Beginner’s Guide to Sourdough Focaccia Bread

Learn how to make THE BEST simple, easy sourdough focaccia bread (step-by-step recipe!) with bubbly, active sourdough starter, an overnight rising option, and tips for par-baking the dough. So soft! So fluffy! Focaccia recipe adapted from my book: Artisan Sourdough Made Simple.

If you’re new to sourdough bread, or want to expand your collection of easy sourdough bread recipes, may I suggest your next move? My sourdough focaccia is crisp on the outside, soft in the middle and packed with sourdough flavor in every bite.

Adapted from my book Artisan Sourdough Made Simple, this easy sourdough focaccia recipe is perfect for both beginners and seasoned bakers alike. There’s no kneading, no bread scoring, no Dutch oven. Just a handful of ingredients, a bread pan (or not) and some hands-off time to let the dough rise. That’s it.

I make this sourdough focaccia recipe at least once a week to serve with fresh homemade pasta and various soups, like my creamy, 30-minute butternut squash soup. Leftovers make excellent homemade croutons and breadcrumbs. Or make your own sourdough pizza crust with basil pesto sauce and melted Fontina cheese. So many options! PS: poking soft, squishy bread dough is very therapeutic. Let me show you how to make it.

What is Focaccia? And Why Sourdough?

Focaccia (pronounced fo-kah-cha) is a classic Italian “flatbread.” Focaccia can be both sweet and savory, thin or thick, baked plain, or adorned with a variety of toppings- there are many styles to choose from.

While most focaccia bread recipes are made with instant yeast, sourdough focaccia is different. It uses a bubbly, active sourdough starter to naturally leaven the dough- instant yeast is not required. In addition to rising power, sourdough creates a slightly chewy texture and a unique depth of flavor. It’s a major selling point!

How to Get a Sourdough Starter

You cannot make sourdough bread, of any kind, without a sourdough starter. There are several ways to get one. You can make it from scratch (Beginner Sourdough Starter Recipe), buy it online, or ask a friend to share some with you. Even bakeries are selling their starters these days. Alternatively, if you already have a sourdough starter and would like a refresher course, read this post: Feeding Sourdough Starter: My Best tips and Tricks.

Beginner Sourdough Focaccia Tips

• Think ahead: Feed your sourdough starter a few days in advance, prior to making the focaccia dough. This will ensure a vibrant starter that’s strong enough to make the dough rise.
• Use regular olive oil (not extra virgin). It has a higher smoke point and is less likely to burn the top and bottom of your focaccia.
• Pick your pan. Sourdough focaccia can be baked on a regular rimmed sheet pan or rectangular metal pan (think: brownie pan). If using the latter option, I highly recommend this non-stick pan by Lloyds. I’ve been using it for years. It’s truly non-stick.

You Will Need: Ingredients & Equipment

• Sourdough starter
• Water
• Honey
• Flour (all purpose or bread flour)
• Fine sea salt
• Assorted toppings (optional): rosemary, garlic, tomatoes, olives etc.
• Sheet pan or non-stick baking pan

How to Make Sourdough Focaccia {Step-By-Step}

Make The Dough

• In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky.
• Cover and let rest for 30 minutes to 1 hour. Timing is flexible here. Then return to the bowl and work the dough into a ball. Again, the texture will be sticky and wet at this stage- all normal.
• When finished, transfer the dough to a lightly oiled, high-sided dough container or just keep it in the same mixing bowl. It’s up to you. The next step is to let the dough rise.

Bulk Rise

• Rest the dough at room temperature and let rise overnight on your countertop. The dough should at least double or triple in size when ready. This will take approximately 12+ hrs @ 68 F (20 C).
• Note: the warmer the temperature, the faster the dough will rise. So for example, if your current room temperature is 80 F (27 C), the 12+ rise time mentioned above would not apply to your specific environment. Not even close. The rise time would be shorter, say 3-4 hrs. Simply put: watch the dough and not the clock!

Diving Deeper: Why Won’t My Sourdough Bread Rise?

Second Rise

• In the morning: oil a rimmed sheet pan with oil (see tip below). Use your hands to evenly coat the bottom and sides. With oiled hands, gently remove the dough onto the pan. Flip it over to coat both sides. At this point, you do not need to pull or stretch the dough to fit the pan. The dough needs to relax first, which happens naturally in the next step.
• Cover the dough (I use an inverted sheet pan instead of wrap- it doesn’t touch the dough). Let rest at room temperature for 1 1/2 to 2 hours or until puffy. Preheat your oven to 425 F (220 C).
• Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes more soft and bubbly.

Tip: Instead of a sheet pan, you can bake sourdough focaccia in a non-stick rectangular pan instead (9 x 13- inch or 10 x 14-inch).

Assemble The Focaccia

• Right before baking, gently dimple the dough with oiled fingertips. As you dimple, the dough will naturally begin to stretch outwards. Continue to dimple and stretch (gently!) until you’ve created a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK.
• If using toppings, press them into the dough. As the dough rises it will puff up, so the toppings need to be well anchored- press down deeper than you’d think. Otherwise they will pop out!

Bake The Focaccia

In the oven, set the dough on the center rack. Bake the focaccia for 25-30 minutes or until golden brown. Remove from the pan and cool on a wire rack (so the underside does not steam) for at least 30 minutes. Cut into wedges or squares, and serve warm with dipping oil, if preferred. Delicious!

TIP: How to Par-Bake Sourdough Focaccia: If you want to make focaccia in advance, and time fresh, baked bread for dinner, par-bake the dough. To do this, bake the focaccia for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hours. To finish, bake the focaccia in the pan for 12-15 minutes. PS: par-baking focaccia bread is really convenient when you want to bring that “wow factor” to a party!

Sample Baking Schedules

The key to sourdough is timing. Here are 2 sample baking schedules to follow and adapt according to season. In my experience, the overnight method is best in cooler temperatures (the dough can survive a long rise without becoming over proofed in the morning). The daytime method is best in warmer temperatures when the dough rises faster. As a rule of thumb, temperature controls time and ultimately: your baking schedule.

Fall/Winter (overnight method)

• 4-6:00 PM: Feed starter
• 8:00 PM: Make the dough
• 8:30 PM: Let rise overnight (bulk rise)
• 8:30 AM (the next day): Inspect the dough. Does it need more time to rise? If so, give it more time, otherwise continue on.
• 9:00-11 AM: Second Rise
• 11:30 AM: Par-bake or Bake.

Spring/Summer (daytime method)

• 8 AM: Feed starter
• 10 AM: Make the dough
• 10:30 AM: Let rise during the day (bulk rise)
• 3:00 PM (onwards): Second rise
• 5:00 PM: Par-bake or Bake

More Sourdough Bread Recipes to Try!

• Sourdough Bread: a Beginner’s Guide
• Best Sourdough Pizza Crust (No steel or stone!)
• Best Sourdough Pancakes
• Easy Homemade Sourdough Bagels
• Easy Sourdough Sandwich Bread

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