Simple Sourdough Focaccia Recipe

Bake golden, crispy sourdough focaccia at home with rosemary and olive oil. This easy sourdough focaccia recipe is perfect for Italian meals, picnics, or sandwiches.

Course Appetizer, Side Dish

Cuisine American

Keyword easy sourdough focaccia recipe, focaccia recipe, simple sourdough focaccia recipe, sourdough focaccia

Prep Time 8

Cook Time 15

Rest Time 2

Total Time 10 15

Servings

Calories 287kcal

Author Tereza Taus

Equipment

Ingredients

800 g extra strong bread flour
16 g fine sea salt
640 g warm water (reserve 2 tablespoons for the salt)
160 g active sourdough starter (100% hydration, recently fed)
40 g extra virgin olive oil (plus more for the pan and topping)
20 g honey
Fresh rosemary roughly chopped, for topping
Flaky sea salt for topping

Instructions

Combine flour and warm water (minus 2 reserved tablespoons) in a large bowl. Cover and rest 30 min (autolyse).
640 g warm water , 800 g extra strong bread flour
Dissolve salt in reserved water; add to the dough with starter, honey, and olive oil. Pinch to incorporate.
16 g fine sea salt, 160 g active sourdough starter
Rest at room temperature; over 2 hours, do 4 sets of stretch and folds.
Bulk ferment until ~60% risen, 3–5 hr at 70°F.
Oil the baking pan. Transfer dough in. Same-day: proof 1–2 hr. Next-day: wrap in plastic wrap, refrigerate overnight, rest 1–2 hr.
Preheat to 250°C / 480°F. Dimple to the bottom of the pan. Drizzle olive oil. Scatter fresh rosemary and flaky sea salt.
40 g extra virgin olive oil , Flaky sea salt, Fresh rosemary
Bake 20–25 min until golden brown. Cool 5 min in pan, then transfer to a cooling rack. Rest 10 min before slicing.

Notes

Active starter must pass the float test.
Dark metal pan = crispiest crust. Glass: pull 1–2 min early.
Leftover focaccia: reheat 325°F / 160°C for 8–10 min, or face-down in a dry skillet.
Freezes up to 3 months.

Nutrition