Loo king for the perfect way to make sourdough focaccia? This step-by-step guide will help you create a bread that’s golden brown on the outside, soft and fluffy on the inside, and crowned with a crispy fried bottom that crackles when you cut into it. Whether you’re new to sourdough baking or a seasoned pro, this recipe is fun, forgiving, and packed with flavor. With its rich olive oil infusion, tangy sourdough starter, and customizable toppings, this focaccia is perfect for parties, charcuterie boards, or just enjoying fresh out of the oven. Keep reading to discover how to make this crowd-pleasing bread effortlessly!
Why You Will Love This Sourdough Focaccia Recipe
There’s so much to love about sourdough focaccia—it’s versatile, easy to customize, and absolutely delicious. Here’s why this recipe stands out:
- Perfect Texture: A crispy bottom, tender interior, and pillowy softness in every bite.
- Rich Olive Oil Flavor: Generous amounts of olive oil give this bread its signature silkiness and taste.
- Customizable Toppings: Add rosemary, sea salt, herbs, or even cheese for endless flavor combinations.
- Long Fermentation: The sourdough process enhances flavor and digestibility, making this bread truly special.
Ingredients List 🍞🌿
Here’s what you’ll need to make this sourdough focaccia:
✅ 25 g active sourdough starter (fed and ready to use)
✅ 325 g water (room temperature)
✅ 10 g kosher salt (or substitute with sea salt)
✅ 450 g plain white bread flour (King Arthur brand recommended)
✅ 75 g extra virgin olive oil (divided: 25 g for dough, 25 g for pan, 25 g for topping)
✅ Dried rosemary (or fresh, if preferred)
✅ Flaky sea salt (for sprinkling before baking)
Optional Toppings: Cherry tomatoes, olives, caramelized onions, or grated Parmesan.
Step-by-Step Instructions
Follow these easy steps to achieve perfect sourdough focaccia:
- Feed Your Starter
In the afternoon, take 25 g of sourdough starter from the fridge and feed it with 50 g water and 50 g bread flour. Mix until pancake-batter consistency, mark the jar with a rubber band, cover, and let it rise for 4–6 hours until doubled in size. - Mix the Dough
In a mixing bowl, combine 325 g water, 10 g salt, and 100 g of your fed sourdough starter. Stir to dissolve the salt, then add 450 g bread flour. Mix with a spoon or fork until no dry bits remain and the dough forms a cohesive mass. - Rest the Dough
Cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature. This autolyse helps the gluten develop naturally. - Add Olive Oil
After resting, place the dough on a scale, add 25 g olive oil directly onto the dough, and squeeze it in with your hands. Continue squeezing until the oil is fully absorbed and the dough becomes smooth. - Stretch and Fold
Perform three sets of stretch-and-folds, allowing the dough to rest for 30 minutes between each set. For each set, grab an edge of the dough, stretch it upward, and fold it over itself. Repeat around the dough until it tightens. - Bulk Fermentation
Transfer the dough to a lightly oiled glass bowl, smooth side up. Cover and let it rise overnight (6–8 hours) at room temperature until doubled in size. - Shape the Dough
Grease a 9×13-inch non-stick metal cake pan with 25 g olive oil. Turn the dough out into the pan, ensuring both sides are coated in oil. Gently stretch the dough to fit the pan without deflating too many air bubbles. - Final Proof
Cover the pan with plastic wrap or an airtight lid and let the dough proof at room temperature for 3–5 hours, or until it nearly fills the pan. Alternatively, refrigerate for up to 12 hours if delaying baking. - Preheat and Top
Preheat your oven to 450°F (230°C) for 30 minutes. Drizzle 25 g olive oil over the dough, dimple it with wet fingertips, and sprinkle with dried rosemary and flaky sea salt. - Bake
Bake on the middle rack (or a pizza steel/baking stone) for 30–35 minutes, or until golden brown. Remove from the oven and cool on a wire rack for at least 30 minutes before slicing.
For more tips on sourdough starters, check out this guide from King Arthur Baking.
Pro Tips & Variations
Want to elevate your sourdough focaccia game? Try these expert tricks:
- Topping Ideas: Experiment with cherry tomatoes, sliced garlic, or caramelized onions for added flavor.
- Fresh Herbs: Swap dried rosemary for fresh thyme or oregano for a brighter taste.
- Storage Hack: Store leftovers in a paper bag to maintain crispiness. Reheat slices in the oven for best results.
- Flavor Boost: Infuse the olive oil with garlic or herbs before drizzling for extra depth.
Storage & Reheating Tips
Homemade focaccia stays fresh for a few days when stored properly. Here’s how:
- Storage: Keep in a paper bag or loosely wrapped in foil at room temperature for up to 2 days. Freeze slices for longer storage (up to 1 month).
- Reheating: Toast slices in a toaster oven or regular oven at 350°F for 5–10 minutes to restore crispiness.
For more storage hacks, explore guide to preserving baked goods. And don’t forget to browse related recipes like Air Fryer Chicken Wings
FAQ
Q: Can I skip the overnight fermentation?
A: While not ideal, you can reduce bulk fermentation time by using warmer water and placing the dough in a slightly warmer environment.
Q: What if my starter doesn’t double in size?
A: Ensure your starter is active and fed regularly. If needed, extend the feeding time or adjust the ratio of flour to water.
