Few breads are as beautiful and delicious as sourdough focaccia—crispy on the outside, soft and airy inside, and bursting with flavor from olive oil, herbs, and sea salt. It’s not just bread; it’s a showstopper on any dining table. But what makes it so special? The answer lies in the natural fermentation of sourdough combined with the rich simplicity of focaccia. Today, we’ll discover the secret to sourdough focaccia recipe so you can bake this Italian favorite in your own kitchen with confidence.
Why Sourdough Focaccia Is So Popular
1. Irresistible Texture
The sourdough starter creates a chewy, airy crumb while olive oil delivers a crisp golden crust.
2. Flavor Depth
Unlike yeasted focaccia, sourdough adds a subtle tangy complexity that makes each bite unforgettable.
3. Versatility
Top it with rosemary, cherry tomatoes, garlic, olives, or even cheese—focaccia welcomes creativity.
4. Wholesome Baking
Slow fermentation means easier digestion and improved nutritional value.
The Secret Behind Sourdough Focaccia
Active Starter: A bubbly, well-fed sourdough starter ensures the best rise and flavor.
Olive Oil Generosity: Don’t be shy—olive oil is what gives focaccia its signature richness.
Long Fermentation: Time is your best friend; slow rising builds flavor and texture.
Dimpling Technique: Pressing your fingers into the dough before baking helps distribute oil and toppings evenly.
Classic Sourdough Focaccia Recipe
Ingredients
500 g bread flour
375 g water (room temperature)
100 g active sourdough starter
10 g salt
40–50 ml olive oil (plus extra for topping)
Flaky sea salt and fresh rosemary for finishing
Instructions
Mix the Dough
In a large bowl, combine flour, water, and sourdough starter. Mix until no dry flour remains. Rest for 30 minutes (autolyse).
Add Salt & Oil
Sprinkle in the salt and drizzle olive oil. Mix well until incorporated.
Bulk Fermentation
Cover and let rise for 4–6 hours at room temperature, performing stretch-and-folds every 30 minutes for the first 2 hours.
Overnight Proof
Transfer dough to a well-oiled pan, cover, and refrigerate overnight (8–12 hours).
Dimple & Top
The next day, let the dough come to room temperature. With oiled fingers, press dimples across the surface. Add rosemary, flaky salt, or toppings of your choice.
Bake
Preheat oven to 450°F (230°C). Bake for 25–30 minutes until golden brown.
Cool & Enjoy
Let cool slightly, then slice and serve warm.
Creative Topping Ideas
Mediterranean: Olives, sun-dried tomatoes, and oregano.
Sweet & Savory: Caramelized onions and goat cheese.
Garden Fresh: Cherry tomatoes, basil, and garlic.
Rustic: Potato slices, rosemary, and coarse sea salt.
Practical Tips for Perfect Sourdough Focaccia
Use a Glass or Metal Pan: Helps achieve a crisp bottom crust.
Generous Oil Layer: Coat both the pan and dough for flavor and texture.
Patience Is Key: The longer the fermentation, the better the flavor.
Don’t Skip the Dimpling: It’s iconic and essential for even baking.
Serve Fresh: Focaccia is best enjoyed the same day but can be reheated in the oven.
Why You’ll Love Making Sourdough Focaccia
It’s a rewarding bake that showcases the beauty of sourdough.
You can get creative with endless topping combinations.
The aroma of rosemary and olive oil baking in your kitchen is pure magic.
It pairs perfectly with soups, salads, cheese boards, or enjoyed simply on its own.
Conclusion
Now you’ve discovered the secret to sourdough focaccia recipe—a perfect blend of time, technique, and flavor. With a bubbly starter, generous olive oil, and the right fermentation process, you can bake bakery-quality focaccia right at home. Whether you top it with classic rosemary and salt or get adventurous with bold flavors, this bread will quickly become a favorite at your table.
So, dust off your starter, drizzle some olive oil, and let the magic of sourdough baking fill your home. Buon appetito! 🥖✨