This sourdough focaccia recipe is soft on the inside, crispy on the outside, and full of olive oil flavor. It’s one of the easiest sourdough breads to make and perfect for beginners who want bakery-style results at home.
Why Make This Recipe
Sourdough focaccia is forgiving, flexible, and incredibly flavorful. It doesn’t require shaping, it rises beautifully, and it works for sandwiches, dipping, or serving alongside meals. Plus, it’s a great way to use an active sourdough starter.
How To Make Sourdough Focaccia
Ingredients:
For the dough
- 150g active sourdough starter (100% hydration)
- 500g bread flour
- 375g water (room temperature)
- 10g fine sea salt
- 50g extra virgin olive oil
- 1 tablespoon honey or maple syrup
For topping
- 2–3 tablespoons olive oil
- 1 tablespoon flaky sea salt
- 2 tablespoons fresh rosemary
- Optional: cherry tomatoes, olives, sliced garlic, red onion
Directions:
- Mix the dough: In a large bowl, mix starter, water, flour, salt, honey, and half of the olive oil until no dry flour remains. Cover and rest for 30 minutes.
- Strengthen & rise: Perform 4–6 stretch-and-folds over 2–3 hours. Transfer dough to an oiled 9×13 pan, gently stretch to fit, cover, and let rise 4–6 hours at room temperature or overnight in the fridge until puffy.
- Dimple & bake: Dimple dough with oiled fingers, drizzle olive oil, add toppings, and let rise 1–2 hours. Bake at 450°F (230°C) for 25–30 minutes until golden. Cool slightly before slicing.
Prep Time And Nutrition Facts
This recipe takes about 30 minutes of active work and 11–16 hours total time including fermentation. It makes 12 servings, with each piece having about 225 calories, mainly from healthy fats in olive oil.
How To Serve Sourdough Focaccia
Serve focaccia warm with olive oil for dipping, alongside soups, or sliced for sandwiches. It’s also great with salads, pasta dishes, or as a snack on its own.
How To Store Sourdough Focaccia
Store at room temperature wrapped in a towel for 1–2 days. For longer storage, wrap tightly and freeze up to 3 months. Reheat in the oven to restore crispness.
Tips To Make Sourdough Focaccia
- Use an active starter that’s bubbly and risen
- Don’t rush fermentation — flavor develops with time
- Oil the pan generously for a crispy bottom
- Press dimples deeply so they stay during baking
Health And Benefits Of This Recipe
Sourdough bread is easier to digest thanks to natural fermentation, and olive oil provides healthy fats. This focaccia is naturally dairy-free and can be made with whole wheat flour for extra fiber.
Variation (If Any)
- Whole wheat: replace up to 150g flour with whole wheat
- Garlic focaccia: add sliced garlic to the topping
- Tomato rosemary: add halved cherry tomatoes and rosemary
- Vegan: already vegan if using maple syrup
FAQs
- How do I know my starter is ready? It should be bubbly and doubled in size within 4–8 hours after feeding.
- Can I make this without sourdough starter? Yes, but the flavor will change. Use yeast if needed.
- Why didn’t my focaccia rise? The starter may be inactive or the room too cold. Give it more time.
- Can I refrigerate the dough overnight? Yes, cold fermentation improves flavor and flexibility.
- Can I freeze focaccia? Yes, freeze sliced focaccia up to 3 months and reheat in the oven.
- Why are dimples important? They hold olive oil and create the classic focaccia texture.
- Is focaccia good for sandwiches? Yes! It’s perfect for panini, breakfast sandwiches, or grilled fillings.
Sourdough Focaccia
Ingredients
Method
- In a large bowl, mix starter, water, flour, salt, honey, and half of the olive oil until no dry flour remains. Cover and rest for 30 minutes.
- Perform 4–6 stretch-and-folds over 2–3 hours.
- Transfer dough to an oiled 9×13 pan, gently stretch to fit, cover, and let rise 4–6 hours at room temperature or overnight in the fridge until puffy.
- Dimple dough with oiled fingers, drizzle olive oil, add toppings, and let rise 1–2 hours.
- Bake at 450°F (230°C) for 25–30 minutes until golden.
- Cool slightly before slicing.
