Name: Easy Sourdough Focaccia Bread
Prep time: 10 min
Cook time: 35 min
Total time: 645 min
Ingredients: 2 cups water; 2/3 cup active starter; 4 cups all-purpose flour; 2 tsp salt; 3 Tbsp olive oil; Flaky salt for topping; Any add-ins or topping of your choice (optional)

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Last Updated on June 15, 2026 by Autumn Ballard

This easy same day sourdough focaccia is soft, airy, and full of flavor. No kneading required—just simple ingredients and a few hours for a delicious homemade bread.

sliced focaccia bread stacked on a wooden cutting board

Honestly, it wasn’t that long ago that I couldn’t even spell focaccia nevermind make it from scratch. But it’s literally one of the easiest breads I’ve ever made, great for beginners, and I cannot wait for you to give it a try. The hardest part is waiting for it to cool!

There are days when I love a long-fermented sourdough recipe, and there are days when I simply need fresh bread on the table by dinner. That’s exactly why I come back to this easy same day sourdough focaccia recipe again and again.

With no kneading required and just a handful of simple ingredients, this recipe is perfect for busy families who want homemade bread without spending all day in the kitchen. The result is a soft, airy focaccia with a golden crust and plenty of flavor—perfect alongside a bowl of soup, used for sandwiches, or enjoyed warm with a drizzle of olive oil.

If you’ve been intimidated by sourdough bread baking, focaccia is one of the easiest places to start. It’s forgiving, simple, and a great way to build confidence while still creating something that feels special enough to share around the family table.

baked fociaccia loaf in a metal pan on top of hand towel

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Why You’ll Love This Recipe

Making this focaccia dough only requires 5 ingredients and that’s only if you count water.
All you’ll need is a big bowl, a large spoon, and a 9×13-inch baking dish. No special equipment is needed.
From start to finish, your hands-on time is only about 10 minutes. The rest is waiting time during bulk fermentation if you want big beautiful air bubbles.

Key Ingredients

You can find a full list of ingredients in the recipe card located at the bottom of this post.

If you haven’t gotten your sourdough starter going yet, you may find my FREE step-by-step starter guide helpful!

Olive Oil: Olive oil is essential for great focaccia. It helps create the golden, crisp exterior while adding rich flavor to every bite. Don’t be shy with it—focaccia is meant to be generously coated with olive oil both in the pan and on top of the dough.

Active Sourdough Starter: An active, bubbly sourdough starter provides the rise and flavor in this fluffy focaccia. Be sure your starter is at its peak and passes the float test for the best results.

Toppings of Your Choice: One of the best things about homemade focaccia is how customizable it can be. Keep it simple with flaky sea salt and fresh rosemary, or get creative with toppings like garlic, caramelized onions, cherry tomatoes, olives, parmesan cheese, or fresh herbs. This recipe is a great canvas for whatever flavors your family enjoys most.

How To Make Sourdough No Knead Focaccia Bread

One of the best things about this easy sourdough focaccia recipe is how simple it is. There’s no kneading, no complicated shaping, and no special equipment required. The dough comes together quickly and relies on time rather than effort to develop its flavor and structure.

Step 1: Mix the Dough
In a large bowl, combine the active sourdough starter, water, flour, and salt. Stir until all of the flour is incorporated and a shaggy dough forms. The dough will be quite wet and sticky—that’s exactly what you want for a light and airy focaccia.

Step 2: Let the Dough Rise
Cover the bowl and allow the dough to rise until it becomes puffy and nearly doubled in size. You can leave it on the counter oevernight or for about 8 hours.

During the rise, the dough will naturally develop gluten and structure without the need for kneading.

Step 3: Transfer to the Pan
Generously coat a sheet pan with olive oil. Carefully transfer the dough into the oiled pan and gently spread it toward the edges. If the dough resists stretching, let it rest for 10–15 minutes before trying again.

Cover and allow the dough to rest for a second rise until it looks noticeably puffy.

Step 4: Add the Signature Focaccia Dimples
Drizzle the top of the dough with olive oil. Using your fingertips, gently press down across the surface of the dough to create the classic focaccia dimples.
This is also the perfect time to add your favorite toppings. Sprinkle on flaky sea salt, fresh rosemary, garlic, cherry tomatoes, caramelized onions, or any other toppings your family enjoys.

Step 5: Bake Until Golden
Bake the focaccia in a preheated oven until the top is golden brown and the edges are crisp. The olive oil helps create a beautifully golden crust while keeping the interior soft and airy.

Step 6: Cool and Serve
Allow the focaccia to cool for a few minutes before slicing. Serve warm with soup, pasta, salads, or simply enjoy it dipped in olive oil and balsamic vinegar.

The result is a soft, flavorful sourdough focaccia with a crisp exterior, airy crumb, and all the delicious flavor that makes homemade bread so worth it.

Substitutions & Variations

One of the reasons I love making sourdough focaccia is how versatile it is. Once you’ve mastered the basic dough, it’s easy to customize with different flours, herbs, cheeses, and toppings to suit your family’s tastes.

Use Bread Flour Instead of All-Purpose Flour

If you have bread flour on hand, feel free to substitute it for the all-purpose flour. Bread flour will produce a slightly chewier texture and may create even larger air pockets throughout the focaccia.

