This homemade sourdough focaccia bread recipe is the perfect balance of soft, chewy interior and crispy, golden crust. Made with a bubbly sourdough starter, olive oil, and fresh herbs, it’s an easy, no-knead recipe that brings authentic Italian flavor to your kitchen. Whether you enjoy it on its own, as a side to pasta, or topped with your favorite ingredients, this focaccia is sure to become a go-to favorite. Perfect for beginners and seasoned bakers alike!
Ingredients
For the dough:
1 1/2 cups (340g) active sourdough starter (fed and bubbly)
1 1/2 cups (340g) warm water
5 1/2 cups (660g) unbleached all-purpose flour (such as King Arthur)
5 tablespoons (67g) olive oil, plus extra for greasing the pan and drizzling on top
2 teaspoons (12g) kosher salt
1 tablespoon (21g) maple syrup or honey
1 teaspoon instant yeast
Fresh rosemary (or dried) for garnish
For the ricotta spread:
- 1 cup (227g) ricotta cheese
- 2 teaspoons honey
- 1/4 teaspoon sea salt
Here’s a rewritten version of the focaccia recipe with adjusted wording and slightly altered quantities, while maintaining the same measurements in cups and grams:
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Instructions
Prepare the dough
1. In a large mixing bowl, combine the sourdough starter and warm water. Stir to mix.
2. Add the flour to the bowl with the starter and water. Then, add the salt, honey, and yeast.
3. Stir everything together until a rough dough forms, then knead by hand or with a stand mixer fitted with the dough hook. If using a stand mixer, knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. If kneading by hand, this will take 12 to 15 minutes of work.
4. Once kneaded, coat a large bowl with a small amount of olive oil and place the dough inside. Cover with a cloth or plastic wrap and let it rise for about 1 hour, or until it has doubled in size.
Shape the dough
5. After the first rise, gently deflate the dough and fold it over itself 3 or 4 times. Cover again and let it rest for another hour.
6. Drizzle 2 tablespoons of olive oil into the center of a large, rimmed baking sheet (roughly 9x13 inches or similar). Transfer the dough to the pan and gently turn it over so the oil coats the entire surface.
7. Carefully stretch the dough to fill the pan, working from the center outwards. If it resists, let it rest for 10 to 15 minutes, then try again. Repeat until the dough covers the edges of the pan completely.
8. Cover the pan with plastic wrap or a cloth and refrigerate the dough for 14 to 16 hours (overnight), allowing it to rise slowly.
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Preheat and bake
9. The next day, take the dough out of the refrigerator. Preheat the oven to 425°F (220°C) for about 30 minutes if your kitchen is warm, or 60 minutes if it’s cooler.
10. Just before baking, use your fingertips to gently press dimples into the surface of the dough, spacing them irregularly across the focaccia. Drizzle the remaining 2 tablespoons of olive oil over the dough, allowing it to pool slightly in the dimples. Sprinkle with rosemary and a pinch of flaky sea salt.
11. Bake the focaccia in the preheated oven for 20 to 25 minutes, until golden brown and fragrant.
Cool and serve
12. Once baked, remove the focaccia from the oven and let it cool for 10 to 15 minutes before turning it out onto a wire rack.
For the ricotta spread
13. While the focaccia cools, mix together the ricotta cheese, honey, and salt in a small bowl until smooth and creamy.
Serve the focaccia warm or at room temperature, with the honeyed ricotta spread on the side. Enjoy it the same day for the best texture and flavor! If you have leftovers, you can freeze the focaccia and reheat individual slices in a toaster or in a 350°F (175°C) oven until warmed through.
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