Sourdough Focaccia Recipe

This Spiced Italian Comfort Food is Excellent as an Appetizer, Side Dish, or Main Course

Photo of Kelly R. Smith   by Kelly R. Smith; © 2022

Sourdough focaccia in a skillet
Sourdough focaccia in a skillet
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Sourdough focaccia is one of those wonderful Italian dishes that is enjoyed by itself as an appetizer or as a meal unto itself. In our home, we do either, depending on our mood, just like my guacamole recipe. With this recipe, it emerges with a delicious, chewy tang and a mouth-watering golden crust. It all starts with your beloved starter. Don’t have one yet? Here are three ways to get your sourdough starter going.

Is focaccia the same as pizza crust? No! However, it is thought to be a precursor of pizza when it was a flatbread known to Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.

Sourdough Focaccia Ingredient List

  • 1 cup sourdough starter
  • 1 cup warm water
  • 1 tablespooln honey
  • 1 teaspoon pink Himalayan salt
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup diced onion
  • Approximately 5 cups of flour


  1. Mix the starter, honey, and water in a large mixing bowl. A cast iron skillet is perfect. It will look like a big blob, and that’s okay! Us your hands to pull the edges out to gently stretch them. Your dough should be about 1 1/2 inches tall. Don’t stretch any more. Let it rise in a warm spot. Cover it with another piece of cookware, upside down, so it has room to rise for 2-3 hours hours until it is puffy and very bubbly.
  2. Preheat oven to 425 degrees F.
  3. Drizzle the top of the dough with olive oil Press your fingertips using your whole hand into the risen dough. Your fingertips should go all the way down through the dough until you feel the pan.
  4. Put your pan in the oven on middle rack. Bake for 15 minutes. Remove it for a moment and brush the top with melted butter, garlic, and oregano. Turn your oven down to 400 degrees F. Bake it for another 10 or so minutes until the crust is golden brown and bounces back a wee bit when you press down on it. Let it cool for 15 minutes, cut. and enjoy.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

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