This easy sourdough focaccia recipe is fluffy, golden, and full of flavor. With just a few ingredients and no kneading required, you’ll create bakery-style focaccia at home using your sourdough starter.

If you already love my easy sourdough bread recipe, then you’re going to be obsessed with this sourdough focaccia recipe! It’s pillowy soft inside, crisp and golden on the outside, and infused with rich olive oil in every bite. Best of all, this sourdough focaccia recipe is completely no-knead and perfect for beginners.

This sourdough focaccia recipe is also one of the most forgiving breads you can make. The dough is naturally high hydration, which gives that signature airy crumb and bubbly texture. You don’t need any fancy shaping skills, just spread it out in the pan, dimple with your fingertips, and bake until golden brown. It’s that simple.

Another reason to love this sourdough focaccia recipe is its versatility. You can keep it classic with just olive oil and sea salt, or get creative with toppings like roasted garlic, cherry tomatoes, olives, caramelized onions, or fresh herbs from your garden. Whether you’re making it for a cozy family dinner or serving it at a party, this sourdough focaccia recipe always impresses.

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What is Sourdough Focaccia?

Focaccia is a traditional Italian flatbread known for its light, airy texture and dimpled top. It’s often enjoyed as a snack, appetizer, or side dish and has become a staple in Mediterranean cuisine. While traditional focaccia uses commercial yeast, this sourdough focaccia recipe relies on natural fermentation from your starter.

The sourdough process doesn’t just add flavor, it also improves the texture, shelf life, and digestibility of the bread. The natural fermentation creates subtle tang, while the olive oil locks in moisture and crispness. The result? A bread that’s flavorful on its own but also a blank canvas for endless variations.

This sourdough focaccia recipe can be used in so many ways: sliced for sandwiches, served alongside soups and stews, paired with a cheese board, or even transformed into a quick flatbread pizza. It’s the type of bread that works for every meal of the day.

Ingredients You’ll Need

To make this half-batch sourdough focaccia recipe, here’s what you’ll need:

120 g active sourdough starter – bubbly and recently fed
375 g filtered water – room temperature
550 g bread flour – gives strength and structure
15 g salt – enhances flavor
60–75 g extra virgin olive oil – for mixing, pan coating, and drizzling

Optional toppings: flaky sea salt, rosemary, thyme, garlic, olives, caramelized onions, sun-dried tomatoes, or cherry tomatoes.

How to Make Sourdough Focaccia (Step-by-Step)

Step 1: Mix the Dough

In a large bowl, whisk together the water and active starter until combined. Add the flour and salt, mixing until a shaggy dough forms. The dough will look sticky, but that’s exactly what you want for focaccia. This step sets the foundation for your sourdough focaccia recipe.

Step 2: Rest (Autolyse)

Cover the bowl and let the dough rest for 30–60 minutes. This resting period helps the flour fully absorb the water, making the dough easier to handle later in the sourdough focaccia recipe.

Step 3: Stretch & Folds

Over the next 1–2 hours, perform 2–3 sets of stretch and folds to strengthen the dough. To do this, lift one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides. Each round only takes a minute but develops gluten strength without kneading, making this sourdough focaccia recipe truly beginner-friendly.

Step 4: Bulk Fermentation

Let the dough rest at room temperature for 4–6 hours, or until it’s noticeably puffy and airy. Bulk fermentation time may vary depending on the warmth of your kitchen, but it’s a crucial step in this sourdough focaccia recipe.

Step 5: Prepare the Pan

Drizzle 2–3 tablespoons of olive oil into a 9×13 baking pan. Transfer the dough gently into the pan and stretch it slightly to fit the corners. Drizzle another tablespoon of oil over the top, cover, and let it proof for another 1–2 hours until bubbly. This is where your sourdough focaccia recipe starts to take shape.

Step 6: Dimple the Dough

With oiled fingertips, press deep dimples all over the dough. This creates the classic focaccia look while redistributing gas pockets for even baking. Add another drizzle of olive oil and sprinkle with flaky sea salt or toppings of your choice, this step adds the signature flavor to your sourdough focaccia recipe.

Step 7: Bake

Preheat your oven to 450 °F (232 °C). Bake for 20–25 minutes, reducing to 425 °F (218 °C) if browning too quickly. The focaccia is ready when the edges are crisp, the top is golden brown, and the center springs back when pressed. That’s the finishing touch on this foolproof sourdough focaccia recipe.

Step 8: Cool & Serve

Let your sourdough focaccia cool for at least 10–15 minutes before slicing. Serve warm or at room temperature with your favorite meal.

Tips for the Best Sourdough Focaccia

Generous olive oil is key – It prevents sticking and gives focaccia its signature golden crust. Don’t be afraid to drizzle extra before and after baking.
Use the right pan – A metal or glass 9×13 pan works best for even browning. A cast iron skillet also makes amazing focaccia with an extra crispy bottom.
Proof fully before baking – Underproofed focaccia won’t have that airy texture. Make sure the dough is bubbly and jiggly before dimpling.
Experiment with flavors – Add garlic confit, roasted peppers, sundried tomatoes, or even cheese for endless variations. This sourdough focaccia recipe is a blank canvas.
Try an overnight option – After placing the dough in the pan, cover and refrigerate overnight. The next day, bring it back to room temperature, dimple, and bake. This creates even more depth of flavor in your sourdough focaccia recipe.

How to Serve Sourdough Focaccia

This sourdough focaccia recipe isn’t just a side, it’s a star on the table! Here are some delicious ways to enjoy it:

Serve warm with soups, stews, or chili.
Slice horizontally for gourmet sandwiches.
Use as a base for flatbread pizzas with cheese and toppings.
Pair with antipasto boards, dips, or hummus.
Enjoy as a simple snack dipped in olive oil and balsamic vinegar.

It’s also fantastic for entertaining because this sourdough focaccia recipe feeds a crowd and always looks impressive.

Storage Instructions

Room temperature: Wrap in parchment or foil and keep in an airtight container for 2–3 days.
Reheat: Warm slices in the oven at 350 °F (177 °C) for 8–10 minutes to refresh the crust.
Freezer: Slice and freeze for up to 2 months. To reheat, thaw and bake at 350 °F until warmed through. This makes your sourdough focaccia recipe last much longer.

FAQs About Sourdough Focaccia

Can I make a sourdough focaccia recipe without bread flour?
Yes! All-purpose flour works, though your focaccia may be slightly less chewy.

Why is my sourdough focaccia recipe dense?
Most likely it was underproofed. Make sure your dough is bubbly and airy before baking.

Can I make a mini sourdough focaccia recipe?
Absolutely. Divide the dough into smaller pans or use a muffin tin for individual servings.

How do I get that extra golden color in my sourdough focaccia recipe?
Brush the top with olive oil just before baking and sprinkle with flaky salt.

Final Thoughts

This no-knead sourdough focaccia recipe is one of the easiest and most rewarding breads you’ll ever bake. With its fluffy interior, golden edges, and rich olive oil flavor, it’s perfect for both beginners and experienced sourdough bakers.

Once you try this sourdough focaccia recipe, you’ll see why it has become a staple in so many kitchens. Whether you keep it simple with olive oil and sea salt or load it up with toppings, this sourdough focaccia recipe will always impress and disappear quickly from the table.