Tina BevkThis Sourdough Focaccia is simple, flexible, and always a hit. You can make it all in one day or let it rise overnight in the fridge—it works both ways! It’s soft, airy, and has a crispy, golden crust. In Europe, focaccia is often used for sandwiches, and that’s exactly how my family loves to eat it. It’s so versatile you can enjoy it with toppings or just as is with some olive oil for dipping.
Plus, sourdough gives it a unique, delicious flavor you won’t get with store-bought bread.
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📖 Recipe
Sourdough Focaccia Bread Recipe
Ingredients
- 100 grams sourdough starter active
- 10 grams salt
- 310 grams water
- 400 grams bread flour
- 3 tablespoon olive oil plus more for drizzling
Instructions
- Combine the starter, salt, and water in a large bowl. Stir until mixed (it doesn’t have to be perfect). Add the flour and mix until all the flour is incorporated.
- After 30 minutes, pull the dough up from the edges and fold it into the center. Turn the bowl and repeat 8-10 times. It’ll feel sticky—that’s normal!
- Cover the bowl and let the dough rise until it’s nearly doubled. This can take 4-18 hours depending on your room temperature. Warmer kitchens are faster, cooler ones take longer. Watch the dough, not the clock.
- Pour 2 tablespoons of olive oil onto a rimmed baking sheet and spread it evenly. Transfer the dough to the pan, flip it to coat both sides, and spread it out a bit. Cover and let it rise for 1 ½-3 hours at room temperature, or refrigerate it overnight for a slower rise.
- Preheat your oven to 425°F (220°C). Use oiled fingers to gently press dimples all over the dough. This stretches the dough into a rustic rectangle or oval shape.
- Add Toppings (Optional): Press in your favorite toppings like cherry tomatoes, olives, or rosemary. Make sure they’re pressed into the dough so they stay in place while baking.
- Bake the focaccia for about 25 minutes, or until it’s golden brown. Remove from the pan and cool on a wire rack for at least 20 minutes before slicing.
Notes
- Make sure to emphasize the second rise with focaccia. If it hasn’t puffed up enough on the second rise, you won't be able to create a good structure with pressing your fingers in before baking. When in doubt, cut the first rise short and let it rise a little longer the second time!
- Don’t skip dimpling the dough—it helps spread it out evenly and creates pockets for olive oil to soak in while baking.
Nutrition
Ingredients
- Active sourdough starter: Adds flavor and helps the bread rise.
- Salt: Brings out the flavors.
- Water: Keeps the dough sticky and helps it rise.
- Bread flour: Gives the focaccia its structure.
- Olive oil: Adds flavor and makes the crust golden and crispy.
- Flaky sea salt (or regular salt): For sprinkling on top.
See recipe card for quantities.
How to Make Sourdough Focaccia
Combine the starter, salt, and water in a large bowl. Stir until mixed (it doesn’t have to be perfect). Add the flour and mix until all the flour is incorporated.
After 30 minutes, pull the dough up from the edges and fold it into the center. Turn the bowl and repeat 8-10 times. It’ll feel sticky—that’s normal!
Cover the bowl and let the dough rise until it’s nearly doubled. This can take 4-18 hours depending on your room temperature. Warmer kitchens are faster, cooler ones take longer. Watch the dough, not the clock.
Pour 2 tablespoons of olive oil onto a rimmed baking sheet and spread it evenly. Transfer the dough to the pan, flip it to coat both sides, and spread it out a bit. Cover and let it rise for 1 ½-3 hours at room temperature, or refrigerate it overnight for a slower rise.
Preheat your oven to 425°F (220°C). Use oiled fingers to gently press dimples all over the dough. This stretches the dough into a rustic rectangle or oval shape.
Add Toppings (Optional): Press in your favorite toppings like cherry tomatoes, olives, or rosemary. Make sure they’re pressed into the dough so they stay in place while baking.
Bake the focaccia for about 25 minutes, or until it’s golden brown. Remove from the pan and cool on a wire rack for at least 20 minutes before slicing.
Hint: Make sure to emphasize the second rise with focaccia. If it hasn’t puffed up enough on the second rise, you won't be able to create a good structure with pressing your fingers in before baking. When in doubt, cut the first rise short and let it rise a little longer the second time!
Baking Schedule
Same-Day Option
- 8:00 AM: Mix the dough. Cover and let it rest for 30 minutes.
- 8:30 AM: Perform the first round of stretch and folds.
- 9:00 AM: Perform the second round of stretch and folds.
- 9:30 AM: Let the dough rise at room temperature until nearly doubled (about 5-6 hours).
- 2:30 PM: Transfer the dough to an oiled pan for the second rise (1 ½-3 hours).
- 5:00 PM: Dimple the dough, add toppings, and bake at 425°F (220°C) for 25 minutes.
- 5:30 PM: Cool for at least 20 minutes and serve by 6:00 PM.
Overnight Option
- 2:00 PM (Day Before): Mix the dough. Perform two rounds of stretch and folds (30 minutes apart), then cover the bowl and let it rise at room temperature for 5-6 hours until nearly doubled.
- 8:00 PM: Transfer the dough to an oiled pan, cover tightly with plastic wrap, and refrigerate overnight for the second rise.
- 8:00 AM (Next Day): Remove the pan from the fridge and let the dough sit at room temperature for 1 ½-3 hours until puffy.
- 11:00 AM: Dimple the dough, add toppings, and bake at 425°F (220°C) for 25 minutes.
- 11:30 AM: Cool for at least 20 minutes and serve by noon or later.
Substitutions & Variations
- Herbs: Add fresh rosemary or thyme for extra flavor.
- Cheese: Sprinkle with Parmesan or feta before baking.
- Toppings: Try olives, caramelized onions, or thinly sliced tomatoes.
💭Crucial Success Tips
Don’t skip dimpling the dough—it helps spread it out evenly and creates pockets for olive oil to soak in while baking.
FAQ
Yes, but bread flour gives better structure and chew.
Use it for sandwiches, dip it in olive oil, or enjoy it plain as a snack.
Yes, freeze slices in an airtight bag for up to 3 months. Reheat in the oven to refresh.
More Sourdough Recipes
How To Store Sourdough Focaccia
Store focaccia in an airtight container at room temperature for up to 2 days. Refrigerate it for up to 5 days, and reheat in the oven at 350°F (175°C) for a few minutes to freshen it up.
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