Sourdough Focaccia is the bread you make when you want something impressive but low-stress. It’s crisp on the edges, soft and airy inside, and basically a delicious excuse to drizzle more olive oil on top.
This Sourdough Focaccia is also the perfect use-what-you-have recipe. Top it with rosemary, tomatoes, olives, or just flaky salt. It’s a cozy, chewy canvas that works for weeknight dinners, parties, and snack boards.
The one technique that matters most? Those dimples. Pressing your fingers into the dough right before baking creates pockets that hold olive oil and toppings—aka the best bites.
Why You’ll Love This Sourdough Focaccia
- Crispy edges, airy middle: Classic focaccia texture with a sourdough upgrade.
- Perfect for gatherings: Slice into squares for snacks and parties.
- Meal prep friendly: Great for sandwiches all week.
- Easy hands-off dough: Simple folds instead of heavy kneading.
- Endless topping options: Rosemary, olives, tomatoes, garlic—use what you love.
Ingredients for Sourdough Focaccia
Dough
- Bread flour (4 cups): Best structure and chew. All-purpose works too.
- Warm water (1 3/4 cups): Hydrates for big bubbles.
- Active sourdough starter (1/2 cup): Use bubbly starter for best rise.
- Fine salt (2 teaspoons): Essential for flavor.
- Olive oil (1/4 cup, divided): Tender crumb + crisp pan edges.
Toppings (choose your favorites)
- Fresh rosemary (1–2 tablespoons): Classic.
- Cherry tomatoes (1 cup, halved): Bright and juicy.
- Olives (1/2 cup, pitted): Salty bite.
- Flaky salt: Restaurant-style finish.
How to Make Sourdough Focaccia
- 1. Mix flour, water, starter, and salt until shaggy. Drizzle in 2 tablespoons olive oil and mix in.
- 2. Rest 20–30 minutes, covered.
- 3. Stretch and fold 3–4 times over 2 hours, about every 30 minutes, until dough is smoother and stronger.
- 4. Bulk ferment until airy and risen about 50%, usually 2–4 hours.
- 5. Oil a 9×13-inch pan or quarter sheet pan generously with 2–3 tablespoons olive oil.
- 6. Transfer dough to the pan and gently stretch. If it shrinks back, rest 15 minutes, then stretch again.
- 7. Proof in the pan 1–3 hours until jiggly and puffy.
- 8. Dimple deeply with oiled fingers. Drizzle remaining olive oil. Add toppings and flaky salt.
- 9. Bake at 425°F for 22–28 minutes until deeply golden with crisp edges. Cool 15 minutes before slicing.
Tips for Perfect Sourdough Focaccia
- Use plenty of olive oil for crisp edges.
- Don’t rush the proof: jiggly dough = airy focaccia.
- Rest if it resists: dough needs time to relax.
- Dimple deeply for real pockets.
- Bake until golden: color equals flavor.
Variations & Substitutions
- Garlic-herb: Add minced garlic and herbs on top.
- Onion focaccia: Thinly slice onions, toss with olive oil, and top.
- Cheesy version: Add shredded mozzarella or parmesan near the end of baking.
- Whole wheat: Swap up to 1 cup flour for whole wheat (add a splash more water if needed).
- Sandwich idea: Slice and use for panini or lunch sandwiches.
Make-Ahead & Freezing
- Overnight option: Refrigerate after folds. Bring to room temp, then pan-proof until jiggly.
- Fridge: Store up to 4 days.
- Freezer: Freeze squares up to 2 months.
- Reheat: 350°F oven until warmed and crisp again.
Serving Suggestions & Pairings
- Marinara for dipping
- Soup or salad for an easy weeknight dinner
- Sandwich bread for meal prep lunches
- Scrambled eggs for breakfast-for-dinner
- Snack board with cheese and olives
Reader Review: “Crispy edges, fluffy inside, and the olive oil dimples are unreal. It vanished in one night!”
If you make Sourdough Focaccia, leave a rating and comment. What toppings did you use—rosemary classic, tomato-olive, or something creative?