Why You’ll Love This Sourdough Focaccia Bread
Discover the magic of homemade sourdough focaccia with a simple sourdough focaccia bread recipe that fits into busy schedules and beginner bakers’ routines. This recipe gives you a crispy exterior and an airy interior with minimal active work. Long, slow fermentation and a bit of gentle handling deliver big flavor and those irresistible large bubbles.
Author: Camille Hayes
About this blog: My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to explore new flavors, cook with joy, and create memorable moments around the table.
Jump To
- 1. Why You’ll Love This Sourdough Focaccia Bread
- 2. Ingredients
- 3. Sourdough Focaccia Bread Recipe – Directions
- 4. Step-by-Step Instructions (Simplified)
- 5. Tips for Success
- 6. Variations and Toppings
- 7. Quick Reference Table: Common Ingredient Versions
- 8. Serving, Storage, and Reheating
- 9. Common Problems and Fixes
- 10. Preparation Time and Timeline
- 11. Frequently Asked Questions
- 12. Sourdough Focaccia Bread
Ingredients
Below are all ingredients and measurements mentioned in the recipe prompt and supporting sections. Each entry is listed with the exact quantities provided so you can pick the version you prefer. Measure by weight for best results.
- 50 to 100 grams active sourdough starter
- 10 grams kosher salt
- 430 to 440 grams room temperature water (adjust based on humidity and flour type)
- 512 grams bread flour (bread flour recommended; all-purpose can be used with adjustments)
- 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
- Flaky sea salt for topping
- 500g bread flour (100% hydration base)
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g sea salt
- 4 tbsp extra-virgin olive oil (plus more for drizzling)
- Fresh rosemary sprigs
- Flaky sea salt
- Optional: halved cherry tomatoes, olives, garlic slices
- 100g active sourdough starter (fed and bubbly) – as cited in the FAQ
- 500g bread flour (or all-purpose with slight water adjustment) – as cited in the FAQ
- 425g water (room temperature, dechlorinated if from tap) – as cited in the FAQ
- 30g olive oil for the dough – as cited in the FAQ
- About 1/4 cup olive oil for the pan and topping – as cited in the FAQ
Sourdough Focaccia Bread Recipe – Directions
This step-by-step sourdough focaccia bread recipe combines the clear directions provided with practical timing hints. Active prep time is minimal; most of the total time is waiting for fermentation and rises. Total time is about 24 hours and 25 minutes including all rises and baking, though much depends on your kitchen temperature.
Mixing and First Rise
- In a large bowl, mix 50 to 100 grams active sourdough starter, 10 grams kosher salt, and 430 to 440 grams room temperature water with a spatula until combined but not perfectly uniform.
- Add 512 grams bread flour to the mixture and stir until a sticky dough ball forms.
- If time allows, perform one fold 30 minutes after mixing by pulling the dough into the center and rotating the bowl several times.
- Drizzle about 1 tablespoon extra-virgin olive oil over the dough, rub it to coat, cover with a tea towel or bowl cover, and let it rise at room temperature for 4 to 18 hours until nearly doubled.
Shaping and Second Rise
- Once risen, oil a 9×13-inch pan with 2 tablespoons olive oil. Gently deflate the dough, transfer it to the pan, and shape it into a rough rectangle. Turn the dough so the seam is down.
- Rub the dough’s top with oil and let it rise uncovered for 4 to 6 hours until puffy and nearly doubled. Covering is optional if a dry crust forms; if your kitchen is cool or dry, cover to prevent skinning.
Bake
- Preheat oven to 425ºF.
- Lightly oil your hands and press the dough gently with all fingers to dimple and stretch it to fill the pan. Sprinkle generously with flaky sea salt and add any toppings you’d like (halved cherry tomatoes, olives, herbs, grated Parmesan, garlic slices).
- Bake for about 25 minutes or until golden on all sides.
- Remove from oven and cool on a rack for at least 20 minutes before slicing to keep the bottom from getting soggy.
Alternative timeline and notes
If you prefer the timeline from the additional sample, you can mix 500g bread flour with 350g water for an autolyse, add 100g starter and 10g salt after resting, and either cold-proof overnight in a well-oiled pan or follow the room-temperature rises laid out above. The recipe is flexible; use the version that matches your schedule.
Step-by-Step Instructions (Simplified)
Here is a concise version for quick reference, combining both the sample process and the specific recipe directions.
