Sourdough Focaccia Bread!

If you love sourdough, then you're going to love this easy sourdough focaccia bread recipe! This is a NO KNEAD sourdough focaccia bread recipe with not one but 3 rises for the most light and fluffy texture.

This is the BEST sourdough focaccia recipe. It is light, airy, and crisp on the outside with a perfectly chewy interior. Naturally leavened with sourdough starter, it develops incredible flavor while remaining gut-friendly and easy to digest.

A long fermentation enhances both texture and taste, making this sourdough focaccia a perfect make ahead bread.

Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

SOURDOUGH FOCACCIA BREAD INGREDIENTS

• 3 ½ cups (450g) bread flour
• 1 ½ teaspoons sea salt
• ½ cup (120g) active sourdough starter
• 1 ½ cups (360g) lukewarm water
• 2 tablespoons extra virgin olive oil

GUT HEALTH BENEFITS OF SOURDOUGH FOCACCIA BREAD

1. Easier to Digest. The long fermentation process in sourdough breaks down gluten and complex starches, making sourdough focaccia easier on the digestive system. This can be especially beneficial for those with mild gluten sensitivities.

2. Supports a Healthy Gut Microbiome. Sourdough fermentation produces prebiotics, which feed the good bacteria in your gut. These beneficial microbes help improve digestion, boost immunity, and promote overall gut health.

3. Lower Phytic Acid for Better Nutrient Absorption. Phytic acid in grains can block the absorption of essential minerals like iron, zinc, and magnesium. The natural acids in sourdough neutralize phytic acid, allowing your body to absorb more nutrients from the bread.

4. Helps Regulate Blood Sugar. Unlike commercial breads, sourdough has a lower glycemic index, meaning it slows down carbohydrate digestion. This results in a steadier blood sugar response, reducing energy crashes and cravings.

5. No Artificial Additives or Preservatives. Homemade sourdough focaccia is naturally preserved through fermentation, eliminating the need for artificial stabilizers found in many store-bought breads. This keeps your gut free from unnecessary additives.

TIPS FOR THE BEST SOURDOUGH FOCACCIA BREAD RECIPE

• Use an Active Starter – Your sourdough starter should be bubbly and at peak activity for the best rise.
• Cold Ferment for More Flavor – For even more depth, refrigerate the dough for up to 24-48 hours.
• Generous Olive Oil – Focaccia loves oil! It helps create that crispy, golden crust.
• Wait until dough is double to bake- after you dump the focaccia sourdough into your pan, make sure you wait until it is bubbly and doubled in size!

HOW TO MAKE THE BEST SOURDOUGH FOCACCIA BREAD

If you've been looking for the perfect focaccia sourdough bread recipe and stumbled across this one, then your search is over! This is the best sourdough focaccia bread recipe! And it is so simple to make.

Note that this is an active sourdough recipe, not a sourdough discard recipe! So you need bubbly active sourdough! Make sure to feed your sourdough starter before preparing this focaccia dough and use it when it is at its bubbly peak.

Sourdough Focaccia Bread Ingredients:

For the Dough:

• 3 ½ cups (450g) bread flour
• 1 ½ teaspoons sea salt
• ½ cup (120g) active sourdough starter
• 1 ½ cups (360g) lukewarm water
• 2 tablespoons extra virgin olive oil

If you're doing a no discard sourdough method like me, simply take your sourdough jar from the fridge the night before and add 60 grams of water and 60 grams of whole wheat flour. Or, scoop a bit of your sourdough into a new jar, and add 60 grams of water and 60 grams of flour. Once it's doubled or tripled in size, you're ready to mix into your focaccia dough!

