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focaccia bread sliced and stacked on a cutting board

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 minutes
Cook Time 35 minutes
Resting/Ferment 10 hours
Total Time 10 hours 45 minutes

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 9x13 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.