Simple Sourdough Focaccia Bread Recipe (No Knead)
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This simple Sourdough Focaccia bread recipe is one of my all-time favorite ways to enjoy homemade bread at home. Nothing is as satisfying as baking your own bread. The wonderful thing is this: once you start exploring, you open up so many new kinds of bread to enjoy regularly! It’s not just one kind you can make at home – you can make thousands of variations.

We give you step-by-step instructions, options for different topping variations, and everything you need to know to make perfect, beautiful sourdough focaccia bread. And if you fall in love with focaccia — and I’m pretty sure you will — make sure you try this regular focaccia bread recipe, too!
Why You’ll Love Sourdough Focaccia
Flavor. The flavors of good sourdough bread cannot be beaten, and it’s all right here in this recipe. Use a fresh, bubbly, active sourdough starter to make this bread.
Easy homemade bread. Focaccia is an easy, Italian bread that’s got a chewy crumb and a crispy crust. If you’re just starting your sourdough journey, this is a great recipe to make. You are going to love making and eating this simple bread!
No Kneading Required. This bread isn’t kneaded — instead, we fold and stretch to cover the pan when making this simple sourdough focaccia recipe.
What is Sourdough?
Sourdough bread is made from fermented dough which is fermented with yeast and bacteria (also called sourdough starter) to add a distinct flavor and exceptional rise.
What is Focaccia?
A flat, leavened, oven-baked Italian bread that can be used on its own, as a base for pizza, or as a sandwich bread.

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Ingredients for Sourdough Focaccia Recipe
Sourdough Starter needs to be a bubbly active starter, not an unfed sourdough discard.
Adding a small amount of Active Dry Yeast with the sourdough starter provides a predictable rise time and better overall volume to the bread, while still allowing the sourdough flavor to develop. Always check the expiration date on your yeast for optimum results.
Extra Virgin Olive oil is an essential ingredient in this recipe. For the best results, use a good quality olive oil. It should read that it’s cold-pressed and mechanically processed. This means that it’s made without chemicals or heat, which helps preserve its nutrients and nutritional value. First-Cold-Press is the highest quality.
You can use any Salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods. You can use the salt you prefer.
All-Purpose Flour. You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is less processed since it doesn’t go through the bleaching step.
How To Make Sourdough Focaccia Bread.
Proof The Yeast for your Sourdough Focaccia Bread.

Mix the warm water, sourdough starter, active dry yeast, and granulated sugar together in a large bowl, then let it set for five minutes.
Mix in the remaining ingredients to your Sourdough Focaccia Dough.

Add the olive oil, salt, and flour. Mix until combined and place the bowl in a warm spot to rise for 45 minutes.
Rest the dough.
- First fold from 12 o’clock to 6 o’clock
- Turn bowl and repeat folding
- Continue folding 4 times
After 45 minutes of rest, fold the dough from the 12 o’clock position to the 6 o’clock position. Repeat until all 4 sides have been folded. Let the dough rest again.
Stretch the dough to fit.

Using your fingers, stretch the dough so it covers the baking dish.
Let the bread rise.
Let the bread rise for an additional forty-five minutes.
Preheat your oven.
Halfway through the rising time, set your oven to 425ºF. If you are using a proof setting on the oven, you will have to wait to preheat the oven until the bread has finished rising.
Bake your Sourdough Focaccia Bread.
Bake your bread until the edges are set and golden brown, and then cool completely on a wire rack.

Hostess Tips and Tricks
The dough will be very thick and sticky; I recommend mixing it with a wooden spoon or Danish Whisk (not a regular whisk, as the dough will get stuck inside, and it will be a mess to clean).
You can fold the dough with your hands; cover your hands with oil or use wet hands as the dough is sticky. Or, my favorite, I used my Danish Dough whisk to fold.
How to Serve Focaccia Bread

- My favorite way to serve focaccia bread is with a high-quality extra virgin olive oil for dipping. To the olive oil, you can add any number of things, including:
- freshly cracked pepper
- freshly grated parmesan cheese
- bread dipping herbs mix or your own combination of garlic, herbs, spices, salt and pepper
- garlic
- You could even serve this simple sourdough bread recipe on a charcuterie board with meats and cheeses.
- We love gifting homemade bread. Just wrap it in plastic wrap and add it to a basket with a napkin, wedge of cheese, and dipping oil.
What to serve with Focaccia
Of course, you can never go wrong with a pat of butter, either. The beautiful thing about fresh homemade bread is that it goes with anything! Sourdough Focaccia can be served with any Italian pasta dish but also works well to make paninis or sandwiches, as a base for thick-crust pizza, or as a side dish to a delicious oven baked brisket.

