If you love soft, airy bread with a crispy golden crust and rich olive-oil flavour, you absolutely need to Try this sourdough foccacia recipe today! Sourdough focaccia combines everything great about traditional focaccia—fluffy texture, delicious chew, and herb-infused aroma—with the tangy, complex flavour of sourdough.
Whether you enjoy baking regularly or you’re new to sourdough, this recipe is easy to follow, flexible, and perfect for home kitchens in the United States, United Kingdom, and Canada. With only a few ingredients and minimal hands-on time, you can create a bakery-style focaccia that your family and friends will rave about.
Introduction: Why Sourdough Focaccia Is Worth Making
Focaccia is one of the simplest breads you can make, but adding sourdough takes it to another level. Instead of relying on instant yeast, sourdough starter gives the dough a natural rise, deep flavour, and beautiful texture. It’s forgiving, easy to shape, and fun to customize with toppings like rosemary, cherry tomatoes, garlic, olives, or flaky sea salt.
This guide gives you everything you need to Try this sourdough foccacia recipe today!, whether you’re baking for a weekend dinner, a lunchbox treat, a party snack, or a cozy evening at home. Let’s dive in!
Main Body: How to Try This Sourdough Foccacia Recipe Today!
H2: What You’ll Need
Before you Try this sourdough foccacia recipe today!, gather these simple ingredients.
H3: Ingredients
500 g all-purpose flour or bread flour
375 g water (room temperature)
100 g active sourdough starter
10 g salt
50–60 g olive oil (plus more for drizzling)
Optional toppings:
Fresh rosemary
Cherry tomatoes
Garlic slices
Olives
Flaky sea salt
H3: Tools
Mixing bowl
9×13 baking pan or sheet pan
Plastic wrap or reusable cover
Parchment paper (optional)
This recipe works with strong flour in the UK, bread flour in Canada, or standard all-purpose flour in the US.
H2: Step-by-Step Instructions for Sourdough Focaccia
H3: Step 1 — Mix the Dough
In a large bowl, combine:
Flour
Water
Active sourdough starter
Salt
Mix until no dry flour remains. The dough will be sticky—this is normal.
Let the dough rest for 30 minutes to hydrate.
H3: Step 2 — Stretch and Fold
After the rest period, perform 3–4 rounds of stretch-and-fold every 30 minutes. This helps build structure without kneading.
To stretch and fold:
Wet your hands.
Lift one side of the dough and fold it over.
Rotate the bowl and repeat 3 more times.
This method makes the dough elastic and smooth.
H3: Step 3 — Bulk Fermentation
Cover the dough and let it rise until doubled.
Typical timing:
US/Canada: 4–6 hours depending on room temperature
UK: Cooler homes may need 6–8 hours
You can also refrigerate the dough overnight for extra flavour.
H3: Step 4 — Prepare the Pan
Pour 2–3 tablespoons of olive oil into your baking pan.
This prevents sticking and creates the focaccia’s signature crispy bottom.
H3: Step 5 — Shape the Dough
Gently transfer the dough into the pan. Don’t press too hard—let gravity do most of the work.
Drizzle more olive oil on top and use your fingers to gently pull the dough toward the corners.
Let the dough rest for 1–2 hours, covered, until puffy and bubbly.
H3: Step 6 — Dimple the Dough
Before baking, drizzle another tablespoon of olive oil over the dough.
Then, using oiled fingers:
Press straight down to create dimples
Don’t poke through the pan
This step is essential when you Try this sourdough foccacia recipe today! because it creates pockets for flavour and enhances the crust.
H3: Step 7 — Add Toppings
Popular choices include:
Rosemary leaves
Cherry tomatoes (pressed gently into the dough)
Thin garlic slices
Olives
Red onion
Flaky sea salt
Toppings make your focaccia visually stunning and full of flavour.
H3: Step 8 — Bake
Bake at 425°F (220°C) for 25–35 minutes.
Your sourdough focaccia is done when:
The top is golden brown
Edges are crisp
The bottom browns evenly
Cool for 10–15 minutes before slicing.
H2: Serving Ideas for Sourdough Focaccia
Once you Try this sourdough foccacia recipe today!, you’ll want to use it for everything. It’s incredibly versatile.
H3: Delicious Uses
Cut into squares as a side for soup or pasta
Slice for sandwiches
Tear by hand for dipping in olive oil
Serve with hummus, cheese, or charcuterie
Use as a pizza base
This bread is perfect for family meals or special occasions.
H2: Storage and Make-Ahead Tips
H3: Storage
Room temperature: 2 days (wrapped or in an airtight container)
Refrigerator: 4–5 days
Freezer: Up to 3 months (slice before freezing for easy reheating)
H3: Reheating
Toast in the oven at 350°F (175°C) for 5–10 minutes
Warm in a skillet for a crispy bottom
H3: Make Ahead
You can refrigerate the dough overnight after the bulk fermentation step. This deepens the sourdough flavour and makes the final baking easier.
Practical Tips for the Best Results
✔ Use an active sourdough starter
Bubbly, recently fed starter ensures your dough rises well.
✔ Don’t rush the fermentation
The dough’s texture depends on proper rising time.
✔ Use plenty of olive oil
Focaccia should be rich and soft, not dry.
✔ Try overnight cold fermentation
This adds depth and tanginess.
✔ Use a metal pan
It helps create the crispiest edges.
✔ Experiment with toppings
Rosemary + garlic is classic, but feel free to customize.
✔ Let it cool before slicing
This keeps the crumb light and fluffy.
When you Try this sourdough foccacia recipe today!, these small tricks make a big difference.
Conclusion: Try This Sourdough Foccacia Recipe Today!
Sourdough focaccia is one of the easiest and most rewarding breads you can bake at home. With simple ingredients, minimal effort, and tons of flavour, it’s a great recipe for beginners and experienced bakers alike. Whether you’re in the United States, United Kingdom, or Canada, this guide gives you everything you need to Try this sourdough foccacia recipe today!
From mixing the dough to adding your favourite toppings, each step helps you create a focaccia that’s airy, golden, and absolutely delicious. Try it once, and it may become your go-to bread recipe for meals, parties, or snacks.