Easy Sourdough Focaccia

This sourdough focaccia is a staple in my kitchen—simple to make, deeply flavorful, and supportive of gut health thanks to its natural fermentation process. It’s ideal for pairing with soups or salads, or serving on its own with a drizzle of good olive oil. With just a few ingredients and a little planning, you’ll have a nourishing bread that fits seamlessly into a wellness-focused lifestyle.

Kitchen Equipment

• Large mixing bowl

• Digital kitchen scale

• Measuring spoons

• Silicone or wooden spatula

• 9 × 13‑inch baking pan (I prefer the enameled kind like THESE)

• Clean plastic bag, shower cap, or cloth dish towel for covering

• Dough scraper or bench knife (optional but helpful)

• Oven mitts

• Cooling rack

Ingredients

• 160 g active and bubbly sourdough starter

• 350 g filtered lukewarm water

• 450 g artisan bread flour

• 9 g (about 2 tsp) coarse sea salt, with extra for sprinkling over the top

• 1 Tbsp (15 ml) extra‑virgin olive oil, plus extra for pan and drizzling

• Optional toppings: fresh or dried rosemary, olives, cherry tomatoes, or basil

Directions

1. Mix dough

   In a large bowl or mixer, combine 160 g starter, 350 g water, 1 Tbsp olive oil and 9 g salt. Add the 450 g flour, stirring until just combined into a shaggy, slightly wet dough.

2. Bulk ferment and stretch

   Cover and let ferment at room temperature (70–75 °F) for about 4 hours. During the first 2 hours, perform 3 sets of stretch‑and‑folds at 30‑minute intervals: wet your hands, grab one side, stretch it up and fold into the center, then rotate bowl and repeat on all sides.

3. Transfer to pan and proof

   Oil a 9 × 13″ pan generously. Turn the dough into the pan, gently spreading it to fill the space without degassing it. Cover and place in the refrigerator for 8-24 hours. When you are ready to bake, remove the pan from the refrigerator and proof for 1–2 hours at room temperature until puffy.

4. Add toppings and dimples

   Drizzle a few more tablespoons of olive oil over the surface. Use your fingertips to create dimples down to the pan. Sprinkle with your preferred toppings.

5. Bake

   Preheat oven to 450 °F (230 °C). Bake for 25–30 minutes until deep golden on top. If browning too fast, place an empty baking sheet on a rack above to shield the top.

6. Cool and serve

   Allow the focaccia to cool briefly in the pan, then transfer to a rack. Cut warm and serve with olive oil and balsamic, or alongside soup or salad.

Storage

• Store at room temperature in an airtight bag for up to 2 days

• Refresh day‑old slices in a 375 °F oven for 10 minutes

• Freeze cooled slices in a sealed container for up to 1 month

PIN ME FOR LATER