Same Day Sourdough Focaccia Bread
I still remember the first time I pulled a warm, olive-oil–slicked focaccia from the oven — the crust crackled, the rosemary perfume filled the kitchen, and it tasted like a bakery in less than half a day. This Same Day Sourdough Focaccia Bread gives you that moment without an all-day schedule. It uses an active starter, a short rise, and simple hands-on work to deliver airy crumbs, a crisp golden top, and that tangy, fermented depth only sourdough can bring.
What makes this recipe special
This focaccia is a weeknight-friendly way to enjoy sourdough flavor without waiting 12–24 hours. It’s quick, adaptable, and forgiving: the dough is soft and easy to stretch, and the olive oil keeps the crumb moist while the surface crisps to golden. Make it for a casual dinner, a brunch platter, or to impress guests with minimal fuss.
“A weeknight bread that smells like Sunday morning — soft inside, crisp outside, and ready in a few hours.” — home baker review
If you love easy homemade loaves, this recipe sits nicely alongside other simple classics like Amish cinnamon bread, which is another crowd-pleaser for busy kitchens.
Step-by-step overview
You’ll mix starter and water, add flour and salt to make a shaggy dough, knead briefly, and give it a short bulk rise. After a gentle stretch into an oiled sheet pan and a final rest, you’ll dimple the dough, drizzle with olive oil, add sea salt and herbs, then bake until golden. The whole flow is designed to prioritize airiness and flavor without complicated folding schedules.
What you’ll need
- 1 cup active sourdough starter (feed 6–12 hours before using for best rise)
- 1 cup warm water (about 95–105°F / 35–40°C)
- 3 cups all-purpose flour (substitute part bread flour for more chew)
- 1/4 cup olive oil, plus more for pan and drizzling
- 2 teaspoons salt
- Toppings: coarse sea salt, fresh rosemary, or other herbs you like
If you’re short on time or want different textures, try swapping 1/2 cup of flour for whole wheat or using a higher-hydration mix for a wetter, more open crumb. For inspiration on simple loaf baking, see this straightforward Amish white bread that highlights basic ingredients.
Step-by-step instructions
- In a large bowl, stir together the active sourdough starter and warm water until combined.
- Add the flour and salt. Mix with a spatula or your hand until a shaggy dough forms.
- Lightly flour a work surface. Knead the dough about 5–7 minutes until smooth and elastic.
- Coat a clean bowl with olive oil. Place the dough inside, turning once so the surface is oiled. Cover with a towel or plastic wrap.
- Let the dough rise 1 to 1.5 hours, until roughly doubled.
- About 30 minutes before baking, preheat the oven to 425°F (220°C).
- Generously oil a baking sheet. Transfer the dough to the sheet and gently stretch it to fit the pan, using oiled fingertips.
- Cover and let it rest 30 minutes to relax and puff a bit.
- Using your fingers, press dimples across the dough’s surface. Don’t press so hard you deflate completely; leave pockets for oil to sit.
- Drizzle with olive oil, sprinkle coarse sea salt, and scatter fresh rosemary or preferred toppings.
- Bake 20–25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
- Let the focaccia cool slightly on a rack, slice, and serve warm.
Best ways to enjoy it
Serve warm squares with a bright extra-virgin olive oil and balsamic dip, or use sliced focaccia for sandwiches with roasted vegetables, mozzarella, or cured meats. It pairs beautifully with a simple soup (tomato or minestrone), a crisp green salad, or a cheese board. If you’re building a seasonal menu, this focaccia complements fruit-forward breads like apple bread for a brunch spread.
Keeping leftovers fresh
Store cooled focaccia wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days. For longer storage, double-wrap slices in foil or plastic and freeze up to 1 month. To reheat: warm in a 350°F (175°C) oven for 8–12 minutes, or toast individual slices until crisp. Always discard bread that smells off or shows mold.
Helpful cooking tips
- Use an active starter: It should float in water or look bubbly and slightly domed for best rise.
- Don’t over-knead: 5–7 minutes builds structure without forcing too much gluten toughness.
- Oil is your friend: Generous oil in the pan and on top creates that classic focaccia crust and keeps the interior soft.
- Make dimples deep enough to hold oil but not so deep you make holes through the dough.
- Rotate the pan halfway through baking for even color.
For another quick, flavor-packed loaf idea to make when you have limited time, try this classic Amish apple fritter loaf.
Flavor swaps
- Herbs: Swap rosemary for thyme, sage, or a sprinkle of za’atar for a Middle Eastern twist.
- Toppings: Try thinly sliced red onions and olives, cherry tomatoes with basil, or grated parmesan and cracked pepper.
- Olives/cheese: Fold chopped olives or crumbled feta into the dough for savory pockets.
- Sweet variation: Brush with honey and scatter rosemary and sea salt after baking for a sweet-savory finish.
Your questions answered
Q: How active does my starter need to be?
A: Use a starter that’s recently fed and bubbly — typically 6–12 hours after feeding, depending on temperature. It should have visible bubbles and a mild, pleasant tang.
Q: Can I make this if I don’t have an active starter?
A: You can substitute 2 teaspoons instant yeast for the starter; mix it with the flour. Expect a slightly different flavor but similar texture with the fast rise.
Q: What oven temperature and time work best?
A: Bake at 425°F (220°C) for 20–25 minutes. If your focaccia browns unevenly, reduce to 400°F and add a few extra minutes.
Q: Can I freeze shaped focaccia before baking?
A: You can freeze the dough after shaping but before the final rest. Freeze flat in the pan wrapped well, then thaw and allow the final 30-minute proof before baking.
Q: Is this focaccia suitable for kids and picky eaters?
A: Yes — the texture is soft and the flavor is approachable. Keep toppings simple (olive oil and sea salt) for kids, and offer mix-ins on the side.
For more quick-bake bread ideas and sweet loaf inspiration, check out this beloved Amish apple fritter bread and other pantry-friendly recipes.
Same Day Sourdough Focaccia Bread
Ingredients
Method
- In a large bowl, stir together the active sourdough starter and warm water until combined.
- Add the flour and salt. Mix with a spatula or your hand until a shaggy dough forms.
- Lightly flour a work surface. Knead the dough about 5–7 minutes until smooth and elastic.
- Coat a clean bowl with olive oil. Place the dough inside, turning once so the surface is oiled. Cover with a towel or plastic wrap.
- Let the dough rise 1 to 1.5 hours, until roughly doubled.
- About 30 minutes before baking, preheat the oven to 425°F (220°C).
- Generously oil a baking sheet. Transfer the dough to the sheet and gently stretch it to fit the pan, using oiled fingertips.
- Cover and let it rest 30 minutes to relax and puff a bit.
- Using your fingers, press dimples across the dough’s surface. Don’t press so hard you deflate completely; leave pockets for oil to sit.
- Drizzle with olive oil, sprinkle coarse sea salt, and scatter fresh rosemary or preferred toppings.
- Bake for 20–25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
- Let the focaccia cool slightly on a rack, slice, and serve warm.
