Easy Sourdough Focaccia Recipe

This sourdough focaccia recipe creates the perfect homemade bread with crispy edges and a tender center using just your active starter and simple ingredients. After testing dozens of variations over the past three years, I’ve found this no-knead method delivers consistent results every time.

Unlike traditional focaccia made with instant yeast, sourdough focaccia offers deeper flavor and better digestibility. The natural fermentation process creates that signature tangy taste while producing an incredibly light texture.

What Makes This Recipe Special

I’ve baked this focaccia weekly for my family, and it never fails to impress dinner guests. This no-knead method delivers bakery-quality results without the complexity.

• No kneading required (hands-off method)
• No special equipment needed
• Forgiving timing for beginners
• Overnight rise fits busy schedules
• Develops complex sourdough flavors
• Consistently impressive results
• Deeper, more complex flavor profile
• Better digestibility from fermentation
• Longer shelf life than yeast versions
• Natural leavening creates superior texture
• More nutritious than commercial yeast bread

Essential Ingredients for Sourdough Focaccia

Your starter must be bubbly and active before mixing the dough. I feed mine the night before to ensure peak activity for the best rise.

• 50-75g active sourdough starter
• 375g lukewarm water
• 20g honey (optional but recommended)
• 500g bread flour or all-purpose flour
• 9g fine sea salt
• 2-3 tablespoons olive oil for the pan
• King Arthur bread flour (highest protein)
• King Arthur all-purpose flour (strong alternative)
• Any bread flour with 12%+ protein content

Fresh toppings make this focaccia shine. Press them firmly into the dough to prevent falling off during baking.

• Fresh rosemary + garlic + flaky salt
• Cherry tomatoes + fresh basil + olive oil
• Caramelized onions + fresh thyme
• Black olives + sun-dried tomatoes

Step-by-Step Instructions

Mix the active starter, water, and honey in a large bowl using a fork. The wet, sticky texture is completely normal at this stage.

1. Whisk starter, water, and honey in large bowl
2. Add flour and salt
3. Mix until rough dough forms (will be sticky)
4. Cover and rest 30 minutes to 1 hour
5. Work dough into loose ball with oiled hands

Transfer the dough to an oiled container and let it rise overnight. The slow fermentation creates incredible flavor depth. Watch for these signs of readiness.

• Dough doubles or triples in size
• Surface becomes bubbly and airy
• Dough jiggles when container is gently shaken
• Sweet, yeasty aroma develops

Oil a rimmed sheet pan generously in the morning. This prevents sticking and creates crispy edges during baking.

1. Oil sheet pan thoroughly (bottom and sides)
2. Transfer dough with oiled hands
3. Flip dough to coat both sides
4. Cover with inverted sheet pan
5. Rest 1.5-2 hours until very puffy

Preheat your oven to 425°F during the final 30 minutes. The dough should look bubbly and feel very soft to touch.

1. Dimple dough gently with oiled fingertips
2. Start from one end and work across
3. Allow dough to stretch naturally
4. Aim for 14×9 inch rustic rectangle
5. Press toppings firmly into dimples

Baking Instructions

Place the pan on the center oven rack and bake for 25-30 minutes. The focaccia is ready when golden brown with crispy edges.

Remove from the pan immediately and cool on a wire rack for at least 30 minutes. This prevents the bottom from steaming and maintains crispness.

Pro Tips from My Kitchen

Watching the dough matters more than following exact times. Temperature controls fermentation speed in your specific environment.

• 68-70°F: 12+ hours bulk rise
• 75-80°F: 6-8 hours bulk rise
• Above 80°F: 3-5 hours bulk rise
• Below 65°F: 15+ hours bulk rise

Fresh focaccia keeps well when stored properly. Room temperature storage works best for short-term enjoyment.

• Room temperature: 2 days in kitchen towel
• Refrigerator: 5 days in airtight container
• Freezer: 3 months sliced and wrapped
• Par-baked: 6 hours at room temperature

Par-baking saves time when entertaining guests. This method lets you serve fresh, warm bread without last-minute stress.

1. Bake 15-18 minutes at 425°F
2. Remove when crust is set but pale
3. Cool completely on wire rack
4. Wrap and store up to 6 hours
5. Finish baking 12-15 minutes before serving

Common Troubleshooting

Dense results usually indicate inactive starter or insufficient rise time. Test your starter by dropping a spoonful in water – it should float when ready.

• Inactive or weak starter
• Insufficient bulk rise time
• Too cold environment
• Old flour with low protein
• Not enough hydration

Cutting too early causes gummy centers that stick to the knife. The aroma makes waiting difficult, but patience creates better texture.

• Cool completely (30+ minutes)
• Use wire rack for cooling
• Check doneness with thermometer (200°F internal)
• Avoid cutting while warm
• Store properly after cooling

Sample Baking Schedule

This weekend timeline works perfectly for brunches or dinner parties. The flexible timing accommodates busy schedules while delivering bakery-quality results.

• Friday 6 PM: Feed starter
• Friday 9 PM: Mix dough
• Saturday 9 AM: Shape and second rise
• Saturday 11:30 AM: Bake and enjoy

The combination of crispy crust, airy crumb, and complex sourdough flavor makes this focaccia irresistible. Whether served with soup, used for sandwiches, or enjoyed with olive oil, this recipe has become my go-to crowd-pleaser.

Easy Sourdough Focaccia

This sourdough focaccia recipe creates bakery-quality bread with crispy edges, a tender center, and a deeply flavorful tang—all without kneading. Perfect for beginners and busy bakers, this no-fuss method delivers consistent results every time using just your bubbly starter and simple pantry ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Overnight Rise 1 day d

Total Time 1 day d 50 minutes mins

Servings: 10 pieces

Course: Bread, Side Dish

Cuisine: Italian-Inspired, Sourdough Baking

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Dough Ingredients

• 50-75 g active sourdough starter
• 375 g lukewarm water
• 20 g honey optional but recommended
• 500 g bread flour or all-purpose flour
• 9 g fine sea salt
• 2-3 tablespoons olive oil for pan

Optional Toppings

• fresh rosemary
• garlic thinly sliced or minced
• flaky salt
• cherry tomatoes
• fresh basil
• caramelized onions
• fresh thyme
• black olives
• sun-dried tomatoes

Equipment

• Mixing Bowl
• Sheet Pan (rimmed)
• Fork
• Plastic Wrap or Lid
• Wire Rack

Method

 

1. In a large bowl, whisk together active sourdough starter, lukewarm water, and honey until fully combined.
2. Add flour and salt. Mix with a fork until a shaggy dough forms. It will be sticky—this is normal.
3. Cover the bowl and let the dough rest for 30 minutes to 1 hour.
4. With oiled hands, gently shape the dough into a loose ball inside the bowl.
5. Transfer the dough to an oiled container and cover. Let rise overnight at room temperature until bubbly and doubled in size.
6. Generously oil a rimmed sheet pan. Transfer the dough to the pan and flip to coat both sides with oil.
7. Cover the pan with an inverted sheet pan or plastic wrap. Let dough rest for 1.5–2 hours until puffy.
8. Preheat oven to 425°F during the last 30 minutes of rising.
9. Gently dimple the dough with oiled fingers, stretching it into a rustic 14×9 inch rectangle. Press toppings into the dough.
10. Bake for 25–30 minutes on the center rack until golden brown and crispy on the edges.
11. Remove from the pan immediately and cool on a wire rack for at least 30 minutes before slicing.

Notes

Tips: Cool completely before slicing to avoid a gummy texture. Store wrapped at room temp for 2 days, in the fridge for up to 5 days, or freeze up to 3 months. For par-baking: bake 15–18 minutes, cool, then finish 12–15 minutes before serving.