Starting this sourdough focaccia recipe feels like a warm hug for your kitchen, especially on a rainy Sunday morning when the rhythm of the house slows down to match the pace of the rising dough. This sourdough focaccia recipe is one I have perfected over years of trial and error, moving from dense, flat breads to the airy, olive-oil-soaked masterpiece I am sharing with you today. There is a deep, primal satisfaction in watching simple flour, water, and salt transform into a bubbly, golden crust that crackles under your fingertips. I remember the first time I got the fermentation just right; the dough was so full of air it felt like a soft pillow. Since then, this sourdough focaccia recipe has become a staple for every family gathering, often disappearing from the table before the main course even arrives. It is more than just bread; it is a labor of love that rewards patience with incredible flavor.

Why This Recipe is a Must-Try

• It creates the most incredible, large air bubbles that make this sourdough focaccia recipe visually stunning and light in texture.
• The long fermentation process used in this sourdough focaccia recipe ensures a deep, complex flavor that you simply cannot get with commercial yeast.
• This sourdough focaccia recipe is incredibly versatile, allowing you to use whatever seasonal herbs or toppings you have on hand.
• Unlike many other bread recipes, this sourdough focaccia recipe is very forgiving and perfect for beginners looking to master high-hydration dough.

Key Ingredient Notes

The success of this sourdough focaccia recipe starts with high-quality ingredients. First and foremost, you need a vigorous, active sourdough starter. If your starter is sluggish, your bread will be dense. Feed it a few hours before you plan to mix your dough to ensure it is at its peak activity level. This is quite different from making The Ultimate Homemade Ezekiel Bread Recipe, which relies on a variety of sprouted grains; here, we are focusing on the power of wild yeast and white flour.

Secondly, let's talk about flour. For this sourdough focaccia recipe, I highly recommend using a high-protein bread flour. This provides the strength needed to hold those big bubbles. While all-purpose flour can work, you might find the dough a bit harder to handle. Finally, don't skimp on the olive oil. A high-quality extra virgin olive oil is essential for both the flavor and the characteristic crispy bottom of this sourdough focaccia recipe. You will want an oil that tastes good enough to dip your bread into!

Step-by-Step Guide with Pro Tips

To begin this sourdough focaccia recipe, you will mix your active starter with warm water and a touch of honey. The honey isn't just for sweetness; it helps the crust caramelize beautifully. Once the starter is dissolved, add your bread flour and sea salt. Mix until a shaggy dough forms and let it rest for about 30 minutes. This rest period, known as autolyse, allows the flour to hydrate fully, making the subsequent steps much easier.

The secret to the structure of this sourdough focaccia recipe lies in the stretch and fold technique. Instead of traditional kneading, you will wet your hands and pull the edges of the dough up and over itself. Perform four sets of these folds every 30 minutes. You will notice the dough becoming smoother and stronger with each set. During the bulk fermentation, keep your dough in a warm spot. For the best organization, I recommend using a high-quality container like the Basics Glass Food Storage to track the rise and keep the dough airtight.

After the room temperature rise, the sourdough focaccia recipe benefits greatly from a cold ferment in the refrigerator for 12 to 24 hours. This slow chill develops the tangy flavor profile and makes the dough easier to dimple later. When you are ready to bake, transfer the cold dough into a heavily oiled baking pan. Let it proof again until it fills the pan and looks jiggly. This is the moment when this sourdough focaccia recipe truly comes to life. Pour a generous amount of olive oil over the top, and using your fingertips, press deep into the dough to create those iconic dimples. This is the most satisfying part of the entire sourdough focaccia recipe!

Variations & Serving Suggestions

One of the best things about this sourdough focaccia recipe is how easily it can be customized. For a classic savory version, top your dough with fresh rosemary and flaky sea salt. If you want something more colorful, try topping it with thinly sliced red onions and halved cherry tomatoes. The sweetness of the roasted tomatoes pairs perfectly with the sourdough tang, much like the flavor profile found in Bursting with Flavor: The Ultimate Roasted Cherry Tomato Pasta. You could even go sweet by using grapes and a sprinkle of sugar.

When it comes to serving this sourdough focaccia recipe, the possibilities are endless. It makes the perfect base for a gourmet sandwich, sliced horizontally and stuffed with prosciutto, mozzarella, and arugula. It also serves as an excellent side for soups or pasta dishes. For a simple appetizer, serve warm slices of this sourdough focaccia recipe alongside a small bowl of balsamic vinegar and olive oil for dipping. No matter how you serve it, this sourdough focaccia recipe is guaranteed to be the star of the meal.

Nutrition Information

While this sourdough focaccia recipe is an indulgent treat, the fermentation process makes it easier to digest for many people. Below is a breakdown of the nutritional content per serving.

Conclusion

I hope this sourdough focaccia recipe brings as much joy to your kitchen as it has to mine. The process of slow fermentation and the tactile nature of dimpling the dough is truly a therapeutic experience. Once you pull that golden, aromatic loaf out of the oven, you will understand why this sourdough focaccia recipe is such a favorite. Happy baking, and don't forget to share your bubbly creations with those you love!

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The Ultimate Sourdough Focaccia

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A high-hydration, bubbly, and incredibly flavorful sourdough focaccia recipe with a crispy golden crust and airy interior.

• Total Time: 24 hours 55 minutes
• Yield: 1 large pan (approx 12 servings) 1x

Ingredients

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100g active sourdough starter (100% hydration)
375g warm water
10g honey or maple syrup
500g bread flour
10g sea salt
50g extra virgin olive oil (plus extra for the pan)
Fresh rosemary and flaky sea salt for topping

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Instructions

Step 1: In a large bowl, whisk together the active sourdough starter, warm water, and honey until the starter is mostly dissolved.
Step 2: Add the bread flour and sea salt to the wet mixture. Stir with a spatula or your hands until no dry flour remains and a shaggy dough forms.
Step 3: Cover the bowl and let the dough rest for 30 minutes to hydrate.
Step 4: Perform four sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, pull it up, and fold it over to the center. Rotate the bowl and repeat 4 times per set.
Step 5: After the final fold, cover the dough and let it sit at room temperature for 2-4 hours until it has increased in volume by about 50% and looks bubbly.
Step 6: Transfer the dough to a well-oiled 9x13 inch baking pan. Gently flip the dough to coat both sides in oil. Cover and place in the refrigerator for 12-24 hours.
Step 7: Remove the pan from the fridge 2-3 hours before baking. Let it proof in a warm spot until the dough has spread to the corners of the pan and is very jiggly.
Step 8: Preheat your oven to 425°F (220°C). Drizzle the top of the dough with more olive oil. Use your fingertips to dimple the dough deeply, creating pockets for the oil.
Step 9: Sprinkle with fresh rosemary and flaky salt. Bake for 20-25 minutes until the top is deep golden brown and the bottom is crispy.
Step 10: Allow the focaccia to cool in the pan for 5 minutes before transferring to a wire rack to maintain the crispy crust.

Notes

For best results, use a metal pan to ensure a crispy bottom crust. If the dough is resisting stretching to the corners, let it rest for 15 minutes and try again.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts & Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 280 kcal
• Sugar: 1g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10.5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg