Switch up your sourdough routine and try making this delicious Sourdough Focaccia Recipe!
I’m a huge fan of focaccia, but my passion for sourdough runs even deeper! Fortunately, this amazing recipe brings together the best of both worlds by infusing the classic Italian flatbread with the rich, complex flavors and natural fermentation process of sourdough starter, resulting in a bread that perfectly balances rustic charm with refined taste.
Unlike traditional focaccia made with instant or fresh yeast, this sourdough version develops deeper flavor through the slow fermentation process. The wild yeast and beneficial bacteria in your starter work their magic over several hours, breaking down the flour’s proteins and starches to create a more digestible, flavorful bread with that characteristic tangy note sourdough lovers crave.
Like many focaccia recipes, this one is extremely forgiving, making it perfect for both novice and experienced bakers. The high hydration creates an incredibly soft, airy crumb, while the generous coating of olive oil ensures a crispy, golden exterior. For those of you who don’t know, those signature dimples aren’t just for show, they create perfect pockets for olive oil and herbs, making every bite a burst of Italian flavor.
Whether you’re serving it alongside a hearty soup, using it as the foundation for an Italian-inspired panini, or simply enjoying it warm with a drizzle of good olive oil, this sourdough focaccia brings authentic Italian comfort to your table.
What is a sourdough starter?
A sourdough starter is a live culture made from a combination of flour and water that captures wild yeast and beneficial bacteria from the air. The mixture ferments over time, creating a bubbly, tangy culture that serves as a natural leavening agent for bread. The wild yeast helps the dough rise, while the bacteria produce lactic and acetic acids that give sourdough its characteristic sour flavor. To keep a starter active, it needs regular feeding with fresh flour and water, and it can be maintained indefinitely with proper care.
How do I store leftovers?
If you have any leftover focaccia, you can store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze wrapped portions for up to 2 months. To reheat from room temperature, warm slices in a 350°F oven for 5-8 minutes or toast them lightly for a crispy texture. If reheating from frozen, thaw at room temperature first, then follow the same oven reheating method. For best results, drizzle with a little extra-virgin olive oil before reheating.
Serving suggestions
While this sourdough focaccia is delightful served by itself with a bit of extra-virgin olive oil and balsamic vinegar, it’s even better when it’s incorporated into dishes. You can use it to make a BLT Sandwich, or even this scrumptious Tomato Sandwich. I personally love picking up some paper-thin mortadella slices from the butcher and smearing them with this Perfect Basil Pesto Recipe, to make an amazing Italian-inspired panini.
Sourdough Focaccia Recipe
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
- 1 tablespoon fresh rosemary leaves, optional
- Flaky sea salt, for sprinkling
Instructions
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In a large bowl, combine the active sourdough starter, warm water, all-purpose flour, and fine sea salt. Stir until no dry flour remains. Cover the bowl and let the mixture rest for 30 minutes to allow the flour to hydrate (autolyse).
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After the rest period, drizzle 1/4 cup of extra-virgin olive oil into the dough. Gently fold the dough with clean hands to incorporate the oil. Cover and let the dough rise at room temperature until doubled in size, about 3-4 hours. If desired, perform one set of stretch-and-folds halfway through the rise.
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Lightly coat a 9×13-inch baking pan with a little extra-virgin olive oil. Transfer the risen dough to the pan and gently press it to fill the pan. Let the dough rest and rise again for about 1 hour until it becomes puffy.
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Using oiled fingertips, gently press into the dough to create dimples all over. Drizzle some olive oil on top and, if using, sprinkle with fresh rosemary leaves and flaky sea salt.
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Preheat your oven to 425°F. Bake the focaccia for 20-30 minutes, or until the top is golden brown and the edges are crisp. Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Nutrition
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