Focaccia Bread Recipe Sourdough – The Ultimate Guide

There’s something magical about pulling a sheet of golden focaccia bread from the oven, its dimpled surface glistening with olive oil and fragrant herbs. This focaccia bread recipes sourdough version takes that classic Italian flatbread to new heights by incorporating the tangy depth of sourdough starter.

The result? A bread that’s impossibly fluffy on the inside with a crispy, olive oil-kissed crust that’ll have everyone reaching for seconds. Fun fact: focaccia has been enjoyed in Italy since ancient Roman times, making it one of the oldest flatbreads still beloved today!

What is Focaccia Bread Recipe Sourdough?

Ever wonder why this bread gets its own special name? Focaccia bread recipe sourdough combines traditional Italian flatbread with the ancient art of sourdough fermentation. It’s like regular focaccia decided to go to finishing school and came back even more sophisticated!

The sourdough starter gives it that irresistible tang and creates an airy crumb structure that’s simply divine. As they say, the way to anyone’s heart is through their stomach, and this bread is your golden ticket. Trust me, once you make this, you’ll never look at store-bought focaccia the same way again!

Why You’ll Love This Focaccia Bread Recipe Sourdough

The Star Quality: That Unbeatable Texture

This isn’t just any bread. The sourdough fermentation creates these gorgeous air pockets throughout the dough, giving you that perfect balance of chewy and fluffy. Every bite is a textural dream, with a golden-brown crust that shatters delicately under your fingers while revealing a soft, pillowy interior. The olive oil seeps into every dimple, creating little pockets of pure flavor that’ll make your taste buds sing.

Budget-Friendly Brilliance

Making focaccia bread recipe sourdough at home costs a fraction of what you’d pay at an artisan bakery. We’re talking basic pantry ingredients: flour, water, salt, your sourdough starter, and good olive oil. No fancy equipment needed, just your hands and a baking sheet. Plus, one batch makes enough to feed a crowd or keep you snacking for days. Compare that to $8-12 for a small bakery focaccia, and you’ll see why homemade is the way to go.

Flavor Customization Heaven

The beauty of focaccia bread recipe sourdough lies in its versatility. Today we’re going classic with rosemary and flaky salt, but you can top this canvas with anything your heart desires. Cherry tomatoes, caramelized onions, olives, garlic, or even figs and honey for a sweet-savory twist. If you loved my sourdough pizza dough recipe, you’ll adore this cousin that’s equally customizable but even easier to shape.

Ready to fill your kitchen with the most incredible aroma? Let’s dive in and create some magic!

How to Make Focaccia Bread Recipes Sourdough

Quick Overview

This focaccia bread recipe sourdough is surprisingly simple to master. The sourdough starter does most of the heavy lifting, developing complex flavors while you go about your day. What makes this recipe special is the high hydration dough that creates those signature air pockets, plus a generous glug of olive oil that transforms into a crispy, golden crust. The result is restaurant-quality bread that looks impressive but requires minimal hands-on time.

Time Investment:

• Prep Time: 20 minutes
• First Rise: 4-6 hours (bulk fermentation)
• Cold Fermentation: 12-24 hours (optional but recommended)
• Final Rise: 2-3 hours
• Bake Time: 25-30 minutes
• Total Time: 6-8 hours active time, or 18-30 hours with cold fermentation

Key Ingredients for Focaccia Bread Recipe Sourdough

For the Dough:

• 500g bread flour (about 4 cups) – high protein content creates better structure
• 400g water (1¾ cups) – room temperature for best starter activation
• 100g active sourdough starter (½ cup) – bubbly and at peak activity
• 10g fine sea salt (2 teaspoons) – enhances flavor without overwhelming
• 25g olive oil (2 tablespoons) – for the dough itself

For Topping and Finishing:

• 60g olive oil (¼ cup) – the good stuff, extra virgin
• 2-3 sprigs fresh rosemary – or 1 tablespoon dried
• Flaky sea salt (like Maldon) – for that final gourmet touch
• Optional: halved cherry tomatoes, sliced garlic, olives, or herbs of choice

Pro Ingredient Tips: The quality of your olive oil matters tremendously here. Since it’s a star ingredient, use something you’d happily dip bread into. Your sourdough starter should be fed 4-6 hours before starting and should be doubling in size with lots of bubbles. Bread flour gives better structure than all-purpose, but AP flour works in a pinch.

Step-by-Step Instructions

Mixing the Dough

Start by combining your water and active sourdough starter in a large mixing bowl. Whisk them together until the starter dissolves into the water, creating a slightly cloudy mixture. This should take about 30 seconds of whisking.

