Easy Sourdough Focaccia Everyone can Make! It's the most Simple homemade bread to start with
Easy Sourdough Focaccia Everyone can Make! It's the most SIMPLE homemade bread to start with! is a easy Italian recipe that serves 6. 200 calories per serving. Recipe by Kelly Welk on YouTube.
Prep: 16 min | Cook: 2 hrs 20 min | Total: 2 hrs 51 min
Cost: $5.74 total, $0.96 per serving
Ingredients
- 600 g Sourdough or Yeasted Bread Dough (pre‑made, refrigerated dough; can be any leftover dough)
- 2 Tbsp Olive Oil (for greasing the pan)
- 60 ml Olive Oil (for garlic‑infused topping (about 1/4 cup))
- 1 clove Garlic (minced or pressed; optional extra for stronger flavor)
- 1 tsp Lemon Zest (optional, adds brightness to garlic oil)
- 30 g Sharp Cheddar Cheese (finely grated; can substitute with Parmesan, Asiago, or white cheddar)
- 1 tsp Italian Seasoning (optional; can be mixed into dough if dough is made solely for ficasha)
- 1 tsp Coarse Sea Salt (for sprinkling on top)
- 2 Tbsp Balsamic Vinegar (served on the side for dipping (optional))
Instructions
Grease the Pan
Drizzle 2 Tbsp olive oil into the 9×13‑inch pan and swirl to coat the bottom and sides evenly.
Time: PT2M
Place and Shape the Dough
Remove the chilled dough from the fridge, dump it into the oiled pan, and gently pat or pull it to spread evenly. Create dimples across the surface with your fingertips.
Time: PT5M
Proof with Oven Light
Cover the pan tightly with plastic wrap. Place it in the cold oven, turn the oven light on (do NOT turn the oven on), and let the dough rise for about 2 hours until puffy.
Time: PT2H
Prepare Garlic‑Infused Oil
In a small saucepan combine 60 ml olive oil, the minced garlic clove, and lemon zest (if using). Heat over medium‑high until you hear a gentle sizzle, then immediately remove from heat.
Time: PT1M
Prep Toppings
Finely grate the sharp cheddar, measure the Italian seasoning and coarse sea salt, and set them within easy reach.
Time: PT5M
Add Toppings to Proofed Dough
Remove the plastic wrap. Drizzle the warm garlic‑infused oil evenly over the risen dough, then sprinkle the grated cheese, Italian seasoning, and a pinch of coarse sea salt.
Time: PT3M
Bake the Focaccia
Place the pan in a pre‑heated oven at 425°F and bake for 18‑20 minutes, until the top is golden‑brown and the edges are crisp.
Time: PT20M
Temperature: 425°F
Cool and Serve
Remove the pan from the oven, let the focaccia cool in the pan for 5 minutes, then transfer to a cutting board. Serve warm with a small dish of balsamic vinegar for dipping, if desired.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by omitting cheese
Allergens: Wheat, Dairy, Garlic
Ingredient Substitutions
- Instead of Sourdough or Yeasted Bread Dough: All‑purpose flour, water, salt, yeast (make a simple yeasted dough), Store‑bought pizza dough
- Instead of Olive Oil: Canola oil (less flavor), Avocado oil
- Instead of Olive Oil: Extra‑virgin olive oil, Light olive oil
- Instead of Garlic: Garlic powder (1/4 tsp), Roasted garlic puree
- Instead of Lemon Zest: Lemon peel (dried), Lime zest
- Instead of Sharp Cheddar Cheese: Parmesan, Asiago, Vegan cheese shreds
- Instead of Italian Seasoning: Dried oregano & basil blend, Herbes de Provence
- Instead of Coarse Sea Salt: Kosher salt, Flaky sea salt
- Instead of Balsamic Vinegar: Red wine vinegar, Apple cider vinegar
Equipment Needed
- 9×13‑inch Baking Pan
- Plastic Wrap
- Oven
- Small Saucepan
- Grater
- Zester (optional)
- Knife
- Measuring Cups & Spoons
- Spatula or Spoon
Critical Steps — Do Not Skip
- Pat and stretch the dough evenly without tearing.
