Sourdough Focaccia Bread Recipe

Sourdough focaccia bread is one of the simplest and most rewarding ways to bake with a sourdough starter. With its golden, olive oil–crisped edges and soft, airy interior, this rustic Italian bread is both beautiful and incredibly delicious. Whether you are new to sourdough or looking for a low-effort recipe with impressive results, focaccia is a perfect place to begin.

This sourdough focaccia recipe combines slow fermentation with generous olive oil to create deep flavor and tender texture. The long rise develops natural tang while keeping the crumb light and fluffy. Topped with salt and fresh herbs, it’s the kind of bread that disappears quickly from the table.

Best of all, focaccia is wonderfully versatile. Serve it alongside soup, slice it for sandwiches, or enjoy it warm straight from the pan dipped in olive oil and balsamic vinegar. Once you make it from scratch, it may just become a staple in your kitchen.

Equipment:

• Stand mixer
• Grain Mill
• Spatula
• Measuring cups and spoons – Copper, anyone?!
• Parchment paper
• Casserole Dish
• Wire rack

Ingredients:

• 4 1/3c Flour – 500g hard white wheat
• 1/3c – 300g water
• 1t – 6g salt
• 1/3c – 100g Sourdough Starter

Instructions:

With a stand mixer:

Mix the Dough
Attach the dough hook to your stand mixer. In the bowl, combine active sourdough starter, warm water, and olive oil. Add the flour and salt, then mix on low speed for 15-20 minutes until you can stretch a piece of dough enough to see light through without it breaking.

Without a stand mixer:

Mix the Dough
In a large bowl, combine sourdough starter, water, and olive oil. Add flour and salt, then mix until a shaggy dough forms and no dry flour remains. Cover the bowl and let the dough rest for 20–30 minutes to absorb some of the water.

Stretch and Folds
Over the next 1–2 hours, perform a series of stretch and folds every 30 minutes or so. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3–4 times per session.

Bulk Fermentation
Cover. with plastic wrap or a wet towel and let it rise at room temperature for 6–8 hours, You can place it in the oven with light on to recreate a warm environment during the cooler months.
Prepare the Pan
Generously coat a 9×13-inch baking pan with olive oil. Turn the dough out into the pan. Carefully stretch it slightly toward the edges. You don’t need to fill the pan.
Second Rise
Cover the pan and allow the dough to rise for 1–3 hours, until it spreads fully to the edges and becomes noticeably puffy. For deeper flavor, you may refrigerate the dough overnight at this stage and bring it back to room temperature before baking.
Dimple and Top
Preheat the oven to 425°F. Drizzle olive oil over the top of the dough. Using your fingertips, press deeply into the dough to create dimples across the surface. Sprinkle with salt and add toppings such as rosemary, garlic, cherry tomatoes, or olives.
Bake
Bake for 20–25 minutes, or until the focaccia is golden brown with crisp edges. The top should be lightly browned and the bottom firm and golden.
Cool and Serve
Remove the focaccia from the pan and cool on a wire rack for at least 15 minutes before slicing. Serve alongside soups, salads, or as a sandwich bread.