Sourdough Focaccia Bread

If you've ever had the pleasure of enjoying a warm, golden slice of focaccia bread, you know how special it is. Soft, airy, and perfectly seasoned with olive oil, salt, and herbs—it's a bread that's both comforting and incredibly versatile. But have you ever tried making it with your sourdough starter? If not, you’re in for a treat! Using sourdough adds a depth of flavor and a slight tang that really takes focaccia to the next level.

In today’s post, I’m going to walk you through how to make your very own sourdough focaccia. Don’t worry if you’re new to sourdough or bread making in general—this recipe is pretty straightforward, and I’ll be right here with you every step of the way.

What You’ll Need:

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)

• 1 ¼ cups lukewarm water

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 tablespoon sugar or honey

• 2 teaspoons salt

• 3 tablespoons olive oil (plus more for greasing and drizzling)

• 2 teaspoons fresh rosemary (or your preferred herbs)

• Flaky sea salt (for sprinkling on top)

Tools

• Large mixing bowl

• Dough scraper or spoon

• 9x13 inch baking pan (or any similar-sized pan you have)

• Parchment paper (optional)

Step 1: Mix the Dough

Now, let’s get that dough going!

In a large mixing bowl, combine the active sourdough starter, lukewarm water, and sugar or honey. Stir to combine. The sugar helps to kickstart the fermentation process, giving your dough that lovely rise.

Next, add the flour and salt to the bowl. Use a spoon or dough scraper to mix everything together until you have a sticky dough. Don’t worry about it being perfect right now—just make sure the ingredients are incorporated.

Once it’s all combined, drizzle in the olive oil, and keep mixing until the dough starts to come together in a ball. You can use your hands to knead the dough lightly in the bowl, but it doesn’t need to be smooth at this point. We’re aiming for a rough, shaggy dough.

Step 2: First Rise (Bulk Fermentation)

Cover your bowl with a clean kitchen towel or plastic wrap, and let the dough rise for 4-6 hours at room temperature. About every 30 minutes for the first two hours, give the dough a set of stretch and folds.

Once the dough has risen and become bubbly, it’s ready to move on to the next step. You should notice it’s slightly puffy and airy, though it won’t have doubled in size like typical yeasted doughs—sourdough rises more slowly.

Step 3: Shape the Dough

After the dough has risen, it’s time to shape it for the pan.

Generously grease your 9x13 inch baking pan with olive oil. You can also line the pan with parchment paper for easier removal later, but it’s not necessary.

Gently tip your dough out of the bowl into the pan. Without deflating it too much, spread the dough to fill the entire pan. You can use your fingers to gently press and stretch the dough into the corners. It’s okay if it’s a little uneven; that’s part of the charm!

Once the dough is in the pan, cover it again with a towel or plastic wrap, and let it rise for another 2-3 hours, or until it’s noticeably puffed up.

Step 4: Add the Toppings

After the dough has risen, it’s time to make this focaccia extra special with those signature dimples. Drizzle a good amount of olive oil over the top of the dough. Then, gently press your fingers into the dough all over, creating deep dimples. Don’t be shy with this step—the dimples hold the oil and any toppings you want to add, which gives focaccia its signature texture and flavor.

Sprinkle fresh rosemary (or other herbs of your choice) on top, along with a pinch of flaky sea salt. You can also add garlic, olives, sun-dried tomatoes, or anything else that suits your taste. Just make sure not to overcrowd the top, as you want the oil to pool in the dimples.

Step 5: Bake the Focaccia

Preheat your oven to 450°F (230°C). Once it’s nice and hot, place your pan in the oven and bake for 20-25 minutes. The focaccia should be golden brown, with crispy edges and a soft, airy interior. If you like your focaccia extra crispy, you can broil it for a minute or two at the end, but keep an eye on it so it doesn’t burn.

Step 6: Cool and Enjoy

Once it’s out of the oven, let the focaccia cool in the pan for about 10 minutes before transferring it to a wire rack. Slice it into squares or wedges, and serve it warm with a drizzle of olive oil or balsamic vinegar for dipping.

Tips for the Perfect Sourdough Focaccia:

1. Use a bubbly, active starter – The quality of your sourdough starter is key. A bubbly, recently fed starter will give the dough the best rise and flavor.

2. Let the dough rise long and slow – The longer, slower fermentation allows for better flavor. Patience is key here!

3. Don’t skip the olive oil – The oil helps create that signature soft texture on the inside and a crispy, golden crust on the outside. Drizzle generously!

4. Play with toppings – Rosemary is classic, but don’t be afraid to try garlic, olives, tomatoes, or even a sprinkle of parmesan.

Final Thoughts

Making sourdough focaccia at home is a fun, rewarding process that’s totally worth the wait. The result is a flavorful, soft, and slightly tangy bread that’s perfect on its own or as a side to a meal. Plus, the scent of fresh-baked focaccia filling your kitchen? Nothing beats it.

Enjoy your homemade sourdough focaccia with family and friends, or keep it all to yourself (we won’t judge). Happy baking!