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Super Easy Sourdough Focaccia 

This Super Easy Sourdough Focaccia is a recipe you are going to want to try. Using your own sourdough starter you can create a light and fluffy bread that is perfect for all types of accompaniments. Dip in comforting soup, enjoy with a little olive oil and balsamic vinegar, or serve with some pasta. The options are endless. 

When you think of sourdough you can often think that it takes time, and to some degree you are right. After all, you do need to create a homemade sourdough starter and let the sourdough journey take hold with a good rise and a chance to do its thing.

However, this simple sourdough bread recipe will help you to create a delicious focaccia bread that you can enjoy in so many different ways. 

This is seriously good focaccia and a recipe that you are going to want to try. The surface of the dough is springy before it is baked and once you get the hand of this easy sourdough focaccia bread you will be able to try different flavors. 

If you like the idea of this sourdough focaccia bread then dipping it in this delicious French Onion Soup is a must. It has a rich savory flavor that is very comforting.

Using simple ingredients you have the perfect accompaniment to this easy sourdough focaccia recipe. 

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Looking down on sourdough focaccia bread.

Why You’ll Love this Super Easy Sourdough Focaccia Recipe

  • Easy to make - this focaccia recipe takes all of the hard work and effort out of making this delicious sourdough bread. 
  • Authentic - You still get that authentic flavor and texture and the focaccia can be served with so many different meals. 
  • Simple flavors - We have chosen simple flavors of garlic and rosemary for this focaccia recipe but once you get the hang of it you can get creative with what you add and your flavor combinations. 
A few slices of sourdough focaccia bread.

Ingredients Needed

Get more info on these ingredients at the bottom of the post.

  • Bubbly, active starter (Check out the recipe to create an active sourdough starter here)
  • Water
  • Honey
  • Bread flour or all-purpose flour
  • fine sea salt
  • Olive oil
  • Fresh rosemary
  • Garlic cloves
Ingredients needed to make sourdough focaccia bread.

Helpful Tools

How To Make the Sourdough Focaccia

  1. Gather all of your ingredients together. In a large bowl, mix together the sourdough starter, water, and honey until it is fully combined. 
  2. Next up, add the flour and salt. Make sure you mix everything well. Once the dough starts to come together, transfer the dough to your work surface, make sure to scrape the sides of the bowl, and use your hands to continue to mix it into a rough dough. The dough will be very wet and sticky. Cover the dough with a clean towel and let the dough rest for 30-60 minutes. This will be the first rise. 
  3. Use your hands to form the dough back into a ball and transfer the dough to a lightly greased bowl, and cover the bowl with plastic wrap that has been lightly greased. Let the bowl sit for 12+ hours at room temperature for the second rise, approximately 68-70°F. Check the temperature of your kitchen. Warmer temperatures will rise quicker, so use the clock as a general guide, but the dough will be ready when it is at least doubled in size. 
  4. Use your fingers to spread the olive oil onto the pan, and carefully transfer the dough onto the pan, then flip the bread over so that both sides become oiled. Then, use your fingertips to press into the dough to form dimples and a rough rectangle shape. Start on one end and move toward the other. The bread will expand as you press into it.
  5. Press the rosemary pieces into the dough. If the garlic cloves are large, cut them in half and place them on top of the focaccia. 
  6. When you are ready, place the focaccia in the center of the oven and bake for 35-30 minutes, or until the bread is golden brown and crispy. Allow the focaccia to cool completely on a wire rack before cutting.
A collage of images sowing the first few steps of making focaccia bread.
A collage showing the last few steps of making focaccia bread.

Recipe Variations

​Want that salty flavor? We have used fined sea salt in this focaccia recipe but you can try sprinkling some flaky sea salt on top as something a little different. 

Give it an extra kick. You could add some chili flakes to the top of the focaccia or add to the bubbly focaccia dough if you wish. This will give the focaccia that extra kick. You could also drizzle a splash of olive oil that has been flavored with chili within the recipe instead. 

Make it garlic-y - If you love that garlic flavor you could rub the top of the dough with some garlic oil or with a garlic clove across the crispy crust once it is cooked. 

Add some extra veggies. You could add some cherry tomatoes to the top of the dough before cooking, or even some cut-up bell peppers, mushrooms, or zucchini. This will make it a little more substantial. 

Looking down on a few strips of sourdough focaccia bread.

