If you’re craving a soft, chewy, and golden Italian flatbread, this Sourdough Focaccia Bread recipe will become your new favorite. Made with an active sourdough starter, a drizzle of olive oil, and a sprinkle of rosemary and sea salt, this loaf combines rustic flavor with an irresistibly airy texture. It’s an easy, no-knead bread that rewards your patience with bakery-quality results right from your home oven.
Why You’ll Love This Sourdough Focaccia Bread
This focaccia isn’t just another bread recipe — it’s a deliciously simple way to showcase your sourdough starter.
Here’s why bakers love it:
- Crispy outside, pillowy inside – the contrast is perfect.
- No commercial yeast – all the rise and flavor come from your sourdough starter.
- Customizable toppings – try olives, roasted garlic, cherry tomatoes, or herbs.
- Make-ahead friendly – refrigerate overnight for deeper tang and flexibility.
- Beginner-friendly – minimal equipment and hands-on time.
Ingredients for Sourdough Focaccia Bread
For the Dough
- 604 g (about 4 ¾ cups) 00 flour
(or 423 g all-purpose + 181 g bread flour) - 459 g (about 2 cups) warm water
- 115 g (½ cup) active sourdough starter
- 12 g (2 tsp) fine sea salt
- 12 g (1 Tbsp) extra-virgin olive oil
For the Topping
- 2 Tbsp olive oil, for drizzling
- 1 Tbsp fresh rosemary, chopped
- 1 tsp flaky sea salt
Ingredient Notes & Substitutions
- Flour: You can use only all-purpose flour if that’s what you have. The mix of AP + bread flour adds extra chewiness.
- Sourdough Starter: Use it when bubbly and active. If it’s sluggish, feed it 4–6 hours before mixing.
- Olive Oil: The better the olive oil, the better your focaccia tastes. Choose extra-virgin for fruity notes.
- Herbs: Rosemary is traditional, but thyme, oregano, or roasted garlic also shine.
- No alcohol or pork – this recipe is vegetarian and completely family-friendly.
Step-by-Step Instructions
Step 1 – Mix the Dough
In a large bowl, whisk together water and sourdough starter until dissolved. Add flour and salt. Stir with a wooden spoon or dough whisk until no dry flour remains. The dough will be shaggy — that’s perfect. Drizzle with olive oil and cover the bowl.
Step 2 – Bulk Fermentation
Let the dough rest at room temperature (70–75°F / 21–24°C) for 4–6 hours. Every 30 minutes during the first 2 hours, perform a stretch and fold: lift one side of the dough and fold it over the center. Rotate the bowl and repeat. This strengthens the gluten and builds structure without kneading.
Step 3 – Cold Proof
After bulk fermentation, cover the bowl and refrigerate overnight (8–24 hours). The slow fermentation adds depth and makes the dough easier to handle.
Step 4 – Shape the Focaccia
Grease a 9 × 13 inch baking pan generously with olive oil. Gently transfer the dough to the pan. Fold the edges toward the center once or twice to create tension, then flip so the smooth side faces up. Cover and let rise at room temperature for 2–3 hours, until puffy and jiggly.
Step 5 – Dimple and Top
Preheat your oven to 425°F (220°C). Drizzle 2 tablespoons of olive oil over the dough. Dip your fingers in oil and gently press into the dough to create deep dimples. Sprinkle rosemary and flaky sea salt evenly on top.
Step 6 – Bake to Golden Perfection
Bake for 25–30 minutes or until golden brown on top and crisp around the edges. For extra crispness, remove the focaccia from the pan halfway through and place directly on the oven rack for the final 5 minutes.
Step 7 – Cool & Serve
Let cool 10 minutes, then slice or tear. Serve warm or at room temperature — it’s delightful either way.
Pro Tips for Success
- Use an active starter – If it doubles in 4–6 hours after feeding, it’s ready.
- Don’t skip the cold ferment – Overnight proofing deepens flavor.
