Simple sourdough focaccia delivers a deeply flavorful, airy bread with a crisp, golden crust—perfect for dipping, sandwiches, or as a standalone showstopper.
This slow-fermented version replaces commercial yeast with sourdough starter, yielding exceptional texture and complexity with minimal hands-on effort.
Key Ingredients for Simple Sourdough Focaccia
Active sourdough starter – Acts as the natural leavening agent, contributing to the bread’s rise and distinct tang.
Bread flour – Provides high protein content essential for gluten development and a chewy interior.
Water – Hydrates the flour and activates the starter; the amount is flexible depending on your flour type and humidity.
Kosher salt – Enhances flavor and supports gluten strength during fermentation.
Extra-virgin olive oil – Adds richness and helps develop a crisp, golden crust.
Flaky sea salt – Sprinkled before baking for a deliciously salty crunch.
How to Prepare Simple Sourdough Focaccia
This sourdough focaccia follows a relaxed timeline with two distinct rises and a final bake. The dough is mixed by hand, left to ferment slowly, then gently shaped and baked to golden perfection.
After the initial mix, the dough rises until doubled in size, ideally in a clear, straight-sided vessel. Then it’s transferred to a well-oiled pan, shaped gently, and left to rise again before being dimpled and baked at high heat for a golden, crunchy finish.
Pro Tips for the Best Simple Sourdough Focaccia
For best results, tailor the hydration to your climate—reduce water slightly in humid areas or when using all-purpose flour. In warmer months, use less starter and watch the dough closely; in cooler seasons, a larger amount and longer rise are ideal.
A clear-sided container is invaluable to track the first rise accurately. Also, avoid using an oven with a light on for fermentation, which can overheat the dough.
Storing Simple Sourdough Focaccia
To keep leftovers fresh, store focaccia in an airtight container at room temperature for up to two days. For longer storage, freeze slices wrapped in foil and sealed in a bag. Reheat in a 350°F oven until warm and crisped.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but reduce the water slightly since all-purpose flour absorbs less than bread flour.
How do I know when the dough has risen enough?
Use a clear, straight-sided container and look for the dough to nearly double. Avoid timing alone—visual cues are more reliable.
Can I refrigerate the dough overnight?
Yes. After the first rise, refrigerate for 8–10 hours. Let it warm and rise again for 5–6 hours before baking.
Why is my sourdough focaccia sticky?
Too much water, a weak starter, or under-kneading may be the cause. See Alexandra’s linked post on sticky sourdough for in-depth troubleshooting.