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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Fermentation Time 13 hours
Total Time 13 hours 50 minutes
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.