Add the bread flour to the bowl and use a wooden spoon or your hands to mix everything together. Don’t worry about being neat here. Mix until no dry flour remains and you have a shaggy, sticky mass. It won’t look pretty yet, and that’s perfectly fine.

Cover the bowl with a damp tea towel or plastic wrap and let it rest for 30-60 minutes. This autolyse period allows the flour to fully hydrate and starts gluten development without any effort from you. The dough will look smoother and more cohesive after this rest.

Adding Salt and Developing Gluten

After the autolyse, sprinkle the salt and 25g olive oil over the dough. Now comes the fun part: dimple the salt and oil into the dough using your fingertips. Fold the dough over itself, turn the bowl 90 degrees, and repeat this folding motion about 5-6 times.

The dough will feel loose and sticky. Resist the urge to add more flour! This high hydration is what creates those beautiful air pockets we’re after. Over the next few hours, the dough will transform from a sticky mess into a smooth, elastic beauty.

Bulk Fermentation with Stretch and Folds

Cover the dough and let it rest for 30 minutes. Then perform your first set of stretch and folds: wet your hand, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat 4 times (once for each side).

Repeat this stretching and folding process every 30 minutes for the next 2-3 hours, doing 4-6 sets total. You’ll notice the dough becoming smoother, stronger, and more elastic with each set. By the final fold, it should hold its shape and feel bouncy and alive.

After your final fold, let the dough continue its bulk fermentation for another 1-2 hours at room temperature (70-75°F is ideal). You’re looking for the dough to increase by about 50% in size, not quite double. It should be puffy, jiggly, and have visible bubbles on the surface.

Shaping and Cold Fermentation

Generously oil a 9×13 inch baking pan or similar sized sheet pan with about 2 tablespoons of olive oil. Make sure you coat the bottom and sides completely. This oil creates that incredible crispy bottom crust.

Gently turn out your dough into the prepared pan. Don’t deflate it! Use oiled hands to carefully stretch the dough toward the corners. It won’t reach them yet, and that’s okay. Cover the pan with plastic wrap or a damp towel.

At this point, you have two options. For same-day baking, let the dough rest at room temperature for 2-3 hours until it’s puffy and fills the pan. For even better flavor (my preferred method), refrigerate the covered pan for 12-24 hours. The cold fermentation develops incredible depth of flavor.

Final Rise and Dimpling

If you refrigerated your dough, remove it from the fridge 2-3 hours before baking. Let it come to room temperature and finish rising. The dough should be very puffy and jiggly when you gently shake the pan.

About 30 minutes before baking, preheat your oven to 425°F (220°C). Pour the remaining olive oil over the dough’s surface. Now for the most satisfying part: use your fingertips to dimple the entire surface of the dough, pressing down firmly but not all the way to the bottom of the pan. Those dimples will hold pools of olive oil and create that signature focaccia look.

Scatter your rosemary sprigs over the top, pressing them gently into the dough. Sprinkle generously with flaky sea salt. If using cherry tomatoes or other toppings, add them now, pressing them slightly into the dimples.

Baking to Golden Perfection

Place the pan in your preheated oven on the middle rack. Bake for 25-30 minutes, rotating the pan halfway through for even browning. You’re looking for a deep golden brown color on top and edges. The bread should sound hollow when tapped on the bottom.

For an extra-crispy bottom, you can place the pan on the lowest oven rack for the last 5 minutes of baking. Watch it carefully during this time to prevent burning.

Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then carefully lift it out using a spatula and transfer to a wire cooling rack. This prevents the bottom from getting soggy. Let it cool for at least 15 minutes before slicing, though I know the temptation is real!

What to Serve Focaccia Bread Recipe Sourdough With

This focaccia bread recipe sourdough is incredibly versatile. Serve it as an appetizer with a dish of high-quality olive oil and balsamic vinegar for dipping. The tangy sourdough flavor pairs beautifully with the richness of good balsamic.

For a complete meal, slice the focaccia in half horizontally and use it for epic sandwiches. Layer it with fresh mozzarella, tomatoes, and basil for a Caprese sandwich. Or go heartier with roasted vegetables, hummus, and greens.

This bread shines alongside Italian soups and stews. Serve it with minestrone, ribollita, or a hearty tomato soup. The bread’s structure holds up perfectly for dunking without falling apart.

Create a stunning cheese board by serving focaccia squares alongside aged Parmesan, fresh ricotta, marinated olives, and fig jam. Add some prosciutto or salami for the meat lovers.

For brunch, this focaccia makes an impressive base for avocado toast or can be served alongside scrambled eggs and fresh fruit. Cut it into fingers for easy grabbing.

