Today, we’re going to prepare one of my favorite recipes from the bread category. It’s a focaccia made with sourdough.

I promise that even if it seems fancy and complicated—something you’d only find at bakeries in the cool part of town—in reality, it’s super simple to make at home.

However, you should keep in mind that this is a weekend recipe, as it requires more time for proofing. But other than that, it’s a no-knead, easy-to-manage, and easy-to-bake focaccia. Let’s see what it’s all about.

Ingredients and Initial Preparation

• ‍Sourdough Starter Activation: Mix 40g sourdough starter with 50g all-purpose flour, 50g rye flour, and 100ml lukewarm water.

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• Cover the mixture and let it rise at room temperature for 4-6 hours. I recommend starting this process around 3-4 PM in the afternoon.

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• Main Dough Preparation: In the evening, before going to bed, using a standing mixer with a dough hook, mix the prepared starter with 1 kg of flour, 700ml lukewarm water, 2-3 tablespoons of olive oil, and 10g salt.

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• Stir until a soft, homogeneous, and well-hydrated dough forms.

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• This is a no-knead focaccia, so just make sure to incorporate all the ingredients.
• Grease the sides of the bowl with olive oil, check to see if there is any dry flour left at the bottom of the bowl, cover, and let the dough rise overnight at room temperature.

Shaping and Baking

• ‍The Next Day – Degassing the Dough: Your dough should be all nice and bubbly.

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• Remove the cover from the bowl and give the dough a punch to release the air—this process is called degassing.
• Work it a little by folding it over itself a few times to build structure.‍
• Shaping: Sprinkle some semolina into a rectangular or square baking tray. I use a tray that’s 36x24 cm, but use whatever size fits your needs.
• Place the dough in the tray.

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• Drizzle a teaspoon of olive oil over the top.
• Begin to gently massage and spread the dough evenly throughout the tray, forming the characteristic dimples on the surface with your fingers.‍
• Add Your Toppings: For this sourdough focaccia, I like to use pitted olives, cherry tomatoes, sliced onions, basil, and coarse salt. Naturally, you can use any toppings you like or keep it simple with just olive oil and salt.‍
• Final Proof: Cover the tray with a clean towel and let it rest for 2 more hours.‍
• Baking: Preheat the oven to 240°C (464°F).
• Cover the tray with aluminum foil and bake for 30 minutes.
• Remove the foil, reduce the temperature to 225°C (437°F), and bake for another 30 minutes or until the focaccia is well-browned and cooked through.‍
• Finishing Touch: Once out of the oven, immediately drizzle another 1-2 teaspoons of olive oil over the top for added richness.
• Remove the focaccia from the tray. I prefer using a springform pan because it’s easier to handle, but feel free to use any oven-safe tray you like.‍
• Cooling: Let the focaccia cool at room temperature for at least 30-40 minutes before slicing.

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Why Sourdough for Focaccia?

Focaccia is a beloved Italian flatbread that dates back to ancient Rome, and it has evolved into countless regional variations. The name comes from the Latin word focus, which means “hearth” or “fireside,” reflecting its traditional method of being baked on hot stone slabs.

Using a sourdough starter for focaccia is not just a modern twist—it’s a return to the roots of breadmaking. The natural fermentation of sourdough not only enhances the flavor with its complex tanginess but also improves the texture and nutritional profile of the bread. Sourdough breads are known to be easier to digest compared to breads made with commercial yeast. This is because the natural bacteria in the sourdough break down gluten and other components, making the nutrients in the grains more bioavailable.

Nutritional Benefits of Sourdough Focaccia

This sourdough focaccia recipe is made with a high hydration dough, meaning it has a high water-to-flour ratio, which results in a beautifully airy and chewy crumb. The mix of all-purpose flour and rye flour adds depth to the flavor profile and brings in some fiber. Rye is a great source of magnesium, iron, and B vitamins, making this a nutritionally richer bread option. Additionally, olive oil contributes heart-healthy fats and antioxidants.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making the perfect sourdough focaccia:

Q: Why is my sourdough focaccia not rising?

A: This could be due to an inactive starter. Make sure to feed sourdough starter before baking and allow it to become bubbly and active before using it in your recipe.

Q: Can you make focaccia with sourdough starter?

A: Absolutely! Using a sourdough starter in focaccia is a fantastic way to add more depth of flavor. It also makes for a more nutritious focaccia bread.

Q: How long to cook sourdough focaccia?

A: In total, you should bake it for about 60 minutes: 30 minutes covered with foil and 30 minutes uncovered. Adjust the time if you have a smaller or larger loaf.

Q: What to eat with focaccia?

A: Focaccia is very versatile! Enjoy it with olive oil and balsamic vinegar, as a base for sandwiches, or paired with hearty soups and salads.

Q: Can I make sourdough focaccia overnight?

A: Yes, this is actually a great easy sourdough focaccia recipe that’s perfect for an overnight rise, making it low-effort and high-reward.

Conclusion

I hope you’ll try this recipe and experience how wonderful homemade sourdough focaccia can be. The combination of simplicity and flavor makes it one of the best ways to enjoy baking at home.

If you give it a go, tag us and share your results. Also, don’t forget to check out the full video tutorial on YouTube—like and subscribe for more delicious recipes!

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