Sourdough Focaccia

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If you’re new to baking with sourdough, then this simple sourdough focaccia recipes is for you! No fancy sourdough equipment required, it’s the perfect starting point for all you newbie sourdough bakers. Topped with fresh herbs, and oil this no knead focaccia is very forgiving (and SO delicious!)



 

I’m not sure I could be more excited about sharing a recipe than I am about this sourdough focaccia. I mean helloooooo

Look. At. That. Stack. You drooling yet? I am…

I’ve been pretty obsessed with baking with myย Sourdough Starter these past few months stuck at home. It’s like part science. Part magic. And 100% holy moly deliciousness. I grabbed a copy of Artisan Sourdough Made Simple and have been obsessed with baking from it and coming up with my own variations on the fabulous recipes. If you’re new to sourdough grab the book!

I’ve been baking up this Sourdough Bread Recipe (From Starter!)  about once a week. I’ve ventured out to make some Sourdough Brioche Bread to make crazy good french toast. Some Whole Wheat Sourdough Sandwich Bread to make amazing sandwiches each day. And let’s not forget about the weekends. Those are reserved for what might be the BEST Sourdough Cinnamon Rolls  I have ever eaten. 

So this time, I ventured to focaccia. Fluffy and chewy. Perfect for dipping in oil. No knead. I mean it’s just perfection. Ok but let’s back it up a bit. Maybe you’re new to sourdough. 

What Is Sourdough? 

Sourdough is basically an ancient way of making bread. Sourdough doesnโ€™t rely on commercial yeast, but on wild yeast. By simply combining flour and water, you create a live fermented culture from the wild yeast found on the grains of the wheat that the flour is made from. The more it is โ€œfedโ€, meaning fresh flour and water, allows the wild yeast to multiply.

Because sourdough relies on wild yeast, the process can take much longer than commercial yeast bread recipes. But the complex flavor and texture is far superior of any other bread you will ever eat. 

For more Sourdough 101: What Is Sourdough?<โ€“ click here. You can also sign up for my FREE 5-day Sourdough Simplified e-mail series!

 

sourdough focaccia cut into squares

Is Sourdough Bread Better For You?

Yes. 1000% yes. Sure at first glance, the nutrition label might look the same to conventional bread. But the long fermentation process is what has sourdough sailing past the conventional bread loaves by a mile for its health benefits. Plus itโ€™s made with just a few simple ingredients compared to store-bought bread that has added chemicals and preservatives. 

Whole grains, in general, that bread is made with can contain lots of great minerals. But the body can have a hard time absorbing those minerals due to phytic acid that is present in grains. But the lactic acid created from the fermentation process helps to break down the phytic acid allow your body to be able to absorb more of those minerals than you would be able to with bread made from commercial yeast. 

Also, sourdough bread can be much more easily digested and enjoyed, especially those with a gluten sensitivity. The long fermentation process helps to already start the process of breaking down the gluten in the bread making it much easier to digest.

So more vitamins, minerals, and itโ€™s easier to digest. Basically, sourdough is awesome. 

Make Your Sourdough Starter…

If you havenโ€™t gotten around yet to making your sourdough starter then letโ€™s get going! What are you waiting for?  It will take about 5 days to make your starter before you can attempt this bread. But it will be worth it.  Here is the full guide on How To Make Sourdough Starter From Scratch.

Once you have your starter raring to go then you will need to feed and mantain your starter

Want to jump in to sourdough but don’t want to make your own starter? Totally fine! Just buy a sourdough starter and it will be ready to use in a couple days.

jar of bubbly active sourdough starter

What Goes In This Sourdough Focaccia?

The best part about this sourdough focaccia is that it requires very few ingredients. I think that’s what I love about making sourdough anything! Just simple, real ingredients.

Start With An Active Starter

We want to start by making our dough. This is a no knead dough and it couldn’t be simpler to throw together. Basically stir and forget it. You want to make sure to start with an ACTIVE STARTER. 

How can you tell when your starter is ready?

I have two ways:

1. The Rubberband trick

Place a rubberband around your starter jar where the height of the starter starts when you feed it. And then when you see it’s doubled in size, it’s ready! Like so…

sourdough starter in a jar with a rubberand around it

2. The Float Test

Still not sure? Take a spoonful (just be careful to not deflate the bubbles) and place in a bowl of water. Does it float? If it does, then you’re ready! If it doesn’t let the starter continue to bubble away before using it. 

sourdough starter floating in a bowl of water

Making The Focaccia Dough

Ok now that your starter is ready time to make that dough! You want to first stir together your active starter, water, and honey. Then go ahead and stir in your flour and salt. It will be quite shaggy at first. I stir with a fork then I just get in there with my hands. Nothing. More. Satisifying. 