Top Tips for Perfecting Focaccia Bread Recipe Sourdough

Use Your Sourdough Starter at Peak Activity

Timing is everything with sourdough. Feed your starter 4-6 hours before making your dough. You want it bubbly, doubled in volume, and passing the float test (a small spoonful should float in water). A sluggish starter means slow fermentation and potentially flat bread.

Don’t Skip the Cold Fermentation

While you can make this same-day, the 12-24 hour cold rise develops incredible flavor complexity. The slower fermentation allows enzymes to break down the flour further, creating better texture and that signature sourdough tang. Plan ahead for the best results.

Embrace the Sticky Dough

New bakers often panic at how wet this dough feels and add extra flour. Don’t! That high hydration is your friend. It creates steam during baking that forms those gorgeous air pockets. Keep your hands wet when handling the dough, and trust the process.

Temperature Matters

Fermentation speed depends heavily on temperature. In a warm kitchen (75-78°F), your bulk fermentation might only take 4 hours. In a cooler space (68-70°F), expect 6-8 hours. Watch the dough, not just the clock. You’re looking for that 50% increase in volume and visible bubbles.

Go Heavy on the Olive Oil

This isn’t the time to be shy with oil. That generous coating creates the crispy, golden crust that makes focaccia bread recipe sourdough so addictive. The oil should pool in those dimples. Don’t worry, the bread absorbs it during baking.

Experiment with Toppings

Once you master the basic recipe, get creative! Add toppings during the last 10 minutes of baking to prevent burning. Try caramelized onions, roasted garlic, sun-dried tomatoes, or different herb combinations. Sweet versions with grapes and honey are surprisingly delicious too.

The Poke Test

Not sure if your dough is ready to bake after the final rise? Gently poke it with a finger. If the indentation slowly springs back halfway, it’s perfect. If it springs back immediately, give it more time. If it doesn’t spring back at all, you may have over-proofed (still bake it, it’ll be fine!).

Storing and Reheating Tips

Room Temperature Storage: Store your focaccia bread recipe sourdough at room temperature for up to 2 days. Place it in a paper bag or wrap it loosely in a clean kitchen towel. Avoid plastic bags, which trap moisture and make the crust soggy. The bread will stay relatively crispy this way.

Refrigeration: I don’t recommend refrigerating focaccia, as it stales faster in the fridge. However, if you must, wrap it tightly in plastic wrap and store for up to 4 days. Bring to room temperature and reheat before serving.

Freezing for Long-Term Storage: Focaccia freezes beautifully! Let it cool completely, then cut into portions. Wrap each portion tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. This double-wrapping prevents freezer burn.

Reheating Methods: To revive day-old focaccia, preheat your oven to 350°F. Lightly mist the bread with water or brush with olive oil. Wrap loosely in foil and heat for 10-15 minutes. Remove the foil for the last 3 minutes to re-crisp the crust.

For frozen focaccia, thaw overnight in the refrigerator, then follow the reheating instructions above. Or reheat from frozen at 350°F for 20-25 minutes, removing foil for the last 5 minutes.

For quick reheating, use a toaster oven at 350°F for 5-7 minutes. This method works great for individual portions and maintains that crispy texture better than microwaving.

The Microwave Option: I know, I know, sometimes you need warm bread NOW. Microwave for 10-15 seconds maximum. Place a damp paper towel over the bread to add moisture. The crust won’t be crispy, but it’ll be warm and soft.

Tips for Avoiding Common Baking Mistakes

Mistake: Dense, Heavy Bread This usually means insufficient fermentation. Make sure your bulk fermentation increases the dough by 50% and your dough is puffy before baking. Cold kitchens need extra time. If your starter is weak, the dough won’t rise properly. Always use an active, bubbly starter.

Mistake: Flat Focaccia Without Air Pockets High hydration is crucial for those holes. Don’t add extra flour because the dough feels sticky. Also, be gentle during shaping and dimpling. Rough handling deflates the air bubbles you worked so hard to develop.

Mistake: Pale, Soft Top Crust Not enough olive oil on top or insufficient oven temperature. Your oven should be fully preheated to 425°F. Use a generous amount of oil for that golden color. An oven thermometer helps ensure accurate temperature.

Mistake: Soggy Bottom This happens when you don’t oil the pan sufficiently or leave the bread in the pan too long after baking. Always use plenty of oil in the pan and transfer the focaccia to a cooling rack within 5 minutes of removing from the oven.

Mistake: Over-Proofed Dough If your dough collapses when dimpled or doesn’t spring back from the poke test, it’s over-proofed. Bake it anyway! It’ll still be delicious, just with slightly larger holes and less oven spring. Next time, watch for the 50% increase and don’t let it go too far.

