Sourdough focaccia recipe lovers, you’re in for a treat. If you’ve ever wanted to marry the tangy complexity of sourdough with the olive oil-rich, pillowy beauty of focaccia, this is the moment. I remember the first time I pulled this from the oven, my whole kitchen smelled like an Italian bakery.
This sourdough focaccia has quickly become my go-to when I want to impress friends or simply treat myself to something deeply satisfying. It fits beautifully into both casual and festive menus. Whether it’s paired with soups in the fall, served with dips at a gathering, or even sliced as a sandwich base, this bread does it all. And guess what? You don’t need to be a pro baker to pull it off.
So, if you’ve got an active sourdough starter bubbling away in your kitchen—, r you’ve been looking for an excuse to create one, this sourdough focaccia recipe is a must-try.
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Why This Sourdough Focaccia Recipe Works
What sets this sourdough focaccia recipe apart from others? It’s all about the method and flavor layering. Traditional focaccia is a delight, but adding sourdough brings depth, character, and an irresistibly chewy interior. Combine that with a generous glug of good olive oil, flaky salt, and your favorite toppings, and you’re in bread heaven.
We use a long, slow fermentation process, not just for better flavor, but for improved digestibility. Letting the dough rest overnight develops gluten naturally and adds that signature sourdough tang without being overpowering. The result? A focaccia that’s light and airy, yet satisfyingly chewy.
You also get maximum flexibility. Prefer it thick and cloud-like? Use a smaller pan. Want it thinner and crispier? Go bigger. The toppings are where your personality shines, herbs, cherry tomatoes, olives, garlic confit, or even caramelized onions all work beautifully.
Better still, this sourdough focaccia recipe is vegan-friendly, and you can adapt the flour blend to your needs. Use spelt or whole wheat for extra nutrition, or keep it classic with high-protein bread flour for that bakery-perfect rise
Recipe Card
Sourdough Focaccia Recipe
Cuisine: ItalianDifficulty: Medium8
servings15
minutes25
minutes220
kcalThis sourdough focaccia recipe delivers an airy, pillowy bread with a crispy crust, rich in flavor thanks to the sourdough starter. Perfect for dipping or sandwiches!
Ingredients
1 cup active sourdough starter
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar (optional)
1 cup warm water
3 tablespoons olive oil (plus extra for drizzling)
1 tablespoon pectin (for extra softness)
2 teaspoons flaky sea salt
Fresh rosemary and cherry tomatoes (optional, for topping)
Directions
- Prepare the Dough: In a large bowl, mix the sourdough starter, flour, salt, sugar, and pectin. Gradually add warm water and olive oil. Stir until a sticky dough forms.
- First Rise: Cover the bowl with a damp cloth and let the dough rest for 12-18 hours at room temperature until doubled in size.
- Prepare the Pan: Generously oil a baking sheet or large pan. Transfer the dough onto the pan and gently stretch it to fit.
- Second Rise: Cover with a cloth and let it rise for another 2 hours.
- Dimple the Dough: Preheat your oven to 425°F (220°C). Use your fingers to press dimples into the dough. Drizzle with olive oil and sprinkle with flaky sea salt, rosemary, and cherry tomatoes if desired.
- Bake: Bake for 20-25 minutes or until the focaccia is golden brown and crispy on top. Let it cool slightly before slicing.
Notes
- The pectin adds extra softness to the focaccia, but it’s optional if you prefer a more traditional texture.
- For best results, use an active, bubbly sourdough starter that’s been recently fed.
- Store leftovers in an airtight container to keep the bread from drying out.
Pro Tips for Sourdough Focaccia Success
- For a crispier crust, bake your focaccia on a preheated baking stone.
- Let the dough ferment longer for a more pronounced tangy flavor.
- Use extra toppings like caramelized onions, olives, or roasted garlic for added complexity.
- If your dough is too sticky to handle, lightly oil your hands while stretching it.
- Don’t rush the resting times! The long fermentation is what gives this bread its distinct sourdough flavor.
- Once your dough is shaped and in its tray, give it time to rise again. This second proofing ensures a light, airy focaccia with those beautiful, signature dimples.
Creative twists to make this classic even more irresistible
1. Garlic & Rosemary Sourdough Focaccia
This is probably the most beloved version. Right before baking, I press fresh rosemary sprigs and slivers of garlic deep into the dough dimples. The garlic roasts to golden perfection, and the rosemary infuses every bite with herby warmth. Finish it with flaky sea salt, and you have a showstopper.
2. Tomato & Olive Focaccia
Perfect for summer or Mediterranean-themed dinners, this variant uses halved cherry tomatoes and Kalamata olives. The tomatoes add juicy bursts of sweetness while the olives lend briny depth. I like to add a sprinkle of dried oregano to boost the flavor even more.
3. Caramelized Onion & Thyme Focaccia
Slow-cooked onions bring a natural sweetness that balances beautifully with the slight tang of sourdough. Scatter them generously over the dough with fresh thyme leaves and a light dusting of black pepper. Serve this with cheese boards—it’s always a hit.
4. Cheesy Herb Focaccia
Who doesn’t love melty cheese in their bread? I sprinkle shredded mozzarella and grated Parmesan on top during the last 10 minutes of baking. The result is a golden, bubbly topping that adds richness and makes it hard to stop at one piece.
FAQs
Yes, the pectin adds extra softness, but it’s optional. You can omit it if you prefer a firmer crumb.
If you don’t have a starter, try using instant yeast and adjust the water content accordingly.
Yes, substitute the all-purpose flour with a gluten-free flour blend and adjust the hydration as needed.
Let’s Bake Some Magic
If you’re just stepping into the world of sourdough, this sourdough focaccia recipe is the perfect place to start. It’s forgiving, fun, and filled with opportunity for creativity. Whether you stick to the classic or venture into fig and goat cheese territory, the result will be a delicious, crusty, golden slab of joy.
Remember, sourdough is a journey. Your dough might behave differently based on your climate, flour, and starter, but that’s all part of the learning (and the fun). I hope this sourdough focaccia becomes a regular in your kitchen rotation, just as it has in mine.
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