Easy Sourdough Focaccia Bread Recipe
Easy Sourdough Focaccia Bread Recipe is a easy Italian recipe that serves 6. 250 calories per serving. Recipe by Rosie's Kitchen Adventures on YouTube.
Prep: 14 hrs 30 min | Cook: 30 min | Total: 15 hrs 15 min
Cost: $13.98 total, $2.33 per serving
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
Gather Ingredients & Equipment
Measure out all ingredients, line the baking pan with parchment if desired, and pre‑heat the oven later.
Time: PT5M
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
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
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
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
Preheat Oven
About 30 minutes before baking, preheat the oven to 425°F (220°C).
Time: PT15M
Temperature: 425°F
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
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
Dimple the Dough
Using wet fingertips, press deep dimples into the dough about 1‑2 inches apart.
Time: PT5M
Add Flaky Sea Salt
Just before the oven goes in, sprinkle flaky sea salt evenly over the dimples.
Time: PT1M
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
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (will be less chewy)
- Instead of Himalayan Pink Salt: Kosher Salt, Sea Salt
- Instead of White Sugar: Honey (use less)
- Instead of Unfed Sourdough Starter: Active dry yeast (1 tsp)
- Instead of Olive Oil: Vegetable Oil
- Instead of Dried Rosemary: Fresh Rosemary (1 tbsp, chopped)
- Instead of Flaky Sea Salt: Coarse Kosher Salt
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Wooden Spoon or Spatula
- Plastic Wrap or Damp Kitchen Towel
- Baking Sheet or 9×13‑inch Pan
- Oven
- Silicone Brush (optional)
Critical Steps — Do Not Skip
- Allow the dough to rest 30‑60 minutes after initial mixing (autolyse).
- Overnight fermentation until the dough has doubled in size.
- Dimpling the dough just before baking to create pockets for oil.
- Baking at a high temperature (425°F) for a crisp crust.
Chef Tips from the Video
- Use a cold starter straight from the fridge; the long fermentation compensates for the lower yeast activity.
- For extra flavor, drizzle a little more olive oil over the top just before baking.
- If you like a chewier crumb, increase the hydration to 70% (add ~30 ml more water).
Troubleshooting
Dough does not rise after overnight fermentation.
Check that your starter is active (it should bubble after feeding). If inactive, replace with fresh starter or use commercial yeast.
Crust is soggy instead of crisp.
Make sure the pan is well‑oiled and bake at the full 425°F temperature. Allow the oven to fully preheat and avoid opening the door early.
Dough is too dry and tears when spreading.
Add a tablespoon of water at a time, mixing gently, until the dough feels tacky but not wet.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.
Freezer: Freeze whole or sliced, wrapped in foil then a freezer bag; up to 1 month.
Room temperature: Best eaten the same day; can sit uncovered for up to 6 hours.
Make-Ahead Tips
- Bake the focaccia a day ahead; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
- Freeze baked slices and toast directly from frozen for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on hot stones. In Italy it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is traditionally served as a snack, appetizer, or accompaniment to meals.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria you’ll find classic focaccia with rosemary and sea salt; in Puglia, focaccia is topped with tomatoes and olives; in Tuscany, it may be seasoned with rosemary and coarse salt only. Each region adds local herbs, vegetables, or cheese to the basic dough.
How is authentic focaccia traditionally served in Italy?
Authentic focaccia is served warm, sliced into squares, and eaten plain or drizzled with extra‑virgin olive oil. It often accompanies soups, salads, cured meats, or is used as a base for sandwiches.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also baked for family gatherings, market stalls, and festive occasions such as holidays and church feasts, where it is shared as a communal snack.
How does focaccia fit into the broader Italian cuisine tradition?
Focaccia showcases the Italian emphasis on simple, high‑quality ingredients—flour, water, olive oil, and salt—allowing the natural flavors to shine. It reflects the Italian philosophy of letting basic doughs develop flavor through slow fermentation.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses bread flour, extra‑virgin olive oil, sea salt, and fresh rosemary. Acceptable substitutes include all‑purpose flour (less chewy), kosher salt for sea salt, and dried rosemary instead of fresh.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with minestrone soup, caprese salad, grilled vegetables, cured meats like prosciutto, and can be used as a sandwich base for panini with mozzarella and tomatoes.
What makes this sourdough focaccia special or unique in Italian cuisine?
Rosie’s version skips oil in the dough, relying on a generous oil coating in the pan for a crisp crust, and uses an unfed starter straight from the fridge, making it the easiest sourdough focaccia while still delivering complex flavor from the long fermentation.
What are the most common mistakes to avoid when making sourdough focaccia at home?
Common mistakes include under‑fermenting the dough, using too much flour during shaping (which creates a dense crumb), and baking at a temperature lower than 425°F, which prevents a crunchy crust. Also, adding flaky salt too early can cause it to dissolve.
How do I know when the focaccia is done baking?
The focaccia is done when the top is deep golden‑brown, the edges are crisp, and a tap on the bottom sounds hollow. The internal temperature should read about 200°F (93°C).
What does the YouTube channel Rosie's Kitchen Adventures specialize in?
The YouTube channel Rosie's Kitchen Adventures specializes in approachable home‑cooking tutorials, focusing on simple techniques, quick weeknight meals, and beginner‑friendly baking projects like this easy sourdough focaccia.
How does the YouTube channel Rosie's Kitchen Adventures' approach to Italian cooking differ from other Italian cooking channels?
Rosie's Kitchen Adventures emphasizes minimal prep, using pantry staples and shortcuts (like unfed starter) while still honoring traditional flavors, whereas many Italian channels focus on more elaborate techniques and longer preparation times.
Last updated: August 14, 2026