- Autolyse: Mix flour and water, rest 30 minutes if following the 500g/350g approach.
- Add starter and salt: Mix in starter (50-100g or 100g depending on your preference) and pinch in salt.
- Bulk fermentation: Let dough rise 4-18 hours at room temperature. Do a fold around 30 minutes if possible.
- Transfer to oiled 9×13 pan, shape, and let rise 4-6 hours until puffy.
- Preheat oven to 425ºF, dimple with oiled fingers, top with flaky sea salt and bake about 25 minutes.
- Cool at least 20 minutes on a rack before slicing.
Tips for Success
Here are practical tips and troubleshooting steps pulled from the original guidance and the extra tips list. Follow these to get consistent results, whether you’re a new baker or returning to sourdough focaccia again.
Starter and water
- Feed and wake your sourdough starter before using it. Discard most and feed with equal parts flour and water by weight until it doubles.
- Use a clear container to monitor rising; a rubber band can help track when the starter doubles.
- Do the float test: if a teaspoon of starter floats in water, it is ready to use.
- Use chlorine-free water or leave tap water at room temperature for 24 hours so chlorine dissipates.
Flour, hydration, and sticky dough
- Bread flour (12-14% protein) is recommended for structure and chew; all-purpose can be used with a slight water reduction.
- If using all-purpose flour, reduce water slightly (about 10-20g) to avoid over-stickiness.
- Sticky dough is normal for open crumb focaccia. Use oiled hands when handling; avoid adding extra flour unless necessary.
- Use a scale for accuracy. To manage sticky dough, adjust water and use a flexible bench scraper to help form the dough ball.
Fermentation and timing
- Bulk fermentation varies by season. Warmer kitchens shorten rise times; cooler kitchens lengthen them. Watch the dough visually rather than relying strictly on clock time.
- Dough rising more than double is not a problem; it can still produce excellent focaccia.
- After bulk fermentation, you can refrigerate the dough for 8 to 10 hours, or up to 2 days in an airtight, oiled container to fit your schedule. Deflate before refrigerating.
Tip: If you need to fit this into a busy day, mix in the evening, cold proof overnight, then finish the next day this builds flavor and fits a packed schedule.
Variations and Toppings
Focaccia is forgiving and welcomes lots of topping options. Here are some favorite ideas and short instructions for adding them.
- Fresh rosemary and flaky sea salt: Press sprigs into the dough before dimpling for an aromatic finish.
- Cherry tomatoes and olives: Press halved tomatoes and olives into the dough after oiling and before baking.
- Grated Parmesan: Mix into the dough or sprinkle on top before baking for a savory touch.
- Garlic slices and caramelized onions: Add on top before dimpling for sweet-savory flavor.
Quick Reference Table: Common Ingredient Versions
| Version | Flour | Water | Starter | Salt | Olive oil |
|---|---|---|---|---|---|
| Main recipe | 512 g bread flour | 430-440 g room temp water | 50-100 g active starter | 10 g kosher salt | 3 tbsp divided + extra for drizzling |
| Sample/alternate | 500 g bread flour | 350 g water | 100 g starter (100% hydration) | 10 g sea salt | 4 tbsp + more for pan |
| FAQ reference | 500 g flour (or AP) | 425 g water | 100 g starter | 10 g salt | 30 g oil for dough + 1/4 cup for pan |
Serving, Storage, and Reheating
Serve warm or room temperature. Focaccia pairs beautifully with simple dips and salads; try it with a bowl of hummus or as a sandwich base. For pairing ideas, check this hummus recipe or make quick sandwiches using inspiration from our Lunchbox Pizza Bread post.
- Cool completely on a rack for at least 20 minutes before slicing to prevent a soggy bottom.
- Store at room temperature in a towel-lined basket for 1-2 days or refrigerate slices up to 5 days.
- Freeze slices up to 3 months. Reheat at 350ºF to re-crisp the crust.
Common Problems and Fixes
Here are likely issues and how to fix them quickly.
- Dense crumb: Starter may not be active. Feed and wake your starter and do the float test before mixing. Also check gluten strength by doing stretch-and-folds during bulk fermentation.
- Pale top: Bake a few extra minutes or finish under the broiler for 1-2 minutes to color the crust.
- Dimples disappear: This can happen with overproofing or very wet dough. Stop bulk rise at a visible 50-100% increase and dimple gently before the final 30-60 minute proof.
- Soggy bottom: Cool on a rack immediately and avoid leaving focaccia in the pan after baking.