Storage

For the best storage and to keep it as fresh as possible, make sure you wrap up the bread in plastic wrap and then aluminum foil Then, store it in a plastic bag for extra freshness and keep it at room temperature. Homemade focaccia bread will keep for two or three days when stored this way. 

You can also freeze the focaccia bread by cutting it into portions and then freezing. You can then add the portions to a ziplock bag for easy storage.  

Tips & Tricks

  • Use wet hands when you are handling the dough. This will stop the wet dough from sticking to you. 
  • A stand mixer with a dough hook attachment can help you to knead the dough to get the right texture. 
  • Leave the skin on the garlic cloves as this will stop the garlic from burning in the oven. 
A few slices of sourdough focaccia bread in a jar.

FAQ

Is focaccia bread the same as sourdough bread?

Focaccia bread is very similar to that of pizza dough in its consistency and also the method in which you make it.

Is sourdough focaccia healthy?

Sourdough is considered a healthier bread and so sourdough focaccia would be a healthy option. It helps with the slow release of bodily energy that you can obtain from the carbohydrates within the focaccia bread. 

Why is focaccia so hard to make? 

Focaccia isn't an easy bread to make. For starters, it can be a little dry. So you do need to be conscious of the amount of water you add to your focaccia recipe. If the dough isn't wet and sticky in its consistency it will make for a dry bread. Keep some extra water so that you can judge the best amount. 

You also need to be mindful that focaccia takes a long time to rise, and that second rise is the crucial one to give that dough a bubbly texture. Leaving it overnight at room temperature is one of the easiest ways to give the dough enough time to prove. 

Looking closely at a fresh made loaf of sourdough focaccia bread.

Other bread recipes 

  • Olive Garden Breadsticks - These Olive Garden Breadsticks are soft, buttery, and coated in delicious garlic flavor.  They make the perfect side dish for a hearty meal or an excellent snack any time of day. 
  • Air Fryer Cornbread - Imagine cornbread muffins in just 15 minutes! These Air Fryer Cornbread Muffins are sure to please and oh-so-versatile as a snack or as a side. Savory with a hint of sweetness these pillowy-soft cornbread muffins in the air fryer as just a dream.
A close up of sourdough focaccia bread.

Super Easy Sourdough Focaccia 

A delicious "loaf" of focaccia bread made with sourdough starter.
Print Pin Rate
Course: Side Dish, Snack
Cuisine: American
Keyword: Sourdough Focaccia
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Rise Time: 12 hours
Total Time: 14 hours
Servings: 8 servings
Author: Mason Jar Recipe

Ingredients

  • 50-75 g bubbly active starter
  • 375 g water
  • 20 g honey
  • 300 g bread flour or all-purpose flour
  • 9 g fine sea salt
  • 2-3 tablespoon olive oil
  • Rosemary
  • 3-5 garlic cloves

Instructions

  • Gather all of your ingredients together. In a large bowl, mix together the sourdough starter, water, and honey until it is fully combined.
  • Next up, add the flour and salt. Make sure you mix everything well. Once the dough starts to come together, transfer the dough to your work surface, make sure to scrape the sides of the bowl, and use your hands to continue to mix it into a rough dough. The dough will be very wet and sticky. Cover the dough with a clean towel and let the dough rest for 30-60 minutes. This will be the first rise.
  • Use your hands to form the dough back into a ball and transfer the dough to a lightly greased bowl, and cover the bowl with plastic wrap that has been lightly greased. Let the bowl sit for 12+ hours at room temperature for the second rise, approximately 68-70°F. Check the temperature of your kitchen. Warmer temperatures will rise quicker, so use the clock as a general guide, but the dough will be ready when it is at least doubled in size.
  • Use your fingers to spread the olive oil onto the pan, and carefully transfer the dough onto the pan, then flip the bread over so that both sides become oiled. Then, use your fingertips to press into the dough to form dimples and a rough rectangle shape. Start on one end and move toward the other. The bread will expand as you press into it.
  • Press the rosemary pieces into the dough. If the garlic cloves are large, cut them in half and place them on top of the focaccia.
  • When you are ready, place the focaccia in the center of the oven and bake for 35-30 minutes, or until the bread is golden brown and crispy. Allow the focaccia to cool completely on a wire rack before cutting.

Notes

  • Use a kitchen scale to properly measure ingredients. 

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Mason Jar Recipe” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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A large sourdough focaccia loaf with text overlay.

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