Sourdough foccacia recipe

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:

• 1 cup (240g) active sourdough starter

• 2 cups (480g) warm water

• 4 cups (480g) all-purpose flour

• 2 teaspoons salt

• 3 tablespoons olive oil (plus more for coating)

For Topping:

• 2 tablespoons olive oil

• Flaky sea salt, to taste

• 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.

Sourdough foccacia recipe

This Sourdough Focaccia is light, airy, and full of tangy flavor — a perfect artisan bread that’s easy to make and delicious for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Fermentation Time 13 hours hrs

Total Time 13 hours hrs 50 minutes mins

Servings: 8

Course: Breakfast

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For the Dough:

• 1 cup 240g active sourdough starter
• 2 cups 480g warm water
• 4 cups 480g all-purpose flour
• 2 teaspoons salt
• 3 tablespoons olive oil plus more for coating

For the Topping:

• 2 tablespoons olive oil
• Flaky sea salt to taste
• Fresh rosemary or other herbs optional

Method

 

1. Mix the Dough: In a large bowl, whisk together the sourdough starter and warm water. Add flour and salt, then mix until a sticky dough forms. Drizzle in 1 tablespoon olive oil and mix again.
2. Rest and Stretch: Cover with a damp towel and rest for 30 minutes. Perform 3 rounds of stretch-and-folds every 30 minutes.
3. Bulk Fermentation: Cover tightly and let rise for 4–6 hours at room temperature or refrigerate overnight for deeper flavor.
4. Prepare the Pan: Coat a 9x13-inch pan generously with olive oil. Transfer dough to the pan and gently stretch it to fit. Let rise for 2–3 hours until puffy.
5. Dimple the Dough: Preheat oven to 425°F (220°C). Drizzle with olive oil and use your fingertips to make dimples. Sprinkle salt and rosemary on top.
6. Bake: Bake for 25–30 minutes, until golden brown and crisp on the edges.
7. Cool and Serve: Cool slightly, slice, and serve warm or at room temperature.

Notes

• Use an active, bubbly starter for best results.
• For a chewier texture, substitute half the flour with bread flour.
• Don’t be afraid to use plenty of olive oil — it gives that classic focaccia crust.
• Try toppings like caramelized onions, roasted garlic, or cherry tomatoes for variety.

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.