That’s it. Wait, what?! Yup. That’s it. Time to let it hang out and do it’s thing. Cover with a damp towel and let the dough rise, at room temperature for 12 to 18 hours. I prefer doing this overnight!

step by step photos of sourdough focaccia dough being made

The dough should double in size and become very spongy, and stringy. You will also see some bubbles on top. The whole bowl of dough should be a little loose and jiggle.

sourdough focaccia dough that's risen in a bowl

Final Rise

You want to place the dough into a well oiled 9×13 pan. I like using this pan because it gives me the perfect guide of how much to stretch the dough out too in the end. You could always use a baking sheet if you need to. 

Just dump the dough out. Give it a flip so it’s completely covered in oil. No need to stretch it yet. Then cover with a towel and let the rolls rise for another 1 1/2- 2 hours until almost doubled in size and puffy.

Stretch And Top!

After it’s risen and gotten puffy, go ahead and push the dough to the edges of the pan. Then dimple it with your fingertips. And then you want to drizzle on the extra olive oil and top with fresh chopped rosemary. Maybe an extra sprinkle of sea salt if you would like!

focaccia dough in pan dimpled and topped with fresh rosemary

Bread Timeline:

  • Thursday night: Remove Starter from Fridge and Feed
  • Friday: Feed twice (once in the morning, and one at night)
  • Saturday morning: Feed again
  • Saturday evening: Remove the amount of starter I need to make my dough. Make the dough and let rise. Feed my starter again, and pop back in the fridge until next week.
  • Sunday morning: Finish and bake my bread!

Recipe Variations:

Not a fan of rosemary? That’s cool. Here are a few other toppings:

  • Sea Salt. Just keep it simple. A little olive oil and salt is all you need. 
  • Olives. Chopped olives would be delicious. 
  • Other fresh herbs. Maybe some thyme? Oregano? Combine them!
  • Everything bagel seasoning. Because that stuff goes on everythiiiiiing.
  • Garlic. Because that also goes on everything. Ok maybe not my cereal. But on focaccia? Oh heck yes.

Recipe Tips

  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then itโ€™s ready! If not, then it may need 1-2 more feedings. 
  • Measure Your Flour Using A Kitchen Scale . You can use measuring cups but for best accuracy it’s better use a kitchen scale and weigh out your flour. This ensures you don’t overmeasure, which can result in dense rolls. You can read my post on How To Measure Flour here.
  • Use A Large Mixing Bowl! This dough will expand quite a bit. So the bigger the better.
  • Use a damp towel. You don’t want the dough to dry out on top creating a film that will prevent the dough from rising. 

Why Didnโ€™t My Sourdough Focaccia Rise?

  1. Starter Wasn’t Ready: This could be because your sourdough starter wasnโ€™t quite bubbly and active enough. Be sure to do the โ€œfloat testโ€ before you begin.
  2. Cold Kitchen: Another culprit could be a cold kitchen! If your kitchen is cold the bread will take longer to rise. Ideally, your kitchen should be around 70ยฐF.
  3. Overproofed: Another reason I found as I continue on this sourdough journey, is you overproofed your dough. If you overproof then there will be nothing left for it to do, and you will get no rise. So when you place the risen dough in the pan, make sure to not let the dough rise for more than 2 hours. The only exception is if your kitchen is super cold and it’s still not puffy. 
sourdough focaccia squares

Other Recipe FAQ’s

Can I use all-purpose flour?

I made it both with bread flour and all purpose flour. Both were delicious. I prefer using bread flour just because it has more protein content which makes for a bit chewier texture. But yes you can use all purpose flour and it will still be great!

How do I store sourdough focaccia?

Sourdough focaccia will be fine at room temperature for 4 to 5 days. I think it’s best, however, if eaten within the first two days.

Can I freeze this focaccia?

Absolutely! Freeze slices in a sealable bag for up to 3 months. Thaw at room temperature.

squares of sourdough focaccia stacked on top of each other

More Sourdough Recipes

Tools To Make This Sourdough Focaccia Recipe

You can check out My Favorite Sourdough Bread Tools and Resources.

Sourdough Focaccia

This easy no knead sourdough focaccia recipe is to die for! And perfect for beginner sourdough bakers!
4.92 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 20 hours
Total Time: 20 hours 35 minutes
Servings: 16 squares
Calories: 145kcal

Ingredients

  • 100 g (1/2 cup) bubbly, active starter
  • 360 g (1 1/2 cups) cool water
  • 21 g (1 Tablespoon) honey
  • 600 g (5 cups) bread flour
  • 9 g 1 1/2 tsp. salt
  • 4 tablespoons olive oil
  • 2 tablespoons fresh rosemary chopped
  • flaky sea salt optional

Instructions

  • Make The Dough. Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.
  • Bulk Rise. Cover the bowl with a damp towel and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well.
  • Second Rise. In your 9×13 pan pour 2 Tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan and let rest for 1 1/2 to 2 hours until very puffy.
  • Assemble the Focaccia. Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).
  • Bake. Bake the focaccia on the center rack, in a preheated 425oF oven, for 15-20 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife or pizza wheel. Serve warm.

