Let’s Make No-Fuss Sourdough Focaccia Bread
Look, if there’s one thing I can eat entirely too much of, it’s focaccia—especially the homemade, sourdough kind that turns any grey afternoon into something worth bragging about. I first made this on a not-so-glamorous Tuesday when the only thing in my fridge was an old jar of olives and about half a stick of (questionably fresh) butter. The bread worked. But to be honest, I was mostly just excited to eat something I made that didn’t turn into an accidental science experiment.
This recipe is for those of us who want the taste of artisan bread without the schedule of a professional baker. If you’ve ever been sidelined by complicated instructions or just got lost between “hydration percentage” and “bulk ferment,” trust me, I get it. By the way, if you hear a small dog barking in the background, that’s my neighbor’s Jack Russell, and, frankly, she gets pretty excited for this focaccia too—though she’s not getting any.
Why You’ll Love This Bread
So, I make this focaccia when I want to impress people but also watch TV for most of the afternoon. My family goes wild for this (especially with rosemary and flaky salt) because it’s got those pillowy, chewy bits plus a decent crunch at the edge. Plus, with sourdough, you can tell yourself it’s basically a health food. Every other focaccia recipe I’ve tried either wanted me to wrestle sticky dough or take up too much counter space. This is just… easier. (There was this one time the dough looked totally wrong, but it baked up fine. Trust the process—I guess that’s my main advice here.)
What You’ll Need (and What Substitutions I Sometimes Make)
- 500g (about 4 cups) bread flour (or just plain all-purpose flour if that’s what you have—my aunt swears by it, and who am I to argue?)
- 375g (about 1 1/2 cups plus a smidge) water, lukewarm (if my tap’s running cold I microwave it for a few secs—not scientific, it just works)
- 100g active sourdough starter (I’ve used it straight from the fridge; honestly it’s forgiving)
- 10g (a heaping 2 tsp) fine sea salt (table salt works in a pinch—just skip the fancy stuff unless you’re feeling posh)
- 30g (about 2 tbsp) olive oil, plus extra for greasing (I sometimes use sunflower oil—don’t tell the Italians)
- Flaky sea salt for topping (or whatever salt you’ve got lying about)
- Fresh rosemary, olives, cherry tomatoes, or whatever makes you happy (I once tried capers and, um, not my best idea)
Here’s How To Do It (With Commentary)
- Mix the flour, water, and starter in a big old bowl. Stir it up with a wooden spoon or your (clean) hand until there’s no dry patches. It’ll look kinda messy—that’s fine.
- Let it rest for about 30 mins, uncovered. Some folks call this the autolyse, I call it “the dough nap.”
- Add your salt and olive oil. Now, this part feels weird; the dough seems to break apart and look slippery, but keep folding and squishing it around for 2-3 minutes. It’ll come back together—promise.
- Leave the dough in the bowl, cover with a damp tea towel, and let it rise for 4-5 hours at room temp. Every hour or so, give it a quick set of stretches: grab an edge, pull it up, fold it over. (My kids call this ‘dough yoga.’)
- Generously oil a baking pan (I use a 9×13” pan—but honestly, I’ve done this on a cookie sheet lined with parchment; just be sure it’s got a rim or you’ll have focaccia lava). Scrape in the dough. It’ll blob, and that’s fine. Drizzle more oil on top and gently prod, stretch, and poke it until it looks like a lumpy pile in the pan. Cover, pop it in the fridge, and forget about it for at least 8 hours (overnight) or up to 24. You get more flavor the longer it chills. I once left it two days and whoops, that was the best batch yet.
- The next day, take the pan out and let it hang out on the counter for 1-2 hours to come to room temp and get super bubbly. If you’re impatient (like me), 45 minutes usually does it. Preheat your oven to 220C/425F.
- With oily fingers, dimple and stretch the dough gently edge to edge. Press in olives, rosemary, cherry toms, or nothing at all. Sprinkle with flaky salt. This is where I sneak a little taste of olive oil, not gonna lie.
- Bake for 23-28 minutes until golden, bubbling, and a bit crispy at the edges. If the bottom isn’t browned, take it out of the pan and set it right on the oven rack for another couple minutes. Don’t panic if it looks uneven—the best bits usually are.
- Let it cool for at least 15 mins. I know—I hate waiting too. Slice and serve warm, preferably in a chaotic kitchen with good company.
What I Learned (Sometimes the Hard Way)
- If you skip the overnight chill, it’s just not the same. I once tried to be clever and bake it after a short rise—tasty, but not as tangy or chewy.
- Don’t skimp on oil at any stage; it’s the secret to those edge crisps. I did once and it stuck so badly even the crumbs wouldn’t budge.
- It really is forgiving, though—dough looks weird? It’ll still bake up fab (well… unless you totally forget the salt, whoops).
Flavor Experiments That Actually Worked (And Didn’t)
- I added roasted garlic once—total winner.
- A handful of sun-dried tomatoes was great, but actual capers weren’t my best move (too briny?).
- Shredded mozzarella—surprisingly awesome.
- Olive tapenade swirled in before baking: looked messy, but tasted like a holiday.
