Simple Sourdough Focaccia Bread

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

1. Active Sourdough Starter
2. Unbleached Flour (I always recommend Organic)
3. Filtered Water
4. Olive Oil
5. Honey
6. 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
  • Flour
  • Water
  • Olive Oil
  • Honey
  • Salt
• 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
  • Rosemary
  • Basil
  • Chives
  • Oregano
  • Parsley
  • Sage
  • Thyme
  • Dill
  • Italian Seasoning
  • Herbs de Province
• Spices
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Chili Powder
  • Crushed Red Pepper
  • Everything But the Bagel
  • Black Pepper
  • Poppy Seed
  • Toasted Sesame Seed
• Tomatoes
• Olives: Green or Black
• Onions, Raw or Caramelized
• Garlic: raw or roasted
• Variety of Cheeses:
  • Parmesan Reggiano
  • Mozzarella
  • Gorgonzola
  • Ricotta
  • Goat Cheese
  • Feta Cheese
  • Cheddar Cheese
• Sweet Peppers
• Bacon
• Artichokes
• Leeks
• Nuts, cashews or pine nuts
• Mushrooms

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.

Make beautiful Floral Focaccia Bread Art

After the second proof, drizzle oil over your dough and dimple per recipe directions.

Then have fun decorating your focaccia with beautiful fruits, vegetables and herbs.

Here I used assorted bell peppers, Cilantro or Curly Parsley, Asparagus, red onion, and cherry tomatoes. But you can do whatever you like.

It was so much fun to go to the store and pick out a variety of colors and get creative with this.

Decorate to your hearts content and drizzle again with olive or avocado oil. Sprinkle with sea salt and bake.

This tastes AMAZING! And it is such a beautiful dish to share or bring to a gathering.

Want to make a high hydration Focaccia? (80%) Here’s how…

I love to tweak this recipe and give the focaccia a higher hydration. It allows for an incredibly moist, soft, airy crumb that is so irresistible.

Follow the recipe exactly with these small changes to the ingredients and instructions:

Only use 100 grams of starter. Add 1 Tablespoon of oil. And increase the water hydration to 400grams.

Mix together the ingredients by hand in a large bowl. Use the stretch and fold method for the first two hours. Take your hand and reach under the side of the dough. Gently pull dough upwards and fold over itself. Turn the bowl 1/4 turn and stretch the dough again and fold. Repeat 2 more folds for a total of 4 stretch and folds. Cover and rest dough for 30 minutes. I recommend setting a timer to alert you.

After the stretch and folds proof your dough covered for about 6 hours. Then add your dough to a parchment paper lined and oiled jelly roll pan or cookie sheet. Spread and pull the dough so it is a thin layer in the center of the pan. No need to stretch it to the ends of the pan, as it proofs it will reach the sides.

Proof in the oven with the light on for 2-3 hours until very puffy and you see tons of air bubbles throughout the dough.

Dimple your dough, add the toppings and bake according to the recipes directions below. Enjoy!

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Let’s Make Simple Sourdough Focaccia Bread!

Recipe Updated: March 11, 2024

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Disposable Shower Cap

Large Cookie Sheet

Large Glass Bowl