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 9x13-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.

Easy Sourdough Focaccia Bread Recipe for Beginners

Ingredients

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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.

Author: Brandi Oshea
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