If you love bread that’s crisp on the outside, soft and airy on the inside, and bursting with rich olive oil flavor — this sourdough focaccia recipe is the one you’ve been waiting for. With its irresistible texture and signature tang, this homemade version outshines any bakery loaf.
In this guide, you’ll learn exactly how to make the best sourdough focaccia recipe ever! — from bubbly dough to golden crust, plus tips for flavor variations that will make every bite unforgettable.
🍞 Introduction: Why You’ll Love Sourdough Focaccia
Sourdough focaccia combines the chewy, flavorful qualities of sourdough bread with the lightness and richness of traditional Italian focaccia. It’s perfect for:
Sandwiches 🥪
Appetizers 🍅
Soups and salads 🥗
Or simply dipped in olive oil and balsamic vinegar 🌿
Unlike store-bought bread, this version develops deep flavor through natural fermentation, giving you that slightly tangy, artisan-style taste — right from your own kitchen.
🧂 Ingredients You’ll Need
Here’s everything to make the perfect sourdough focaccia from scratch:
🌾 Dough:
500 g (4 cups) bread flour
10 g (2 tsp) fine sea salt
100 g (½ cup) active sourdough starter (fed and bubbly)
375 g (1½ cups + 1 tbsp) warm water
25 g (2 tbsp) olive oil
🌿 Topping:
3 tbsp extra virgin olive oil (plus more for drizzling)
Flaky sea salt (like Maldon)
Fresh herbs (rosemary, thyme, or basil)
Optional: cherry tomatoes, olives, caramelized onions, or garlic
⏰ Step-by-Step: Make the Best Sourdough Focaccia Recipe Ever
🥣 Step 1: Mix the Dough
In a large bowl, mix your active starter with warm water. Stir until mostly dissolved.
Add flour and salt, then combine with your hands or a dough whisk until a shaggy dough forms.
Drizzle in olive oil and knead lightly until it’s absorbed.
Cover the bowl and let it rest for 30 minutes.
⏳ Step 2: Stretch and Fold (Develop the Gluten)
Over the next 2 hours, perform 3 sets of stretch-and-folds every 30–45 minutes:
Grab one edge of the dough, stretch it upward, and fold it over the center.
Rotate the bowl and repeat on all sides.
This strengthens the dough and traps air for that soft, bubbly focaccia texture.
🌙 Step 3: Bulk Fermentation (Let It Rise)
After the last fold, cover the bowl and let the dough rest at room temperature for 4–6 hours, until it has roughly doubled in size and looks airy.
Alternatively, for deeper flavor, refrigerate overnight (8–12 hours).
🫓 Step 4: Shape the Focaccia
Generously oil a 9×13-inch pan (or similar baking tray).
Gently transfer the dough into the pan — don’t punch it down!
Use oiled fingers to stretch and press the dough toward the corners.
If it resists, let it rest for 10 minutes, then stretch again.
Cover and let it rise another 1–2 hours, until puffy.
🕳️ Step 5: Dimple the Dough
Preheat your oven to 220°C (425°F).
Drizzle more olive oil over the surface.
With oiled fingertips, press deep dimples all over the dough.
Top with herbs, flaky salt, and any extra toppings you like.
🔥 Step 6: Bake to Golden Perfection
Bake for 25–30 minutes, until the top is golden brown and crisp.
Once done, drizzle with a bit more olive oil and let it cool for at least 10 minutes before slicing.
🌟 Pro Tips for the Best Sourdough Focaccia Ever
Active starter = success: Make sure your starter has doubled in size and is bubbly before using.
Olive oil is key: Use high-quality extra virgin olive oil for the best flavor.
Cold fermentation: Letting the dough rest overnight enhances flavor and texture.
Don’t rush dimpling: Those iconic pockets hold the oil and toppings beautifully.
Use a hot oven: A hot bake ensures a crispy crust with a soft, fluffy interior.
🍅 Delicious Variations to Try
Experiment with these tasty topping ideas to personalize your focaccia:
Flavor Toppings Notes
Classic Rosemary & Sea Salt Fresh rosemary + Maldon salt Timeless and aromatic
Tomato & Basil Cherry tomatoes + basil leaves Light and summery
Garlic & Olive Sliced olives + roasted garlic Mediterranean twist
Caramelized Onion & Thyme Sweet onions + thyme Deep, savory flavor
Chili & Parmesan Crushed chili flakes + grated cheese Perfectly spicy
🧺 How to Store Your Focaccia
Room Temperature: Store in an airtight container for up to 2 days.
Freeze: Wrap tightly and freeze for up to 1 month. Reheat in the oven at 180°C (350°F) for 10 minutes.
Refresh: Sprinkle a little water on top and warm in the oven to revive freshness.
❤️ Why This Recipe Works
This recipe captures everything great about sourdough focaccia:
✅ Naturally leavened for rich flavor
✅ Airy crumb and crisp edges
✅ Simple process — no mixer required
✅ Customizable toppings for any taste
Once you’ve made it, you’ll see why people say this is truly the best sourdough focaccia recipe ever!
🥖 Conclusion: Your New Favorite Homemade Bread
Making sourdough focaccia is more than just baking — it’s an experience.
The aroma of olive oil, the satisfaction of bubbly dough, and that first bite of golden crust make it worth every minute.
So grab your starter, oil up your pan, and get ready to make the best sourdough focaccia recipe ever!
Your kitchen is about to smell amazing. 🌿✨