Mistake: Burnt Toppings Fresh herbs and garlic can burn easily. Add delicate toppings like thinly sliced garlic during the last 10 minutes of baking. Or brush them with olive oil before adding to protect them from direct heat. Cherry tomatoes are hardy and can go on from the start.

Mistake: Salty Overload Flaky sea salt is beautiful but potent. Use less than you think you need. You can always add more at the table, but you can’t remove it. Also, remember you already have salt in the dough, so the topping is just accent.

Mistake: Uneven Baking Rotate your pan halfway through baking. Ovens have hot spots, and rotating ensures even browning. If one side is browning faster, shield it with foil.

Frequently Asked Questions

Can I make focaccia bread recipe sourdough without a sourdough starter?

While this specific recipe relies on sourdough starter for its unique flavor and texture, you could technically substitute with commercial yeast. Use 2 teaspoons of active dry yeast and reduce the fermentation time significantly. However, you’ll lose that characteristic tangy flavor and complex depth that makes sourdough focaccia special.

Why is my focaccia bread recipe sourdough not rising?

Several factors could be at play. First, check your starter’s activity—it should be bubbly and doubling within 4-6 hours of feeding. Second, ensure your kitchen is warm enough (68-75°F is ideal). Third, make sure you’re giving it enough time. Sourdough is slower than commercial yeast. Finally, check your flour’s protein content—bread flour works best.

How do I know when my focaccia is done baking?

Look for a deep golden-brown color on top and around the edges. The bread should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 200-205°F. The edges should be crispy and pulling away slightly from the pan.

Can I add toppings to focaccia bread recipe sourdough?

Absolutely! Focaccia is incredibly versatile. Add hardy toppings like cherry tomatoes, olives, and rosemary before baking. For delicate items like thinly sliced garlic or fresh herbs, add them halfway through or brush with oil to prevent burning. Some people even make sweet focaccia with grapes and honey!

What’s the difference between sourdough focaccia and regular focaccia?

Regular focaccia typically uses commercial yeast and ferments for 1-2 hours. Sourdough focaccia uses a sourdough starter and ferments much longer (often 24+ hours total). This extended fermentation creates more complex flavors, better digestibility, and those characteristic larger air pockets. The sourdough version has a subtle tang that regular focaccia lacks.

Can I make this recipe gluten-free?

Sourdough focaccia relies heavily on gluten development for its texture and structure. While gluten-free sourdough exists, you’d need a completely different recipe formulated specifically for gluten-free flour blends. This recipe won’t work with a simple 1:1 substitution.

How can I make my focaccia extra crispy?

Use plenty of olive oil in the pan and on top. Bake at the full 425°F temperature. For an extra-crispy bottom, place your pan on the lowest oven rack for the last 5 minutes of baking. Some bakers also preheat the baking sheet before adding the dough, though this requires careful handling.

Why does my focaccia bread recipe sourdough taste too sour?

Over-fermentation or a very acidic starter can create excessive sourness. For a milder flavor, use your starter within 6-8 hours of feeding (before it peaks and becomes acidic), ferment at cooler temperatures, and don’t let the dough over-proof. The cold retard in the fridge actually helps balance the flavor rather than increase sourness.

Nutrition Information

Nutrient	Per Serving (1/12 of recipe)
Calories	220
Total Fat	9g
Saturated Fat	1.5g
Sodium	380mg
Total Carbohydrates	30g
Dietary Fiber	1g
Sugars	0g
Protein	5g

Note: Nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

Final Thoughts

Making focaccia bread recipe sourdough at home is one of those deeply satisfying kitchen experiences that feeds both body and soul. Yes, it takes time—but most of that is hands-off fermentation while you live your life. The actual work is minimal, and the reward is spectacular.

There’s something special about bread made with wild yeast, about dough that bubbles and grows with life, about the ancient process of fermentation that humans have practiced for thousands of years. When you pull that golden, oil-glistened sheet from your oven, you’re participating in a tradition that connects you to bakers throughout history.

This focaccia bread recipe sourdough will become your go-to for impressing guests, for special weekend breakfasts, for transforming simple meals into something memorable. Once you master the basic technique, you’ll find yourself making it again and again, experimenting with different toppings and finding your perfect version.

So feed that starter, mix that dough, and embrace the process. Your kitchen is about to smell absolutely incredible, and your taste buds are in for a treat. Happy baking, and may your focaccia always be golden, your crust always be crispy, and your crumb always be perfectly airy!

Have you tried this focaccia bread recipe sourdough? I’d love to hear how it turned out! Leave a comment below with your experience, any creative toppings you tried, or questions you might have. And don’t forget to share photos of your beautiful creation—tag me so I can celebrate your baking success with you!