For the Focaccia Topping:

• 2-3 tablespoons extra virgin olive oil (for drizzling)
• Flaky sea salt (to taste)
• Fresh rosemary, thyme, or other herbs (optional)
• Cherry tomatoes, garlic, or olives (optional)

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Sourdough Focaccia Instructions:

1. Mix the Dough (Night Before)

In a large mixing bowl, whisk together sourdough starter, lukewarm water, and olive oil until well combined. Add flour and salt, stirring with a wooden spoon or dough whisk until a shaggy dough forms. Cover and let your sourdough focaccia rest for 30 minutes.

2. Stretch and Fold (Optional but Recommended) plus Cold Ferment

To build gluten strength in your sourdough focaccia bread, perform 3-5 sets of stretch and folds every 30 minutes. I noticed that my focaccia sourdough is even more bubbly when I take the extra time to do 4 or 5 sets of stretch and folds. Cover and transfer your focaccia sourdough to the fridge for a slow ferment for 12-48 hours.

3. Prepare the Baking Pan

About 4-5 hours before you are ready to bake, remove your focaccia sourdough from the fridge.

Grease a 9x13-inch baking dish (or a cast-iron pan) generously with olive oil.

Transfer the dough to the pan, turning once to coat it in oil. Let it rest for 4-5 hours until it is almost doubled in size. Don't let your focaccia dough over ferment, so keep an eye on it!

4. Heat Oven & Dimple

When your dough is almost ready, preheat your oven to 450 degrees Fahrenheit (230 Celsius) with the rack in the center of your oven.

Drizzle the dough with 2 tablespoons olive oil. Use your fingers to gently dimple the dough, pressing down to create those signature sourdough focaccia bread pockets.

5. Bake

Sprinkle the focaccia with flaky salt and add any toppings (rosemary, garlic, tomatoes, etc.). Bake for 22-25 minutes, until golden brown and crispy.

6. Cool & Enjoy

Let the sourdough focaccia cool for at least 10 minutes before slicing. Serve warm with olive oil and balsamic vinegar, or use for sandwiches.

FAQ'S

1. Do I need an active sourdough starter to make focaccia?

Yes, for the best rise and texture, your sourdough starter should be active and bubbly. If your starter is sluggish, or coming out of the fridge, feed it at least 4-6 hours before using it in the recipe. This time can vary depending on how old your starter is and may take up to 12 hours for a new starter.

2. Can I make sourdough focaccia without yeast?

Absolutely! This recipe relies solely on wild yeast from the sourdough starter, so no commercial yeast is needed. Just allow enough time for fermentation—12-16 hours for the first rise is ideal.

3. Can I make sourdough focaccia with whole wheat flour?

Yes! You can substitute up to 50% of the bread flour with whole wheat flour. If using 100% whole wheat, increase the water slightly and expect a denser texture.

4. Why is my focaccia dense and not airy?

Dense focaccia is usually caused by under-proofing (not letting the dough ferment long enough) or an inactive starter. Make sure your dough is bubbly and well-risen before baking.

5. How do I store sourdough focaccia bread?

Store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced focaccia and reheat in the oven to restore crispiness.

6. Can I cold ferment the dough for more flavor?

Yes! After the bulk rise, refrigerate the dough overnight (or up to 48 hours) for deeper flavor. Let it come to room temperature before dimpling and baking.

7. Why is my focaccia not getting crispy?

A lack of crispiness can be due to too little olive oil or low oven temperature. Drizzle generously with olive oil and bake at 450°F (230°C) for the best results!

More Homemade Bread Recipes you're going to love!

• Sourdough Discard Beet Bagels
• Sourdough Rainbow Bagels
• Sourdough Cinnamon Rolls
• Pink Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Whole Wheat Ciabatta Bread
• Ciabatta Bread
• Ciabatta Bread Rolls
• Sourdough Naan Bread
• Whole Wheat Sourdough Naan Bread
• Sourdough Taco Shells

If you try my Sourdough Focaccia Bread Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

Note, this focaccia bread recipe was originally published as a 1 hour focaccia bread recipe, however as my love of long fermented bread recipes has grown, I have sense updated this into a delicious sourdough focaccia bread recipe.