This quick and easy sourdough focaccia bread is seasoned with rosemary, thyme, and salt. Make it with sourdough discard or active starter! Learn how to make this recipe here….
My Favorite Focaccia Flavor Combo
This flavor combo of rosemary and thyme is my absolute favorite! It is perfectly made with fresh herbs in the summer time but is also made well with dried herbs in the winter.
This flavor combo also pairs well with most dishes I usually serve sourdough focaccia with. The salt adds a bit of extra flavor as well!
If you do not have rosemary and thyme on hand you can substitute for whatever you have on hand. Oregano and basil are also great options!
Making Sourdough Focaccia Quickly
This sourdough focaccia recipe can be made quickly by skipping the fermentation step commonly seen in sourdough recipes. Whole fermenting is beneficial for flavor and breaking down gluten in sourdough bread, sometimes it is nice to make something quickly.
This recipe also requires no rise time (even if fermented) making it a great option for a quick bread side you can make with dinner!
Ingredients for Sourdough Focaccia
You do not need very many ingredients to make sourdough focaccia bread. It is a very simple recipe with simple ingredients…
- 1 cup sourdough starter, active or discard
- 3/4 cup warm water
- 1 tsp honey
- 2 tsp baking powder
- 2 1/2 tsp salt
- 2 tsp rosemary, fresh or dried
- 2 tsp thyme, fresh or dried
- 2 1/2 cups all purpose flour
- 4 tbsp olive oil
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How to Make Sourdough Focaccia
Making sourdough focaccia is super simple! You just need a large sheet pan, a good size mixing bowl, and your hands!
- Dissolve starter in warm water for about five minutes.
- Add honey and 2 tsp salt, reserving the rest of the salt for the top.
- Add one cup of flour and baking soda then stir.
- Add another cup of flour. The dough will be slightly sticky but firm. You may need to start mixing by hand.
- Mix in the remaining flour, thyme and rosemary by hand and cover your dough with a damp towel.
- Preheat your oven to 350 degrees F. Prepare your pan by drizzling about 2 tbsp on the surface of your large sheet pan (9×13 fits this recipe well!).
- Place the dough in the center of the pan and flatten it with your hands. Fold the dough in half the press, not with your hands, but with your fingers, almost massaging the dough. Press your fingers in and stretch out.
- Fold the dough in half once more and repeat the finger stretching. This creates those divots and bubbles that makes focaccia unique. If the dough starts to get stiff, pour in some of your remaining oil on your fingers. This will help keep the dough from sticking to your hands and stretching properly.
- After finger stretching the dough all the way to the corners of the pan, bake in the oven for about 12-15 minutes or until the tops of the bubbles start to turn golden.
What to Serve With Focaccia Bread
This focaccia pairs perfectly with most recipes as a delicious bread side! You can also cut them into strips for soup dippers. Here are some favorite meals to serve sourdough focaccia with in our home…
- Butternut Squash Soup
- Creamy Spinach Chicken
- Sourdough Chicken and Dumplings
- Creamy Fiesta Chicken Soup
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The Easiest Sourdough Focaccia Bread
Ingredients
- 1 cup sourdough starter active or discard
- 3/4 cup warm water
- 1 tsp honey
- 2 tsp baking powder
- 2 1/2 tsp salt
- 2 tsp rosemary fresh or dried
- 2 tsp thyme fresh or dried
- 2 1/2 cups all purpose flour
- 4 tbsp olive oil
Instructions
- Dissolve starter in warm water for about five minutes.
- Add honey and 2 tsp salt, reserving the rest of the salt for the top.
- Add one cup of flour and baking soda then stir.
- Add another cup of flour. The dough will be slightly sticky but firm. You may need to start mixing by hand.
- Mix in the remaining flour, thyme and rosemary by hand and cover your dough with a damp towel. To long ferment, place the dough in the refrigerator for 8-10 hours or overnight.
- Preheat your oven to 350 degrees F. Prepare your pan by drizzling about 2 tbsp on the surface of your large sheet pan (9×13 fits this recipe well!).
- Place the dough in the center of the pan and flatten it with your hands. Fold the dough in half and press, not with your hands, but with your fingers, almost massaging the dough. Press your fingers in and stretch out.
- Fold the dough in half once more and repeat the finger stretching. This creates those divots and bubbles that makes focaccia unique. If the dough starts to get stiff, pour in some of your remaining oil on your fingers. This will help keep the dough from sticking to your hands and stretching properly.
- After finger stretching the dough all the way to the corners of the pan, bake in the oven for about 12-15 minutes or until the tops of the bubbles start to turn golden brown.
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