• Amy Lippert, NTP

Sourdough Focaccia

Soft and chewy, mouth watering sourdough focaccia with earthy fresh rosemary, juicy tangy tomatoes, and crunchy sea salt flakes. This focaccia recipe will impress your family and friends, and takes less than 24-hours from start to finish to make! It is so simple you will be making fresh bread for dinner every week!

focaccia recipe

Sourdough Focaccia

100g Sourdough Starter

10 g Fine Sea Salt

490 g Filtered Water

100 g Whole Wheat Flour, I prefer Einkorn

500 grams Unbleached Organic Bread Flour

3 Tbsp EVOO

1 Roma tomato, 1/4" slices, or 1/2 cup sun-dried tomatoes

1 Tbsp Fresh Rosemary, minced

1 Tbsp Flaked Sea Salt


In a large bowl combine the starter, water and salt, stirring to dissolve the starter. Add the whole wheat flour and mix into the starter solution with a whisk to eliminate any clumps. Add the unbleached bread flour and mix until a shaggy dough forms. Cover and set aside.

focaccia dough
Shaggy Dough

In 30-minutes do 8 folds (2 rounds of 4-folds turning the bowl 90 degrees for each fold) where you grab the dough from the top of the bowl towards the bottom of the bowl and pull it up and over towards the bottom of the bowl, repeat in another 30-minutes..

focaccia dough recipe
Dough after 2 rounds of folding

After the last round of folds, rub 1 Tbsp EVOO over the dough, cover and let sit until doubled, 4-20 hours. *In the winter months, I usually do this prep in the evening before bed and let the dough sit overnight to bake the bread the next afternoon/evening. In the summer months I start the dough early in the morning and bake it that evening.

sourdough bread recipe
Dough after rising 4-20 hours

Once the dough has doubled, take 1 Tbsp EVOO and coat the baking pan you are going to use. I love to use my stone bar pan for this. If you use a glass baking dish, you may want to use ghee or butter instead of the EVOO to keep the bread from sticking.

Loosen the dough from the sides of the bowl and place in the center of the oiled baking pan. You can fold in the sides to create a rectangle shape (make sure you flip so the seams are down), or you can just let it organically rise, which is what I do. Gently coat the dough with 1 Tbsp of EVOO and set aside, uncovered for 4-8 hours until the dough has doubled.

easy focaccia recipe
Dough after doubling from 2nd rise

Preheat oven to 400

Take your fingers and press them down into the dough making dimples. Add the sliced tomatoes and sprinkle the rosemary and sea salt over the top.

focaccia bread
Ready for baking!

Bake for 20-25 minutes until golden and lightly browned. Remove from the oven and from the baking pan and transfer the bread to a cooling rack. Cool completely, slice and serve!

simple focaccia recipe
Fresh Baked Focaccia!

This gorgeous bread pairs beautifully with pasta with bolognese, seared scallops, or a bowl of Zuppa Toscana!

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Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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