Thick Sourdough Sandwich Focaccia

Name: Thick Sourdough Sandwich Focaccia
Prep time: 10 min
Cook time: 35 min
Total time: 1305 min
Ingredients: 100 grams active sourdough starter (100% hydration); 310 grams water (room temperature); 400 grams bread flour; 10 grams salt; 40 grams olive oil (plus extra for greasing and drizzling); Flaky sea salt for topping (or regular salt)

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This thick sourdough sandwich focaccia has become a weekday favorite sourdough bread in our home. It’s soft and fluffy on the inside, golden on the edges, and strong enough to handle just about any sandwich filling—grilled veggies, cheese, deli meat, you name it.

Sourdough focaccia being sliced, revealing its soft, airy interior and golden crust.

I love that it's baked in a smaller dish, giving it more height than your usual focaccia, which makes it easy to slice right through the middle and layer up. It's great for a picnic, road trip, or lunch at home.

If you're into sandwich-style sourdough breads like we are, you might also enjoy my Easy No Knead Sourdough Sandwich Bread—it's hands-off, beginner-friendly, and slices beautifully for toast or lunchboxes. Or, for something extra soft and pillowy, try the Tangzhong Sourdough Sandwich Bread.

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Important Ingredients
Substitutions & Variations
How to Make Sourdough Sandwich Focaccia
Baking Schedule
💭Crucial Success Tips
FAQ
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Thick Sourdough Sandwich Focaccia
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Important Ingredients

Thick Sourdough Sandwich Focaccia - Process Ingredients

Active Sourdough Starter: This is what gives your focaccia its rise and tangy flavor.
Water: Helps everything mix smoothly and supports slow fermentation.
Bread Flour: Gives the dough structure and that soft, chewy crumb.

See recipe card for quantities.

Substitutions & Variations

You can swap out 100g of the bread flour with whole wheat flour for a nuttier flavor. Just know it might not rise quite as high.
For the toppings, go simple with olive oil and flaky salt, or get creative—try thinly sliced red onions, halved cherry tomatoes, garlic confit, or even crumbled feta.
For the herbs, fresh rosemary, thyme, or oregano can be pressed into the top before baking. Dried herbs work too—just use a light hand.
If you don't have olive oil, avocado oil works fine if that’s what you have.
For thinner focaccia, use a larger pan (like a standard sheet pan) and reduce the bake time slightly.

If you're after an even softer, fluffier loaf with a tender bite, don’t miss my Extremely Soft Sourdough Sandwich Bread with Milk—it’s a pillowy option that’s great for everyday sandwiches or toast.

How to Make Sourdough Sandwich Focaccia

Flour, water, sourdough starter, and salt being mixed together in a large bowl with a spatula.

Step 1: In a large bowl, combine the starter, salt, and water. Stir with a spatula or spoon (Photo 1). Add the flour and mix again until you don’t see any dry spots. The dough will look shaggy and sticky—that’s exactly how it should be.

A person performing the stretch and fold technique on sourdough focaccia dough.

Step 2: After 30 minutes, do a round of stretch and folds (Photo 2). Reach under the dough, lift it up, and fold it over itself. Turn the bowl and repeat this 8–10 times. Then cover the bowl again (Photo 3).

Step 3: Let the dough rise at room temperature (Photo 4)(around 21°C or 70°F) for 4 to 18 hours, until it’s almost doubled in size. The rise time will depend on how warm your kitchen is and how active your starter is.

Step 4: Grease a 30 x 20 cm baking dish with 1–2 tablespoons of olive oil (Photo 5) (use 2 tablespoons if you’re using a ceramic or glass dish). Gently transfer the dough into the dish (Photo 6) and flip it over so both sides are coated with oil. Cover and let it rise in a warm spot for 1.5 to 3 hours (Photo 3), until the dough looks soft and bubbly.

A person greases a rectangular baking dish with olive oil.

Step 5: Preheat your oven to 220°C (425°F). With oiled fingers, press gently into the surface of the dough to create dimples (Photo 8). The dough will spread out a little as you do this (Photo 7).

A person flipping sourdoug focaccia dough into a greased baking pan.

Step 6: Don’t worry if it doesn’t touch the edges—it will expand while baking.

A dough resting and being spread in the baking pan.

Step 7: Preheat your oven to 220°C (425°F). With oiled fingers, press gently into the surface of the dough to create dimples (Photo 8). The dough will spread out a little as you do this. Don’t worry if it doesn’t touch the edges—it will expand while baking.

A person squeezing sourdough focaccia dough with oiled fingers to create dimples.

Step 8: Add your toppings if you’re using any—cherry tomatoes, rosemary, olives, or garlic all work well (Photo 8). Press them in gently so they stay in place while baking. Drizzle a bit more olive oil over the top and sprinkle with flaky salt.

Freshly baked sourdough focaccia resting on a wire cooling rack.

Step 9: Bake for 30–35 minutes, until the top is golden and the bottom is crisp (Photo 9). If the top is browning too quickly, loosely cover it with foil for the last 5 minutes.

Step 10: Let it cool in the pan for at least 20 minutes before slicing (Photo 10).

Hint: To check if your sourdough starter is ready, drop a small spoonful into a glass of water—if it floats, it’s good to go. This quick test helps make sure your focaccia will rise nice and tall.

Baking Schedule

Day 1 – Evening

7:00 PM – Feed your sourdough starter if it’s not already active.
9:00 PM – Mix the dough (Step 1) and let it rest.
9:30 PM – Do stretch and folds (Step 2), cover, and let it rise overnight at room temperature (around 21°C/70°F).

Day 2 – Morning

7:00 AM – Check if dough has doubled. If it has, proceed. If not, give it another hour or two.
7:30 AM – Gently transfer dough into the greased baking dish and let it rise (Step 4).
9:30 AM – Preheat the oven. Dimple the dough, add toppings, drizzle with oil, and sprinkle salt.
9:45 AM – Bake the focaccia (Step 7).
10:20 AM – Let it cool in the pan for at least 20 minutes, then slice and enjoy!

💭Crucial Success Tips

Use active starter. It should be bubbly and risen at its peak before mixing into the dough.
Watch the rise time. Warmer kitchens speed things up, cooler ones slow it down. Trust the dough more than the clock.
Don’t skimp on the oil—it helps create that signature crispy bottom and golden edges.
Let it cool before slicing. Waiting at least 20 minutes after baking helps the crumb set properly.
Stretch and fold gently. You're building structure here, so no rough handling.

FAQ

Can I use sourdough discard instead of active starter?

This Sourdough Sandwich Focaccia recipe needs active starter for the long rise and structure. Discard won’t give you the same lift or flavor.

How long can I leave the dough to rise overnight?

Up to 18 hours at room temp is fine, as long as it’s not too warm. If your kitchen runs warm, check it after 8–12 hours.

My dough isn’t rising much—what should I do?

Double-check that your sourdough starter is active. Also, make sure your kitchen isn’t too cold. Move the dough somewhere warmer, like the oven with the light on.

Can I make this Sourdough Sandwich Focaccia Bread ahead of time?

Absolutely. Bake it the day before, let it cool, then store as noted below. You can even toast slices before serving.

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If you tried this Thick Sourdough Sandwich Focaccia or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!