Sourdough focaccia bread is crispy, airy, and soft. It’s one of the tastiest and easiest ways to use your active starter, and it’s a great side to salads, soups, and pasta!
This easy sourdough focaccia recipe is about to become your newest sourdough obsession. I’ve been on the sourdough train for a while, and let me tell you — it’s a train you’ll never want to get off of! I can’t get enough of trying all the different sourdough recipes.
If you don’t already have a starter, you can purchase one on Amazon (or ask your friends to share theirs!). For more tips on how to feed and maintain your starter, check out this guide.
Love focaccia bread? If you don’t have sourdough starter but still want focaccia bread, no problem! Make my active dry yeast focaccia bread instead.
How to Make Sourdough Focaccia Bread
Preparing this sourdough focaccia from scratch requires some patience for the resting times and some fun stretching by hand. But, take heart — there’s no need to bust out your stand mixer!
- Mix the wet ingredients: In a large mixing bowl, whisk together the sourdough starter, water, and honey.
- Add in the dry ingredients: Add the all-purpose flour and salt to the sourdough mixture. Stir to combine.
- Proof the dough: Cover the bowl with plastic wrap or a damp towel and let it rest for at least 12 hours at room temperature.
- Coat the dough in oil: The next day, drizzle oil onto a large baking pan. Transfer the dough to the baking pan and gently stretch it to the sides of the pan. Use your fingers to poke the dough and make the signature focaccia dimples.
- Rest the bread for an hour: Cover the pan and let the dough rest for an hour at room temperature.
- Bake the focaccia: Bake the bread at 425°F for 25 minutes or until it is golden brown. Allow it to cool slightly on a wire rack. Serve warm and enjoy!
Timing tip: Sourdough recipes can be tricky to time. This focaccia bread requires a 12 hour rest period that is best done at nightime. As a result, I recommend starting this recipe in the evening, which means the bread will be ready to bake around noon the next day.
Tips for the Tastiest Sourdough Focaccia
If this is your first time making homemade sourdough focaccia, follow these tips to help you get ready for the chewy goodness headed your way!
- Use active sourdough starter: For this recipe, the starter should be in the “active” state. This means that it should’ve been fed about 6-10 hours before beginning this recipe.
- Mind the resting time: While no kneading or folding is required for the focaccia dough, the resting time is crucial and is what creates those signature bubbles. If the focaccia doesn’t proof long enough, the bread can turn out very dense. Don’t rush the process!
- Use high-quality olive oil: High-quality olive oil is a must. Not only does it add to the flavor, but it also creates an extra crispy crust. Opt for 100% extra-virgin olive oil and stay away from any watered-down blends. See our oil guide for more tips on the most common cooking oils.
- Opt for a large baking pan: This sourdough focaccia bread recipe is crafted to fit perfectly in a large baking dish (9×13 inches). Anything smaller may result in the dough leaking out from the pan.
Topping Ideas for Sourdough Focaccia
While this sourdough focaccia is delicious plain, there are several different ways you can level it up with fun topping combinations. Here are a few ideas to inspire you.
- Herbs: Before baking, sprinkle fresh rosemary and coarse sea salt on top.
- Pesto & cheese: Spoon on homemade pesto in several spots across the dough and add on slices of fresh mozzarella cheese. You can also add some cherry tomatoes and red onions and it’ll taste like a pizza!
- Margherita-style: Add on thick slices of heirloom tomatoes, fresh mozzarella, and basil leaves for a margherita-inspired flavor.
- Garlic lovers: Add whole cloves of roasted garlic to the bread. Optionally, add caramelized onions, too!
- Olive overload: Top with slices of your favorite olives. Use one kind or a variety for a colorful effect!
Serving Suggestions
Consider this sourdough focaccia as the perfect base for all of your fancy focaccia creations. Use it as sandwich bread for a turkey focaccia bread sandwich or serve it alongside your favorite soups, salads, and entrées. We love to pair it with a Caesar salad and a piping hot bowl of minestrone soup. If you’re serving it for dinner, pair it with spatchcock chicken and creamy mashed potatoes.
Storing & Reheating Focaccia
Whether you want to keep your focaccia on the counter or freeze some for a rainy day, here’s all you need to know to store and reheat it later.
- Room temperature: To keep the focaccia on hand for up to a week, store it at room temperature in an airtight container. You’ll know the bread is past its prime when it begins to harden and dry out.
- Freezer: This focaccia bread freezes well, so it’s a great idea to double or even triple the recipe. Wrap the cooled bread in a few layers of plastic wrap, then pop it in a freezer-safe bag for up to three months.
- Reheating: Focaccia bread has the best flavor when it’s served warm, so it’s always a good idea to warm it up before serving. To do so, place the focaccia on a baking sheet and throw it in the oven at 350°F for five minutes or until warmed through. Alternatively, stick a slice into a toaster oven or microwave for a quicker option.
Hot tip: Avoid storing the bread in the refrigerator, as the cold air tends to dry it out.
More Tasty Sourdough Recipes to Try
- Overnight Sourdough Bagels – Homemade bagels never tasted so good
- (Almost) Whole Wheat Sourdough Bread – Made with a mixture of white & wheat flour
- Crazy Easy Sourdough Pancakes – Mildy tangy, sweet, and great for a fancy brunch
- Sourdough Ciabatta – Rustic ciabatta loaves perfect for sandwiches
- High Hydration Sourdough Bread – Partially whole wheat bread with amazing flavor and crumb
- Sourdough Bread Recipe – Your ultimate guide to a classic loaf of sourdough bread
- Sourdough Cinnamon Rolls – A great way to use your sourdough discard
Recipe
Ingredients
- 1/4 cup sourdough starter
- 1 1/2 cups lukewarm water
- 1 tbsp honey
- 4 cups all-purpose flour
- 1 tsp salt
- 3 tbsp olive oil for baking
Instructions
- In a large bowl, whisk the sourdough starter with the lukewarm water and honey.
- Add in the all-purpose flour and salt. Stir to combine.
- Cover the bowl with a damp towel or plastic wrap. Let it sit for at least 12 hours at room temperature.
- The next morning, oil a large (9×13 inch) baking pan. Move the dough to the baking pan. Lightly stretch it by poking your fingers all over.
- Cover and let the dough rest for an hour. Gently stretch the dough again with your fingers until the dough reaches all the edges of the pan.
- Bake the bread at 425°F for 25 minutes or until the top is golden brown. Serve immediately.
This recipe is easy and delicious. I’ve made it a few times now, my family loves this recipe a lot!
That is so great to hear, Natasha! Thank you for taking the time to leave feedback. Have a great day!
So yummy served with a bowl of hot soup! We love garlic, so I spread some olive oil and minced garlic on top before baking. Delish!
So glad to hear you loved it, Kara! Enjoy!
This is amazing... the sourdough flavors, all in the texture of the focaccia! I think it may be my new fave. Thank you!
So glad you loved it, Jessica! Thank you for your feedback. Have a great day!