Why You’ll Love This Sourdough Focaccia Bread
By Sage Martinez • CookingEating.com
My blog usually celebrates no-cook meals, but every so often a simple oven recipe earns a place on the table. This Sourdough Focaccia Bread is an easy, forgiving bake that rewards you with a chewy interior, crisp top, and olive oil pools perfect for dipping. It uses a sourdough starter instead of commercial yeast, and the long, slow rise builds deep flavor with very little hands-on time.
- Ease of preparation: Sourdough Focaccia Bread is surprisingly simple. Most work happens between rises, and active hands-on time is under 30 minutes. You mix, relax while it ferments, then transfer and dimple the dough before baking at 425ºF for about 25 minutes.
- Health benefits: Using a sourdough starter adds natural fermentation, which can improve digestibility and develop complex flavor without extra ingredients. This focaccia recipe relies on basic pantry items and olive oil for healthy fats.
- Versatility: Sourdough focaccia adapts to many uses: sandwich bread, appetizer with toppings, or a side for soups and salads. It welcomes herbs, olives, tomatoes, and grated cheese added to the dough or on top.
- Distinctive flavor: The long bulk fermentation and nighttime rises give this sourdough focaccia a tangy, nutty depth that store-bought focaccias lack. The result is a rustic bread with bright olive oil notes and flaky sea salt on top.
This guide covers exact measurements, clear step-by-step directions, helpful tips, and storage advice so home bakers of all levels can succeed with Sourdough Focaccia Bread.
Jump to:
- Why You’ll Love This Sourdough Focaccia Bread
- Essential Ingredients for Sourdough Focaccia Bread
- Special Dietary Options
- How to Prepare the Perfect Sourdough Focaccia Bread: Step-by-Step Guide
- First Step: Mise en place and mixing
- Second Step: Optional fold and bulk fermentation
- Third Step: Shaping and pan transfer
- Fourth Step: Dimpling, topping, and baking
- Final Step: Cooling and serving
- Dietary Substitutions to Customize Your Sourdough Focaccia Bread
- Protein and Main Component Alternatives
- Vegetable, Sauce, and Seasoning Modifications
- Mastering Sourdough Focaccia Bread: Advanced Tips and Variations
- Pro cooking techniques
- Flavor variations
- Presentation tips
- Make-ahead options
- How to Store Sourdough Focaccia Bread: Best Practices
- Refrigeration
- Freezing
- Reheating
- Meal prep considerations
- FAQs: Frequently Asked Questions About Sourdough Focaccia Bread
- Is sourdough focaccia easy for beginners to bake?
- How do I know if my sourdough starter is ready for focaccia?
- Can I refrigerate sourdough focaccia dough overnight?
- How do I cool sourdough focaccia to keep it crispy?
- Why do dimples disappear on my sourdough focaccia and how to fix it?
- Sourdough Focaccia Bread
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Essential Ingredients for Sourdough Focaccia Bread
Weighing ingredients makes this recipe consistent. Below are each item with the precise measurements used in the recipe and a short note on purpose.
- 50 to 100 grams active sourdough starter – Provides natural leavening and tangy flavor; use a bubbly, fed starter.
- 10 grams kosher salt (about 2.5 teaspoons) – Seasoning for the dough and structure; kosher salt is preferred for texture.
- 430 to 440 grams room temperature water (about 1.75 cups plus up to 2 tablespoons) – Hydrates the dough; adjust within this range for humidity and flour absorption.
- 512 grams bread flour (about 4 cups) – Bread flour gives better gluten strength and absorbs more water for a chewier crumb.
- 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling – Fat for tenderness and flavor; divided use for pan, dough coating, and finishing drizzle.
- Flaky sea salt for topping – For finishing texture and bursts of salt on the crust.
Special Dietary Options
- Vegan: This recipe is already vegan (no eggs or dairy). Use a plant-based grated topping like vegan parmesan if adding cheese.
- Gluten-free: To make a gluten-free focaccia, use a tested gluten-free bread flour blend and reduce hydration; follow a gluten-free sourdough starter guide instead of a wheat-based starter.
- Low-calorie: Reduce the olive oil used for drizzling and pan coating, and serve smaller slices alongside a salad for a lighter meal.
Want help with your starter? See my sourdough starter guide for feeding schedules and the float test.
