Best Ever Sourdough Focaccia | Lazy Focaccia recipe | Easy to Digest Bread

I’ve been trying to get this sourdough foccacia down for years. A lot of times they end up dense and not fluffy.

It turns out, the secret is to give it enough time.

Here’s my process that works:

I give this loaf a total of 72 hours to ferment in the fridge. That means I start on a Monday or Tuesday and it’s ready on Friday. It’s in the fridge Tues-Fri. I take it out Friday morning, stretch it and let is rise. Then, it’s ready for the bake.

The beauty is when you let the dough rest in the fridge a few days, it ferments and is easier to digest. A lot of people with gluten intolerances can eat bread like this. It’s healthier for the gut, too.

So, when in doubt, stick it in the fridge (cover well with plastic). The dough may darken a bit sometimes, but it’s fine. I wouldn’t go over 1 week.

Not only do I give it time to ferment, but I gave it more time to rise in the final rise, too. I used to rush it, waiting just an hour.

Unlike my original sourdough loaf that I bake straight from the fridge, I let this dough sit in the baking pan 2-3 hours at room temperature to let it rise. (Depends on the temperature outside). It was around 65F outside.

Only once it’s really risen I dimple it (my favorite part) and bake.

Extra notes:

I haven’t tried it with rosemary yet but I know it will take it to the next level. It’s delicious.

Be sure to use top quality extra virgin olive oil since it imparts flavor in to the dough and gives it more character.

See video at the bottom of this post for more visual instructions.

Sourdough Focaccia

Ingredients (makes one 13″X9″ loaf):

  • 100g sourdough starter (active)
  • 390ml slightly warm water
  • 15 -20ml (1 tablespoon) extra virgin olive oil
  • 10g (2 teaspoons) fine sea salt
  • 500g white bread flour (12% protein content or higher) (I used 100g whole grain and 400g bread flour)

To assemble:

  • 45-60ml (3-4 tablespoons) Extra virgin olive oil
  • flaky sea salt (generous sprinkle)
  • Rosemary sprigs (or toppings of choice)


1. In a large mixing bowl, whisk together the sourdough starter, water and extra virgin olive
oil. With a large spoon, stir in the fine sea salt (don’t whisk…once you add salt, the mixture
tends to stick to the whisk).

    2. Mix together and put in fridge for 1-3 days. Then take out and fold a couple times for a couple hours if not too hot out one of those days. Put back in fridge.

    3. In the morning stretch into a 13×9 greased baking sheet or pan with parchment. Let rise 2-3 hours but cover well with a lid, or top, to prevent from forming a skin.

    4. After it’s risen, gently put some olive oil and poke holes with fingers. Do it gently to not let all the air out. There should be some nice air bubbles.

    5. Then bake in the middle rack for 20-25 minutes at 430 F.

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