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.
Tips For Making This Recipe:
- 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.
Tools you may need:
Stand mixer with dough hook
Measuring cups and spoons
Sourdough Focaccia Ingredients:
1 cup sourdough starter
1 1/2 cups warm water
1/2 cup extra virgin olive oil, divided (plus one tablespoon drizzling)
1 tablespoon honey
2 tsp. sea salt
4-5 cups all-purpose flour (add a half cup at a time until dough pulls away from the sides of the bowl. It could depend on how hydrated your starter is)
2 sprigs fresh rosemary, chopped
1 teaspoon garlic powder
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.
- Pine nuts
- Thinly sliced zucchini
- Variety of dried herbs
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.
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.
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 1/2 cup extra virgin olive oil, divided (plus one tablespoon drizzling)
- 1 tablepsoon honey
- 2 tsp. sea salt
- 4-5 cups all-purpose flour
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon garlic powder
Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.
Add the flour and knead until smooth and elastic (about 5 minutes with stand mixer).
Place dough in a greased bowl and cover. Let rise for 12- 24 hours.
Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.
Press dough out in parchment paper lined baking sheet with a rim, pressing fingers down in the dough carefully.
Allow to rise for a few hours.
Drizzle with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.
Bake 400 for 20 minutes.
Be careful not to deflate it, and press it all the way to the edges.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 880Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 394mgCarbohydrates: 168gFiber: 6gSugar: 2gProtein: 23g