How to Prepare the Perfect Sourdough Focaccia Bread: Step-by-Step Guide
First Step: Mise en place and mixing
Before you begin, check that your sourdough starter is active and bubbly. Measure everything on a digital scale for best results. Have a large mixing bowl, a 9×13-inch pan, and a tea towel ready.
First Step: In a large bowl, combine 50 to 100 grams active sourdough starter, 10 grams kosher salt, and 430 to 440 grams room temperature water. Stir to mix; the liquid does not need to be uniform. This initial mix hydrates the starter and salt.
Second Step: Add 512 grams bread flour and mix until the dough forms a sticky ball. No kneading is required; just incorporate until no dry streaks remain.
Second Step: Optional fold and bulk fermentation
Third Step: Optionally perform one fold about 30 minutes after mixing. To do this, pull the dough from one side and fold it into the center several times while turning the bowl. This single fold can help gluten development and improve structure.
Fourth Step: Drizzle the dough with a splash of olive oil and rub it to coat the surface. Cover the bowl with a tea towel or bowl cover and let the dough rise at room temperature (about 70ºF/21ºC) for 4 to 18 hours, until nearly doubled. Warmer kitchens shorten the rise; cooler kitchens lengthen it.
Third Step: Shaping and pan transfer
Fifth Step: Place 2 tablespoons olive oil in a 9×13-inch pan. Drizzle an additional tablespoon of olive oil on top of the dough. Gently deflate the dough, transfer it to the oil-coated pan, and shape it roughly into a rectangle with the seam side down.
Sixth Step: Rub more oil on top of the dough, leave it uncovered (or cover loosely if the air is dry) and let it rise for a second time at room temperature for 4 to 6 hours until puffy and nearly doubled.
Fourth Step: Dimpling, topping, and baking
Seventh Step: Preheat the oven to 425ºF while the dough completes its second rise. Oil your hands lightly and dimple the dough with all fingers, stretching it gently to fill the pan.
Eighth Step: Sprinkle generously with flaky sea salt and any additional toppings like rosemary, thyme, or halved cherry tomatoes. Bake for 25 minutes or until golden brown on top.
Final Step: Cooling and serving
Ninth Step: Transfer the baked focaccia to a cooling rack and cool at least 20 minutes before slicing. This resting time helps the crumb set and prevents a soggy bottom.
| Stage | Time | Notes |
|---|---|---|
| Mixing | 10 minutes | Hands-on; measure ingredients precisely |
| Bulk fermentation | 4 to 18 hours | Depends on temperature and starter activity |
| Second rise in pan | 4 to 6 hours | Look for a puffy, nearly doubled dough |
| Baking | 25 minutes | 425ºF until golden |
| Total time | About 24 hours 25 minutes | Includes long rests; active time under 30 minutes |
Tip: If your kitchen is very dry or cool, cover the dough loosely during the second rise to prevent a skin from forming on top.
Dietary Substitutions to Customize Your Sourdough Focaccia Bread
Protein and Main Component Alternatives
This focaccia doesn’t call for protein in the dough, but you can top or serve it in ways that add protein to meals.
- Grated cheese: Mix a small amount of grated parmesan into the dough for savory depth, or sprinkle on top before baking. Use vegan parmesan for a dairy-free option.
- Legume-based spreads: Serve slices with hummus, white bean dip, or smashed cannellini for a protein-rich pairing.
- Sandwich option: Turn warmed focaccia into sandwiches with sliced turkey, grilled vegetables, or marinated tofu for extra protein.
Vegetable, Sauce, and Seasoning Modifications
You can change toppings to fit seasons, pantry items, or dietary needs.
- Herbs: Fresh rosemary and thyme work beautifully. Press sprigs into the dough before dimpling for aromatic pools of oil.
- Tomatoes: Halved cherry tomatoes placed on top before dimpling add sweetness and juicy texture. Pat them dry to avoid soggy dough.
- Olives and onions: Sliced olives, caramelized onions, or thinly sliced garlic are classic focaccia additions. Use sparingly to avoid weighing the dough down.
- Low-sodium option: Reduce kosher salt slightly and sprinkle a modest amount of flaky sea salt only on half the loaf to cut back sodium per serving.
Mastering Sourdough Focaccia Bread: Advanced Tips and Variations
Pro cooking techniques
These methods help you get a more open crumb, stronger oven spring, and deeper flavor.
- Use a clear mixing bowl so you can monitor dough volume during bulk fermentation. Visual cues are more reliable than clock time.
