Craving something golden, chewy, and irresistibly soft? Then it’s time to try this sourdough focaccia recipe today! This Italian classic combines a crispy crust, a tender airy crumb, and that signature tangy flavor only sourdough can bring. Whether you’re a baking beginner or a seasoned home chef, this focaccia will fill your kitchen with the aroma of fresh bread — and your heart with joy.
🍞 Introduction
Focaccia is one of Italy’s simplest and most beloved breads — a flat, olive-oil-rich loaf that’s crisp on the outside and soft inside. The sourdough version elevates it to new heights, adding depth, flavor, and digestibility.
If you’ve been nurturing a sourdough starter, this recipe is the perfect way to use it. Lightly salted, drizzled with olive oil, and dotted with rosemary or tomatoes, this sourdough focaccia recipe will become your go-to bread for any meal.
So, roll up your sleeves and try this sourdough focaccia recipe today!
🧂 Ingredients You’ll Need
Here’s what you’ll need to make authentic sourdough focaccia from scratch:
🌾 Dough:
500 g (about 4 cups) bread flour
100 g (½ cup) active sourdough starter (fed and bubbly)
10 g (2 tsp) salt
20 g (1 ½ tbsp) olive oil, plus more for greasing
375 g (1 ½ cups + 1 tbsp) warm water
🍋 Toppings (customizable):
2–3 tbsp extra virgin olive oil (for drizzling)
Flaky sea salt
Fresh rosemary sprigs or thyme
Optional: cherry tomatoes, sliced olives, caramelized onions, or garlic
🥣 Step-by-Step Instructions
Let’s walk through how to try this sourdough focaccia recipe today, step by step.
🕒 Step 1: Mix the Dough
In a large bowl, combine the sourdough starter and warm water. Stir to dissolve the starter. Add the flour and salt, and mix with your hands or a dough whisk until a sticky dough forms.
Drizzle in the olive oil and fold it into the dough until fully incorporated.
💡 Tip: No need to knead! Focaccia relies more on rest and folding than intense kneading.
⏰ Step 2: Bulk Fermentation (First Rise)
Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. After the rest, perform a set of stretch and folds — grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat 3–4 times.
Repeat this process every 30 minutes for the next 2 hours.
Then, let the dough rest at room temperature (70–75°F / 21–24°C) for 4–6 hours, or until it doubles in size and becomes bubbly.
🌙 Step 3: Cold Fermentation (Flavor Development)
Once the dough has doubled, drizzle a little olive oil into the bowl to prevent sticking. Cover tightly and refrigerate overnight (8–16 hours). This slow fermentation develops that amazing sourdough flavor and texture.
🍳 Step 4: Shape and Second Rise
The next day, grease a 9×13-inch baking pan generously with olive oil. Gently transfer the dough to the pan, being careful not to deflate it.
Stretch the dough to fit the pan. If it resists, let it rest for 15 minutes, then stretch again.
Cover and let it rise in a warm spot for 2–4 hours, until puffy and airy.
🌿 Step 5: Dimple and Top
Preheat your oven to 425°F (220°C). Drizzle more olive oil over the dough. Using your fingertips, press deep dimples all over the surface.
Sprinkle with flaky sea salt and arrange your favorite toppings — rosemary, cherry tomatoes, or garlic slices all work beautifully.
🔥 Step 6: Bake to Golden Perfection
Bake the focaccia for 25–30 minutes, or until golden brown and crisp at the edges.
Once baked, drizzle with a bit more olive oil and cool on a wire rack for at least 10 minutes before slicing.
🧀 Serving Ideas
There are endless ways to enjoy your sourdough focaccia:
Classic style: Serve warm with olive oil and balsamic vinegar for dipping.
Sandwich base: Split and stuff with mozzarella, tomato, and basil.
Side dish: Pair with soups, salads, or pasta dishes.
Snack time: Toast slices and top with hummus, tapenade, or cheese.
However you serve it, this bread brings the comforting taste of Italy right to your table.
💡 Practical Tips for Perfect Focaccia
✅ Use a bubbly, active starter — this ensures good rise and flavor.
✅ Olive oil is key — don’t skimp; it’s what gives focaccia its soft crumb and crisp crust.
✅ Don’t rush the rise — slow fermentation = deeper flavor.
✅ Use your fingertips gently — dimples should be deep, not torn.
✅ Experiment with toppings — roasted garlic, sun-dried tomatoes, caramelized onions, or sea salt are all amazing.
🧊 Storage & Reheating
Room temperature: Keep in an airtight container for up to 2 days.
Refrigerate: Store for up to 5 days, reheating in the oven at 350°F for 10 minutes.
Freeze: Slice and freeze for up to 2 months; thaw and warm before serving.
Pro tip: Reheat slices in a skillet with a drizzle of olive oil for crispy perfection!
🌟 Why You’ll Love This Sourdough Focaccia
Super soft and flavorful
Simple ingredients, no fancy tools
Perfect for meal prep or gatherings
100% naturally leavened — no commercial yeast needed
Makes your kitchen smell like a bakery!
With minimal hands-on time and incredible results, you’ll want to try this sourdough focaccia recipe today — and again next weekend!
🥖 Conclusion
If you’ve been searching for the perfect bread that’s easy, delicious, and foolproof, look no further. This sourdough focaccia recipe brings everything you love about homemade bread — chewy texture, deep flavor, and golden crust — with the simplicity of a one-pan bake.
So grab your starter, pour that olive oil, and try this sourdough focaccia recipe today! You’ll have a bakery-worthy loaf that’ll impress anyone who takes a bite.