Looking for the ultimate sourdough focaccia bread recipe that delivers bakery-quality results at home? Whether you're just getting started with sourdough or you've been baking for years, this sourdough focaccia bread recipe is your new go-to. Crafted with expert-tested techniques, it combines the tangy depth of sourdough with the golden, crisp edges and pillowy crumb that make focaccia irresistible. Using just a few simple ingredients, this sourdough focaccia bread recipe proves that homemade bread can be both easy and exceptional. Follow this step-by-step sourdough focaccia bread recipe to create an authentic Italian classic with a flavorful twist—and impress everyone at your table.
What Makes This Sourdough Focaccia Special
Focaccia has long been a beloved staple in Italian kitchens, but a sourdough focaccia bread recipe takes this classic to the next level. By using a naturally fermented sourdough starter, you unlock deeper, more complex flavors that simply can’t be found in store-bought loaves. What makes this sourdough focaccia bread recipe so popular among home bakers and professionals alike?
- It requires very little active prep time—most of the magic happens during fermentation
- It delivers that iconic dimpled crust and light, airy crumb
- It’s incredibly versatile—perfect for sandwiches, dipping, or enjoying on its own
- It invites endless creativity with toppings, from herbs to roasted veggies
Unlike traditional focaccia, this sourdough focaccia bread recipe relies on wild yeast and beneficial bacteria, giving it a signature tang and making it more digestible. Many find sourdough bread gentler on the gut than conventional options, making this Sourdough Focaccia Bread Recipe not just flavorful—but functional too.
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Ingredients
- Active sourdough starter
- Bread flour
- Water
- Salt
- Extra virgin olive oil
- Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, garlic, olives
See recipe card for quantities.
Why Each Ingredient Matters
The sourdough starter is your natural leavening agent that gives the bread its rise and distinctive flavor. For best results, use a starter that's been fed 4-12 hours before making the dough.
Bread flour provides structure thanks to its higher protein content, but you can substitute all-purpose flour for a slightly softer texture.
The high water content creates those beautiful air pockets that make sourdough focaccia so irresistible.
Good quality olive oil isn't just for flavor—it creates the signature crispy crust and prevents sticking. This is one place worth splurging on the best oil you can afford.
Instructions
Mix and Ferment the Dough
- Mix your active sourdough starter with water and flour until combined, let rest for 30 minutes, then add salt and olive oil.
- Perform several sets of stretch and folds over 2-3 hours, then let the dough rise until it increases in volume by about 50%.
- Transfer the dough to an oiled baking pan, cover, and refrigerate overnight (8-24 hours) to develop flavor.
Prepare and Bake
- Remove the dough from the refrigerator and let it come to room temperature for 1-2 hours until puffy.
- Preheat your oven to 450°F (230°C), drizzle more olive oil over the dough, and create dimples with your fingertips.
- Add your chosen toppings by gently pressing them into the dimples, then bake for 20-25 minutes until golden brown and crispy.
Cool and Serve
- Remove the focaccia from the oven and immediately transfer to a cooling rack.
- Allow to cool for at least 15 minutes before slicing to let the crumb structure set.
- Serve warm or at room temperature, and store any leftovers in an airtight container.
- Mix & Ferment the Dough: Dough resting and fermenting after stretch and folds
- Prepare and Bake: Freshly baked focaccia still in its baking pan, golden and crisp
- Cool and Serve: Slices cooling on a wire rack to set the crumb before serving
Equipment For Sourdough Focaccia Bread Recipe
- A 9×13-inch baking pan creates the perfect thickness. A metal sheet pan works, but glass or ceramic dishes retain heat better for crispier bottoms.
- A kitchen scale makes measuring ingredients more accurate, especially important for sourdough baking.
- Bench scrapers help handle sticky dough without adding extra flour.
- A spray bottle filled with water can create steam in your oven for an extra-crispy crust.
For budget alternatives, use any oven-safe dish with sides, and measure ingredients carefully with measuring cups if you don't have a scale.
Expert Sourdough Focaccia Tips
Time-Saving Hacks
- Prepare the dough on a Friday morning, refrigerate it after bulk fermentation, and bake it Saturday for fresh weekend bread.
- You can extend the cold proof for up to 48 hours if your plans change.
- Freeze extra portions to reheat later for quick meals.
Pro Ingredient Swaps
- No bread flour? Use all-purpose flour and add 1 tablespoon of vital wheat gluten per cup to boost protein content.
- Starter not ready? Use a poolish (pre-ferment) made with a tiny amount of instant yeast instead.
- For deeper flavor, substitute 50g of the bread flour with whole wheat or rye flour.
Common Mistakes to Avoid
- Don't rush the bulk fermentation. The dough needs time to develop those beautiful air pockets.
- Avoid adding too much flour during handling—this dough is supposed to be sticky.
- Don't skimp on the olive oil—it's essential for the authentic crispy crust.
- Never cut into hot focaccia straight from the oven, or you'll lose the perfect texture.
Variations
Herb and Garlic Sourdough Focaccia
Add thinly sliced garlic cloves and fresh herbs (rosemary, thyme, oregano) before baking. The garlic will roast and become sweet while the herbs infuse the bread with aroma.