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Try Fresh Milled Flour

For added nutrition and flavor, replace a portion of the all-purpose flour with fresh milled flour. I recommend starting with 25-50% fresh milled flour to maintain the light, airy texture that focaccia is known for.

Rosemary and Sea Salt Focaccia

This classic combination is always a favorite. Simply sprinkle fresh rosemary and flaky sea salt over the dough before baking for a simple yet delicious loaf.

Garlic Parmesan Focaccia

Top the dough with minced garlic, grated parmesan cheese, and a drizzle of olive oil before baking. This variation pairs especially well with pasta dishes and soups.

Tomato and Herb Focaccia

Press halved cherry tomatoes into the dough and sprinkle with fresh herbs such as basil, oregano, or thyme. The tomatoes become sweet and flavorful as they roast in the oven.

Caramelized Onion Focaccia

Add caramelized onions to the top of the dough before baking for a rich, savory flavor that’s perfect alongside soups, stews, and holiday meals.

Olive Focaccia

If your family enjoys olives, press sliced olives into the surface of the dough before baking. Kalamata olives are especially delicious in this recipe.

Make It a Sandwich Bread

Once baked and cooled, focaccia can be sliced horizontally and used as a flavorful sandwich bread. It’s especially delicious for Italian sandwiches, grilled vegetables, or chicken sandwiches.

Add Cheese

Try topping your focaccia with shredded mozzarella, parmesan, asiago, or a blend of Italian cheeses during the last few minutes of baking for an extra layer of flavor.

Keep It Simple

Sometimes the best focaccia is the simplest. A generous drizzle of olive oil and a sprinkle of flaky sea salt allow the flavor of the sourdough to shine and create a loaf that’s delicious with almost any meal.

Baking & Storage Tips

A few simple tips can help ensure your sourdough focaccia turns out soft, airy, and full of flavor every time.

Use an Active Sourdough Starter
For the best rise and texture, make sure your sourdough starter is active and bubbly before mixing the dough. A strong starter will help create the light, airy crumb that makes focaccia so delicious.

Don’t Worry About the Sticky Dough
Focaccia dough is much wetter than traditional bread dough. If the dough feels sticky, resist the urge to add extra flour. The high hydration is what creates those beautiful air pockets and soft texture.

Be Generous with the Olive Oil
Olive oil is one of the secrets to great focaccia. Be sure to oil both the pan and the top of the dough generously. This helps create the golden, crisp edges and flavorful crust that focaccia is known for.

Let the Dough Get Nice and Puffy
One of the biggest mistakes when making focaccia is rushing the rise times. Before baking, the dough should look noticeably puffy and full of air. Giving the dough enough time to rise will reward you with a lighter texture and better flavor.

Create Deep Dimples
When dimpling the dough, press your fingertips firmly into the surface. The dimples help hold pools of olive oil and toppings while creating the classic focaccia appearance.

Watch for a Golden Brown Crust
Focaccia is done when the top is golden brown and the edges are crisp. Every oven is a little different, so begin checking near the end of the baking time to avoid overbaking.

How to Store Sourdough Focaccia

Freezer
Focaccia freezes beautifully. Allow the bread to cool completely, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 3 months.

Reheating
To refresh leftover focaccia, warm it in a 350°F oven for 5–10 minutes. This helps restore the soft interior and slightly crisp crust. You can also toast individual slices for sandwiches or serve them alongside soups and salads.

Make Ahead Tip
If you know you won’t eat the entire loaf within a day or two, freeze portions shortly after baking. Freshly frozen focaccia tastes much better than bread that’s been sitting on the counter for several days.

More Sourdough Bread Recipes To Try

If you’re just getting started with sourdough or you’re looking for a few new recipes to try, I would recommend trying these sourdough pizza dough or this overnight chocolate chip sourdough. Both recipes are delicious and great for practicing your sourdough techniques.

Easy Sourdough Focaccia Bread

Make this easy no knead sourdough focaccia bread that light, airy, and versatile in flavor combinations.

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Prep Time 10

Cook Time 35

Resting/Ferment 10

Total Time 10 45

Ingredients

2 cups water
2/3 cup active starter
4 cups all-purpose flour
2 tsp salt
3 Tbsp olive oil
Flaky salt for topping
Any add-ins or topping of your choice optional

Instructions

In a large bowl, combine the active sourdough starter, water, flour, and salt. Stir until all of the flour is incorporated and a shaggy dough forms.
Cover and let it bulk ferment for 8 hours or overnight at room temperature.
Prepare a 9×13 inch pan by pouring 2 Tablespoons of olive oil into the bottom of the pan. Pour a little in your hands to keep the dough from sticking. Pull the dough out of the bowl and onto the pan.
Use your fingers to gently stretch the dough. It shouldn’t be stretched so thin that it reaches the edges of the pan but just enough to spread it out. Cover with plastic wrap and let it sit for the final rise of two hours. The dough will begin to spread out more on its own and take up more of the space inside the pan.
Preheat the oven to 425°F. Pour the remaining 1 Tablespoon of olive oil on top of the dough and spread it around with your fingers. Begin dimpling the dough with your fingertips by pressing into the dough making small visible indentation. This will also help to spread the dough to the full size of the baking pan.
Sprinkle flaky sea salt or add any toppings to the prepared dough and bake for 25-35 minutes. The underside of the dough will be golden brown and the internal temperature should reach 200°F.