Stovetop Sourdough Focaccia Bread
If you’ve ever wanted to enjoy freshly baked focaccia bread without turning on the oven, you’re in for a treat. This stovetop sourdough focaccia bread recipe is fluffy, delicious, and incredibly versatile.
Whether you’re dipping it in soup, turning it into a sandwich, or using it as a base for a simple pizza, this bread fits right into your meal plan—and your busy homemaking schedule.
Why I Started Making Stovetop Sourdough Focaccia Bread
As a Christian homemaker, preparing nourishing meals for my family and guests is part of why I desire to serve with love and hospitality. In my early years of homemaking, one of my biggest challenges was baking bread without an oven—our home had only a simple table-top gas stove. I longed for wholesome, homemade bread but needed a method that worked with my small kitchen setup. That’s when I discovered the beauty of stovetop baking.
This approach has truly been a gift—not only for my own kitchen but also for many others who’ve learned from my experience. One of the simplest and most rewarding recipes to make without an oven is stovetop sourdough focaccia bread. It’s fluffy, flavorful, and perfect for everyday meals or sharing with guests.
This recipe has become a favorite in our home not just because of how simple it is, but because it aligns with my goals as a homemaker: to prepare nourishing meals that reflect care and hospitality.
The aroma of sourdough and rosemary fills the kitchen, making it feel warm and welcoming. And since it’s cooked on the stovetop, I can make it year-round without worrying about heating up the house.
Benefits of Cooking Bread on the Stovetop
Cooking bread on the stovetop offers several advantages:
- Energy saving: You’re not heating a large oven for just one or two loaves.
- Time efficiency: You can cook multiple recipes back-to-back using the same burners.
- Accessibility: If you’re living in a small apartment or dealing with a broken oven, stovetop bread is still within reach.
Stovetop sourdough focaccia bread is especially helpful for stay-at-home moms who are juggling many responsibilities. It’s a hands-on recipe, but it gives you plenty of breaks in between for other homemaking tasks or spending time in prayer, study, or with your children.
Why You’ll Love Stovetop Sourdough Focaccia Bread
What makes this stovetop sourdough focaccia bread special isn’t just the fact that it’s baked without an oven—though that’s certainly convenient! It’s also packed with the goodness of sourdough, which means it’s easier on your digestion and better for your health compared to regular yeast breads.
Sourdough breaks down the gluten and phytic acid in grains, unlocking nutrients and reducing the glycemic impact of the bread. And focaccia itself, being flatter and infused with oil, is already a delicious choice for sandwiches, pizza bases, or as a side to soups and stews. Combine the two—focaccia and sourdough—and you’ve got a winning combination.
This recipe is ideal for Christian homemakers and busy moms who want to feed their families wholesome, homemade bread without the stress of using an oven. With just a stovetop, a few pantry staples, and an active sourdough starter, you can create a beautiful loaf that enhances your hospitality for the glory of God.
If you’re new to sourdough, don’t worry. I have a simple sourdough starter recipe using whole wheat flour that you can find here.
Stovetop Sourdough Focaccia Bread Recipe (No Oven Needed!)
Equipment
- 2 mixing bowls
- 1 Wooden Spoon
- 1 Kitchen towel or plastic wrap (for covering dough)
- 1 Knife or dough scraper (for dividing)
- 2 2 heavy-bottomed 10-inch pans or skillets
- Measuring cups and spoons as needed
- Spatula (optional, for flipping)
- Stove or gas burner
Ingredients
- 4 cups all-purpose flour
- 1 ½ tsps salt
- 1 tsp baking soda (Optional)
- 1 cup active sourdough starter
- 1 ⅓ cups water (May vary)
- 6 tbsps cooking oil
- 1 tbsp finely chopped fresh rosemary -Optional (Or filling of choice)
- 1 tbsp marge/ fat (to grease pans)
Instructions
1. Mix Your Dry Ingredients
- In a mixing bowl, combine your flour, salt, and bicarbonate of soda (if using).Set aside.
2. Combine Wet Ingredients
- In a separate large bowl, mix your active sourdough starter, 1 cup of water, and 2 tablespoons of cooking oil.
3. Mix the Dough
- Add the dry ingredients to the wet mixture. Stir with a wooden spoon until just combined. Add additional water gradually as needed to achieve a soft, sticky dough. Switch to using your hands once the mixture becomes too thick to stir easily.The dough should be soft and tacky but not dripping. Different flours hydrate differently, so adjust water as needed based on your flour brand and sourdough starter’s consistency.
4. Rest the Dough
- Let the dough rest, covered, for 30 minutes. This allows the flour to fully absorb the moisture.
5. Stretch and Fold
- After resting, wet your hands and begin a series of stretch-and-folds:Grab one side of the dough, stretch it upward, and fold it over the rest.Rotate the bowl and repeat on all four sides.Cover and let it rest for 20–30 minutes. Repeat this process 3 more times (a total of 4 rounds).
6. Bulk Ferment
- Cover the dough and let it bulk ferment for 7 hours in a warm, undisturbed place. This long fermentation builds flavor and structure in your stovetop sourdough focaccia bread.
7. Prepare Toppings and Pans
- While the dough ferments:Chop fresh rosemary.Grease two 10-inch-in-diameter pans generously and add 1 tablespoon of cooking oil in each pan.
8. Divide and Shape the Dough
- After the 7-hour bulk ferment, gently deflate the dough and divide it into two equal parts. Place each piece in a prepared pan.Turn the dough in the pan ensuring the oil in the pan covers the dough.Spread the dough to the edges of each pan using your fingers.Form the signature dimples of focaccia using your finger tips. The oil helps make the spreading of the dough and forming of the focaccia dimples easier.
9. Final Proof (1 Hour)
- Cover the pans and let the dough rise for one more hour.
10. Add Toppings
- Sprinkle chopped rosemary over each dough surface and drizzle with the remaining 2 tablespoons of oil (1 tbsp per pan).
11. Bake on the Stovetop
- Place the pans on the widest gas burners. Heat on full flame for 30 seconds, then reduce to the lowest possible flame.(Don’t reduce to the lowest setting. The lowest setting for a wide burner is too high. It will burn the bread before it’s ready. Instead, reduce the flame as though you are switching off and reduce to a very, very low flame as shown below. If using the tiny burners, immediately reduce the flame to its lowest setting.)
- Cover and let bake for 1 hour. Then flip the bread in the pan and cook the other side for 20–30 minutes, uncovered slightly to allow steam to escape. This ensures both sides are browned and cooked through.
12. Cool and Serve
- Once cooked, allow the stovetop sourdough focaccia bread to cool completely before slicing.
Video
Notes
Enjoying Your Homemade Stovetop Sourdough Focaccia Bread
You now have beautifully cooked, golden-brown, stovetop sourdough focaccia bread that’s full of flavor and perfect for a wide range of meals. Use it as a sandwich bread, pizza base, or simply dip it in your favorite soup or sauce. The subtle sour tang and the aroma of rosemary make this bread a family favorite.More on Sourdough and Focaccia
If you’re short on time, I also have a yeast-based focaccia bread recipe that can be ready in a fraction of the time. You can find it here. But if you’re seeking deeper flavor and better nutrition, this stovetop sourdough focaccia bread is the way to go.
I’m always glad to know that each time I bake with sourdough, I’m nourishing my household with intention. So are you. Whether you’re preparing it for your family, neighbors, or a church gathering, this stovetop sourdough focaccia bread can be a beautiful act of hospitality.
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Until next time—stay encouraged and keep baking!
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