Sourdough Focaccia Recipe

If you’re craving a bread that’s crispy on the outside, pillowy soft on the inside, and bursting with flavor, this Sourdough Focaccia Recipe is exactly what you need. Perfect for dipping, sandwich-building, or simply enjoying with a drizzle of olive oil, focaccia is a classic Italian bread that’s easy to make at home—especially when you harness the natural fermentation power of your active sourdough starter. This recipe combines the rustic charm of sourdough with the aromatic touch of fresh rosemary and flaky sea salt, creating a loaf that’s both impressive and approachable. Whether you’re a seasoned baker or just starting your sourdough journey, this step-by-step guide will walk you through making the perfect focaccia from scratch.

Why This Recipe Is Reliable

This Sourdough Focaccia Recipe stands out because it balances simple, high-quality ingredients with a forgiving technique that yields consistent results. The use of an active sourdough starter not only enhances flavor complexity but also improves the bread’s texture, giving it a delightful chew and airy crumb. Unlike traditional yeast-only focaccias, the natural fermentation lends a tangy depth that is hard to beat.

Also, the hydration level in this recipe is just right, ensuring a moist, open crumb without being too sticky or difficult to handle. The resting and folding steps accommodate busy schedules, as you can let the dough ferment slowly, developing flavor while you go about your day. Plus, the rosemary and flaky sea salt topping can be customized or omitted based on preference, making this recipe versatile for any occasion.

Ingredient Rundown

• 1 cup active sourdough starter: This is the heart of your dough. Make sure it’s bubbly and at its peak activity for best rise and flavor.
• 1 1/2 cups warm water: Lukewarm water helps activate the starter and creates the perfect environment for fermentation.
• 4 cups all-purpose flour: Provides structure and body to the focaccia. You can experiment with bread flour for a chewier texture if preferred.
• 1 1/2 teaspoons fine sea salt: Essential for flavor enhancement, balancing the sour notes from the starter.
• 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling: Olive oil adds richness, moisture, and that signature focaccia crust.
• 1 tablespoon fresh rosemary leaves (optional): Adds an aromatic, piney note that complements the bread beautifully.
• Flaky sea salt, for sprinkling: Sprinkled on top before baking, these crystals create bursts of salty crunch.

Toolbox for This Recipe

• Large mixing bowl: For combining and fermenting the dough.
• Dough scraper or spatula: Useful for mixing and folding the sticky dough.
• 9×13 inch baking pan or sheet pan: To shape and bake the focaccia.
• Kitchen towel or plastic wrap: To cover the dough during fermentation.
• Measuring cups and spoons: For precise ingredient measurements.
• Oven mitts: For safely handling the hot pan.

Sourdough Focaccia Recipe: Step-by-Step Guide

Step 1: Mix the Dough

Combine 1 cup of active sourdough starter and 1 1/2 cups of warm water in your large mixing bowl. Stir until the starter dissolves. Add 4 cups of all-purpose flour and 1 1/2 teaspoons of fine sea salt. Mix everything together using a dough scraper or your hands until a shaggy, sticky dough forms. Pour in 1/4 cup of extra-virgin olive oil and incorporate it evenly.

Step 2: First Rise (Bulk Fermentation)

Cover the bowl with a kitchen towel or plastic wrap. Let the dough rest at room temperature for about 3 to 4 hours, or until it has noticeably risen and looks airy. This slow fermentation develops the sourdough flavor and structure.

Step 3: Stretch and Fold

Every 30 minutes during the first 2 hours of bulk fermentation, perform a gentle stretch and fold to strengthen the dough. To do this, wet your hand to prevent sticking, then reach under the dough, stretch it upward, and fold it over the rest. Turn the bowl and repeat 3-4 times. This technique builds gluten without kneading.

Step 4: Prepare the Pan

Generously grease your 9×13 inch baking pan with olive oil. This not only prevents sticking but will help create a crispy, golden crust.

Step 5: Shape the Dough in the Pan

Transfer the dough to your prepared pan. Using oiled fingers, gently press and stretch the dough to fill the pan evenly. It’s okay if it’s a bit sticky or resistant; just be gentle to keep the air bubbles intact.

Step 6: Second Rise

Cover the dough again and let it rise for another 1 to 2 hours, or until it puffs up and fills the pan.

Step 7: Dimple the Dough

Once risen, use your fingertips to create characteristic dimples all over the surface of the dough. These pockets will hold olive oil and toppings, infusing the bread with flavor as it bakes.

Step 8: Top and Drizzle

Drizzle additional olive oil generously over the dough. Sprinkle 1 tablespoon of fresh rosemary leaves (if using) and flaky sea salt evenly over the top.

Step 9: Bake to Golden Perfection

Preheat your oven to 450°F (230°C). Bake the focaccia in the middle rack for 20 to 25 minutes, or until golden brown and crisp on the edges. The aroma will fill your kitchen with a comforting herbal scent.

Step 10: Cool and Enjoy

Remove the focaccia from the oven and transfer it to a wire rack to cool slightly. Enjoy it warm drizzled with more olive oil, or let it cool completely before slicing.

