Sourdough Focaccia

This is my go-to easy Sourdough Focaccia recipe that’s so simple to make!

What’s so great about sourdough focaccia is that you only need a few ingredients to make it, and no fancy tools or difficult shaping are needed. The result is a soft and fluffy focaccia with a crispy crust and endless topping variations!

If you’ve never made sourdough bread before, sourdough focaccia bread is the perfect place to start for beginners. The detailed focaccia recipe guide will walk you through every step of the process with lots of images and tips.

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⭐️ Why You’ll Love This Recipe

• Crispy crust with lots of bubbles
• Endless toppings and variations
• Same-day or overnight options
• Soft, fluffy, and chewy
• Great for a side dish or sandwiches
• No shaping or scoring needed

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⏰ Sample Focaccia Schedule

Below is a sample baking schedule for an overnight sourdough focaccia. It works well for a weekend bake, but many steps are flexible based on your schedule and temperature.

For a same-day bake, make the levain the night before (use 20g of starter and 50g of flour and 50g of water). Mix the dough in the early morning, bulk ferment, skip the overnight proof, proof, and bake in the evening.

Steps	Time
1. Make the Levain	9:00am
2. Mix the Focaccia Dough	1:00-1:30pm
3. Bulk Fermentation	1:30-7:30pm (about 5-6 hours)
4. Overnight Proof (optional)	7:30pm
5. Final Proof	Next day, 9:00am (about 4 hours)
6. Bake	1:00-1:25pm

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🛠 Tools Needed

You don’t need any fancy equipment or tools to make sourdough focaccia bread, but I list my favorite recommendations below!

• Baking Scale
  • Measuring your ingredients by weight instead of volume is essential so you get a more consistent and accurate bake.
• Stand Mixer with dough hook attachment (highly recommended)
  • If you have a stand mixer, it’ll really help bring this focaccia dough together better. It’s a very sticky and high-hydration dough and the stand mixer will do a lot of the hard work for you to build the gluten development.
• 9×13 baking pan
  • The recipe makes one large focaccia in a 9×13″ baking pan. Depending on portion sizes, this can be 12-16 pieces or 6-8 large sandwich slices.
  • The USA Pan linked above is my favorite because it’s a quick release and naturally non-stick.
• Optional: Brød and Taylor Folding Bread Proofer
  • This folding proofing box by Brød & Taylor is a game changer to keep your sourdough starter and doughs at the perfect temperature while proofing.
  • The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.

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🛒 Ingredients Needed

Focaccia only has a few ingredients in it, so I recommend using the highest quality ingredients you can get.

See below for more information, variations, and possible substitutions.

• Bread Flour
  • I use King Arthur Bread Flour at 12.7% protein, which gives the focaccia a chewy texture and helps it rise tall. You can use all-purpose flour if you prefer.
  • If you want to add more nutrition and flavor, substitute 100g with whole wheat flour or another favorite flour.
• Water
  • Use warm water to bring the dough temperature up so it will ferment faster.
• Salt
• Sourdough Starter
  • Don’t have a sourdough starter? Learn How to Make a Sourdough Starter and make a stronger sourdough starter with my top sourdough starter tips and why I maintain a small sourdough starter.
  • If you want to make sourdough discard focaccia, use 120g of sourdough discard in place of the levain and add a teaspoon of instant yeast.
• Extra Virgin Olive Oil
  • Since there aren’t many ingredients in focaccia, it’s essential to use a high-quality extra virgin olive oil in this recipe.
  • One of my favorite brands you can find at most grocery stores is Graza Olive Oil. The olive oil should be grassy, peppery, rich, and smooth.
• Toppings (optional)
  • A basic, but simple topping is my favorite, such as herbs like rosemary and flaky salt. Before baking, dip your herbs in oil to prevent burning! If you’re a fan of herbs, definitely check out my recipes for Sourdough Dinner Rolls with Rosemary or my Sourdough Sweet Potato Dinner Rolls with sage.
  • Focaccia is Italian, so I usually keep flavors and toppings Mediterranean and seasonal when possible.
  • Other favorite focaccia variations and toppings may include vegetables like sliced cherry tomatoes, onions, peppers, summer squash, olives, and garden or flower designs.

