Sourdough Focaccia is a great bread for sourdough beginners as there are far fewer techniques and tools required. This bread has the classic focaccia characteristics with a fluffy and chewy texture yet it has the added tang and nutritional benefits of sourdough. So why not give it a try? With a little bit of patience and practice, you’ll be baking delicious sourdough focaccia in no time.

Why Make Sourdough Focaccia?

Sourdough focaccia is a delicious and easy recipe that’s perfect for beginners and seasoned bakers alike! There are many benefits to making your sourdough focaccia at home.

• It’s a healthier option than store-bought bread because it’s free from preservatives and other additives. There are also the added health benefits that come from fermented grains!
• Sourdough focaccia is a versatile bread that can be used in a variety of ways. Its crispy crust and soft, chewy interior make it a perfect accompaniment to soups, stews, or salads. It can also be sliced and used as a base for sandwiches or topped with cheese, herbs, or vegetables for a tasty snack or appetizer. Sourdough focaccia is also a great bread to serve as part of a charcuterie or cheese board.
• It can be customized with a variety of toppings, such as herbs, olives, sun-dried tomatoes, or roasted garlic, to suit your taste preferences.

The Process

The process of making sourdough focaccia is similar to making other sourdough bread except you do not need to knead!

You will need to start the dough the night before you’d like to bake it. You’ll begin by mixing all ingredients in a mixing bowl, covering it, and allowing it to sit on the countertop overnight (8-12 hrs).

The next day, line your baking dish with parchment paper and coat it with 1-2 Tbls of olive oil, the amount depends on the size of your dish. I use a 9×13-inch pyrex baking dish but a rimmed baking sheet also works. You can use a larger pan but I suggest no smaller than 9×13 as it would make the focaccia very thick and the cooking time would need to increase.

Turn the dough out onto the parchment paper and flip it over to coat all sides with olive oil. You do not need to spread it out, it will naturally begin to do this on its own. Cover the dough with another large dish or cover it with a plastic bag, ensuring that it does not touch the top of the dough. Allow the dough to rise for an additional 2 hours

After the second rise, use your oiled fingertip to gently make dimples from the center outward. Again, don’t force it to reach the edges of the pan.

Before baking, you can choose to add some additional flavor on top or even add a fun design! Some of my favorite toppings include:

• Herbs and spices (Garlic powder, basil, oregano, and rosemary are all delicious)
• Vegetables
• Edible flowers
• Sliced garlic cloves

If using toppings like vegetables, garlic, or edible flowers, be sure to push them into the dough slightly or they might pop out as the dough rises during baking.

I write all of my sourdough recipes using grams for accuracy and consistency. If you do not have a kitchen scale, see my Metric Conversion Chart.