Frequently Asked Questions
Why do you add dry yeast to sourdough starter?
We wanted the complex flavor and texture that sourdough starter brings to bread. Adding dry yeast can speed up fermentation.
Why didn’t my Sourdough Focaccia Bread rise?
Most commonly it has to do with the temperature of your kitchen. If your sourdough is kept below 70ºF, it will be sluggish and slow to rise. Let the dough rise in a warm place.
Reheat & Store
The best way to store focaccia bread?
Once the focaccia is cooled, place it in a zip lock bag and keep it at room temperature for up to three days or in the fridge for up to one week.
Can I freeze?
Yes. Freeze a whole loaf, half a loaf, or individual slices. Place it in an airtight container, wrap it in parchment paper and saran wrap, or add it to a freezer-quality plastic bag.
How to reheat focaccia?
In a preheated oven set to 325, reheat for 10 minutes or until warmed. Reheat your leftover sourdough focaccia bread in a toaster for a slight crisp or in the air fryer at 350ºF for 3 to 4 minutes.

Sourdough Focaccia Toppings and Mix-ins
Before the Focaccia Bread is baked, add a couple of tablespoons of olive oil to the top of the dough and sprinkle it with toppings. Here are a few to try:
- Fresh Rosemary or Dried Rosemary
- Fennel Seeds
- Sesame Seeds
- Parmesan Cheese
- Roasted and ground almonds, walnuts, or pine nuts.
- Cherry Tomatoes are sweet and delicious as they roast on top of the bread.
As it comes out of the oven, slather it in butter and throw on fresh herbs, seeds, or toppings while it is still hot.

In addition to things added after the bread is baked, you can also fold ingredients into the focaccia bread dough for fun variations:
- feta cheese
- cheddar cheese
- pitted olives
- sun-dried tomatoes
- nuts: pine nuts, walnuts, almonds, pecans
- onions
- garlic
- herbs: Italian seasoning, basil, rosemary, thyme, marjoram,
- sweet pesto recipe
- heat: want spicy bread? Add chili powder, red pepper flakes, or diced peppers.

If you enjoyed our Sourdough Focaccia Recipe, I think you’ll enjoy these too!
Bread baking is life! Mastering the art of feeding your family with fresh homemade bread hot from the oven will be a skill cherished for generations. If you enjoy sourdough baking, make some bubbly starter and enjoy our homemade Sourdough Pizza Crust. And it’s not nearly as hard as you think.
Honey Oat Pan De Mie is another great example of bread that is easy to make and delicious. Making your own Hawaiian Sweet Rolls at home will save you so much money! The only tricky thing about this is — the more homemade bread you make, the more bread your family will consume. A couple more loaves for you to try when you are feeling sassy: Green Olive Bread and our beautiful Popeye Bread.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

How would I adjust the starter if I wanted to omit the yeast?
I’m so sorry Patricia for not seeing this recipe! You can replace the yeast with an additional 100 grams of starter or approximately 2/3 cups.
Soft, chewy and filled with incredible flavors. I want to try to make it with cherry tomatoes and herbs next.
I’m so glad that you enjoyed this recipe. I love it with blistered cherry tomatoes and herbs.
I was looking to make something different with my sourdough starter and found your recipe. It turned out delicious! 5 stars!
I’m so glad that you gave it a try and that it worked out for you. Thank you!
This might be my favorite bread to make now! Thank you!
Thank you, Susan! It’s so easy and delicious every time.
This and a bowl of olive oil and herbs and I am all set for dinner!
I agree! That sounds like the perfect accompaniment at dinner.
We had this with pasta tonight, and it was perfect! It was so light, and the crust was amazing! Thank you so much for the recipe!
That’s the perfect meal! Thank you.
So good! We added some fresh basil to the top before baking and it was deeeeelish!
That sounds like my kind of Focaccia, Lynn. Thank you!
Easy and just as delicious as I imagined! Thanks for all of your tips, Julie, I love your bread recipes!
Thank you so much, Kathleen! I appreciate you following!
This bread came out tender and soft. Easy to make. I decorated the top with veggies to look like flowers.
I bet that was beautiful! Thank you, Debi!
I made this today and my fam wonโt share! LOL – itโs amazing!
Thanks for this recipe. And thanks also for introducing me to the Danish whisk. I’d seen them before, but didn’t know what they were called or what they were used for. Sounds cool!
Thanks, Jeff. I used to use it just for bread but it’s so cool for mixing other batters.