Basic Sourdough Focaccia

My Basic Sourdough Focaccia is an incredible recipe to start with when embarking on your sourdough journey. I get it, sourdough can seem intimidating, and frankly, even scary! This recipe is mostly hands-off, allowing the fermentation process to do the hard work for you. All you’ll need is a large bowl for the dough and a baking vessel, such as a large cast iron skillet or 9×13″ baking dish. Let’s get to it!

Sourdough Focaccia: the gateway to sourdough (in my opinion). If you’re intimidated by the sourdough process, I highly recommend starting with this recipe!

Tools you’ll need to make this Basic Sourdough Focaccia

• bowl or straight sided vessel – for mixing and proofing the dough

• a large cast iron skillet or 9×13″ baking sheet

Seriously, that’s it! There is one set of stretch-and-folds (explained in the recipe below), roughly 8 hours of completely hands-off proofing, and an unlimited number of ways to top your precious dough! This recipe is truly for the creative.

In the past, I’ve topped my sourdough focaccia dough with:

• rosemary, garlic, & parmesan
• peach, basil, honey, & sea salt
• organic olive oil & sea salt
• and… everything but the kitchen sink (olives, more sea salt, gouda, and what else do we have leftover in the fridge?)

The options are endless, really.

Traditionally, focaccia is baked on a sheet pan which allows it to be short in height, but I simply love having large, plump pieces!

Let’s cut to the chase and get to baking.

Basic Sourdough Focaccia

Ingredients you’ll need

• 100g (about 1/2 cup) active, bubbly sourdough levain or starter
• 430g (about 2 cups) warm water
• 512g (about 3 3/4 cup) strong all-purpose or bread flour
• 10g (about 1 1/2 tsp) sea salt – I prefer this brand.
• 2 Tbsp plus another 1-2 Tbsp olive oil – for drizzling over dough.

Basic Sourdough Focaccia step-by-step

Make levain: 6-12 hours before making the focaccia dough, make sourdough levain or feed your wet starter.

Mix Dough: Once levain is bubbly or wet starter is active, add 100g (about 1/2 cup) levain or starter to 430g (about 2 cups) warm water. Roughly mix using your hand or spatula until just combined.

Add 512g (about 3 3/4 cups) bread or all-purpose flour and 10g (about 1 1/2 tsp) sea salt and mix thoroughly with hand or spatula. Cover and leave mixture at room temperature for 30 minutes.

Stretch-and-Fold: After 30 minutes, stretch-and-fold dough. With a wet hand, grab one side of the dough, stretch it up and over the opposite end of the dough. Lightly tuck the dough under itself so that it sticks together. Do this 8-10 times in a clockwise pattern. You’ll notice the dough is beginning to create tension here!

First Rise: Cover the dough with a tea towel or oiled plastic wrap and let the dough sit at room temperature for 4-6 hours or until it doubles in size. In the warmer months, this may only take 4 hours. In the cooler months, it may take 6 hours.

Oil a 9×13″ baking sheet or large cast iron skillet with 2 Tbsp olive oil. Gently place dough in the oiled pan and cover with another 1 Tbsp of oil.

Shape: Scoop your hands underneath the middle of the dough, pull the dough up a few inches, and fold it over itself. Do this a few times until the dough has taken a rough round shape.

Second Rise: Let dough sit at room temperature, covered for another 4-6 hours, or until it’s doubled in size again.

Preheat oven to 425 degrees.

Drizzle another 1-2 Tbsp oil over the dough. With your fingers spread, poke the dough and make 1/2-inch indentations throughout the entire pan.

Bake focaccia for 25 minutes.

If you prefer, drizzle another 1 Tbsp of olive oil on top of the fresh sourdough focaccia and serve immediately! Enjoy!

Find our other Sourdough Recipes here and some of our favorites below:

• Sourdough Ciabatta Rolls
• Whole Wheat Sourdough Pizza Dough
• Sourdough Zucchini Bread
• The Easiest Rosemary, Garlic, & Parmesan Sourdough Focaccia
• Easy, Fluffy Sourdough Tortillas