Sourdough Focaccia

This sourdough focaccia is soft on the inside, crispy on the outside, and full of olive oil flavor. Perfect for sandwiches, dipping, or serving alongside meals.

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Prep Time 30

Cook Time 30

Total Time 12

Servings: 12 pieces

Course: Bread, Snack

Cuisine: Italian

Calories: 225

Ingredients Method Notes

Ingredients

For the dough

150 g active sourdough starter (100% hydration) Use an active starter that’s bubbly and risen
500 g bread flour Can replace up to 150g with whole wheat for extra fiber
375 g water (room temperature)
10 g fine sea salt
50 g extra virgin olive oil Oil the pan generously for a crispy bottom
1 tablespoon honey or maple syrup Use maple syrup for a vegan option

For topping

2–3 tablespoons olive oil Used for drizzling on top
1 tablespoon flaky sea salt
2 tablespoons fresh rosemary
Optional: cherry tomatoes, olives, sliced garlic, red onion

Method

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.

Notes

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.