:
- Sliced olives
- Caramelized onions
- Sliced tomatoes or dried tomatoes.
- Mushrooms
- Parmesan
- Pine nuts
- Artichokes
- Thinly sliced zucchini
- Variety of dried herbs
Baker’s Schedule:
12 PM: Feed sourdough starter
6 PM: Create dough and allow to rise overnight.
6-8 AM the next day: Check the dough, if doubled in size place the dough in a parchment lined baking sheet with drizzled with olive oil. You can also stick it in the fridge to bake later.
Press fingers down in the dough.
Drizzle with more olive oil, salt, and herbs. Cover and allow to rise for a few hours.
10 AM: Bake or place in the fridge and bake right before dinner.
Find more farmhouse favorites:
- Easy Sourdough Dinner Rolls
- Sourdough Blueberry Cobbler
- Pumpkin Chili
- Roasted Red Pepper And Tomato Soup
- Whole Wheat Sourdough Bread
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Focaccia
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 1/2 cup extra virgin olive oil, divided (plus one tablespoon for drizzling)
- 1 tablespoon honey
- 2 teaspoons sea salt
- 4 cups all-purpose flour
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon garlic powder
Instructions
- Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.
- Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.
- Knead until smooth and elastic, about 10 minutes or more with stand mixer. It should pass the windowpane test.
- Place dough in a greased bowl and cover. Let rise for 12- 24 hours.
- Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.
- Press dough out in parchment paper lined baking sheet with a rim, pressing fingers down in the dough carefully.
- Allow to rise for a few hours.
- Drizzle with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.
- Bake 400 for 20 minutes.
Notes
- Be careful not to deflate it, and press it all the way to the edges.
- If you do not have a stand mixer you can also use the stretch and fold method. While the dough is in the bowl, grab the edge of the dough and pull up gently shaking the dough a bit while stretching it upwards. Then place the dough back in into the center of the dough. Turn the bowl a quarter turn and do this stretch and fold again, and again one to two more times. First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds of stretch and folds – every 30 minutes. Then cover and bulk rise
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would a glass 9×13 baking dish work for this, or is non-glass preferred?
That would work!
I have always used your recipes and they come out or fever but this was very wet. Is the olive oil maybe not supposed to go in the dough? More flourue?
It goes in the dough and on top of the dough! It is a stickier dough, but after baking it should become a denser bread.
Lisa, hi! I have failed this one twice 🙁 Your recipes always turn out great. Help! The only thing I didn’t do is warm my berkey water and I used half fresh milled hard white (I always have success with that)
Oh also, I realized I didn’t just add the flour til it pulls from the sides (noticed that after) I can always follow your recipes to the T.
Do you think those things are causing it to not rise and be dense? I make a lot of breads and they always rise. (mature starter)