Sourdough Focaccia Bread Recipe

This sourdough focaccia bread recipe blends old-world Italian tradition with the tangy magic of sourdough. With a crispy olive oil crust and airy interior, it’s perfect for sandwiches, snacking, or a show-stopping side.

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Course: bread, Side Dish, Snack

Cuisine: Italian

Prep Time: 20

Cook Time: 25

Cold Proof Time: 12

Total Time: 12 45

Servings: Slices

Calories: 230kcal

Cost: $4

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition