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Easy Sourdough Focaccia Recipe

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A beginner-friendly, no-knead sourdough focaccia bread with a soft, chewy interior and crisp golden crust, enhanced with fresh rosemary and flaky sea salt.

Ingredients

75 grams sourdough starter

400 grams warm water (110°F)

25 grams honey

500 grams bread flour

10 grams salt

2 grams garlic powder

35 grams olive oil (plus extra for greasing and drizzling)

2 grams fresh rosemary, finely chopped

2 grams flaky sea salt

Instructions

  1. In a large bowl, whisk together the sourdough starter, warm water, and honey until dissolved.
  2. Add bread flour, salt, and garlic powder; mix until a sticky dough forms.
  3. Cover the bowl and let dough rest for 30 minutes to hydrate the flour.
  4. With wet hands, stretch and fold the dough onto itself from all sides to form a ball.
  5. Place dough back in bowl, cover with lightly oiled plastic wrap, and let rise at room temperature (65–80°F) for 12 hours or until doubled.
  6. Preheat oven to 425°F (220°C) and oil a sheet pan generously.
  7. Transfer dough onto pan, flipping to coat all sides with oil.
  8. Let dough rest for 1–2 hours until puffy and bubbly.
  9. Gently dimple dough with oiled fingers; drizzle with olive oil and sprinkle flaky sea salt and chopped rosemary.
  10. Bake for 25–30 minutes until golden brown.
  11. Remove from pan and cool on wire rack to maintain a crispy crust.

Notes

  • Herb Variations: Substitute rosemary with thyme, oregano, or basil for different flavors.
  • Add-ins: Olives, sun-dried tomatoes, caramelized onions, or cheese can be added before baking.
  • Sweet Twist: Sprinkle cinnamon and sugar for a sweet focaccia.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispness.

Nutrition

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