- Generous oiling – Olive oil keeps the crust crisp and prevents sticking.
- Dimple gently – Press with oiled fingers to keep gas pockets intact.
- Add toppings last minute – Prevents sogginess or burning.
- Cool before slicing – Steam needs to escape for the perfect crumb.
Flavor Variations
- Garlic & Herb Focaccia: Add roasted garlic and mixed Italian herbs.
- Tomato Basil Focaccia: Top with cherry tomatoes and fresh basil leaves.
- Olive & Sea Salt Focaccia: Scatter kalamata or green olives before baking.
- Caramelized Onion Focaccia: Sweet onions add a rich, savory flavor.
- Cheese Lover’s Focaccia: Sprinkle shredded Parmesan or mozzarella for a melty top.
Serving Suggestions
- Slice into squares for sandwiches — focaccia makes the perfect base.
- Serve alongside soups, salads, or pasta.
- Cube and toast into croutons for Caesar salads.
- Use as a pizza crust alternative — just add sauce and toppings.
- Drizzle with balsamic glaze for an elegant appetizer.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight bag or container for 2–3 days.
- Refrigerator: Keeps up to 5 days (reheat in oven 350°F for 5–8 min).
- Freezer: Freeze in slices for up to 2 months; thaw and reheat in the toaster oven or air fryer.
Nutrition Facts (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 1 slice (1/12 of pan) | 210 | 6 g | 35 g | 6 g | 2 g | 290 mg |
FAQ About Sourdough Focaccia Bread
How do I know if my sourdough starter is ready to use?
Your starter is ready when it doubles in volume within 4–6 hours after feeding and has a bubbly surface with a slightly tangy smell. If it sinks or smells harshly sour, feed again and wait another hour or two.
Can I make focaccia without refrigerating overnight?
Yes — if you’re short on time, let the dough rise for 6–8 hours at room temperature. However, an overnight rest gives a more complex, sour flavor and a more open crumb.
Can I use whole wheat flour?
You can substitute up to 30 % of the flour with whole wheat. It adds a nutty flavor but will make the texture slightly denser. Add 1–2 tablespoons extra water to keep the dough hydrated.
Why is my focaccia dense or gummy?
Common causes include an inactive starter, under-fermentation, or cutting too soon after baking. Let it cool fully to set the crumb before slicing.
What’s the best way to reheat focaccia?
Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F for 4 minutes. Avoid microwaving — it makes the bread rubbery.
Final Thoughts
This Ultimate Sourdough Focaccia Bread captures the essence of homemade artisan baking — crisp edges, an airy interior, and that unmistakable tang of sourdough. Whether you’re a beginner baker or a seasoned bread lover, this recipe proves that great flavor takes time but not difficulty. Each bite tastes like Italy in your kitchen — rustic, fragrant, and wonderfully satisfying.
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Ultimate Sourdough Focaccia Bread Made with Starter
- Total Time: 12 hours
- Yield: 1 9×13-inch pan 1x
- Diet: Vegetarian
Description
Golden, crispy-edged Sourdough Focaccia Bread with olive oil and rosemary. Made with a natural sourdough starter for rich flavor and airy texture.
Ingredients
604 g 00 flour (or 423 g all-purpose + 181 g bread flour)
459 g warm water
115 g active sourdough starter
12 g fine sea salt
12 g olive oil
Topping: 2 Tbsp olive oil, 1 Tbsp rosemary, 1 tsp flaky sea salt
Instructions
1. Mix water and starter, add flour and salt, stir until combined.
2. Let rest 30 minutes; perform stretch and folds for 2 hours.
3. Cover and refrigerate overnight for cold fermentation.
4. Transfer to oiled pan, let rise 2–3 hours.
5. Dimple, drizzle olive oil, add rosemary and salt.
6. Bake at 425°F for 25–30 minutes until golden.
7. Cool before slicing and serving.
Notes
Use an active starter for best results.
Add toppings like olives, garlic, or cherry tomatoes.
Store at room temperature for 3 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