Notes

  • Storage/make-ahead: This focaccia should be fine on the counter, wrapped or covered for up to 4-5 days.ย 
  • Freezing: You can also freeze any in a plastic bag for up to 3 months. Thaw at room temperature.
  • Rosemary: You can use dried or fresh (fresh is best).
  • Flour: Bread flour is recommended, but AP would also work.
  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
  • Use A Kitchen Scale. For best accuracy, it’s best that you weigh your ingredients and not rely on volume (measuring cups)
  • Damp Towel!! When you let the dough rise overnight, be sure to use a damp towel to cover it so it doesn’t dry out and not rise properly.
  • Bread Timeline:
    • Thursday night: Remove Starter from Fridge and Feed
    • Friday: Feed twice (once in the morning, and one at night)
    • Saturday morning: Feed again
    • Saturday evening: Remove the amount of starter I need to make my dough. Make the dough and let rise. Feed my starter again, and pop back in the fridge until next week.
    • Sunday morning: Finish and bake my bread!
  • Adapted From Artisan Sourdough Made Simple book

Nutrition

Calories: 145kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 220mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

31 Comments

  1. 12 -18 hours at 75โฐF bulk fermentation?! that’s ridiculous as it would definitely oveproof

    1. The proofing time is accurate. While it may seem long, it’s typical for room temperature fermentation at that temperature. Since this is a no-knead recipe, the extended time is essential for developing flavor and texture.

  2. I love the recipe, but your website is a nightmare. Between the constant attack of ads and the page reloading to random spots, I almost skipped out on the recipe.

    1. Thank you for the feedback Chelsea! Iโ€™m actually currently working on updating my site and making it a more user friendly site- bear with me ๐Ÿ™‚

  3. Mackenzie Alvarado says:

    5 stars
    Easy recipe with a beautiful result!! I would concur with the above comments about a longer baking time. I baked mine for 25-28 minutes before I saw any color. I also used only 3 Tb of oil and it almost seemed like too much?
    All in all definite 5 stars!!

    1. Glad you loved the recipe Mackenzie!!

  4. Could I use maple syrup instead of honey? Or would that totally change it?

    1. Hi Angelina, I think it might just give it a slight flavor change – you might taste the maple syrup but I think the recipe should still work out fine!

  5. 4 stars
    I use this recipe all the time. It takes longer then 15-20 mins at 425 for mine, closer to 25-30 (even with a new oven temps can vary) so pay attention. Absolutely delicious, and 10/10 recommend this method

  6. 5 stars
    I made this today and it was a hit. It is absolutely lovely in both looks and taste. We could definitely taste the sourdough, but it was not overpowering. It took 30 minutes for the bread to cook at 425 degrees, not 15 to 20 minutes.

    1. aw that’s awesome Shannon!! I’m so glad it was a hit!

  7. Can you do the second proof cold? According to recipe, ill have to bake it 5 hrs before dinner. Should have planned better.

    1. Hi Beth, yes a second proof can be done in the fridge but will take longer. I like to sometimes place my sourdough overnight in the fridge for a nice long cold ferment if I don’t have time to bake!

      1. After proofing it in the fridge, do you need to let it come to room temperature before stretching it and baking?

      2. Hi Timini, yes if you proofed in the fridge you may need to let it warm up a bit in order to make it so you can stretch it.

  8. Kim Thompson says:

    When you do your feedings of your starter do you remove some each time before you feed? Like when you feed it twice in one day. Thanks!

    1. Hi Kim, I do a feeding once a week and keep it in my fridge. If you’re keeping it on the counter then you would want to do a feeding once a day. And yes I remove about half each time. If I’m getting ready to bake with it, then I will do two feedings a day to get it active a few days before I want to use it.

  9. My dough was too loose to really flip. any idea why?

    1. Hi Petra, could be a few reasons hard to tell exactly without being there with you. Did you measure by weight or volume? Volume may have left room for error. Could also just be how loose or stiff your starter was to start. If it’s too hard to flip, I would just simply dimple and top with oils and herbs and bake from there.

  10. What ambient temp is best to let dough bulk ferment for 12-18 hrs.?

    1. Hi I recommend a warm place about 75F thanks ๐Ÿ™‚

  11. 5 stars
    I have really gotten in to baking my own bread, so I have to give this a try. It looks amazing.

    1. Thanks Gail! Yes let me know if you try!

  12. 5 stars
    I love the idea for no knead focaccia! Looking forward to making it soon.

  13. 5 stars
    I took your advice and used everything seasoning and oh my, it was delicious! Definitely going to work my way through lots of different variations. thanks!

    1. OH that’s great Jen! Yes I LOVE everything seasoning!

  14. 5 stars
    We make focaccia all the time, but I’ve never thought to make a sourdough version, this sounds amazing!

    1. You’re going to love this sourdough version Sue ๐Ÿ™‚

      1. What is a serving size? Iโ€™m watching my carbs and sodium

      2. Hi Jeri! Nutrition facts and serving size are listed in the recipe card! Enjoy ๐Ÿ™‚

4.92 from 12 votes (4 ratings without comment)

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