This easy sourdough focaccia recipe combines delicious and soft sourdough with olive oil and herbs. It’s tastefully salty, with the robust flavor of olive oil. I think you’ll find this Italian rustic bread will become a regular side gracing your table.

Sourdough can be one of those things that people really overcomplicate. Especially if you are new to sourdough, it can be really intimidating.

A good sourdough recipe should taste delicious, include healthy fermented grains, and not be difficult to create.

That is what I hope to bring you with this easy recipe. Simple measurements and directions. Straight-forward. No confusing steps.

It took a few tries to really perfect this recipe. One attempt, the sourdough focaccia ended up being too thick. But, I’m not one to waste something perfectly delicious.

I sliced it in half, placed it on a baking sheet, topped it with fresh-grated mozzarella and locally raised sausage, and turned it into pizza.
Everyone loved it.

Honestly, that is how a lot of meals happen here in the farmhouse. While that was tasty, the real deal is better.

Why you will love this recipe:

Delicious: Soft, salty, olive oil flavored bread with a hint of yummy tangy sourdough. It’s super yummy.

Customize-able: Bake it plain or adds herbs, tomatoes, mozzarella cheese. Or even use it as a pizza crust.

Simple: This is such a simple bread with simple basic ingredients.

Feeds a crowd: This recipe is a great appetizer for a party. Make it as part of a charcuterie board.

Tips:

• If you are sensitive to gluten, allow it to ferment up to 24 hours. This will help break down the gluten and make it more digestible.
• Switch up this recipe with some delicious add-ins. Find my suggestions below.
• The amount of flour you’ll need will depend on the moisture level of your starter. If your starter is pretty runny, you may need more flour.
• The dough can be quite sticky, so it may be helpful to dab your fingers in oil before spreading it on the cookie sheet.

FAQ:

What is focaccia bread used for?

Focaccia is a thin Italian bread that can be used as an appetizer or side and dipped into olive oil and parmesan, used as a sandwich bread, or even as a pizza crust.

How do you store focaccia sourdough?

Store in an air-tight container at room temperature for best results. Can also be frozen up to six months.

Why is my sourdough Focaccia dense?

Most likely your sourdough starter was not active enough or is too new. It could also have over fermented and left to rise too long. Another possibility is that the water added was too hot and it killed the yeast.

Is focaccia the same as sourdough?

No. Focaccia can be made with sourdough, but typically it is made with commercial yeast.

Sourdough Focaccia Ingredients:

• Sourdough starter
• Warm water
• Extra virgin olive oil
• Honey
• Sea salt
• All-purpose flour
• Fresh rosemary
• Garlic powder

Tools you may need:

Stand mixer with dough hook

Stainless baking sheet

Parchment paper

Measuring cups and spoons

How To Make Sourdough Focaccia

Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.

Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.

Knead until smooth and elastic, about five minutes with stand mixer.

Let rise for 12-24 hours. 

Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.

Place dough onto parchment paper lined baking sheet with a rim.

Pressing fingers down in the dough, carefully move the dough all the way to the edges. Be careful not to deflate it. If the dough is really sticky, I just dip my fingers in a bit of olive oil and then spread out the dough.

Using your fingers, press the dough down gently, creating dimples.

Cover and allow to rise for a few hours.

Drizzle the top with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.

Bake at 400 for 20 minutes.

Allow to cool, and enjoy.

Focaccia Add Ins:

• Sliced olives
• Caramelized onions
• Sliced tomatoes or dried tomatoes.
• Mushrooms
• Parmesan
• Pine nuts
• Artichokes
• Thinly sliced zucchini
• Variety of dried herbs

Baker’s Schedule:

12 PM: Feed sourdough starter

6 PM: Create dough and allow to rise overnight.

6-8 AM the next day: Check the dough, if doubled in size place the dough in a parchment lined baking sheet with drizzled with olive oil. You can also stick it in the fridge to bake later.

Press fingers down in the dough.

Drizzle with more olive oil, salt, and herbs. cover and allow to rise for a few hours.

10 AM: Bake or place in the fridge and bake right before dinner.

Find more farmhouse favorites:

• Easy Sourdough Dinner Rolls
• Sourdough Blueberry Cobbler
• Pumpkin Chili
• Roasted Red Pepper And Tomato Soup
• Whole Wheat Sourdough Bread

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.

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