Easy Sourdough Focaccia Recipe

Introduction

This easy sourdough focaccia is a delightful, airy bread with a crisp golden crust and tender crumb. Enhanced by fresh rosemary and salty kalamata olives, it’s perfect for snacking or serving alongside your favorite meals.

Ingredients

• 25 g (1 3/4 tablespoons) sourdough starter
• 50 g (7 tablespoons) all-purpose flour
• 50 g (3 1/2 tablespoons) water
• 500 g (4 cups) all-purpose or bread flour
• 430 g (1 3/4 cups + 1/2 tablespoon) water
• All the sourdough starter (from above)
• 8 g (1 1/2 teaspoons) salt
• Kalamata olives, sliced
• Fresh rosemary leaves
• Flaky salt
• Extra virgin olive oil (for drizzling and dimpling)

Instructions

1. Step 1: Feed the starter the night before or in the morning, and let it rise until it doubles in size to ensure it’s active and ready to use.
2. Step 2: In a large bowl, combine water, sourdough starter, flour, and salt. Mix with a rubber spatula or wooden spoon until you get a wet, shaggy dough.
3. Step 3: Over 2 hours, perform 4 sets of stretch and folds every 30 minutes. Stretch one side of the dough upward and fold it over itself, then turn the bowl and repeat on all sides to develop gluten.
4. Step 4: Cover the dough with a damp kitchen towel during rests to prevent drying.
5. Step 5: After the final fold, let the dough rise at room temperature for 2-4 hours until bubbles appear, indicating active fermentation.
6. Step 6: Transfer dough to an airtight container or cover the bowl with plastic wrap. Refrigerate overnight or up to 36 hours for improved flavor and texture.
7. Step 7: Generously drizzle olive oil on the bottom of a baking tray; optionally line with parchment paper.
8. Step 8: Transfer cold dough to the pan and rest for 10 minutes. Oil your fingers and gently press the dough with fingertips, spreading it to fill the pan. Rest and retry if dough resists stretching.
9. Step 9: Let the dough rise in a warm spot until it’s jiggly and puffy, about 3-5 hours. Cover or brush with olive oil to prevent drying.
10. Step 10: Preheat oven to 450°F (230°C).
11. Step 11: Drizzle extra olive oil on the dough surface. Using oiled fingers, press deep dimples all over. Press sliced olives and rosemary leaves into the dough, then sprinkle flaky salt on top.
12. Step 12: Bake for 25-30 minutes until puffed, golden brown, and pulling away from edges. If top browns too fast, cover loosely with foil.
13. Step 13: Let focaccia cool in the pan for 3-4 minutes, then transfer to a wire rack to cool further before slicing and serving.

Tips & Variations

• Use bread flour for a chewier texture or all-purpose for a softer crumb.
• If olives are salty, reduce added salt slightly to balance flavors.
• Add toppings like cherry tomatoes, caramelized onions, or garlic for variation.
• For a quicker version, allow the dough to bulk ferment only at room temperature without the cold ferment step.

Storage

Store focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. Reheat by warming briefly in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a dried yeast instead of sourdough starter?

This recipe relies on the natural fermentation of sourdough starter, so dried yeast will require adjustments in quantities and rising times. It’s best to follow a yeast-based focaccia recipe if you do not have starter.

How do I know if my starter is active enough?

Your starter is ready when it has doubled in size, is bubbly, and has a pleasant, slightly tangy aroma. Feeding it the night before baking and letting it rise ensures it’s active for the dough.

Easy Sourdough Focaccia Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This Easy Sourdough Focaccia recipe yields a soft, airy bread with a crispy golden crust, infused with fresh rosemary and kalamata olives. Using a natural sourdough starter, the dough undergoes a slow cold fermentation for enhanced flavor and texture. Perfect as a snack, appetizer, or accompaniment to meals, this focaccia combines traditional techniques like stretch and folds with an overnight fermentation for a rustic, flavorful loaf.

• Author: reem
• Prep Time: 40 minutes (includes starter feeding)
• Cook Time: 30 minutes
• Total Time: 24 hours 32 minutes (including fermentation and resting times)
• Yield: 9 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 25 g (1 3/4 Tablespoons) sourdough starter
• 50 g (7 Tablespoons) all-purpose flour
• 50 g (3 1/2 Tablespoons) water
• 500 g (4 cups) all-purpose or bread flour
• 430 g (1 3/4 cups + 1/2 Tablespoon) water
• 8 g (1 1/2 teaspoons) salt

Toppings

• Kalamata olives, sliced (amount to preference)
• Fresh rosemary leaves (to taste)
• Flaky salt (for sprinkling)
• Extra virgin olive oil (for drizzling and dimpling)

Instructions

1. Feed the starter: In the morning or the evening before baking, feed your sourdough starter thoroughly and let it rise until it has doubled in size, ensuring it is active and ready to use for the dough.
2. Mix the dough: In a large bowl, combine water, sourdough starter, flour, and salt using a rubber spatula or wooden spoon until a wet, shaggy dough forms.
3. Perform stretch and folds: Over the next 2 hours, perform 4 sets of stretch and folds at 30-minute intervals. Stretch one side of the dough upward and fold it over itself, turning the bowl and repeating on all sides to develop gluten structure.
4. Cover the dough: Between each rest and stretch/fold session, cover the bowl with a damp kitchen towel to prevent the dough from drying out.
5. Bulk ferment: After the final stretch and fold, let the dough rise at room temperature for 2 to 4 hours until many bubbles appear, indicating active fermentation.
6. Cold ferment: Transfer the dough to an airtight container or cover with plastic wrap and refrigerate overnight or up to 36 hours. This slow cold ferment enhances flavor and texture.
7. Prepare the pan: Drizzle the bottom of a baking tray generously with olive oil; optionally line with parchment paper to prevent sticking.
8. Shape the dough: Transfer the cold dough to the oiled pan and let it rest 10 minutes. With oiled fingers, gently press and stretch the dough to fill the pan. If dough resists, allow it to rest a few more minutes and try again.
9. Second rise: Let the dough rise in a warm place for 3 to 5 hours until it becomes jiggly and puffy. Cover or brush with olive oil to prevent drying out.
10. Preheat the oven: Heat the oven to 450°F (230°C) so it’s ready when the dough is fully proofed.
11. Dimples and toppings: Drizzle extra olive oil over the dough surface. Using oiled fingers, create deep dimples by pressing firmly all over. Press sliced kalamata olives and fresh rosemary leaves into the dough. Sprinkle with flaky salt.
12. Bake the focaccia: Bake in the preheated oven for 25 to 30 minutes until the bread is puffed, deeply golden brown, and pulling away from the pan edges. If browning too quickly, loosely cover with foil.
13. Cool and serve: Remove the focaccia from the oven and let cool for 3-4 minutes in the pan. Then transfer to a wire rack to cool further before slicing and serving.

Notes

• Stretch and folds are essential for gluten development due to the wet dough consistency; be patient and gentle to avoid tearing.
• Cold fermentation in the refrigerator can be extended up to 36 hours for deeper flavor complexity.
• If dough resists stretching when shaping, allow to rest to relax the gluten before continuing.
• Use good quality extra virgin olive oil for both flavor and texture enhancement.
• Adjust toppings according to preference; other herbs or olives can be used.
• Ensure oven is fully preheated to achieve optimal oven spring and crust color.

Keywords: sourdough focaccia, easy focaccia recipe, sourdough bread, rosemary focaccia, olive focaccia, homemade focaccia, no yeast bread