baking

Simple Sourdough Focaccia (Soft, Pillowy, Olive Oil-Rich)

Pam 2026
Simple Sourdough Focaccia (Soft, Pillowy, Olive Oil-Rich)

Ingredients

Ingredients

For the Dough (makes one 9×13-inch focaccia):

  • 100g (about ½ cup) active sourdough starter (fed and bubbly)
  • 375g (about 1 ½ cups + 2 tbsp) warm water (85°F / 29°C)
  • 500g (about 3 ¾ cups) bread flour or all-purpose flour
  • 10g (about 1 ½ tsp) fine sea salt
  • 50g (about ¼ cup) extra virgin olive oil, plus more for the pan and drizzling

For Topping:

  • Flaky sea salt (like Maldon)
  • Fresh rosemary sprigs
  • Optional toppings: cherry tomatoes, olives, caramelized onions, garlic slices, thyme

Focaccia might just be the perfect bread—soft and pillowy on the inside, crisp and golden on the outside, and absolutely drenched in fruity olive oil. It’s forgiving, flexible, and requires no special shaping skills.

And when you make it with sourdough? The flavor reaches another level entirely—that gentle tang perfectly complements the rich olive oil and any toppings you choose.

This simple sourdough focaccia comes together with minimal effort and delivers maximum reward. Whether you top it with classic rosemary and sea salt, caramelized onions, or cherry tomatoes, it’s guaranteed to disappear fast.

Instructions

1

Mix the Dough

In a large bowl, combine the active sourdough starter and warm water. Stir until the starter disperses. Add the flour and mix with a spatula or your hands until a shaggy dough forms and no dry bits remain. Cover and let rest for 30 minutes (autolyse).

2

Add Salt and Olive Oil

Sprinkle the salt over the dough and add 50g olive oil. Squeeze and fold the dough with wet hands until the salt and oil are fully incorporated. The dough will be sticky and loose—that’s perfect.

3

Bulk Fermentation (Stretch and Folds)

Cover the bowl and let rest for 30 minutes. Perform your first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times.

Cover and rest. Repeat this process every 30 minutes for 2-3 hours (4-6 sets total). The dough will become smoother, more elastic, and bubbly with each set.

4

Continue Bulk Fermentation

After the last set of folds, let the dough rest, covered, for another 1-2 hours. It should be puffy, bubbly, and have increased in volume by about 50%.

5

Prepare the Pan

Pour a generous amount of olive oil (about 2-3 tablespoons) into a 9×13-inch baking pan. Spread it all over the bottom and sides.

6

Transfer Dough to Pan

Using a spatula or your wet hands, gently coax the dough into the oiled pan. It won’t reach the edges yet—that’s fine. Cover and let rest for 30 minutes.

7

Stretch and Dimple

After 30 minutes, using oiled fingers, gently stretch and press the dough toward the edges of the pan. If it resists, let it rest another 15-20 minutes and try again. Once it fills the pan, use your fingers to press deep dimples all over the surface, all the way to the bottom.

8

Final Proof

Cover the pan and let the dough rise until very puffy and bubbly, about 2-4 hours at room temperature, or refrigerate overnight for more flavor (bring to room temperature before baking).

9

Preheat and Prep

Preheat your oven to 425°F (220°C). If using toppings like rosemary or tomatoes, press them into the dimples now. Drizzle generously with more olive oil and sprinkle with flaky sea salt.

10

Bake

Bake for 25-30 minutes, until the focaccia is deep golden brown and crisp on top and bottom. The internal temperature should reach 200°F (93°C).

11

Cool Slightly

Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Pro-Tips for Focaccia Perfection

  • Use a Generous Amount of Olive Oil: Focaccia should be rich with olive oil. Don’t skimp—it’s what gives the bread its flavor and creates that crispy bottom.
  • Wet Hands Are Your Friend: This dough is very sticky. Keep a bowl of water nearby to wet your hands before handling—it prevents sticking and makes stretching and folding much easier.
  • Don’t Rush the Dimpling: The dimples aren’t just decorative—they create pools for olive oil and toppings and help the bread bake evenly. Press all the way to the bottom.
  • Be Patient with Proofing: Focaccia should be very puffy and bubbly before baking. Underproofed focaccia will be dense.
  • Get Creative with Toppings: Try cherry tomatoes and olives, caramelized onions and thyme, or thin slices of potato and rosemary.
  • Serve Warm: Focaccia is at its absolute best straight from the oven or warmed slightly.
  • Make Ahead: You can refrigerate the dough overnight after the first proof, then bring to room temperature and continue with dimpling and second proof.

This Simple Sourdough Focaccia is soft, pillowy, and absolutely irresistible.

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