Looking for the ultimate sourdough focaccia recipe that always comes out fluffy, golden, and bursting with flavor? This is the only sourdough focaccia recipe I trust when I want to wow friends or just treat myself to bakery vibes at home. If you love copycat recipes, don’t miss my Acme Bread Copycat recipe, it’s perfect for anyone obsessed with artisan bread.
Table of Contents
What Is Sourdough Focaccia?
Let’s chat about what makes a real sourdough focaccia recipe so special! It’s the Italian flatbread everyone dreams about: crisp, golden edges, bubbles that make each bite exciting, and that signature sourdough tang. If you’re looking to experiment with flour types, you’ll definitely want to read my deep dive on bolted flour in sourdough bread to see how it can add extra depth and flavor to your bakes. And if you want a different take on classic treats, I’ve got a classic pound cake that pairs perfectly with a cozy brunch.
Why You’ll Love This Sourdough Focaccia Recipe
You know those recipes that make you feel like a kitchen rockstar? This is totally one of them. My sourdough focaccia recipe gives you that bakery-fresh texture with barely any hands-on work. A long, slow rise does all the heavy lifting so you can focus on choosing dreamy toppings like fresh herbs or garlic. If you ever end up with leftover starter, my sourdough discard cinnamon rolls will make you fall in love with sourdough all over again. You can also try my simple fruit compote for a sweet contrast to your bread!
How to Make Sourdough Focaccia Recipe
Quick Overview
This sourdough focaccia recipe is basically bread magic for beginners. Just mix, let rise, chill, shape, dimple, bake, and enjoy! For anyone who wants to get nerdy about ingredients, my full breakdown of alternative flours for baking gives you ideas to make this recipe your own.
Ingredients Overview
- Active sourdough starter: The heart of this sourdough focaccia recipe. If you need ideas to use up extra starter, check my sourdough discard cinnamon rolls.
- Bread flour: Makes those classic airy bubbles. Learn about bolted flour in sourdough bread for a rustic spin.
- Warm water: Keeps your dough soft and easy to handle.
- Extra virgin olive oil: For a crisp, golden crust, don’t skimp!
- Fine sea salt: Essential for big flavor.
- Fresh herbs: Rosemary, thyme, or your faves. Want more herb inspo? You might love my alternative flours for baking for gluten-free tweaks.
- Flaky salt: Adds the ultimate finish.
Step-by-Step Instructions
- Mix the Dough: Combine 1 cup starter, 2.5 cups bread flour, 1 cup warm water, and 2 teaspoons salt. This sourdough focaccia recipe is supposed to be sticky at first!
- Bulk Ferment: Cover and let rise at room temperature for 5–6 hours, stretching and folding as you go.
- Cold Fermentation: Put the dough in the fridge overnight for max flavor and bubbly texture.
- Shape & Second Rise: Oil a 9×13 pan, gently stretch the dough, cover, and let it puff up.
- Dimple & Top: Press in those classic dimples, drizzle olive oil, and sprinkle your favorite toppings.
- Bake: Slide into a 450°F oven for 20–25 minutes until golden and sizzling.
- Cool & Enjoy: Let it rest before slicing! Need to store leftovers? My tips for how to store and freeze baked goods guarantee fresh bread every time.
Helpful Tips & Customizations
- For a chewier crumb, swap in a little whole wheat flour.
- If you want a thick focaccia, use a smaller pan, just check early for doneness.
- Short on time? You can let the dough rise a little longer at room temp if you skip the fridge.
- Make it vegan by following tricks in my vegan baking ideas.
- If you’re a dessert lover, bake some sourdough discard cinnamon rolls alongside your focaccia for the best brunch ever.
Serving Suggestions
This sourdough focaccia recipe is basically made for dipping in soups or building epic sandwiches. At brunch, serve it with classic pound cake or top slices with simple fruit compote for a sweet-savory bite. It also pairs beautifully with a cheese board for your next get-together.
FAQs About Sourdough Focaccia Recipe
How long does sourdough focaccia last?
Keep it in an airtight container for 2–3 days, or freeze it for longer. My post on how to store and freeze baked goods covers every trick.
Can I freeze it?
Absolutely! Wrap well and freeze for up to two months.
Do I need a starter?
For real sourdough flavor, yes! If you use yeast instead, it’ll be tasty but less tangy.
Why isn’t my focaccia bubbly?
Give your dough enough rise time and use an active starter. Details are in my tips on bolted flour in sourdough bread if you want to get nerdy.
Conclusion
Pulling this sourdough focaccia recipe out of the oven will make you feel like a total kitchen queen. The crust crackles, the crumb is pillowy, and you can’t beat that fresh bread smell. Don’t forget to peek at King Arthur Baking’s focaccia guide for even more bread wisdom, and check out my Pinterest page for the latest bakes.
Sourdough Focaccia Recipe
Equipment
- Large mixing bowl For mixing dough
- 9×13-inch baking pan Metal or glass
- Silicone spatula For mixing and scraping dough
- Kitchen scale Recommended for accuracy
- Plastic wrap or towel For covering dough during rise
- Measuring spoons For salt and starter
- Oven Preheated to 450°F
Ingredients
- 1 cup active sourdough starter 100% hydration
- 2 1/2 cups bread flour all-purpose can substitute
- 1 cup warm water
- 2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil plus more for topping and pan
- 2 tablespoons fresh herbs rosemary, thyme, or Italian blend
- 1 tablespoon flaky sea salt for topping
Instructions
- In a large bowl, combine sourdough starter, bread flour, water, and salt. Mix until sticky and fully combined.
- Cover and let the dough rise at room temperature for 5–6 hours, stretching and folding every hour.
- Transfer bowl to fridge and let dough cold ferment overnight (8–18 hours).
- Oil a 9×13 pan, stretch dough to fit, cover, and let rise 2–4 hours until puffy.
- Dimple the dough with oiled fingers, drizzle with more olive oil, and top with herbs and flaky salt.
- Bake at 450°F for 20–25 minutes until golden and crisp.
- Cool, slice, and enjoy!
Notes
For a chewier texture, swap in whole wheat flour for up to 1 cup.
Store leftovers in an airtight container at room temp for up to 3 days, or freeze for up to 2 months.
For more bread tips and ideas, visit Acme Bread Copycat recipe, bolted flour in sourdough bread, or how to store and freeze baked goods.