Mediterranean Sourdough Focaccia
Top with halved cherry tomatoes, pitted olives, thinly sliced red onion, and crumbled feta cheese during the final dimpling stage.
Vegan Sourdough Focaccia
This base recipe is already vegan! Just make sure to use plant-based toppings like roasted vegetables, nutritional yeast, or caramelized onions.
Gluten-Free Sourdough Focaccia
Replace the bread flour with a high-quality gluten-free flour blend plus 1 tablespoon of xanthan gum. You'll also need a gluten-free sourdough starter.
Storage
Fridge Storage
Sourdough focaccia stays fresh at room temperature, covered with a clean kitchen towel, for about 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days.
Freezing Instructions
Cut the cooled focaccia into portions, wrap each piece in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes to restore the crispy crust.
Reviving Day-Old Focaccia
Sprinkle day-old focaccia with a few drops of water and reheat in a 350°F oven for 5-7 minutes to make it taste freshly baked again.
My Grandmother’s Secret Touch
There’s a special moment in every sourdough focaccia bread recipe—the part that transforms it from just good to truly unforgettable. My grandmother always said the soul of focaccia lives in the way you treat the dough. After the overnight rest, she taught me to handle it like something alive and delicate. The secret? Press your fingertips straight down when dimpling—never drag. This gentle touch protects the precious air bubbles created during fermentation, giving the bread that beautifully open, airy crumb. It’s such a simple detail, but it’s the kind of wisdom passed down through generations—the kind that turns a recipe into a memory.
FAQ
Is sourdough focaccia the same as regular focaccia bread?
No, sourdough focaccia differs from regular focaccia in its leavening agent. Regular focaccia uses commercial yeast for a quick rise, while sourdough focaccia bread recipe uses wild yeast starter that ferments slowly. This longer fermentation gives sourdough focaccia a more complex flavor, tangier taste, better digestibility, and chewier texture with larger air pockets than its conventional counterpart.
What is the secret to great focaccia?
The secret to great focaccia lies in high hydration dough (at least 75% water-to-flour ratio) and generous olive oil. Allow proper fermentation time—don't rush it. Create deep dimples with oiled fingertips just before baking. Use a hot oven (450°F) and bake on a preheated surface. Quality ingredients matter, especially good olive oil for authentic flavor and texture.
Can I use sourdough discard for focaccia?
Yes, you can use sourdough discard for focaccia with excellent results. Since focaccia is a flatter bread, it doesn't require the strong rising power of an active starter. For best results, use relatively fresh discard (1-3 days old). If your discard is older, add ¼ teaspoon of instant yeast to ensure proper rise and texture.
Why is my sourdough focaccia so dense?
Dense sourdough focaccia bread recipe typically results from insufficient fermentation, under-hydration, or rough handling. Ensure your starter is active before mixing. Use at least 75% hydration (water-to-flour ratio). Allow adequate bulk fermentation until visibly puffy. Handle gently when transferring to preserve air bubbles. Don't skip the overnight cold proof, which develops both flavor and structure.
This sourdough focaccia bread recipe isn't just a bread—it's a gateway to endless creativity in your kitchen. Once you've mastered the golden, olive oil-kissed crust and airy crumb, the possibilities are limitless. Whether you're topping it with roasted veggies, fresh herbs, or sun-dried tomatoes, this Sourdough Focaccia Bread Recipe is one you'll come back to time and time again.
Craving more homemade magic? After enjoying this sourdough focaccia bread recipe, try our Quick Beignet Recipe (No Yeast) for a fast and fluffy treat, or dive into the cloud-like softness of our Fluffy Japanese Pancakes—a breakfast favorite that's just as satisfying as fresh-baked bread.
Have you baked your own sourdough focaccia yet? Share your toppings, tips, or triumphs in the comments—we’d love to hear from fellow home bakers. Happy baking and keep your oven warm!
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Pairing
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Sourdough Focaccia Bread Recipe
Equipment
- 1 9x13 inch baking pan Ceramic or glass preferred for crispiness
- 1 Large mixing bowl For dough mixing and fermentation
- 1 Plastic wrap or lid To cover dough during resting and proofing
- 1 Bench scraper Optional, for dough handling
- 1 Kitchen scale Recommended for accurate measurements
Ingredients
- 150 g sourdough starter Active fed within 4–12 hours
- 500 g bread flour Or all-purpose flour with lower structure
- 375 g water Filtered if possible
- 10 g salt Sea salt or kosher
- 50 g olive oil Extra virgin divided
- — — rosemary Optional topping
- — — flaky sea salt Optional topping
- — — cherry tomatoes Optional topping
- — — garlic olives Optional topping
Instructions
- Make sure sourdough starter is active and bubbly.
- Mix starter with water, then add flour until shaggy.
- Cover and let rest for 30 minutes.
- Add salt and 25g olive oil; perform stretch & folds.
- Perform 4–6 stretch & folds over 2–3 hrs.
- Let dough rise until 50% increased in volume.
- Transfer dough to oiled pan; refrigerate overnight.
- Let dough sit at room temp for 1–2 hours.
- Dimple dough with oiled fingers; add toppings.
- Bake at 450°F for 20–25 mins until golden.
- Cool on rack for at least 15 minutes before slicing.
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