This Simple Sourdough Focaccia Bread is so delicious and so versatile. Enjoy it as a garlic bread appetizer, or as a side to dip in your soup. You can even add tomato sauce and turn this into a focaccia pizza. This recipe is so simple and even more delicious and after one taste I guarantee this will be a recipe you make again and again.
What is Sourdough Focaccia Bread?
Great valid question! Sourdough Focaccia Bread is a soft and airy flat bread that is baked in a sea of olive oil and loaded with various delicious toppings.
It’s known for its dimpled finger poked holes across the top, which help keep large air bubbles from forming but also allows the olive oil to pool and bake into the bread not only adding to the flavor but keeps the bread moist.
Focaccia is a classic all around the world. And this sourdough version will be your new favorite bread recipe–hands down!
Ingredients to make Simple Sourdough Focaccia Bread
- Active Sourdough Starter
- Unbleached Flour (I always recommend Organic)
- Filtered Water
- Olive Oil
- Unrefined Salt
How to Make Simple Sourdough Focaccia Bread
This process is as simple as you can get for the quality and flavor this Simple Sourdough Focaccia Bread gives!
- First combine the following in a stand mixer and mix on high for 5 minutes until the dough pulls from the walls of the bowl. When you touch the dough it is tacky to the touch but shouldn’t leave much dough left on your finger. (You can mix this by hand but it will take twice as long)
- Active Starter
- Olive Oil
- Place dough into a greased Large Glass Bowl.
- Ferment 8-12 hours. The dough will double or more during this time.
- Prepare a large cookie sheet or jelly roll pan with a layer of parchment paper. Drizzle 1/4 cup olive oil, spreading oil evenly over bottom of pan.
- Add dough to the center of the oiled paper. Gently press dough around the pan filling dough all the way to the sides and corners of the pan. *Gently press being careful not to deflate dough too much.
- After dough is evenly spread across the pan, gently cover and place in warm area to proof for 2 hours. *I prefer to proof in my oven with the light on uncovered. (During this time the dough will rise and and get puffy again)
- After proof gently press the tips of your fingers into the dough creating small dimples across the entire pan.
- Drizzle the remaining 1/4 cup olive oil over the dough.
- Top with various spices, veggies salts etc. (see below for options)
- Cook dough at 400 degrees for 18-20 minutes. Optional: Broil for 2 minutes if you prefer a golden brown crispy top.
- Remove immediately from pan onto wire rack to cool (to prevent soggy focaccia as it cools)
Toppings for Simple Sourdough Focaccia Bread
I recommend choosing 3-5 toppings per Focaccia Bread–there are no bad combinations. Have fun creating and let me know below what toppings you picked!
- Fresh or dried herbs
- Italian Seasoning
- Herbs de Province
- Garlic Powder
- Onion Powder
- Chili Powder
- Crushed Red Pepper
- Everything But the Bagel
- Black Pepper
- Poppy Seed
- Toasted Sesame Seed
- Olives: Green or Black
- Onions, Raw or Caramelized
- Garlic: raw or roasted
- Variety of Cheeses:
- Parmesan Reggiano
- Goat Cheese
- Feta Cheese
- Cheddar Cheese
- Sweet Peppers
- Nuts, cashews or pine nuts
And DO NOT FORGET the last and final absolutely necessary ingredient: Unrefined Salt! This is key for maximum flavor!
Try Sourdough Focaccia Bread PIZZA!
Simply cook the Sourdough Focaccia Bread all the way. Remove, add your favorite pizza sauce and toppings and cook at 400 degrees for an additional 10 minutes or until cheese is melted.
Pin for Later:
Let’s Make Simple Sourdough Focaccia Bread!
- 500g Unbleached Flour (I always recommend Organic)
- 200g Active Sourdough Starter
- 240g Filtered Water
- 1/4 cup (50g) Avocado or Olive Oil
- 1 Tbsp Honey
- 2 tsp Unrefined Salt
- 1/4 cup Avocado or Olive Oil
- Toppings (see post for suggestions)
- In stand mixer combine flour, sourdough starter, water, oil, honey and salt. Mix for 5 minutes. *Dough should be tacky to the touch without much dough left on your finger after touching it.
- Form dough into a ball and place in greased bowl. Cover with bees wrap or plastic wrap so dough doesn't dry out. place in warm area and ferment 8-12 hours until doubled in size.
- Prepare jelly roll pan or cookie sheet with layer of parchment paper. Drizzle 2 Tbsp Olive or Avocado oil onto parchment paper.
- Add fermented dough to the center of greased pan. Gently press dough into pan to fill all the way to the sides and corners. *Careful not to deflate dough. If sticky add a little oil to your hands and press dough into pan to prevent sticking.
- After dough is evenly spread across pan, cover place in warm spot to proof for 2 hours. *I suggest proofing in oven with light on. I do not cover my dough if I proof in the oven and prefer this way. But I would cover dough if I left it out on the counter to prevent top from drying out.
- After 2 hour proof your dough should be nice and puffy. Gently press finger tips into dough creating small craters across the entire pan.
- Drizzle remaining 2-3 Tbsp of Oil over the small craters in the dough. Using a pastry brush, gently brush oil overtop to evenly distribute over dough.
- Top dough with your toppings of choice (See blog post for lots of delicious options) Don't forget the unrefined salt!
- Cook focaccia at 400 degrees for 18-20 minutes until golden brown.
- Optional: Broil for 1-2 minutes. *please watch and remove quickly. This goes fast and will burn VERY easily!
- Remove from pan and cool on cooling rack. Serve warm.
Store leftovers in airtight container. Reheats well in 350 degree oven for 10 minutes.
Freezes great for up to 2 months.