Sourdough focaccia recipe
This sourdough focaccia recipe makes golden, airy bread with olive oil and fresh rosemary. Simple, flavorful, and perfect for dipping or sandwiches.
Ingredients
- For the Focaccia Dough:
- 500 g about 4 cups all-purpose flour (or bread flour for extra chew)
- 375 g 1 1/2 cups + 1 tbsp water, room temperature
- 100 g about 1/2 cup active sourdough starter (fed and bubbly)
- 10 g 2 teaspoons salt
- 30 g 2 tablespoons extra virgin olive oil
- For Topping:
- 2–3 tablespoons olive oil for drizzling
- 1–2 teaspoons flaky sea salt
- 2 tablespoons fresh rosemary leaves
- Optional add-ins: cherry tomatoes caramelized onions, olives, or garlic cloves for extra flavor.
Instructions
- Mix the dough (Morning/Day 1): In a large bowl, add the flour, water, and sourdough starter. Stir until just combined. Add the salt and olive oil. Mix until a sticky dough forms.
- Stretch & fold (Over 2–3 hours): Every 30 minutes, perform a set of stretching and folding. Wet your hands, grab one edge of the dough, stretch it up, and fold it over. Rotate the bowl and repeat 4 times. This builds gluten without kneading.
- Bulk fermentation (4–6 hours at room temperature): Cover the bowl with a towel or plastic wrap and let the dough rise until puffy and doubled in size. Timing may vary depending on room temperature.
- Transfer to pan: Line a baking pan (9x13-inch or similar) with parchment paper and drizzle 2 tablespoons of olive oil. Gently pour the focaccia dough into the pan. Use oiled hands to stretch it toward the edges.
- Final proof (1–2 hours): Cover loosely and let the dough rise again until airy and bubbly.
- Dimple the dough: Preheat oven to 425°F (220°C). Use your fingertips to press deep dimples into the dough. Drizzle more olive oil on top, sprinkle with flaky sea salt and rosemary.
- Bake the focaccia: Bake for 25–30 minutes, until golden brown and crisp on the edges.
- Cool slightly & enjoy: Let rest for at least 10 minutes before slicing (if you can resist!).
Notes
- Use an active starter: Your sourdough starter should be bubbly and doubled before mixing.
- Don’t skip the olive oil: It’s essential for flavor and that signature crispy crust.
- Be patient with rising: Focaccia dough rises slowly—trust the bubbles, not the clock.
- Avoid overbaking: The bottom should be crisp but not burnt.
- Generous dimpling: Push your fingers all the way down; this helps trap the olive oil and toppings.
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