- Create uniform dimples across the surface.
- Proof with only the oven light on; do not turn the oven on.
- Heat garlic oil just until it sizzles – do not brown the garlic.
- Drizzle toppings gently to preserve the risen structure.
Chef Tips from the Video
- If you love garlic, add a second clove to the oil.
- Try topping with sliced black olives, roasted red peppers, or fresh rosemary for variation.
- For extra crispness, sprinkle a pinch of flaky sea salt just before baking.
Troubleshooting
Bread is dense and not airy.
Make sure the dough was fully proofed (puffy) before adding toppings. If the dough was cold, give it an extra 30 minutes in the warm spot.
Garlic flavor is bitter.
Do not let the garlic brown; remove the pan from heat as soon as you hear a sizzle.
Bread sticks to the pan after baking.
Generously oil the pan before adding dough and drizzle a little extra oil around the edges before baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; will keep 2‑3 days.
Freezer: Freeze whole pan (unbaked) wrapped in foil; bake from frozen adding 5‑7 minutes to bake time.
Room temperature: Best eaten fresh; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated.
- Garlic‑infused oil can be made up to 24 hours in advance and stored in the fridge.
- Grated cheese and seasonings can be measured and stored in small containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of focaccia (ficasha) bread in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on hot stones. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and salt, and is now enjoyed worldwide as a versatile side or snack.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, classic focaccia is topped with olive oil, sea salt, and rosemary. In Puglia, it may include tomatoes and olives, while in Tuscany you’ll find focaccia with onions or cheese. Each region adds local herbs or toppings to the basic dough.
How is focaccia traditionally served in Italy?
Focaccia is often served as an antipasto, alongside soups, salads, or cured meats. It can be eaten plain, drizzled with extra‑virgin olive oil, or split and used for sandwiches.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at family gatherings, festivals, and holiday meals, especially in coastal towns where fresh olive oil is abundant.
What other Italian dishes pair well with focaccia bread?
Focaccia pairs beautifully with minestrone soup, caprese salad, grilled vegetables, cured meats like prosciutto, and hearty stews such as ragù.
What makes this garlic focaccia (ficasha) special compared to other Italian breads?
This version skips the traditional shaping and long proofing, using a quick 2‑hour light‑proof and a generous garlic‑infused olive oil topping, giving a rustic, aromatic loaf that’s ready in under three hours.
What are the most common mistakes to avoid when making garlic focaccia (ficasha) bread?
Common errors include over‑working the dough, letting the garlic oil burn, and pressing down the dough after it has risen. Keep the dough gentle, remove the pan from heat as soon as the oil sizzles, and handle the risen dough lightly.
Why does this focaccia recipe use the oven light for proofing instead of a warm oven?
The oven light provides a gentle, consistent warmth without cooking the dough, allowing the bread to rise slowly and retain its airy texture. Turning the oven on would start baking the dough prematurely.
Can I make this garlic focaccia ahead of time and how should I store it?
Yes. Bake the focaccia, let it cool, then wrap tightly and refrigerate for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to restore crispness. You can also freeze the unbaked pan for up to 1 month.
What texture and appearance should I look for when the garlic focaccia is done?
The top should be golden‑brown with a crisp, slightly caramelized crust, while the interior remains fluffy and light. The cheese should be melted and lightly browned, and the dimples should still be visible.
What does the YouTube channel Kelly Welk specialize in?
The YouTube channel Kelly Welk focuses on approachable home baking, especially sourdough and rustic breads, offering step‑by‑step tutorials, troubleshooting tips, and seasonal recipe ideas for everyday cooks.
How does the YouTube channel Kelly Welk's approach to Italian‑style bread differ from other cooking channels?
Kelly Welk emphasizes simplicity—no fancy shaping, no proofing baskets, and flexible dough options—making Italian‑style breads like focaccia accessible to beginners, whereas many channels focus on more technical, shaped loaves.
Last updated: September 6, 2026
