Easy Sourdough Focaccia Recipe

A go-to starter simple no-knead bread recipe, aka my lovely and easy sourdough focaccia recipe!

Out of all the breads I’ve made, focaccia is the one I’d recommend to anyone starting out. It’s forgiving, simple, and doesn’t require kneading, yet still comes out with a golden crust, airy crumb, and soft interior. I still remember the first time I made it—unlike sourdough boules or sandwich loaves, it actually worked on the first try. That’s the magic of focaccia.

sundried tomato, garlic, and olive oil focaccia bread

A little history: Focaccia—the flatbread that’s been around since the 13th century—comes from the Roman term panis focacius, meaning “fireplace bread.” Back then, it was baked directly over stones and ashes in hearths at the center of homes. It traveled through Europe with the Romans, landed at medieval festivals, and eventually made its way to the U.S. with Italian immigrants. After baking it once, it became my go-to. It’s satisfying, stress-free, and easy to riff on. 

Whether you stick to just olive oil and flaky salt or layer on herbs, garlic, or seasonal toppings, it turns out solid every time.

This recipe is my go-to when I'm busy and can't be bothered to make a nice-looking loaf. Focaccia and sourdough are wonderful, especially for a busy schedule. I've thrown all the ingredients in a bowl and left it for 8 hours at work, done two sets of stretch and folds, and baked it with amazing results. This sourdough focaccia recipe is resilient and forgiving!

sourdough focaccia sliced in half (look at that fermentaion!)

Ingredients

My favorite picture of this sourdough focaccia recipe in action!

For the dough

• 350g bread flour

• 50g whole wheat flour

• 100g all-purpose flour

• 10g honey

• 375g warm water

• 130g active sourdough starter

• 10g salt

this can be made without whole wheat, it changes texture though!

Instructions

1.  Mix the Dough

   In a large mixing bowl, combine the warm water and sourdough starter.

   
   

   Stir to dissolve the starter slightly. Add in the flours, honey, and salt. Mix until no dry bits remain. The dough will be shaggy and sticky—that’s perfect.

   
   

   Cover the bowl and let it rest for 30 minutes.

   
   

2. Stretch & Fold

   Over the next 2 hours, perform 2–3 rounds of stretch and folds, spaced about 30–40 minutes apart. This helps build structure!

   
   

3. Bulk Fermentation

   Cover and let the dough ferment at room temperature (21–23°C / 70–74°F) until doubled in size and jiggly, about 6–8 hours depending on the strength of your starter and room temp

   
   

4. Cold Proof (Optional for Flavor)

   For deeper flavor and better handling, transfer the dough to the fridge for 8–12 hours after bulk fermentation. This step is optional, but highly recommended.

   
   

5. Shape & Second Rise

   Generously oil a 9×13-inch pan or baking tray with olive oil. Transfer the dough to the pan and gently stretch it to fill the space. Cover and let it rise for 2–4 hours, or until it’s puffy and jiggly again.

   
   

6. Dimple & Top

   Preheat your oven to 450°F (230°C).

   Drizzle more olive oil over the dough. With oiled fingertips, press straight down into the dough to create the classic focaccia dimples. Sprinkle with flaky sea salt, rosemary, thyme, or any toppings you like (caramelized onions, garlic, olives, tomatoes—it’s up to you).

7. Bake

   Bake for 25–30 minutes, or until deeply golden brown on the top and bottom.

   Let it cool in the pan for 10 minutes before transferring to a rack. Best enjoyed slightly warm, but honestly, it’s good at any temp.pone mixture until fully incorporated.

   
   

Iski Note

• Want extra crispiness? Bake on a lower rack or add a final broil for the last 1–2 minutes.

• To store: wrap in foil or keep in an airtight container for 2–3 days. Reheat in the oven to bring back that crispy edge.

• Don’t skip the olive oil—it helps the crust stay golden and prevents sticking!

  
  

puffy garlic and rosemary sourdough focaccia i made for my family :) posted on youtube!