- Weigh ingredients rather than using volume cups. Small differences in flour hydration change dough behavior. Bread flour typically absorbs more water than all-purpose flour.
- Feed and float your starter to check readiness. An active starter will double and pass the float test within hours after feeding.
- One gentle fold about 30 minutes after mixing builds gluten without intensive kneading. This keeps the crumb light and airy.
Flavor variations
- Garlic and herb focaccia: Rub minced garlic into olive oil and brush lightly over the dough before dimpling. Add chopped rosemary and thyme.
- Cheesy focaccia: Stir 1/4 cup grated parmesan into the dough or sprinkle it on top halfway through baking for a golden, savory finish.
- Tomato and olive: Press halved cherry tomatoes and salty olives into the top for a Mediterranean twist.
Presentation tips
- After cooling, brush a light coat of good olive oil on top and finish with flaky sea salt for shine and flavor.
- Slice into squares for sharing or cut thin for sandwich bread. Serve with a small bowl of olive oil and balsamic for dipping.
Make-ahead options
The recipe is flexible for busy schedules.
- Refrigerate after bulk fermentation: Gently deflate, place the dough in an oiled airtight container, and chill up to 2 days. When ready, warm for about an hour, then spread into the pan for the second rise.
- Freeze baked slices: Cool completely, slice, and freeze in a resealable bag. Re-toast or warm in oven to refresh crust.
How to Store Sourdough Focaccia Bread: Best Practices
Proper storage keeps the focaccia tasting fresh and preserves texture. Below are practical options.
Refrigeration
Short-term storage: Wrap cooled focaccia in plastic wrap or place in an airtight container and refrigerate up to 3 days. Warm in a 350ºF oven for a few minutes to refresh before serving.
Freezing
Long-term storage: Slice cooled focaccia and freeze in resealable bags for up to 1 month. Thaw at room temperature and reheat in a toaster oven or conventional oven to crisp the crust.
Reheating
Best method: Reheat at 350ºF for 8 to 12 minutes until warmed through. For a crisp exterior, finish at 400ºF for a couple of minutes. Avoid microwaving; it makes the crumb gummy.
Meal prep considerations
For batch cooking, keep one loaf at room temperature for same-day use in a paper bag, refrigerate a second loaf for quick reheating, and freeze the rest in slices for later sandwiches or snacks.
FAQs: Frequently Asked Questions About Sourdough Focaccia Bread
Is sourdough focaccia easy for beginners to bake?
Yes, sourdough focaccia is one of the simplest breads for beginners. It needs no special tools beyond a 9×13-inch baking pan. Start by mixing the dough with your hands or a spoon—no kneading required. After bulk fermentation, gently transfer it to the oiled pan without shaping or scoring. Use your fingers to poke dimples into the surface for toppings. Slide the pan into a hot oven preheated to 425°F for 25-30 minutes until golden. This forgiving recipe handles minor mistakes well, like uneven dimples, and the long rise builds flavor without complex timing. Total hands-on time is under 30 minutes, making it ideal for first-time sourdough bakers. Practice once, and you’ll master the process. (92 words)
How do I know if my sourdough starter is ready for focaccia?
Your sourdough starter is ready when it’s active and bubbly after feeding. Let it sit at room temperature until it doubles in volume, usually 4-8 hours depending on warmth. Perform the float test: drop a teaspoon of starter into a glass of water. If it floats without dissolving, it’s full of gas and perfect for mixing into focaccia dough. If it sinks, feed it again (1:1:1 ratio of starter:flour:water) and wait. Use a clear jar to track rise easily. For best results in focaccia, aim for peak activity—stiff starters work best for this high-hydration bread. This ensures strong lift and tangy flavor without dense results. (98 words)
Can I refrigerate sourdough focaccia dough overnight?
Yes, refrigerating the dough after bulk fermentation slows the rise and improves flavor. Once fermented (doubled in size, 8-12 hours at room temp), gently deflate it with a bench scraper or wet hands. Form a loose ball, place in an oiled airtight container, and fridge for 1-2 days. When ready, let it warm 1 hour, then spread into your oiled 9×13 pan for the final rise (2-4 hours until puffy). This cold proof fits busy schedules and mimics professional bakery methods for deeper taste. Avoid refrigerating beyond 48 hours to prevent over-fermentation. Cover the pan loosely during room-temp rise if air is dry. (102 words)
How do I cool sourdough focaccia to keep it crispy?
