Easy Sourdough Focaccia Bread Recipe

Ingredients

• 550 g Bread Flour (high‑protein flour for strong gluten development)
• 2 tsp Himalayan Pink Salt (adds mineral flavor; can use kosher salt)
• 1 tbsp White Sugar (feeds the starter slightly)
• 2 tbsp Unfed Sourdough Starter (straight from the fridge, no feeding required)
• 1.5 cup Water (room temperature (about 68°F / 20°C))
• 2 tbsp Olive Oil (for greasing the baking pan; extra for drizzling if desired)
• 1 tbsp Dried Rosemary (optional topping for aroma)
• to taste Flaky Sea Salt (sprinkle just before baking for crunch; optional)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, line the baking pan with parchment if desired, and pre‑heat the oven later.

   Time: PT5M

2. Combine Dry Ingredients and Starter

   In the mixing bowl, whisk together the bread flour, Himalayan pink salt, and white sugar. Add the unfed starter and room‑temperature water, then stir with a wooden spoon until no dry flour remains. The dough will look lumpy and shaggy.

   Time: PT5M

3. Autolyse Rest

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 45 minutes. This allows the flour to hydrate and the gluten to begin forming.

   Time: PT45M

4. Gentle Fold

   After the rest, perform a few gentle folds directly in the bowl to smooth out any large clumps. Use a wet hand or a bench scraper to pull the dough over itself 2‑3 times.

   Time: PT5M

5. Overnight Fermentation

   Cover the bowl tightly and let the dough ferment at room temperature (about 66°F / 19°C) for 12 hours, or until it has roughly doubled in volume.

   Time: PT12H

   Temperature: 66°F

6. Preheat Oven

   About 30 minutes before baking, preheat the oven to 425°F (220°C).

   Time: PT15M

   Temperature: 425°F

7. Oil the Baking Pan

   Generously drizzle 2 tbsp olive oil into the baking sheet and spread it to coat the bottom and sides.

   Time: PT2M

8. Transfer & Second Rest

   Turn the fermented dough onto the oiled pan, spreading it gently to the edges. Sprinkle dried rosemary over the surface if using. Cover loosely and let rest for 1½ hours to relax the gluten.

   Time: PT1H30M

9. Dimple the Dough

   Using wet fingertips, press deep dimples into the dough about 1‑2 inches apart.

   Time: PT5M

10. Add Flaky Sea Salt

    Just before the oven goes in, sprinkle flaky sea salt evenly over the dimples.

    Time: PT1M

11. Bake

    Place the pan in the preheated oven and bake for 25‑30 minutes, until the top is golden brown and the crust is crisp.

    Time: PT30M

    Temperature: 425°F

12. Cool & Serve

    Remove the focaccia from the oven, let it cool on a wire rack for 10‑15 minutes, then cut into squares and serve.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g