Sourdough Focaccia Bread
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This sourdough focaccia bread recipe is a simple bread recipe that you can doctor up with any kind of seasonings or toppings! It’s naturally leavened by active sourdough starter and is a cinch to make. This bread is perfect for sandwiches, dipping, or as a side to your main dish!
Focaccia is my husband’s favorite kind of bread. Did I just learn this as I was recipe testing? Absolutely. Been together over 11 years and we’re still learning new things.
We’ll see how long it’s his favorite, because I want to make focaccia on the regular now! The possibiliites of how to use it are endless (my first thought is pizza night!) but eating it on its own or along with a seasoning oil for dipping sound lovely!
This recipe is a cinch to make and honestly, dimpling the dough before baking is like an adult sensory activity. So fun!
An important thing to note about focaccia is that it is a high-hydration dough. Which means you are going to want to wet your hands when you’re handling it, because it *will* get sticky!
Check out the “Helpful Tips” section below to ensure you’re making the best focaccia the first time! My biggest tip is to use a non-stick metal baking pan for this recipe. Metal pans tend to cook focaccia the best and make it easier to remove the bread from the pan.
Looking for more sourdough classics? Check these out!
- sourdough bagels
- sourdough bacon and Gouda bread
- sourdough French bread
- sourdough soft sandwich bread
Ingredients
- Sourdough starter – active and bubbly sourdough starter is needed for this focaccia
- Warm water – not entirely necessary for the water to be warm, but it helps speed things along (especially if you have a cold kitchen like mine in the winter). Filtered water works best, but use what you have!
- Extra virgin olive oil – high quality extra-virgin olive oil makes all the difference.
- Bread flour – Bread flour or a higher protein flour (such as Kirkland’s organic all-purpose flour) works great here.
- Salt – to add to the dough as you’re mixing the ingredients.
- Extra virgin olive oil for greasing – More will be used to grease the baking pan and top your dough with before you bake.
- Flaky salt – This is a fun addition to top your bread with, but optional.
- Fresh rosemary sprigs – another fun addition. Adds flavor and color but not necessary. You can keep it plain or top with other ingredients like tomatoes, olives, cheese, etc!
Step-By-Step Instructions
Mix the Dough
In a large bowl, combine your starter, warm water, olive oil, flour, and salt. Mix until there’s no dry flour left — the dough will be very wet and sticky, which is normal for focaccia.
First Stretch & Fold (or Coil Fold)
Wet your hands to prevent sticking and perform 4–6 stretch and folds or coil folds. Cover the bowl and let the dough rest for 30 minutes.
Second Stretch & Fold
Repeat another 4–6 stretch and folds or coil folds. If time allows, rest 30 minutes and perform a third set of coil folds for extra gluten strength and a better crumb.
Bulk Fermentation
Cover and let the dough rest at room temperature for 4–6 hours until puffy and airy.
Cold Fermentation
Cover the bowl with plastic wrap and refrigerate overnight.
Prepare the Pan
Generously grease a 9×9-inch metal baking dish with olive oil.
Shape the Dough
Pour the chilled dough into the prepared pan. Fold the sides over the dough in a letter-style fold: fold the right side over the dough, then the bottom, then the left, finally the top. Then fold from the bottom and flip the dough so the seam side is down.
Cover and let rise for 3–5 hours until bubbly.
Add Oil, Dimple, and Top
Preheat the oven to 450°F. Liberally drizzle olive oil over the top. Use your fingertips to press deep dimples all over the surface (try not to pop any bubbles! They’re the fun part about this bread).
Top with rosemary, flaky salt, and any additional toppings.
Bake
Bake for 25–30 minutes until golden brown and crisp. Let cool slightly, slice, and enjoy!
Helpful Tips for Making the Best Sourdough Focaccia
- Wet your hands for handling: High-hydration dough is sticky — wet hands make stretch, coil folds, and shaping much easier.
- Use a generous amount of olive oil: Don’t skimp on oil in the pan or on top; it creates the signature crispy, golden crust and prevents sticking.
- Coil folds for extra strength: Optional third set of coil folds helps build gluten without deflating the dough, especially for wet dough.
- Don’t rush fermentation: Letting the dough bulk ferment at room temperature and then cold ferment overnight develops flavor and an airy crumb.
- Room temperature dough before shaping: If your dough comes straight from the fridge, let it sit at room temp for a bit until pliable — this makes it easier to stretch and fold.
