If you’ve been curious about sourdough but intimidated by the scoring, shaping, and fancy bannetons — start here. This easy sourdough focaccia is simple enough for beginners, but still gives you that bakery-quality bread we all love: crisp on the outside, pillowy inside, and perfectly olive-oily.

Whether you’re serving it with soup, turning it into the base for sandwiches, or topping it with tomatoes and fresh herbs for an appetizer, this is a recipe you’ll make again and again. I also make this when my dough over-proofs after leaving it on the counter too long!!

Why You’ll Love This Recipe

**Beginner-Friendly:** No shaping or kneading required.
**Flexible Schedule:** Can be made same-day or left overnight in the fridge.
**Customizable:** Add rosemary, garlic, caramelized onions, cherry tomatoes, or keep it simple with flaky salt.
**Crowd-Pleaser:** Golden edges, airy middle — it disappears fast.

Ingredients

For the Dough:

500 g bread flour (about 4 cups)
100 g active sourdough starter (about ½ cup)
375 g water, room temp (about 1 ½ cups + 1 tbsp)
10 g salt (about 1 ½ tsp)
20 g olive oil (about 1 ½ tbsp)

For Topping:

Extra olive oil for drizzling
Flaky sea salt
Optional: fresh rosemary, sliced cherry tomatoes, garlic, caramelized onions

Directions

1. Mix the Dough

In a large bowl, whisk together starter, water, and olive oil until milky. Add flour and salt, stirring until no dry spots remain. Dough will look shaggy — that’s good.

2. Bulk Fermentation

Cover the bowl with a damp towel or plastic wrap and let sit at room temperature 6–8 hours (or until doubled, bubbly, and jiggly).

3. Prep the Pan

Generously oil a 9x13-inch baking pan. Scrape dough into the pan, gently stretching toward the edges. Cover and let rest for 1–2 hours until puffy.

4. Dimple + Top

Preheat oven to 425°F (220°C). Drizzle more olive oil on top. With oiled hands, press fingertips into the dough to create dimples all over. Sprinkle with flaky salt and add any toppings you like.

5. Bake

Bake 25–30 minutes, until golden brown and crisp around the edges.

6. Cool + Serve

Let cool 10 minutes, then slice into squares. Serve warm (or at room temp — it’s good either way).

Recipe Tips

**Fridge Ferment:** For even more flavor, let dough rise overnight in the fridge, then bring to room temperature before baking.
**Don’t Skip the Oil:** The olive oil is what gives focaccia its golden, crispy crust — be generous.
**Sticky is Normal:** Avoid adding extra flour. A wetter dough makes lighter, airier bread.

Serving Ideas

Pair with soup, stew, or salad.
Slice horizontally and turn into a sandwich.
Top with burrata and roasted veggies for a full meal.
Serve as an appetizer with a bowl of olive oil + balsamic for dipping.

For more sourdough tips, check out these posts!

Beginner’s Guide to Sourdough | How I FINALLY Got My Sourdough Starter Going | How I made my own sourdough starter in one week

And make sure to leave a comment if you try it!

XO,

Sarah

Easy Sourdough Focaccia Recipe

Why You’ll Love This Recipe