There’s something about early spring that makes me want to bake bread again.
All winter long we’re inside more than we’d like to be, but once the days begin stretching out and the garden starts waking up, the kitchen feels different too.
This is the time of year when my sourdough starter seems happiest — bubbling away on the counter while I’m planning the garden and starting seeds.
One of the simplest breads I make this time of year is sourdough focaccia.
It’s forgiving, rustic, and the perfect bread to top with whatever herbs are beginning to grow again in the garden. Even if the garden isn’t fully awake yet, chances are you’ve got something beginning to pop up — a little rosemary, maybe some chives, or even just olive oil and flaky salt.
Why I Love Focaccia for Spring
Focaccia is one of the easiest sourdough breads to make.
It doesn’t require kneading, complicated shaping, or fancy scoring.
Instead, it’s a slow fermentation dough that rests overnight and bakes up into a golden, airy loaf that’s perfect alongside soup, salad, or a simple spring meal.
Toppings I Love This Time of Year
Early spring herbs make the best focaccia toppings.
Some of my favorites include:
• Rosemary
• Chives
• Thyme
• Garlic
• Olive oil + flaky salt
If you have edible flowers beginning to bloom like chive blossoms or calendula, those are beautiful on top as well.
The Full Recipe
This exact sourdough focaccia recipe you can find below— but you can also find this along with several of my favorite seasonal sourdough breads — included in my cookbook
A Taste of Sourdough
Inside the cookbook you'll find simple sourdough recipes designed for everyday baking, from rustic loaves to seasonal recipes that fit right into the rhythm of the kitchen.
If you're looking for a bread that's both beautiful and simple to make, focaccia is always a good place to start.
Learn more about my cookbook here: A Taste of Sourdough Cookbook
No Knead Focaccia Recipe
A light, airy, olive-oil–kissed focaccia with crisp edges and a pillowy interior — all made without kneading. This recipe is effortless, flavorful, and perfect for beginners or busy weeknights
Dough (Makes 1 Loaf)
- 100 g sourdough starter (½ cup)
- 375 g water (1 ½ cups + 2 Tbsp)
- 30 g honey (2 Tbsp)
- 500 g white bread flour (4 cups)
- 12 g fine sea salt (2 tsp)
- 50 g olive oil (for coating pan + dough) (¼ cup)
Optional Toppings
- Flaky salt
- Fresh herbs (rosemary, thyme)
- Garlic oil
- Olives
- Cherry tomatoes
- Parmesan
Make the Dough
In a large bowl, add starter, honey, and water, then whisk to dissolve. Add your dry ingredients (flour + salt). Mix until everything is well incorporated — the dough will look shaggy. Cover with a damp towel.
Bulk Fermentation
Let the dough ferment at room temperature for 8–12 hours Tip: Starting this process in the evening makes the timing effortless.
Shape
After the dough has doubled in size, pour a generous amount of olive oil into your baking dish or cast-iron skillet. Gently release the dough from the bowl using wet hands. Coat the dough on all sides with oil by flipping it over a few times. Let it relax in the dish for 20–30 minutes.
Dimple + Top
With oiled fingers, gently press your fingertips into the dough to create dimples. Drizzle with more olive oil and add any toppings you love. Finish with flaky salt.
Bake
Bake at 425°F (220°C) for 25 minutes, or until golden brown around the edges. Allow to cool slightly before slicing.
