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Sourdough Focaccia Recipe

Sourdough Focaccia Recipe Made Easy

5 from 4 votes
Learn how to bake a soft, airy, and golden focaccia with a crisp crust using a simple sourdough starter. Perfect for family meals, snacks, or as a side for soups and salads.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Bread
Cuisine: American
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g all-purpose or bread flour
  • 350 ml water room temperature
  • 100 g active sourdough starter
  • 10 g salt
  • 50 ml extra virgin olive oil plus extra for drizzling
  • 2 tsp fresh rosemary chopped
  • Optional toppings: sea salt cherry tomatoes, olives, caramelized onions

Equipment

  • Large mixing bowl
  • Baking pan (9x13-inch)
  • Measuring cups and spoons
  • Spoon or spatula
  • Kitchen towel or plastic wrap
  • Oven

Method
 

  1. Mix the Dough: Combine flour, water, and sourdough starter in a bowl. Cover and rest 30 minutes.
  2. Add Salt & Oil: Mix in salt and olive oil, knead gently until smooth and elastic. Perform stretch-and-fold every 30 minutes for 2 hours.
  3. Bulk Fermentation: Cover and let dough rise 2-3 hours until doubled.
  4. Shape Dough: Grease baking pan, transfer dough, and press to fit. Dimple surface with fingers. Drizzle olive oil, sprinkle rosemary and salt.
  5. Final Proof: Rest 30-45 minutes until slightly puffy. Preheat oven to 220°C (425°F).
  6. Bake: Bake 20-25 minutes until golden brown and crisp. Cool slightly before slicing.

Notes

  • Use bread flour for a chewier texture.
  • Room temperature water keeps the starter active.
  • Don’t overload toppings; too many weigh down the dough.
  • Store leftovers in foil or airtight container at room temp for 2 days, refrigerate up to 5 days, or freeze 1 month.
  • Reheat in oven 5-10 minutes at 180°C (350°F) for best texture.
Sourdough Focaccia Recipe