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👨‍🍳 How to Make Sourdough Focaccia

Follow this visual step-by-step guide to help make this easy Sourdough Focaccia.

1. Make the Levain

Mix 40 grams of sourdough starter, 40 grams of bread flour, and 40 grams of room-temperature water in a clean jar.

Cover and set it in a warm location (between 75-80ºF) for about 4-5 hours until it’s bubbly and ripe. The levain should double in size during this time.

2. Mix the Sourdough Focaccia Dough

In the bowl of a stand mixer fitted with the dough hook attachment, mix the bread flour, salt, warm water, and levain. No autolyse is needed for focaccia dough.

This is a very high hydration dough (although not as much as Sourdough Pan de Cristal (Glass Bread) at 100% hydration), so it will be extremely wet and sticky at first. Long mixing is required to develop enough gluten strength.

Mix for 5 minutes and then slowly drizzle in the olive oil while continuing to mix.

It’s helpful to incorporate the olive oil last when mixing the focaccia dough so the dough can develop gluten before adding in the fat, which can hinder gluten development. It’s the same technique I use for enriched doughs like Sourdough Brioche Bread.

Continue mixing on medium speed for 10-15 minutes until the dough smooths out, clears the sides of the bowl, wraps around the dough hook, and can be stretched with your hand without tearing.

3. Bulk Fermentation

Transfer the dough to a mixing bowl or cover the stand mixer bowl for bulk fermentation, which will take about 5-6 hours at 78ºF.

If your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.

During bulk fermentation, it’s helpful to strengthen the dough with four sets of stretch & folds every 30 minutes apart for the first two hours.

To stretch & fold, moisten a hand, reach down to the bottom of the bowl, grab a portion of the dough, and fold it up and down upon itself. Repeat four of these folds per set (four sets total every 30 minutes).

The folds help build gluten strength, distribute gases, and regulate the temperature.

Bulk fermentation is complete when this dough has about doubled in size, is smoother, and domes in your bowl.

4. Overnight Proof (optional)

Cover the bowl and transfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.

The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule.

If you are making a same-day sourdough focaccia, you can skip this step.

5. Final Proof

Drizzle a few tablespoons of olive oil over the bottom of a 9×13″ baking pan. If your pan isn’t non-stick and you worry about sticking, cut out and place a piece of parchment paper on the bottom.

Dump the sourdough focaccia dough out onto the greased pan and gently spread it as much as you can. The dough will spring back, which is normal.

Proof in a warm location for about 4 hours at 78ºF until it fills the pan, doubles in size, and jiggles like jello when you shake the pan.

To encourage spreading and relax the gluten, use moistened hands to gently spread the dough four times every 30 minutes for the first couple of hours.

6. Bake

Preheat the oven to 450ºF (232ºC) with racks in the lower and upper thirds of the oven.

Drizzle a couple more tablespoons of olive oil onto the focaccia and use your fingers to dimple it into the dough all over. The dough should have lots of bubbles and feel poofy.

Sprinkle and distribute any toppings on top such as flaky salt or fresh herbs like rosemary.

Bake on the lower rack for 20 minutes. Then, transfer the focaccia to the top rack and bake for 5 more minutes or until the top is dark golden brown and crispy.

Finally, cool for at least an hour on a wire rack before slicing.

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How to Store & Serve Sourdough Focaccia

For 1-2 days, wrap in foil or beeswax wrap or place in a paper bag at room temperature. Plastic wrap and airtight containers trap moisture and make the crust go soggy.

To reheat and refresh, warm in a 350ºF (175ºC) oven for 5-10 minutes for a crispy crust.

Freezing sourdough focaccia is easy too! Slice and portion the bread, wrap in plastic wrap or foil and keep in a freezer bag for 2-3 months. Thaw at room temperature and refresh as above.

For the best texture, I prefer reheating the focaccia before serving so you have the textural contrast of a soft and fluffy interior with a crispy exterior.

Dip focaccia in more olive oil infused with herbs or balsamic vinegar, add a spread like whipped feta or ricotta, and serve as a side dish with soups, salads, and more.

Focaccia also makes an excellent sandwich bread by slicing it in half! It’s sturdy, yet airy. It can also be used as a pizza base.

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❓Frequently Asked Questions:

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