Sourdough Focaccia Bread Recipe

This versatile Sourdough Focaccia, perfect for sandwiches or dipped in olive oil, is simple to make with a soft, airy inside and crispy crust.

Prep Time 30

Cook Time 25

Additional Time 8

Total Time 8 55

Servings 8 servings

Calories 238

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.

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.

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