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graphic of sourdough focaccia

Sourdough Focaccia

If you’re looking to elevate your baking game, sourdough focaccia is a delicious and rewarding bread to master. Combining the tangy flavor of sourdough with the soft, airy texture of focaccia, this bread is perfect for everything from a simple snack to an impressive centerpiece at dinner. In this guide, we’ll walk you through how to make sourdough focaccia from scratch, complete with tips for creating a light, airy crumb and a golden, flavorful crust.
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Prep Time 12 hours
Cook Time 25 minutes
Servings: 12
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 4 cups bread flour
  • 1/2 C Active Sourdough Starter
  • 1 ¾ cups warm water
  • 2 tsp salt
  • 2 tsp honey
  • 4 tbsp Virgin olive oil

Equipment

  • 1 9x13 pan
  • bread machine optional

Method
 

  1. 1. Feed Your Sourdough Starter. To ensure your focaccia rises properly, start by feeding your sourdough starter, ideally the night before. It should be active, bubbly, and at its peak when you’re ready to bake. This process can take 4–6 hours depending on the temperature of your kitchen
  2. 2. Mix the Dough. In a large mixing bowl, combine of active sourdough starter, lukewarm water, and flour. Mix until a shaggy dough forms. Let the dough rest (autolyze) for 30 minutes.
    Note: I’m using my bread machine here, (a gift from my husband for Christmas! LOVE it!! I’ll link the one I have here.
  3. 3. Add Salt and honey. After the autolyse, sprinkle of salt evenly over the dough and drizzle in honeyl. Gently knead or fold the dough until the salt and honey are fully incorporated.
  4. 4. Bulk Fermentation. Cover the bowl with a damp cloth or plastic wrap and let the dough ferment at room temperature for 4–6 hours. During this time, perform 3–4 sets of stretch-and-folds, spaced 30–45 minutes apart. This helps develop gluten and create an airy crumb.
  5. 5. Prepare the Pan. Generously oil a 9x13-inch pan or baking sheet with the remaining olive oil. Transfer the dough into the pan, gently spreading it out to fill the edges. Be careful not to deflate the dough.
  6. 6. Second Rise. Cover the pan with plastic wrap or a damp towel and let the dough rise again for 2–4 hours, or until it has doubled in size and looks puffy.
  7. 7. Add Toppings. Get creative with your toppings! Classic sourdough focaccia is delicious with fresh rosemary and flaky sea salt, but you can experiment with cherry tomatoes, sliced olives, caramelized onions, or grated cheese.
  8. 8. Dimple the Dough. Preheat your oven to 425°F. Once the dough is ready, drizzle a little more olive oil over the top. Use your fingers to press deep dimples into the dough. These dimples are key to the focaccia’s signature texture and help hold any toppings you add.
  9. 9. Bake the Sourdough Focaccia. Place the pan in the preheated oven and bake for 20–25 minutes, or until the focaccia is golden brown and crisp on top.
  10. 10. Cool and Serve. Allow the sourdough focaccia to cool in the pan for 10 minutes before transferring it to a wire rack. Slice, serve, and enjoy!