Easy Sourdough Focaccia
This simple, no knead sourdough focaccia features a soft, airy crumb and crispy, golden edges.
recipesbynani.comIf you are looking for a simple way to use your sourdough starter, this focaccia is the perfect recipe. It requires no heavy kneading, no shaping, and no fancy Dutch oven, making it a great choice for bakers of all skill levels who want fresh bread without the fuss.
You can top this bread with your favorite herbs like rosemary or garlic, or keep it simple with just sea salt and olive oil. Because it rises overnight, the flavor develops beautifully while you sleep, leaving you ready to dimple and bake the next day.
🧺 Ingredients
- 2 teaspoons active sourdough starter
- 3 tablespoons all purpose flour
- 5 teaspoons water
- 1 1/3 cups plus 1 teaspoon warm water
- 1/4 cup active sourdough starter
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon olive oil
- 3 cups all purpose flour
- 4 tablespoons olive oil, divided for the pan and topping
👩🍳Instructions
- 1
Feed your starter using the first three ingredients and let it become active and bubbly.
- 2
In a large bowl, mix the water, active starter, salt, oil, and flour until a shaggy dough forms.
- 3
Let the dough rest for one hour.
- 4
Mix the dough by hand for one to two minutes until smooth.
- 5
Pour the dough into an oiled 8x8 baking dish, cover it, and let it rest at room temperature for 10 to 12 hours.
- 6
Preheat your oven, use your fingers to create signature dimples across the top of the dough, drizzle with remaining olive oil, and bake until golden brown.
💡 Tips
Store your leftover focaccia in a plastic bag at room temperature for up to two days. For longer storage, wrap it tightly and freeze it for up to three months, then reheat in a 325 degree oven until crisp.
Made this recipe? Let us know how it went.
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