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–+ servings

Sourdough Focaccia

This Sourdough Focaccia recipe is a go-to for home bakers who want big results using just a handful of ingredients. You only need an active starter, a few other pantry staples, and a little patience to pull this off—no fancy tools, but the result is quite rewarding. It’s the kind of bread that fits in anywhere, from simple family dinners to game day spreads or weekend gatherings, and its crisp, golden edges and soft, airy center always get people coming back for more. You can make it ahead, store it on the counter, or freeze it, and it still delivers that fresh, bakery-style feel every time.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising time 12 hours
Total Time 12 hours 55 minutes
Course Bread
Cuisine American, Italian
Servings 10
Calories 229 kcal

Ingredients
  

  • ½ cup active starter
  • 2 teaspoons kosher salt
  • 1 ¾ cup water room temperature
  • 4 cups bread flour
  • 3 tablespoons extra-virgin olive oil divided, plus more for drizzling
  • Flaky sea salt and fresh Romero

Instructions
 

  • In a large bowl, combine the flour and salt. Create a well in the center and add the starter and water. Drizzle in 2 tablespoons of olive oil. Mix by hand or with a spoon until a shaggy dough forms.
    ½ cup active starter, 2 teaspoons kosher salt, 1 ¾ cup water, 3 tablespoons extra-virgin olive oil, 4 cups bread flour
  • Cover the dough with a damp towel and let it rest for 30 minutes.
  • Then, perform a stretch and fold every 30 minutes for the next 2 hours: Grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3 more times.
  • After the final fold, cover the bowl and let the dough rise at room temperature for 8–12 hours, or until doubled in size and bubbly.
  • Generously oil a 9×13-inch baking pan with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it toward the corners. Cover and let it rise for another 3–4 hours, until visibly puffy and airy.
  • Preheat the oven to 450°F (230°C).
  • Drizzle the top of the dough with olive oil. With oiled fingers, press deep dimples all over the surface.
  • Bake for 20–25 minutes, or until the focaccia is golden brown and crisp on top.
  • While still warm, brush with a bit more olive oil, and sprinkle generously with flaky sea salt and fresh rosemary.
    Flaky sea salt and fresh Romero

Notes

  • Use a strong, active starter: Your starter should be bubbly and have doubled in size before you use it. This helps make sure your dough rises properly.
  • Let the dough rest before folding: The initial 30-minute rest helps the flour absorb water and makes it easier to stretch without tearing.
  • Do all the folds: Four stretch-and-folds over two hours build gluten and give the bread its light, chewy texture. Don’t skip any rounds.
  • Don’t rush the overnight rise: This long ferment adds a deeper flavor and helps create an airy crumb, so let the dough take its time.
  • Grease the pan well: The olive oil not only keeps the dough from sticking but also gives the focaccia a deliciously crispy crust.
  • Be gentle when shaping: Preserve as many air bubbles as possible while transferring and stretching the dough, or else, it can turn out flat and dense instead of light and airy.
  • Dimple just before baking: If you do it too early, the dough may deflate during the second rise. So, wait until it's bake time.
  • Top it while warm: Brushing on olive oil and adding flaky salt and fresh rosemary while the focaccia is warm lets the flavors pop and soak in.

Nutrition

Calories: 229kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 468mgPotassium: 50mgFiber: 1gSugar: 0.2gVitamin A: 1IUCalcium: 9mgIron: 0.5mg
Keyword Sourdough Focaccia
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