Sourdough Focaccia Bread

Focaccia is a fantastic introduction to high-hydration doughs—no complicated kneading, no shaping stress, and no special equipment required. It’s a simple, hands-off recipe that lets time do the work, yielding an irresistibly airy and flavorful loaf with just the right amount of sourdough tang.

Unlike traditional sourdough loaves, focaccia is a flatbread that bakes in a pan rather than a free-form boule. It has a higher hydration level, meaning it’s wetter and looser than a typical bread dough, giving it its signature open crumb and soft chew. It’s also generously coated in olive oil, which enhances both flavor and texture—crispy on the outside, tender on the inside.

With a few simple ingredients and a little patience, you’ll have bakery-quality sourdough focaccia ready to enjoy!

Why you’ll love this recipe

• Easy, No-Knead Dough – No complicated shaping or kneading required! Just mix, stretch, and let time do the work.
• Crispy, Golden Crust with a Soft Center – This focaccia is baked to perfection with a crunchy crust, airy crumb, and rich olive oil flavor.
• Great for Any Occasion – Serve it as a side with dinner, use it for sandwiches, or enjoy it as a snack with your favorite dipping oil.

If you love this classic sourdough focaccia, you might also enjoy my discard focaccia version—perfect for when you need a quick and easy way to use up extra sourdough starter. Focaccia is also a great “save” recipe if you’ve accidentally over-proofed another dough—since it’s a high-hydration, rustic bread, it can handle a little extra fermentation without issue. Also try my cinnamon roll focaccia and my sourdough chocolate focaccia for two really fun dessert variations!

Looking for more ways to bake with sourdough? Try my soft sourdough sandwich bread for an everyday loaf, or go with a whole wheat sourdough bread. No matter what you’re craving, there’s always something delicious to make with your starter!

How to make sourdough focaccia

This recipe is simple and mostly hands-off. Here’s a quick overview of the steps. Scroll down to the recipe card for full instructions.

Step 1: Mix the dough

• In a stand mixer or large mixing bowl, combine sourdough starter, warm water, olive oil, flour, honey, and salt.
• Mix until a soft, sticky dough forms. If using a mixer, knead on low speed for 3-5 minutes with the dough hook.
• The dough should be smooth and slightly elastic, but still sticky—resist the urge to add extra flour!
• Transfer to a greased bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled and puffy.

Step 2: Shape the focaccia

• Drizzle 2 tablespoons of olive oil into a 9×13-inch baking pan.
• Gently place the dough in the pan, folding it over itself a few times to form a rough rectangle.
• Flip the dough so the seam is down, then gently stretch it out with your fingertips—it won’t fill the pan yet, and that’s okay!
• Rub the top with a little more olive oil, then cover and let it rise at room temperature for 3-5 hours, until it’s puffy and nearly doubled.

Step 3: Bake to golden perfection

• Preheat your oven to 425°F.
• Use your fingers to dimple the surface of the dough, stretching it slightly to fit the pan. Be gentle! The goal is to create beautiful dimples without deflating the dough.
• Bake for 20-30 minutes, turning halfway through, until golden brown and crispy.
• While baking, mix together melted butter, minced garlic, salt, pepper, and oregano.
• As soon as the focaccia comes out of the oven, brush it with the garlic butter mixture for an extra layer of flavor.
• Let it cool for at least 20 minutes before slicing and serving.

Baker’s schedule

Understanding the timing will help you plan when to start your dough so it’s ready when you need it.

• Mixing Dough: 10 minutes
• First Rise (Bulk Fermentation): 4-6 hours
• Shaping: 10 minutes
• Final Proofing: 3-5 hours
• Baking: 20-30 minutes
• Cooling: 20 minutes

Pro Tip: If you want to break up the process, you can let the dough proof in the fridge overnight for deeper flavor and extra convenience!

Ways to enjoy sourdough focaccia

This versatile sourdough bread can be enjoyed in so many ways:

• Pair it with soups and salads – The perfect side to a cozy meal.
• Make sandwiches – Try slicing it in half and using it for paninis or Italian-style sandwiches.
• Dip it in olive oil – Serve with a dish of olive oil, balsamic vinegar, and herbs for an easy appetizer.
• Turn it into garlic bread – Slice, brush with more garlic butter, and toast until golden.
• Use it as a pizza base – Top with sauce, cheese, and toppings for a delicious twist on pizza night.