There’s an undeniable magic that fills a home when the comforting scent of freshly baked bread wafts from the kitchen, isn’t there? My own delightful journey into crafting this **Easy Sourdough Focaccia Bread** began years ago, sparked by a captivating travel show showcasing vibrant Italian markets brimming with golden, olive-dimpled loaves—a moment that ignited a powerful desire to bring that Mediterranean magic right into my own home.
Making focaccia is more than just a recipe; it’s a wonderfully tactile experience, from the satisfying poke of your fingers creating those iconic dimples to the gentle sizzle of olive oil, culminating in that incredible moment you pull a warm, airy slab from the oven. If you’ve been dreaming of that perfect chewy crust, a soft, bubbly interior, and those irresistible bursts of briny olive flavor, then welcome, friend, you’ve come to the right place! Trust me, if you’ve enjoyed other wonderfully simple flatbreads, like a delicious cottage cheese flatbread, you’re going to adore the ease and flavor of this.
While my method prioritizes making the process approachable for everyone, you can also explore other helpful resources, such as this detailed sourdough focaccia bread easy recipe, to deepen your sourdough journey. Get ready to embrace the pure joy of baking and fall completely in love with homemade sourdough focaccia!
Why You’ll Love This Easy Sourdough Focaccia Bread
This isn’t just any bread recipe; it’s a revelation. You’ll adore this easy sourdough focaccia bread for its incredibly airy texture, the satisfyingly chewy crust, and those perfect golden dimples that hold puddles of fragrant olive oil. It brings all the rustic charm of an authentic Italian bakery right to your counter. What makes it truly special is the depth of flavor from the slow fermentation of sourdough, giving it a subtle tang that complements the savory toppings. It’s surprisingly forgiving, making it an ideal project for both seasoned sourdough bakers and those just starting their journey. Prepare yourself for compliments, because this focaccia is truly something to brag about.
The Secret to Great Easy Sourdough Focaccia Bread
The real magic behind a truly great easy sourdough focaccia bread lies in its long, slow fermentation and the generous use of good quality olive oil. Letting the dough take its time develops complex flavors and creates that signature open, airy crumb. Don’t rush the proofing! The olive oil, both mixed into the dough and drizzled generously on top before baking, is crucial. It contributes to the beautiful golden crust, prevents sticking, and infuses every bite with a rich, fruity aroma. And, of course, those deep dimples aren’t just for looks; they’re little reservoirs for that golden liquid, ensuring every piece is moist and delicious. Embrace the patience, and your sourdough focaccia will reward you immensely.
Pro Tips to Nail It Every Time
To elevate your easy sourdough focaccia bread from good to utterly unforgettable, a few insider tricks make all the difference. Firstly, ensure your sourdough starter is active and bubbly; a sleepy starter means a sleepy focaccia. Feed it regularly and let it peak before using. When dimpling the dough, don’t be shy! Use well-oiled fingers and press firmly, almost to the bottom of the pan, to create those beautiful pockets. This prevents the bread from puffing up too much and ensures a glorious texture. Lastly, a sprinkle of flaky sea salt just before baking is non-negotiable. It provides a delightful crunch and enhances all the other flavors. Don’t underestimate its power!
Fun Variations to Try
While classic easy sourdough focaccia bread with rosemary and sea salt is a dream, don’t be afraid to get creative! For a Mediterranean twist, try adding thinly sliced red onion and crumbled feta cheese to your olives. In the late summer, cherry tomatoes burst beautifully when baked into the focaccia, creating pockets of sweet and tangy juice. For a sweeter option, though less traditional, a drizzle of honey and a scattering of thinly sliced apples can make an unexpected, delightful treat, perfect for brunch. You can also experiment with different herbs like thyme or oregano, or even a sprinkle of chili flakes for a subtle kick.
Final Thoughts
Baking this easy sourdough focaccia bread has become one of my favorite kitchen rituals. It’s a wonderful reminder that sometimes the simplest ingredients, when given a little time and love, can create something truly extraordinary. Whether you’re making it for a special dinner party, a casual lunch, or just to enjoy a quiet moment with a slice and a cup of coffee, this focaccia delivers on flavor, texture, and pure comfort. So roll up your sleeves, embrace the joy of working with sourdough, and get ready to pull a truly magnificent loaf from your oven. It’s more than just bread; it’s a taste of home, a piece of art, and a delicious memory waiting to be made.
Easy Sourdough Focaccia Bread: A Cozy Kitchen Adventure
Course: BreakfastCuisine: ItalianDifficulty: Medium4
servings30
minutes40
minutes300
kcalThis Easy Sourdough Focaccia Bread recipe yields a delightfully airy, chewy, and flavorful Italian bread, perfect for dipping in olive oil or serving alongside any meal. Topped with briny olives and fragrant herbs, it’s a home baker’s dream.
Ingredients
100g active sourdough starter
350g warm water (around 95-100°F / 35-38°C)
500g all-purpose flour or bread flour
10g fine sea salt
30ml olive oil, plus more for drizzling
1/2 cup mixed olives (such as Kalamata and green Castelvetrano), pitted and halved
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp red pepper flakes (optional, for a slight kick)
Flaky sea salt, for finishing
Directions
- In a large bowl, combine the active sourdough starter, warm water, and olive oil. Stir until the starter is mostly dissolved.
- Add the flour and fine sea salt to the bowl. Mix with a spatula or your hands until a shaggy, cohesive dough forms. Do not overmix. Cover the bowl with a damp cloth or plastic wrap and let rest for 30 minutes.
- Perform a series of 3-4 ‘stretch and folds’ over the next 2-3 hours, resting 30-45 minutes between each set. To do this, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3-4 times per set. This builds strength.
- After the last stretch and fold, cover the bowl again and place it in the refrigerator for a cold proof of at least 8 hours, or up to 24-48 hours. This develops flavor.
- The next day, generously oil a 9×13 inch baking pan with olive oil. Gently transfer the cold dough into the prepared pan, trying not to deflate it too much. Drizzle a little more olive oil over the top.
- Cover the pan with plastic wrap and let it proof at room temperature for 2-4 hours, or until visibly puffy and airy. This might take longer or shorter depending on your room temperature and starter activity. The dough should spread to fill most of the pan.
- Preheat your oven to 425°F (220°C) during the last 30 minutes of proofing. Once ready, drizzle a final generous amount of olive oil over the dough. With well-oiled fingertips, gently but firmly dimple the entire surface of the focaccia, pressing all the way down to the bottom of the pan to create those characteristic indentations.
- Scatter the halved olives, chopped rosemary, and red pepper flakes (if using) evenly over the surface. Finish with a good sprinkle of flaky sea salt.
- Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The bottom should also be golden. If it’s not, you can carefully remove it from the pan and bake for an additional 5 minutes directly on the oven rack.
- Remove from the oven and transfer to a wire rack to cool slightly. Slice and serve warm with extra olive oil for dipping. Enjoy your homemade sourdough focaccia bread!
Notes
- Starter Strength Matters: Always use an active, bubbly sourdough starter. If it’s sluggish, give it a few extra feedings before baking to ensure a good rise and airy crumb. A strong starter means a happy focaccia!
- Don’t Skimp on the Oil: Olive oil is crucial for focaccia’s texture and flavor. Be generous, especially when oiling the pan and drizzling over the top. It contributes to that irresistible golden crust and rich taste.
- Embrace the Dimples: When dimpling, don’t be afraid to press firmly with oiled fingers. Those deep indentations are key for the focaccia’s signature look and for catching all the delicious olive oil and toppings.
