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A beautifully composed diptych showcasing a freshly baked sourdough focaccia with rosemary and sea salt, revealing its airy crumb and golden crust. Perfect for a sourdough focaccia recipe.
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Easy Sourdough Focaccia Recipe for Beginners

This easy sourdough focaccia recipe is perfect for beginners, offering a golden crispy crust and an airy, soft interior. With simple ingredients and no special equipment, this rustic Italian bread is delicious, versatile, and full of tangy sourdough flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Fermentation and Proofing Time 11 hours
Total Time 12 hours
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 50-100 g active sourdough starter 1/4 to 1/2 cup, recently fed and bubbly
  • 10 g kosher salt about 2.5 tsp
  • 430-440 g water room temperature (1 ¾ cups – 1 ¾ cups + 2 tbsp)
  • 512 g bread flour about 4 cups
  • 3 tbsp extra-virgin olive oil divided, plus more for drizzling
  • flaky sea salt such as Maldon, for topping
Optional Toppings
  • fresh rosemary, garlic, cherry tomatoes, red onions, olives, Parmesan cheese optional flavor additions

Equipment

  • Digital Kitchen Scale
  • Large Mixing Bowl with Lid
  • 9×13-inch Metal Baking Pan
  • Rubber Spatula or Dough Scraper
  • Cooling rack

Method
 

  1. Prepare the Dough: In a large bowl, combine the active sourdough starter, salt, and water. Stir until combined, then add the bread flour. Mix until no dry spots remain. Optionally, perform stretch and folds after 30 minutes to build gluten.
  2. First Rise (Bulk Fermentation): Drizzle olive oil over the dough, cover, and let rise at room temperature (70°F / 21°C) for 4–18 hours until nearly doubled and puffy.
  3. Prepare the Pan: Add 2 tablespoons of olive oil to a 9×13-inch metal baking pan. This ensures a crisp bottom crust.
  4. Shape and Transfer Dough: Drizzle dough with olive oil, gently deflate, and fold envelope-style. Transfer to pan seam-side down and coat the top with oil.
  5. Second Rise: Let the dough rise uncovered for 4–6 hours until puffy and almost doubled, filling most of the pan.
  6. Dimple and Season: Preheat oven to 425°F (220°C). Oil your hands and dimple the dough with your fingers. Sprinkle with flaky sea salt and any desired toppings.
  7. Bake: Bake for 20–25 minutes or until golden brown. Transfer to a cooling rack and rest for 20 minutes before slicing.

Notes

For the best texture, use a digital scale for accuracy. If your dough feels sticky, add a tablespoon of flour; if too stiff, add a tablespoon of water. A metal pan yields a crispier bottom crust. You can cold-ferment the dough in the fridge for 12–24 hours for more complex flavor. Store at room temperature for 3 days or freeze for up to 3 months.