Easy Homemade Sourdough Focaccia
This easy sourdough focaccia bread is light, bubbly, and full of flavor with crispy edges and a soft center. Made with avocado oil, roasted garlic, rosemary, and fresh herbs—it’s the perfect side for Sunday supper, pasta night, or anytime you want to impress the family.
Servings: 12 Slices
Calories: 185kcal
Equipment
- Kitchen Mixer
Ingredients
- 100 g active sourdough starter
- 400 g water
- 500 g bread flour
- 10 g fine salt
- 30 g Avocado oil I use Thrive Market
- 10 g herb-infused Ballerina Farm salt
- 1 tbsp Finch Farm roasted garlic and rosemary blend
- Fresh basil and oregano to taste
- Optional: Cheese, thinly sliced tomatoes or onions for topping
Instructions
- Mix the Dough – Combine sourdough starter and water in a large bowl. Stir until smooth, then add flour and salt. Mix until no dry spots remain. The dough will be sticky and loose.
- Rest – Cover the bowl with a damp towel and let the dough rest for 1 hour.
- Stretch and Fold – Perform 4 sets of stretch and folds every 30 minutes over a 2-hour period. Lift and fold the dough over itself 4 times each round, rotating the bowl. The dough will strengthen and become smoother.
- Bulk Ferment – Cover and let rise at room temperature until doubled or almost doubled in size.
- Shape – Generously oil your pan, including the corners. Use oiled fingers to gently stretch and pull the dough into shape. It should look loose and jiggly with visible bubbles.
- Second Rise – Let the dough rest until puffy and airy.
- Add Toppings – Drizzle avocado oil over the top, then use fingertips to dimple the dough. Sprinkle with herb-infused salt, roasted garlic, rosemary, cheddar cheese, and fresh herbs. Add tomatoes or onions if desired.
- Bake – Preheat oven to 350°F. Bake for 30 minutes or until golden brown with crisp edges.
- Cool slightly before slicing. Serve warm with pasta, soup, or dipping oil.
Notes
- Focaccia dough has high hydration—it will feel loose and sticky but bakes up beautifully.
- A thin pan creates a crisp, airy texture; a 9x13 yields a thicker, softer bread.
- Don’t be afraid of the bubbles—the jiggle means it’s perfect!
- Use good-quality olive or avocado oil for the best flavor.