Cool sourdough focaccia on a wire rack right after baking for maximum crispness. As soon as it’s out of the 425°F oven (golden top, 25-30 minutes), run a knife around edges and lift onto the rack using parchment or a spatula. Cooling in the pan traps steam, softening the bottom crust. Let it sit 20-30 minutes until warm but not hot—perfect for slicing. Store leftovers cut-side up in a paper bag at room temp for 1-2 days, or freeze slices in a bag up to 1 month (thaw and crisp in toaster). This method preserves the signature chewy interior and crunchy exterior. (104 words)
Why do dimples disappear on my sourdough focaccia and how to fix it?
Dimples vanish if the dough over-ferments (too long rise) or has excess water, causing it to spring back during baking. Measure flour and water precisely—start with 500g bread flour and 500g water for a 75% hydration dough. In humid areas, reduce water by 25-50g. Ferment bulk stage 8-12 hours max at 70°F. Poke dimples firmly after second rise, pressing to the pan bottom. Use less topping weight. If issues persist, switch to bread flour for better structure. Test in your kitchen: under-proofed dough holds dimples best. Accurate timing and weights yield those iconic pools for olive oil and herbs. (106 words)
Sourdough Focaccia Bread
🥖 Transform your sourdough discard into a rustic, artisanal focaccia with a crispy crust and tender, airy interior
🫒 Impress friends and family with this simple yet elegant Italian bread that requires minimal effort but delivers maximum flavor
- Total Time: Approximately 24 hours 25 minutes
- Yield: 8–12 servings 1x
Ingredients
50 to 100 grams active sourdough starter Provides natural leavening and tangy flavor
10 grams kosher salt (about 2.5 teaspoons) Seasoning for the dough and structure
430 to 440 grams room temperature water (about 1.75 cups plus up to 2 tablespoons) Hydrates the dough
512 grams bread flour (about 4 cups) Better gluten strength and absorbs more water for a chewier crumb
3 tablespoons extra-virgin olive oil Fat for tenderness and flavor
Flaky sea salt For finishing texture and bursts of salt on the crust
Instructions
1-First Step: In a large bowl, combine 50 to 100 grams active sourdough starter, 10 grams kosher salt, and 430 to 440 grams room temperature water. Stir to mix; the liquid does not need to be uniform. This initial mix hydrates the starter and salt.
2-Second Step: Add 512 grams bread flour and mix until the dough forms a sticky ball. No kneading is required; just incorporate until no dry streaks remain.
3-Third Step: Optionally perform one fold about 30 minutes after mixing. To do this, pull the dough from one side and fold it into the center several times while turning the bowl. This single fold can help gluten development and improve structure.
4-Fourth Step: Drizzle the dough with a splash of olive oil and rub it to coat the surface. Cover the bowl with a tea towel or bowl cover and let the dough rise at room temperature (about 70ºF/21ºC) for 4 to 18 hours, until nearly doubled. Warmer kitchens shorten the rise; cooler kitchens lengthen it.
5-Fifth Step: Place 2 tablespoons olive oil in a 9×13-inch pan. Drizzle an additional tablespoon of olive oil on top of the dough. Gently deflate the dough, transfer it to the oil-coated pan, and shape it roughly into a rectangle with the seam side down.
6-Sixth Step: Rub more oil on top of the dough, leave it uncovered (or cover loosely if the air is dry) and let it rise for a second time at room temperature for 4 to 6 hours until puffy and nearly doubled.
7-Seventh Step: Preheat the oven to 425ºF while the dough completes its second rise. Oil your hands lightly and dimple the dough with all fingers, stretching it gently to fill the pan.
8-Eighth Step: Sprinkle generously with flaky sea salt and any additional toppings like rosemary, thyme, or halved cherry tomatoes. Bake for 25 minutes or until golden brown on top.
9-Ninth Step: Transfer the baked focaccia to a cooling rack and cool at least 20 minutes before slicing. This resting time helps the crumb set and prevents a soggy bottom.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚖️ Use a kitchen scale for accurate measurements – sourdough baking is precise and small variations can affect the final texture
🌡️ Don’t rely strictly on timing – watch for visual cues like dough doubling in size rather than exact hours
🫒 Generously oil your pan and hands – this prevents sticking and creates that signature crispy, golden crust
- Prep Time: 15 minutes
- Fermentation time: 8 to 24 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