Seasonal Twists

• Summer: Top with halved cherry tomatoes and fresh basil alongside rosemary for a vibrant, fresh flavor.
• Fall: Add caramelized onions and sage for a cozy, savory twist.
• Winter: Incorporate roasted garlic cloves and thyme to warm up chilly evenings.
• Spring: Sprinkle with lemon zest and chopped chives for a bright, fresh note.

Behind-the-Scenes Notes

• Using an active sourdough starter is key; if your starter is sluggish, feed it 4-6 hours before baking to boost activity.
• The hydration (water to flour ratio) in this recipe creates a sticky dough that’s typical for focaccia—resist the urge to add more flour during mixing.
• The stretch and fold method replaces traditional kneading, making the process less labor-intensive and more forgiving.
• Olive oil not only flavors but also creates the signature crisp crust and moist interior.
• Don’t skip the dimpling step; those little pockets are what make focaccia special.

Cooling, Storing & Rewarming

Allow the focaccia to cool completely on a wire rack before storing. To keep it fresh:

• Store in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
• For longer storage, freeze the focaccia in a resealable freezer bag for up to 3 months.
• To rewarm, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crisp and heated through.
• You can also toast slices in a skillet with a little olive oil for an extra crispy finish.

Quick Questions

Can I use a different type of flour?

Yes! While all-purpose flour works wonderfully, you can substitute bread flour for a chewier texture or experiment with whole wheat flour for a heartier loaf. Just keep in mind that whole wheat may require slightly more water.

What if I don’t have fresh rosemary?

Dried rosemary can be used in a pinch—use about one-third of the amount called for fresh to avoid overpowering the bread. Alternatively, fresh thyme or oregano also pair beautifully with focaccia.

How do I know if my sourdough starter is active enough?

Your starter should be bubbly, have doubled in size, and pass the “float test” (a spoonful floats in water). If it’s sluggish, feed it and wait a few hours before starting the recipe.

Can I make this focaccia without the stretch and fold?

Yes, but the stretch and fold technique strengthens the dough and improves texture. If you skip it, expect a denser crumb. Gentle kneading can be an alternative.

Save & Share

This Sourdough Focaccia Recipe is a true crowd-pleaser, so don’t forget to save it for your next baking day and share it with friends who love homemade bread. Whether it’s for a casual dinner, picnic, or special occasion, this focaccia will impress everyone at the table with its rustic charm and irresistible flavor.

Enjoy baking, and happy eating!

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Sourdough Focaccia Recipe

This Sourdough Focaccia is SO EASY! Crispy outside, pillowy inside, and bursting with rosemary and sea salt flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Bread

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup active sourdough starter
• 1 1/2 cups warm water lukewarm
• 4 cups all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 1/4 cup extra-virgin olive oil plus more for greasing and drizzling
• 1 tablespoon fresh rosemary leaves optional
• flaky sea salt for sprinkling

Equipment

• Large mixing bowl
• Dough scraper or spatula
• 9x13 inch baking pan or sheet pan
• Kitchen towel or plastic wrap
• Measuring cups and spoons
• Oven mitts

Method

 

1. Combine 1 cup of active sourdough starter and 1 1/2 cups of warm water in your large mixing bowl. Stir until the starter dissolves. Add 4 cups of all-purpose flour and 1 1/2 teaspoons of fine sea salt. Mix everything together using a dough scraper or your hands until a shaggy, sticky dough forms. Pour in 1/4 cup of extra-virgin olive oil and incorporate it evenly.
2. Cover the bowl with a kitchen towel or plastic wrap. Let the dough rest at room temperature for about 3 to 4 hours, or until it has noticeably risen and looks airy.
3. Every 30 minutes during the first 2 hours of bulk fermentation, perform a gentle stretch and fold to strengthen the dough. Wet your hand to prevent sticking, then reach under the dough, stretch it upward, and fold it over the rest. Turn the bowl and repeat 3-4 times.
4. Generously grease your 9x13 inch baking pan with olive oil to prevent sticking and help create a crispy, golden crust.
5. Transfer the dough to your prepared pan. Using oiled fingers, gently press and stretch the dough to fill the pan evenly. Be gentle to keep the air bubbles intact.
6. Cover the dough again and let it rise for another 1 to 2 hours, or until it puffs up and fills the pan.
7. Use your fingertips to create characteristic dimples all over the surface of the dough. These pockets will hold olive oil and toppings, infusing the bread with flavor as it bakes.
8. Drizzle additional olive oil generously over the dough. Sprinkle 1 tablespoon of fresh rosemary leaves (if using) and flaky sea salt evenly over the top.
9. Preheat your oven to 450°F (230°C). Bake the focaccia on the middle rack for 20 to 25 minutes, or until golden brown and crisp on the edges.
10. Remove the focaccia from the oven and transfer it to a wire rack to cool slightly. Enjoy warm drizzled with more olive oil, or cool completely before slicing.

Notes

• Use an active, bubbly sourdough starter at peak activity for best rise and flavor.
• Resist adding more flour during mixing; the dough should be sticky for perfect focaccia texture.
• Store cooled focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
• Try seasonal toppings like cherry tomatoes in summer or roasted garlic in winter for delicious variations.
• Rewarm slices in a 350°F oven or toast in a skillet with olive oil for extra crispiness.