- Dimpling is key: Press deep dimples with your fingertips so oil and toppings settle into the dough, giving focaccia its classic texture.
- Use a metal pan if possible: Metal pans create a better crust than glass or silicone.
- Watch the oven carefully: Every oven is different; bake until golden brown and crispy, not just “lightly colored.”
- Serve warm: Focaccia is at its best straight from the oven, but leftovers can be refreshed in a 350°F oven for 5–7 minutes.
Equipment
- Large mixing bowl
- Bench scraper or spatula
- Measuring cups and spoons (or a kitchen scale for accuracy)
- 9×9-inch metal baking pan (or similar size)
- Plastic wrap or reusable cover
- Oven
- Your fingertips (for dimpling!)
Storage
Room Temperature: Store cooled focaccia in an airtight container or wrapped in plastic wrap for up to 2 days. It’s best enjoyed fresh, but this keeps it soft.
Refrigerator: Wrap tightly in plastic wrap or place in an airtight container for up to 5 days. The crust may soften slightly, but the flavor stays rich.
Freezer: Slice the focaccia before freezing for convenience. Wrap tightly in plastic wrap and then place in a freezer-safe bag. Freeze for up to 3 months. Reheat in a 350°F oven for 5–10 minutes to restore crispiness.
Reheating Tip: To refresh day-old or frozen focaccia, drizzle a little olive oil over the top and warm in the oven at 350°F until crisp and heated through.
Sourdough Focaccia Bread
Equipment
Ingredients
- 125 g sourdough starter ½ cup
- 400 g warm water 1 ⅔ cups
- 20 g extra virgin olive oil 1 ½ tablespoons
- 500 g bread flour 4 cups
- 10 g salt 1 ½ teaspoons
- 60 g Extra virgin olive oil for greasing the pan 4 tablespoons
- Flaky salt for topping (to taste)
- Fresh rosemary sprigs for topping (to taste)
Instructions
Mix the Dough
- In a large mixing bowl, combine the sourdough starter, warm water, extra virgin olive oil, bread flour, and salt. Mix until fully incorporated and no dry flour remains. The dough will be very wet and sticky — this is normal for focaccia.
First Set of Stretch and Folds
- Using wet hands (this helps prevent sticking), perform 4–6 stretch and folds or coil folds:
- Grab one side of the dough.
- Stretch it upward.
- Fold it over the center.
- Rotate the bowl and repeat.
- Cover and let the dough rest for 30 minutes.
Second Set of Stretch and Folds (And Third, if Time Allows)
- After 30 minutes, repeat another 4–6 stretch and folds or coil folds.
- If time allows, let the dough rest another 30 minutes and perform a third set of coil folds. This additional set helps build more gluten strength and can improve structure and oven spring, especially with high-hydration dough like focaccia.
Bulk Fermentation
- Cover the bowl and let the dough rest at room temperature for 4–6 hours, or until it looks puffy and airy.
Cold Fermentation
- Cover the bowl tightly with plastic wrap and place it in the refrigerator overnight.
Prepare the Pan (The Next Day)
- Liberally coat the bottom and sides of a 9×9-inch metal baking dish with extra virgin olive oil (about 2 tablespoons).
Shape the Dough
- Gently pour the chilled dough into the prepared pan.
- Perform a letter-style fold directly in the pan:
- Fold the right side over the center.
- Fold the bottom up over the dough.
- Fold the left side over.
- Fold the top down over the dough.
- Then, from the bottom, fold over the dough as you flip the entire dough so the seam side is down and the smooth bottom is now on top.
- Cover with plastic wrap and let rise at room temperature for 3–5 hours, or until the dough has spread out in the pan and looks very bubbly.
Add Olive Oil, Dimple, and Top
- Preheat your oven to 450°F.
- Liberally drizzle extra virgin olive oil over the top of the dough. I use around 2 tablespoons–the oil pools into the dimples and creates that classic crispy, golden crust.
- Using your fingertips, press firmly all over the surface of the dough to create deep dimples and bubbles.
- Top with fresh rosemary sprigs, flaky salt, and any additional toppings you’d like.
Bake
- Bake for 25–30 minutes, or until deeply golden brown and crisp on top.
- Allow to cool slightly before slicing and serving.
This sourdough focaccia is so flavorful and perfect for sandwiches or alongside soups and stews! An absolute favorite that will be added into the rotation around here. Let me know what you think if you make it!