How do you make sourdough focaccia from scratch?

Mix active starter, water, flour, and salt. Let rest, strengthen the dough, ferment until doubled, shape, proof in pan, dimple, add toppings, and bake.

Can I use sourdough starter straight from the fridge for focaccia?

No. Your starter should be active and bubbly. Feed it and wait until it doubles before using.

How long should you ferment sourdough focaccia?

Bulk fermentation takes 4–6 hours at room temp. You can also cold ferment overnight for better flavor.

Why is my sourdough focaccia not fluffy?

It could be underproofed, overproofed, or your starter wasn't strong enough.

Can I use olive oil in sourdough focaccia?

Yes! Olive oil adds flavor, creates a crispy crust, and prevents sticking in the pan.

What toppings go well with sourdough focaccia?

Try rosemary, cherry tomatoes, red onions, olives, cheese, and garlic for endless flavor variations.

Simple Sourdough Focaccia Bread – The Best Homemade Recipe Ever (2025)

Description

This easy sourdough focaccia recipe comes together with minimal effort—just a little patience goes a long way. But trust us, the wait is worth it for the soft, golden, flavor-packed bread that’s sure to become a favorite!

Ingredients

For the dough

▢100 g Sourdough starter active and bubbly
▢400 g Water can increase or decrease by 30g if desired
▢500 g Bread Flour
▢10 g Salt

For the topping

▢30 g Olive Oil
▢10 g Sea Salt
▢1 tablespoon Rosemary Leaves Fresh or dried

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Instructions

How to Make Simple Sourdough Focaccia Bread From Scratch

Mixing the Dough the Right Way

Making Simple Sourdough Focaccia Bread starts with a simple process that transforms basic ingredients into a high-hydration, artisan-style dough.

Start by placing 100g of active sourdough starter and 400g of water into a large mixing bowl. Stir them together to dissolve the starter. Then, add 500g of bread flour and 10g of salt, mixing until no dry flour remains. Don’t overthink it—the dough will be sticky and shaggy, which is exactly what you want at this stage.

This initial mix is all about hydrating the flour and starting gluten development. You can use a Danish dough whisk or your hands, but remember: the goal is cohesion, not perfection.

Once combined, cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 1 hour. This resting period is called autolyse, and it allows the flour to fully absorb water, making the dough easier to work with.

Tools You’ll Want on Hand

To simplify the process, gather these tools before you begin:

Mixing bowl (preferably large and wide)
Digital kitchen scale for accurate measurements
Dough scraper or Danish whisk
Olive oil for handling sticky dough
A covered container for fermentation

Making simple sourdough focaccia bread doesn’t require anything fancy—just patience and basic kitchen gear.

Notes

What kind of pan should you use?
Sourdough focaccia is super flexible when it comes to baking vessels. Here are a few great options:

Cast iron skillet or bread pan – I use a 39cm x 26cm (15 x 10 inch) skillet and it works beautifully.
Round cake tins – Split the dough into two portions and bake in 20cm (8 inch) round tins lined with parchment paper.
Standard baking tray – Any medium-sized tray will do. Just grease it well with olive oil or line it with baking paper. The dough will easily stretch to fit the shape.

A quick note on hydration:
This dough is intentionally wet—it helps create that soft, airy texture. As you stretch and fold, the dough will get stronger.
If you’re new to high-hydration doughs, feel free to reduce the water slightly the first time around. You can always add more water next time, but you can’t take it out once it’s in!

Prep Time: 30 mins
Cook Time: 30 mins

Nutrition

Serving Size: 1 Loaf
Calories: 2345 kcal
Sodium: 7784mg
Fat: 59g
Saturated Fat: 8g
Carbohydrates: 383g
Fiber: 14g
Protein: 63g