Stuff You’ll Need (and Some Hacks)
- Big mixing bowl (if I’m desperate, I use my soup pot—no shame)
- 9×13″ baking pan, or a rimmed sheet pan. If you don’t have nonstick, line with parchment—makes life easier.
- Damp tea towel or plastic wrap (clean shower cap also works, strangely enough)
- Oven, obviously, but I actually finished it off under the grill once—came out quite the treat.
Keeping Focaccia Fresh (If You’re Lucky)
Honestly, in my house, it never lasts past breakfast the next day. But if you show unusual restraint: wrap leftovers in foil and keep at room temp up to 2 days. If you want that just-baked vibe, reheat uncovered in the oven for 5-7 mins at 180C/350F. Or do what I sometimes do—slice and freeze, then pop it straight in the toaster. (Toasted focaccia soldiers? Dangerous.)
How We Love To Serve It
My favorite: with a puddle of olive oil and a pinch of crushed pepper. Sometimes, I bring a warm slab to the table for soup-dunking (our Wednesday soup night tradition). My kids lobby hard for adding ham and cheese—basically making a sandwich before anyone else can get a slice.
Pro Tips (or, Lessons From My Occasional Fails)
- Don’t rush the cold rise—trust me, I did, and ended up with something closer to pizza base than fluffy focaccia.
- If you’re using a glass baking dish, check early; it can brown faster than you think!
- Actually, I find the best focaccia comes from using way more oil than feels logical. So just go for it.
FAQ—Your Real Questions, My Real Answers
- Can I use starter straight form the fridge?
Yep—I’ve done it dozens of times. Warmer starter rises a bit faster, but it’s all good. - What if I don’t have bread flour?
Use all-purpose. The texture changes a smidge—maybe a tad less springy—but still delicious. - How do I know it’s done baking?
Edges will look crispy, top golden, and if you tap the bottom it sounds a little hollow. And if you’re not sure, five more minutes won’t hurt. - Can I skip the overnight rise?
You can, but… it really tastes better after a chill. Maybe bake a different bread if you’re short on time. - I forgot to dimple the dough—what now?
No worries! It’ll still taste good, just a little less bubbly on top.
If you’ve ever felt like sourdough focaccia was too much fuss, try this once. The only regret you might have is watching it disappear before you get seconds. And if you end up pairing it with a cup of milky tea because you’re out of wine—well, that’s pretty good too.
Ingredients
- 500g (about 4 cups) bread flour (or just plain all-purpose flour if that’s what you have—my aunt swears by it, and who am I to argue?)
- 375g (about 1 1/2 cups plus a smidge) water, lukewarm (if my tap’s running cold I microwave it for a few secs—not scientific, it just works)
- 100g active sourdough starter (I’ve used it straight from the fridge; honestly it’s forgiving)
- 10g (a heaping 2 tsp) fine sea salt (table salt works in a pinch—just skip the fancy stuff unless you’re feeling posh)
- 30g (about 2 tbsp) olive oil, plus extra for greasing (I sometimes use sunflower oil—don’t tell the Italians)
- Flaky sea salt for topping (or whatever salt you’ve got lying about)
- Fresh rosemary, olives, cherry tomatoes, or whatever makes you happy (I once tried capers and, um, not my best idea)
Instructions
-
1Mix the flour, water, and starter in a big old bowl. Stir it up with a wooden spoon or your (clean) hand until there’s no dry patches. It’ll look kinda messy—that’s fine.
-
2Let it rest for about 30 mins, uncovered. Some folks call this the autolyse, I call it “the dough nap.”
-
3Add your salt and olive oil. Now, this part feels weird; the dough seems to break apart and look slippery, but keep folding and squishing it around for 2-3 minutes. It’ll come back together—promise.
-
4Leave the dough in the bowl, cover with a damp tea towel, and let it rise for 4-5 hours at room temp. Every hour or so, give it a quick set of stretches: grab an edge, pull it up, fold it over. (My kids call this ‘dough yoga.’)
-
5Generously oil a baking pan (I use a 9×13” pan—but honestly, I’ve done this on a cookie sheet lined with parchment; just be sure it’s got a rim or you’ll have focaccia lava). Scrape in the dough. It’ll blob, and that’s fine. Drizzle more oil on top and gently prod, stretch, and poke it until it looks like a lumpy pile in the pan. Cover, pop it in the fridge, and forget about it for at least 8 hours (overnight) or up to 24. You get more flavor the longer it chills. I once left it two days and whoops, that was the best batch yet.
-
6The next day, take the pan out and let it hang out on the counter for 1-2 hours to come to room temp and get super bubbly. If you’re impatient (like me), 45 minutes usually does it. Preheat your oven to 220C/425F.
-
7With oily fingers, dimple and stretch the dough gently edge to edge. Press in olives, rosemary, cherry toms, or nothing at all. Sprinkle with flaky salt. This is where I sneak a little taste of olive oil, not gonna lie.
-
8Bake for 23-28 minutes until golden, bubbling, and a bit crispy at the edges. If the bottom isn’t browned, take it out of the pan and set it right on the oven rack for another couple minutes. Don’t panic if it looks uneven—the best bits usually are.
-
9Let it cool for at least 15 mins. I know—I hate waiting too. Slice and serve warm, preferably in a chaotic kitchen with good company.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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