There’s nothing quite like the smell of freshly baked focaccia wafting through your kitchen.
This Sourdough Focaccia Recipe combines the irresistible flavor of sourdough with the soft, airy texture of traditional Italian bread.
With its crispy golden crust and rich olive oil finish, this focaccia is perfect for sandwiches, dipping in soup, or simply enjoying warm out of the oven.
Why You’ll Love This Recipe
Naturally Leavened: No commercial yeast needed — your sourdough starter does all the work.
Incredible Flavor: The slow fermentation process adds a complex tangy taste.
Soft & Fluffy Texture: Light and airy inside, with the perfect crunch on top.
Versatile: Add toppings like rosemary, cherry tomatoes, or flaky sea salt.
Ingredients
For the Dough:
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1 cup (240g) active sourdough starter
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2 cups (480g) warm water
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4 cups (480g) all-purpose flour
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2 teaspoons salt
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3 tablespoons olive oil (plus more for coating)
For Topping:
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2 tablespoons olive oil
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Flaky sea salt, to taste
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Fresh rosemary or other herbs (optional)
Instructions
1. Mix the Dough
In a large bowl, combine your active sourdough starter and warm water.
Stir until dissolved. Add the flour and salt, then mix until a sticky dough forms.
Drizzle in 1 tablespoon of olive oil and mix again until incorporated.
2. Rest and Stretch
Cover the bowl with a damp towel and let it rest for 30 minutes.
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. Do this every 30 minutes for a total of 3 rounds.
3. Bulk Fermentation
After the final stretch, cover the bowl tightly and let it ferment at room temperature for 4–6 hours, or until doubled in size.
For extra flavor, you can refrigerate the dough overnight (up to 24 hours).
4. Prepare the Pan
Generously coat a baking pan or sheet (9×13-inch) with olive oil. Transfer the dough to the pan and gently stretch it to fit.
Let it rest for 2–3 hours, or until puffy and bubbly.
5. Dimple the Dough
Preheat your oven to 425°F (220°C). Drizzle the dough with olive oil and use your fingertips to press deep dimples all over the surface.
Sprinkle flaky sea salt and fresh rosemary on top.
6. Bake
Bake for 25–30 minutes, or until the focaccia is golden brown with crisp edges.
7. Cool and Serve
Allow it to cool slightly before slicing. Serve warm or at room temperature — it’s delicious either way.
Serving Ideas
Sourdough focaccia is incredibly versatile. Pair it with:
A bowl of tomato basil soup
A charcuterie board with cheeses and olives
Sandwich fillings like mozzarella, arugula, and prosciutto
Storage
Keep leftovers in an airtight container at room temperature for up to 2 days.
Reheat in the oven to restore its crisp texture.
You can also freeze it for up to 3 months — just wrap it tightly in foil or plastic wrap.
This Sourdough Focaccia Recipe delivers the perfect balance of soft, fluffy texture and tangy sourdough flavor.
Simple to make and endlessly customizable, it’s a must-try for any home baker who loves rustic, homemade bread.
