Crispy, golden exterior with a soft and airy crumb.
Easy to customize with your favorite toppings.
Perfect for sandwiches, appetizers, or side dishes.
Great way to use active sourdough starter.
Naturally fermented for improved texture and flavor.
Stays fresh and delicious for several days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter
Bread flour or all-purpose flour
Water
Salt
Extra-virgin olive oil
Flaky sea salt
Fresh rosemary (optional)
Cherry tomatoes (optional)
Garlic (optional)
Directions
In a large mixing bowl, combine the active sourdough starter and water until well mixed.
Add the flour and salt, stirring until a shaggy dough forms.
Cover the bowl and let the dough rest for 30 minutes.
Perform a series of stretch-and-folds every 30 minutes over the next 2 hours to strengthen the dough.
Cover the dough and allow it to ferment until noticeably puffy and expanded, about 4–6 hours depending on room temperature.
Generously oil a 9×13-inch baking pan and transfer the dough into the pan.
Gently stretch the dough toward the edges of the pan. If it resists, let it rest for 15 minutes and continue stretching.
Cover and let the dough proof for 2–4 hours, or until very puffy.
Preheat the oven to 425°F (220°C).
Drizzle the top generously with olive oil and use your fingertips to create deep dimples across the surface.
Add flaky sea salt and any desired toppings such as rosemary, tomatoes, or garlic.
Bake for 25–30 minutes, or until the focaccia is deep golden brown and crisp around the edges.
Remove from the oven and allow it to cool in the pan for several minutes before transferring to a wire rack.
Slice and serve warm or at room temperature.
Servings and timing
Servings: 12 servings
Prep Time: 20 minutes
Fermentation and Proofing Time: 8–12 hours
Cook Time: 30 minutes
Total Time: 8 hours 50 minutes to 12 hours 50 minutes
Variations
Top with sliced red onions and rosemary for a classic combination.
Add cherry tomatoes and basil for a Mediterranean-inspired version.
Sprinkle grated Parmesan cheese over the dough before baking.
Use roasted garlic for a rich, savory flavor.
Add olives and herbs for a more robust focaccia.
Incorporate everything bagel seasoning for a unique twist.
Drizzle with pesto after baking for extra flavor.
Storage/Reheating
Storage
Store focaccia in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze tightly wrapped slices for up to 3 months.
Reheating
Reheat in a 350°F (175°C) oven for 5–10 minutes until warmed through.
Toast individual slices for a crisp texture.
Microwave briefly for 10–15 seconds if desired, though the crust may soften.
FAQs
What makes sourdough focaccia different from regular focaccia?
Sourdough focaccia uses a sourdough starter instead of commercial yeast, resulting in a more complex flavor and airy texture.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well, though bread flour generally produces a chewier texture.
Do I need an active starter?
Yes, an active and bubbly starter is essential for proper fermentation and rise.
Can I refrigerate the dough overnight?
Absolutely. An overnight cold fermentation can enhance flavor and make scheduling easier.
Why is my focaccia dense?
Dense focaccia is often caused by under-fermentation, inactive starter, or insufficient proofing time.
How much olive oil should I use?
Focaccia benefits from a generous amount of olive oil both in the pan and on top of the dough.
Can I make focaccia without toppings?
Yes, simple olive oil and flaky sea salt create a delicious classic focaccia.
How do I get large air bubbles?
Proper fermentation, gentle handling, and adequate proofing help develop the signature airy crumb.
Can I freeze sourdough focaccia?
Yes, cooled focaccia freezes very well and can be reheated directly from frozen.
What can I serve with sourdough focaccia?
It pairs wonderfully with soups, salads, pasta dishes, charcuterie boards, and olive oil for dipping.
Conclusion
Sourdough Focaccia is a rustic, flavorful bread that combines the rich complexity of sourdough fermentation with the irresistible texture of classic focaccia. Its crisp crust, airy interior, and endless topping possibilities make it a versatile addition to any meal. Whether enjoyed fresh from the oven, transformed into sandwiches, or served alongside your favorite dishes, this homemade focaccia is sure to become a staple in your baking repertoire.
Sourdough Focaccia is a light, airy Italian-style bread made with active sourdough starter, extra-virgin olive oil, and simple pantry ingredients. This naturally fermented focaccia features a crispy golden crust, a soft and chewy interior, and incredible depth of flavor. Perfect for sandwiches, appetizers, dipping into soups, or serving alongside your favorite meals, this homemade sourdough focaccia is a delicious way to use your sourdough starter.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:8 hours 50 minutes – 12 hours 50 minutes
Yield:12 servings
Category:Bread
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the Dough
100g active sourdough starter
500g bread flour or all-purpose flour
400g water
10g salt
2 tablespoons extra-virgin olive oil
For Topping
2–3 tablespoons extra-virgin olive oil
1 teaspoon flaky sea salt
1 tablespoon fresh rosemary, chopped (optional)
½ cup cherry tomatoes, halved (optional)
2 cloves garlic, thinly sliced (optional)
Instructions
In a large mixing bowl, combine the active sourdough starter and water until fully incorporated.
Add the flour and salt, stirring until a shaggy dough forms.
Cover the bowl and let the dough rest for 30 minutes.
Perform a series of stretch-and-folds every 30 minutes for the next 2 hours, completing 4 sets total.
Cover the dough and allow it to ferment until noticeably puffy and expanded, about 4–6 hours depending on room temperature.
Generously oil a 9×13-inch baking pan with olive oil.
Transfer the dough into the prepared pan.
Gently stretch the dough toward the edges of the pan. If it springs back, let it rest for 15 minutes and continue stretching.
Cover and proof for 2–4 hours, or until the dough is very puffy and fills the pan.
Preheat the oven to 425°F (220°C).
Drizzle the dough generously with olive oil.
Using your fingertips, press deep dimples across the surface of the dough.
Sprinkle with flaky sea salt and add rosemary, tomatoes, garlic, or other desired toppings.
Bake for 25–30 minutes, or until deep golden brown and crisp around the edges.
Allow the focaccia to cool in the pan for 5–10 minutes before transferring to a wire rack.
Slice and serve warm or at room temperature.
Notes
Use an active, bubbly sourdough starter for the best rise and flavor.Bread flour creates a chewier texture, while all-purpose flour produces a softer crumb.Overnight cold fermentation in the refrigerator enhances flavor and convenience.Handle the dough gently to preserve air bubbles.Generous olive oil is essential for authentic focaccia texture and flavor.Fresh herbs, roasted garlic, olives, and cheese make excellent toppings.
