Sourdough Focaccia

Why You’ll Love This Recipe

Sourdough Focaccia is a rustic, flavorful bread with a crisp golden crust and a soft, airy interior. The natural tang from the sourdough starter elevates this Italian classic, while its dimpled surface offers the perfect canvas for olive oil, herbs, and your favorite toppings. Ideal for sandwiches, snacks, or as a side to soups and salads, this recipe is a delicious way to use your sourdough starter.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

active sourdough starterall-purpose floursaltwaterolive oilhoney (optional)toppings like rosemary, cherry tomatoes, garlic, olives, or flaky salt

directions

In a large mixing bowl, combine active sourdough starter, water, flour, and honey if using. Mix until a shaggy dough forms.

Let rest for 30 minutes (autolyse phase), then add salt and mix thoroughly.

Perform a series of stretch and folds over the next 2-3 hours, every 30 minutes, to build gluten.

Cover and let the dough ferment at room temperature for 4-6 hours, or until puffy. Alternatively, bulk ferment in the fridge overnight for deeper flavor.

Oil a baking pan generously and transfer the dough into it, gently stretching to fit. Let rest for another 1-2 hours until very bubbly and jiggly.

Preheat oven to 450°F (230°C). Dimple the dough with oiled fingers and drizzle more olive oil on top. Add toppings as desired.

Bake for 20-25 minutes until golden brown and crispy.

Cool slightly before slicing and serving.

Servings and timing

This recipe yields one 9×13-inch focaccia (about 12 slices).
Preparation time: 30 minutes (active)
Bulk fermentation: 4-12 hours
Proofing: 1-2 hours
Baking time: 20-25 minutes
Total time: 6-15 hours (including fermentation)

Variations

Add sliced onions and thyme for a savory twist.
Use sun-dried tomatoes and basil for a Mediterranean flair.
Incorporate roasted garlic into the dough for extra depth.
Top with grated parmesan before baking for a cheesy crust.

storage/reheating

Store sourdough focaccia at room temperature in an airtight container for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.
To reheat, warm in a 350°F (175°C) oven for 5-10 minutes or toast slices in a skillet.

FAQs

What makes sourdough focaccia different from regular focaccia?
The use of a sourdough starter adds a tangy flavor and natural fermentation process.

Can I make this without a sourdough starter?
Yes, but you would need a different recipe using commercial yeast.

How do I know when my focaccia is fully proofed?
It should be visibly bubbly, jiggly, and puffy with dimpling easily retained.

Can I add cheese to the dough?
Yes, shredded cheese can be folded in during the stretch and fold phase.

Why is my focaccia not rising?
Ensure your starter is active and bubbly before using. Cold temperatures can also slow fermentation.

Do I need to use bread flour?
All-purpose flour works fine, but bread flour gives a chewier texture.

How do I get a crispy crust?
Use plenty of olive oil and bake at a high temperature.

Can I bake this in a cast iron skillet?
Yes, it yields a thicker, more rustic focaccia with a great crust.

Can I double the recipe?
Yes, just use a larger pan or two pans and adjust baking time slightly.

Is this good for sandwiches?
Absolutely, the structure and flavor make it perfect for sandwich bread.

Conclusion

Sourdough Focaccia brings together the art of fermentation and the rich textures of Italian bread baking. Its versatility and flavor make it a staple you’ll want to return to again and again, whether topped with simple herbs or loaded with gourmet ingredients.

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