Sourdough Focaccia Recipe

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A sourdough focaccia recipe is one of the easiest ways to bake flavorful sourdough bread at home. This rustic Italian bread has a soft airy crumb, a golden crust, and rich olive oil flavor. I first made this bread while experimenting with my sourdough starter, and it quickly became a recipe I return to again and again.

This sourdough focaccia recipe uses simple ingredients and a slow fermentation process that builds flavor naturally. With a few stretch and folds and plenty of resting time, you can bake fluffy homemade focaccia topped with olive oil, herbs, or vegetables.

sourdough focaccia recipe story and baking basics

Why this sourdough focaccia recipe became a favorite in my kitchen

When I first started baking with sourdough, I looked for recipes that felt approachable but still created amazing results. That is exactly what I discovered with this sourdough focaccia recipe.

Many sourdough breads require shaping, scoring, and careful handling. Focaccia keeps the process simple. You place the dough in a baking pan and let time do most of the work.

I also love how forgiving this sourdough focaccia recipe can be. The dough stays soft and hydrated, which helps create the airy pockets that make focaccia so special. As the dough rests and ferments, the sourdough starter slowly develops flavor and structure.

The smell while baking is another reason this bread became a staple in my kitchen. Olive oil warms on the surface while herbs and toppings release their aroma. The crust turns golden while the inside stays fluffy and tender.

Homemade focaccia also fits many meals. You can serve it alongside soups, salads, pasta dishes, or slice it for sandwiches. Because the bread stays soft for several days, it is a practical recipe to bake at the start of the week.

For many home bakers, this sourdough focaccia recipe becomes a comfortable starting point for sourdough baking. It delivers rich flavor and beautiful texture without complicated steps.

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What makes sourdough focaccia different from regular focaccia

Traditional focaccia often uses commercial yeast, which creates a quicker rise. In contrast, a sourdough focaccia recipe relies on a natural starter. This slow fermentation builds deeper flavor and a more complex texture.

Sourdough fermentation also produces a lighter crumb filled with airy pockets. During baking, the olive oil helps create a crisp surface while the inside remains soft.

Another difference appears in the flavor profile. The sourdough starter adds mild tang and depth that regular yeast breads rarely achieve. This balance between crisp crust and tender interior makes the sourdough focaccia recipe stand out among homemade breads.

ingredients for a sourdough focaccia recipe

Simple ingredients that build flavor

One of the best parts of this sourdough focaccia recipe is the short ingredient list. Each ingredient plays an important role in the final texture and flavor.

You will need unbleached all purpose flour and bread flour. The combination helps create a soft crumb while still giving the dough enough strength to hold its shape. Water hydrates the dough and allows gluten to form.

Fine sea salt strengthens the dough structure while improving flavor. Mature sourdough starter provides the natural fermentation that allows the dough to rise slowly. Extra virgin olive oil adds richness and helps produce the signature focaccia texture.

Because these ingredients are simple, their quality matters. Good olive oil and an active sourdough starter make a noticeable difference in the final sourdough focaccia recipe.

Ingredients
345 g unbleached all purpose flour
148 g bread flour
394 g room temperature water divided
9 g fine sea salt
94 g mature sourdough starter
10 g extra virgin olive oil plus more for topping

Optional toppings that add flavor and texture

Another reason this sourdough focaccia recipe is popular is the variety of toppings you can add before baking. Simple toppings highlight the olive oil flavor while adding texture.

Coarse sea salt creates a pleasant crunch on the crust. Fresh herbs such as rosemary or thyme add fragrance and color. Garlic, olives, or cherry tomatoes provide savory flavor that pairs well with the soft bread.

Some bakers also sprinkle grated Parmesan over the top before baking. The cheese melts into the crust and adds extra richness.

Possible toppings
Coarse sea salt
Fresh or dried herbs
Minced garlic
Halved cherry tomatoes
Sliced olives
Grated Parmesan

how to make sourdough focaccia recipe step by step

Mixing and developing the dough

Start in the morning around the time you usually feed your sourdough starter. Add all purpose flour, bread flour, 344 g water, salt, and the mature sourdough starter to a large bowl.

Mix by hand or with a stand mixer on low speed until the ingredients come together into a dough. Continue kneading until the dough becomes smooth and elastic.

Slowly add the remaining 50 g water while mixing. Continue kneading until the dough forms a soft and smooth mass.

Drizzle in olive oil while mixing on low speed. Continue kneading until the oil blends fully into the dough and the texture becomes smooth and elastic.

Transfer the dough to a clean bowl lightly coated with olive oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.

Stretch and fold technique

After the first rest, uncover the bowl and perform one set of stretch and folds. Grab one side of the dough, stretch it upward, and fold it over itself.

Turn the bowl halfway and repeat the process. Rotate the bowl again and stretch and fold the remaining sides.

Cover the bowl again and allow the dough to rest for another 30 minutes.

Repeat this process every 30 minutes for 2 hours. In total, you will complete four sets of stretch and folds. Each set helps strengthen the dough and create structure for the sourdough focaccia recipe.

proofing, baking, and serving sourdough focaccia

Final proof and preparing the pan

Spread 2 to 3 tablespoons olive oil into a 13 by 9 inch baking pan. After the stretch and fold process is complete, gently transfer the dough to the prepared pan.

Cover the pan with plastic wrap and allow the dough to rest for 2 hours. Every 30 minutes, uncover the pan and gently stretch the dough with oiled hands toward the corners.

This gradual stretching allows the dough to relax without losing the air bubbles formed during fermentation.

After this stage, cover the pan again and allow the dough to rest for another 2 hours in a warm place. During this time the dough becomes puffy and airy.

About 30 minutes before baking, preheat the oven to 400 degrees Fahrenheit.

Baking and serving the focaccia

Drizzle 1 to 2 tablespoons olive oil over the dough surface. Use oiled fingers to press dimples across the entire dough. Push your fingers all the way to the bottom of the pan to create the classic focaccia texture.

Add your desired toppings such as coarse sea salt, herbs, garlic, olives, or tomatoes.

Bake the sourdough focaccia recipe for about 30 minutes until the top turns golden brown. Rotate the pan halfway through baking to help the bread cook evenly.

Allow the bread to cool for about 5 minutes in the pan before transferring it to a cooling rack.

Serve warm or at room temperature. Store leftover focaccia in an airtight container at room temperature for up to three days.