A stunning 16:9 hero shot of the golden-brown, olive-studded sourdough focaccia bread, a delicious slice elevated to reveal its airy, open crumb. It rests on the signature wooden cutting board, with a small minimalist white ceramic bowl of glistening olive oil for dipping and fresh rosemary sprigs artfully placed in the background. The scene is bathed in natural morning light from the east window, casting soft shadows on the marble countertops, creating a warm and inviting atmosphere. The presentation is clean and tidy, emphasizing the bread's irresistible homemade appeal.

Sourdough Focaccia Bread: Your Best Easiest Homemade Loaf

ByMaya
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A close-up, 3:4 shot of the full baked sourdough focaccia bread, showcasing its golden-brown, perfectly dimpled surface generously studded with green and black olives, small red pepper pieces, and dried herbs. It's deliciously placed on the signature wooden cutting board, bathed in soft natural morning light on the marble countertops. A subtle drizzle of olive oil glistens on the bread, emphasizing its mouth-watering appeal and rustic charm.

Sourdough Focaccia Bread

Oh, sourdough focaccia! It’s one of those kitchen adventures that truly feels like pure magic, isn’t it? Transforming a simple, bubbly starter into something utterly irresistible, then watching it bake into a golden, dimpled cloud – there’s nothing quite like it. The moment that rich, yeasty aroma starts wafting through your house, promising a slice of pure comfort, you know you’re in for a treat with our family’s favorite Easy Sourdough Focaccia Bread.

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I know the world of sourdough baking can sometimes feel a little intimidating, but trust me, this recipe takes all the guesswork and stress out of it, delivering a consistently golden, bubbly, olive-studded masterpiece every single time. We’ve simplified the process to be truly effortless, and if you’re a fan of minimal fuss, you might even appreciate this fantastic approach to an easy focaccia recipe with no stretch that shares a similar philosophy. Get ready to fall head over heels for homemade bread all over again; this recipe ensures maximum flavor with that perfect chewy interior and crisp crust, and for even more wonderfully simple approaches, you can also explore this excellent sourdough focaccia bread recipe that’s easy.

Sourdough Focaccia Bread: Your Easiest Homemade Loaf
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Sourdough Focaccia Bread: Your Easiest Homemade Loaf

Recipe by MayaCourse: BreadsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A delightfully simple recipe for a soft, airy sourdough focaccia bread, studded with olives and fragrant with herbs, perfect for dipping or as a side.

Ingredients

  • 1 cup (240g) active sourdough starter

  • 1 ½ cups (360ml) warm water

  • 4 cups (480g) all-purpose flour

  • 2 teaspoons sea salt, plus more for sprinkling

  • ¼ cup (60ml) olive oil, plus more for drizzling

  • 1 cup mixed olives, pitted and halved

  • 2 sprigs fresh rosemary, roughly chopped (or 1 tbsp dried)

  • Optional: red pepper flakes for a subtle kick

Directions

  • In a large bowl, combine the active sourdough starter, warm water, all-purpose flour, and 2 teaspoons of sea salt. Mix with a spoon or your hands until just combined and no dry spots of flour remain.
  • Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes (this is called the autolyse, which helps gluten develop).
  • Perform 3-4 sets of stretch and folds over 2-3 hours. For each set, gently grab a portion of the dough from one side, stretch it up, and fold it over the center. Rotate the bowl and repeat 3-4 times. Cover and rest for 30 minutes between each set.
  • After the final stretch and fold, cover the bowl and refrigerate the dough overnight (8-12 hours) for a cold proof. This develops flavor and makes the dough easier to handle.
  • The next day, generously oil a 9×13 inch baking pan with 2 tablespoons of olive oil, ensuring the sides are well coated.
  • Gently transfer the cold dough to the prepared pan, flipping it once to coat both sides in the olive oil.
  • Let the dough rest at room temperature for 2-4 hours, or until it has visibly risen, looks bubbly, and is jiggly. The exact time depends on your kitchen temperature.
  • Preheat your oven to 425°F (220°C).
  • Drizzle the remaining olive oil over the dough. Using oiled fingertips, gently dimple the dough all over, pressing your fingers down to create indentations.
  • Scatter the mixed olives, chopped rosemary, and optional red pepper flakes evenly over the top of the dough, gently pressing them into the dimples.
  • Sprinkle generously with additional flaky sea salt.
  • Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C).
  • Cool slightly on a wire rack before slicing and serving. Enjoy warm!

Notes

    • Starter Strength Matters: For the best rise and airy crumb, ensure your sourdough starter is active and bubbly, having been fed 4-12 hours prior to mixing. A happy, vigorous starter is key to a beautiful focaccia!
    • Don’t Skimp on the Oil: A generous amount of good quality extra virgin olive oil is crucial for that signature crispy bottom and rich, aromatic flavor. Be liberal with it in the pan and drizzled over the top before baking!
    • Dimple with Care: When dimpling the dough, use gentle but firm pressure with oiled fingertips, trying not to deflate all the beautiful air pockets you’ve worked so hard to create. This creates those classic focaccia divots that hold all the delicious toppings.

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