• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Every Little Crumb logo

  • Mother’s Day Brunch
  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Breads » Sourdough Focaccia

Sourdough Focaccia

Published: Feb 22, 2022 · Modified: Feb 22, 2022 by Farah Abumaizar · 10 Comments

Jump to Recipe Jump to Video Print Recipe
Jump to Recipe

This sourdough focaccia is spongy, crisp on the outside, full of bubbles, tangy and delicious. The olive oil flavor really shines through and it comes together easier than you’d think! The perfect way to use sourdough starter in this simple no knead focaccia bread.

Top shot

What is sourdough focaccia?

Focaccia is an olive oil rich spongy Italian bread, that has a characteristic dimpled appearance. Sourdough focaccia is made using an active sourdough starter, and gives a wonderful tang to the bread.

Why make this easy sourdough focaccia recipe:

Piled up cubes of sourdough focaccia in a white plate

Focaccia is one of the most flavorful and easiest types of bread there is to make. It’s a type of flat Italian bread, flavored with plenty of olive oil and some dried herbs. It’s easier than a lot of types of bread because you don’t need to shape it too much, and this recipe barely requires any mixing or kneading.

You can make this focaccia without a mixer, and it really doesn’t take too much effort at all!

If you are always looking for breads to make with sourdough starter, this is the perfect beginner bread. The active sourdough leavens the bread beautifully, giving you all those trademark bubbles.

You just need a handful of ingredients and minimal effort and you’re ready to go! You can even make the dough and refrigerate it to bake the next day.

No specialflour needs to be purchased to make this. I used a mix of regular and whole wheat flour to make this.

What ingredients do I need for sourdough focaccia?

ingredients needed to make focaccia in a flatlay

Active Sourdough Starter: this is a sourdough starter that has been recently fed, at which point it bubbles, and nearly doubles in size. You can make, borrow or buy your own starter. I followed Joshua Weissman’s method on making my own sourdough starter and it worked out perfectly!

Water: Anywhere in the room temp- lukewarm range

Flour: I used a mix of all purpose flour and whole wheat flour. You don’t need to source bread flour for this recipe!

Olive Oil: One of the most important features of focaccia. This dough is drenched in a lot of olive oil and it’s what makes it so flavorful and rich. Use the best quality olive oil you can find!

Salt: Both regular table salt to mix into the dough, and sea salt flakes or coarse sea salt if you have to top the dough with.

Herbs: You can use fresh rosemary, or any dried herbs of your choice. I love using zaatar, a Middle Eastern spice blend with thyme and sesame seeds.

How do I make simple focaccia?

  1. Mix together water, sourdough starter and salt.
  2. Add both flours, and mix until combined.
  3. Start the resting process, resting until doubled which will probably take 3-4 hours. 30 minutes into the rest, perform a fold by putting a hand under the dough and folding it up around the edges of the bowl, and into the center
  4. After dough has doubled, grease a 9×13 pan generously with olive oil. Spread the dough into the pan, gently stretching it to the corner of the pan. Drizzle lightly with olive oil, then allow to rise for another 4-5 hours until puffy and bubbles have formed.
  5. After this second rise, generously drizzle the top of the loaf with olive oil, and lightly coat your fingers with olive oil. Using all ten fingers, poke the top of the dough in order to create dimples, and stretch the bread out to fill the pan if necessary. Make a bunch of indentations with your fingers until the top of the bread has a lot of little holes on it.
  6. Sprinkle sea salt flakes, and any herbs you are using on the top of the dough. Bake at 425 F for 25-30 minutes or until golden brown, and cool before slicing.

What to top focaccia with:

close up photo of sliced focaccia

I used zaatar, a Middle Eastern spice mix, and we love that as a topping. Here’s some more ideas:

  • Sundried tomatoes and sliced black olives
  • Mushrooms and feta cheese
  • Caramelized onions
  • Fresh rosemary and herb sprigs
  • Everything bagel seasoning
  • Sliced zucchinis and pesto

Can focaccia dough be made in advance?

If you want to make the dough in advance, after the first rise, place the bowl of dough in the fridge overnight or up to 3 days. Remove from the fridge, and let the dough come to room temperature before spreading in the 9×13 pan for the second rise.

Storing leftover focaccia:

Focaccia is best eaten the day it’s made, but will last for 2 days tightly wrapped at room temperature. I recommend briefly reheating before eating.

Foccacia can be frozen for up to one month, tightly wrapped. You can heat directly from the freezer before enjoying, you don’t need to thaw to room temperature.

What can I serve focaccia with?

Labneh is delicious with focaccia! You can also serve with ricotta cheese (or a ricotta honey mixture).

It’s great to use focaccia as a bread to accompany eggs, with dips like hummus, or just simply dunk in olive oil and balsamic vinegar.

FAQS:

How do you know when focaccia is done?

Focaccia is ready when its golden brown on the top, and if you lift up a corner of the bread you’ll see the bottom is golden brown too.

How do I know when focaccia is ready to bake?

When it’s doubled in size in the pan, and if you poke it, it springs back slowly and leaves a visible indentation.

How do I store leftover focaccia?

Leftover sourdough focaccia can be stored for up to two days at room temperature, or a month in the freezer (tightly wrapped either way)

If you liked this recipe, you might like:

Discard Sourdough Crackers

Sourdough Wholewheat Pancakes

Sourdough Croutons

Honeycomb Bread

Sourdough Focaccia

A beautiful Italian bread that comes together so easily, leavened with sourdough starter and with plenty of olive oil and herbs.
5 from 5 votes
Print Pin
Rate
Course: Bread
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 people
Calories: 472kcal
Author: Farah Abumaizar

Ingredients

  • 3/4 cup active sourdough starter 150g
  • 2 teaspoon salt 12g
  • scant 2 cups water, room temperature 450g
  • 3 cups all purpose flour 370g
  • 1 1/4 cup whole wheat flour 150g
  • 1/2 cup olive oil divided

For seasoning:

  • sea salt flakes
  • zaatar or any other herbs see post for topping suggestions

Instructions

  • Add the water to a large bowl. Add the sourdough starter and mix until dissolved into the water. Add the salt and mix to combine.
  • Add in both flours, and stir until no flour patches remain. Generously grease a large bowl with olive oil, then dump out dough into the bowl. Rest for 30 minutes then perform a fold by putting a hand under the dough and folding it up around the edges of the bowl, and into the center (this helps develop the gluten). Cover with a towel and let the dough rise until doubled, 3-4 hours.
  • Once dough has doubled, grease a 9×13 pan generously with olive oil. Spread the dough into the pan, smoothing out with your hands. Drizzle lightly with olive oil, then allow to rise for another 4-5 hours until puffy and bubbles have formed.
  • Once the second rise is nearly over, preheat oven to 425 F (230C). Generously drizzle the top of the loaf with olive oil. Using all ten fingers, poke the top of the dough in order to create dimples, and stretch the bread out to fill the pan if necessary. Make a bunch of indentations with your fingers until the top of the bread has a lot of little holes on it.
  • Sprinkle sea salt flakes and any dried herbs of your choice, I used zaatar. Place pan in the oven and bake for 25-30 minutes or until golden brown and baked through. Allow to cool for at least 20 minutes before slicing. Enjoy!

Video

Nutrition

Calories: 472kcal | Carbohydrates: 66g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 777mg | Potassium: 158mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2IU | Calcium: 19mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!
Nutrition Facts
Sourdough Focaccia
Amount Per Serving
Calories 472 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Sodium 777mg34%
Potassium 158mg5%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 1g1%
Protein 10g20%
Vitamin A 2IU0%
Calcium 19mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
« Valentine’s Blondies
Risoni Bake »

Reader Interactions

Comments

  1. Katherine says

    February 23, 2022 at 1:36 pm

    5 stars
    This focaccia is gorgeous! I love the idea of using sourdough for extra flavor.

    Reply
    • Farah Abumaizar says

      February 23, 2022 at 1:44 pm

      Thank you so much! It’s a game changer !

      Reply
  2. Jacqueline Meldrum says

    February 23, 2022 at 11:47 am

    5 stars
    That looks so good and I’ve never thought of making it with sourdough. Yum!

    Reply
    • Farah Abumaizar says

      February 23, 2022 at 12:39 pm

      The sourdough is the star! Thanks so much

      Reply
  3. Dannii says

    February 23, 2022 at 11:23 am

    5 stars
    I love sourdough and I love focaccia, but I have never combined them. I am going to try this at the weekend.

    Reply
    • Farah Abumaizar says

      February 23, 2022 at 11:37 am

      Hope you love it as much as we did!!

      Reply
  4. Tavo says

    February 23, 2022 at 10:09 am

    5 stars
    Although I am not new to making focaccia, this is the first time making sourdough focaccia at it came out delicious, thank you!

    Reply
    • Farah Abumaizar says

      February 23, 2022 at 10:22 am

      Thanks so much for the comment !!

      Reply
  5. Tara says

    February 23, 2022 at 10:01 am

    5 stars
    Such a beautiful focaccia! I love that texture with the sourdough starter. So spongy with an amazing flavor!

    Reply
    • Farah Abumaizar says

      February 23, 2022 at 10:06 am

      Thanks so much Tara!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

More about me →

Popular Recipes

  • Halal Guys Chicken and Rice
  • Pink Sauce Pasta
  • Sourdough French Toast
  • Karak Chai

Spring Recipes

  • Lemon Turmeric Cake
  • Chocolate Orange Cake
  • Sweet Potato and Beetroot Salad
  • Creamy Lemonade

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

Copyright © 2019 on the Seasoned Pro Theme