Preparation Time and Timeline
Total time: about 24 hours and 25 minutes including rises and baking. Active prep time is minimal; most time is hands-off rising. Typical timeline options:
- Evening mix: Mix in the evening, let bulk ferment 4-18 hours at room temp, shape and cold proof overnight in the fridge, finish next day.
- Day plan: Mix early morning, bulk ferment 6-8 hours, shape midday, second rise 4-6 hours, bake late afternoon.
Frequently Asked Questions
What ingredients do I need for sourdough focaccia bread?
To make sourdough focaccia, you’ll need 100g active sourdough starter (fed and bubbly), 500g bread flour (or all-purpose with slight water adjustment), 425g water (room temperature, dechlorinated if from tap), 10g salt, and 30g olive oil for the dough. For the pan and topping, use more olive oil (about 1/4 cup), flaky sea salt, and optional add-ins like rosemary, tomatoes, or parmesan. Total time includes a 4-18 hour first rise and 4-6 hour second rise. Measure by weight for best results. This yields one 9×13-inch focaccia, serving 8-12. Prep takes 20 minutes active time. Use bread flour for structure in humid conditions.
How do I know if my sourdough starter is ready for focaccia?
Your starter is ready when it doubles in size within 4-8 hours after feeding and passes the float test: drop a teaspoon into water—if it floats, it’s active and full of bubbles. It should smell pleasantly tangy, not sour or off. Feed it 1:1:1 (starter:flour:water) ratio, using whole grain flour initially for faster activation. In cooler kitchens (below 70°F), it may take longer; keep it at 75-80°F. Test before mixing dough to ensure proper rise. An unready starter leads to flat focaccia, so wait if needed—better to delay than rush.
What flour is best for sourdough focaccia and how do I handle sticky dough?
Bread flour (12-14% protein) works best for chewy, airy focaccia, especially in humid areas, as it absorbs more water. All-purpose flour is fine but reduce water by 25-50g to avoid stickiness. If dough sticks excessively, check measurements (use a scale), humidity, or flour freshness. Wet your hands with olive oil instead of adding flour during handling. For accuracy, weigh ingredients: 500g flour to 425g water (85% hydration). Sticky dough is normal for open crumb—resist adding extra flour. Adjust next time by 10-20g less water if needed.
Can I refrigerate sourdough focaccia dough and how do I store it?
Yes, after the initial 4-18 hour bulk rise, deflate and ball up the dough, then store in an oiled airtight container in the fridge for 1-2 days. This slow fermentation builds flavor. Remove 2-3 hours before the second rise to warm up. Cover during the second 4-6 hour rise if dry or cool to prevent skinning. For baked focaccia, cool on a rack for crisp bottom, then store at room temp in a towel-lined basket for 1-2 days. Refrigerate slices up to 5 days or freeze up to 3 months (thaw and re-crisp at 350°F).
Why do dimples disappear on my sourdough focaccia after baking?
Dimples vanish if the dough over-ferments (past double size), is too wet/sticky, or proofed too long. Use exact weights, bread flour, and stop bulk rise at 50-100% increase. Dimple gently with oiled fingers before the final 30-60 minute proof. Bake at 425°F for 25-35 minutes until golden. Overproofing releases gas during baking, flattening holes. If wet, reduce water next time or strengthen gluten with stretch-and-folds. Cool immediately on a rack to keep bottom crisp—leaving in pan steams it soft. Test dough readiness by poke: it should spring back slowly.
Sourdough Focaccia Bread
🍞 Create restaurant-quality artisanal focaccia at home with this simple sourdough recipe that delivers perfectly crispy edges and a tender, airy interior
🫒 Experience the satisfaction of homemade bread with minimal active prep time and maximum flavor development through natural fermentation
- Total Time: 24 hours 25 minutes
- Yield: 1 9×13-inch focaccia
Ingredients
Notes
🌡️ Bulk fermentation time varies with season: shorter rises in warm months, longer in cool months. Monitor rise visually rather than by time alone.
💧 Use a clear container to monitor rising; a rubber band can help track when the starter doubles for perfect timing.
🧂 Transfer baked focaccia promptly to a cooling rack to prevent bottom sogginess and maintain that perfect crispy texture.
- Prep Time: 15 minutes
- Rising Time: 8-24 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of focaccia)
- Calories: 235
- Sugar: 1
- Sodium: 320
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 0
