Description

A forgiving and delicious sourdough focaccia recipe that yields a crisp, golden crust and pillowy soft interior. This easy bread requires no kneading and uses active sourdough starter for a tangy flavor and airy crumb.

Ingredients

Scale

1 cup (240g) active sourdough starter
3 cups (375g) all-purpose flour
1 ½ cups (360ml) warm water (85-90°F)
½ cup (120ml) extra virgin olive oil (for dough)
2 teaspoons sea salt
1 tablespoon honey
¼ cup (60ml) extra virgin olive oil (for pan and topping)
2–3 sprigs fresh rosemary, needles chopped
1 tablespoon flaky sea salt (e.g., Maldon)
Optional: Grated Parmesan cheese, cherry tomatoes, caramelized onions, or sliced olives

Instructions

In a large bowl, whisk together the active sourdough starter, warm water, honey, and ½ cup olive oil until smooth.
Add the flour and salt. Mix until a shaggy, sticky dough forms. If using a mixer, beat on low for 5 minutes. Do not add more flour.
Cover the bowl with plastic wrap and let it sit at room temperature for 4-6 hours. Every hour, perform a ‘stretch and fold’: wet hands, stretch the dough from each side, and fold it over the center. Repeat 3-4 times total.
Generously coat a 9×13 inch metal baking pan with olive oil and sprinkle with a little flour to prevent sticking.
Scrape the dough into the pan. Use oiled hands to gently press and stretch the dough toward the corners. If it springs back, let it rest for 10 minutes and try again.
Cover the pan loosely with plastic wrap and let it rise for 1-2 hours until puffy and jiggly. Preheat oven to 425°F (220°C) during the last 30 minutes of rising.
Drizzle the remaining ¼ cup olive oil over the dough. Use oiled fingers to press deep dimples all the way to the bottom of the pan.
Sprinkle chopped rosemary and flaky sea salt over the top, pressing gently to adhere.
Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and internal temperature reaches 190-200°F.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool for another 10-15 minutes before slicing or tearing.

Notes

The dough should be very wet and sticky; do not add extra flour. If the dough snaps back when stretching, let it rest for 10 minutes to relax the gluten. Ensure your sourdough starter is active (doubled in size and bubbly) before using. For best results, use flaky sea salt for the topping to provide texture and bursts of flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 2
Sodium: 350
Fat: 12
Saturated Fat: 2
Carbohydrates: 38
Fiber: 2
Protein: 6

Keywords: sourdough focaccia, homemade bread, easy sourdough recipe, rosemary focaccia, no-knead bread, sourdough starter recipe