Sourdough Focaccia Bread

Sourdough focaccia bread is a simple yet flavorful way to use your sourdough starter. This sourdough focaccia recipe is light, airy, and infused with the delicious tang of wild fermentation. With just a handful of ingredients and no kneading required, it’s the perfect bread for beginners and experienced bakers alike.

Whether you’re pairing it with soup, slicing it for sandwiches, or serving it as an appetizer, homemade sourdough focaccia will become a staple in your kitchen.

Tools You’ll Need

• Large mixing bowl
• Bench scraper or silicone spatula
• 9×13 inch baking pan or quarter sheet pan
• Digital kitchen scale (for accuracy)
• Clean kitchen towel or plastic wrap

Sourdough Focaccia Ingredients

• 300g Bread Flour, or all-purpose flour
• 200g whole wheat flour, can sub for all-purpose flour
• 375g water
• 9g salt
• 120g starter

Instructions

Step 1: Mix the Dough (Day 1, Morning or Afternoon)

In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir to dissolve the starter. Add the flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 mins.

Step 2: Bulk Fermentation

Shape the dough into a ball and cover with plastic wrap. Let the dough rise at room temperature for 4 to 6 hours

Step 3: Cold Fermentation (Overnight)

After the dough has roughly doubled in size and feels airy, cover it tightly and place it in the refrigerator for 12 to 18 hours. This slow fermentation develops flavor and makes the dough easier to handle.

Step 4: Shape and Second Rise (Day 2)

Line a 9×13 baking dish with parchment paper. Generously oil your baking pan with about 2 tablespoons of olive oil. Gently turn the cold dough onto the pan and stretch it to fit, using oiled fingers. If it resists stretching, let it rest for 10 minutes and try again.

Cover the dough and let it proof at room temperature for 2–4 hours, or until visibly puffy.

Step 5: Dimple and Top

Preheat your oven to 450°F (230°C).

Once the dough is ready, drizzle olive oil over the top and use your fingers to dimple the dough deeply all over. Sprinkle with flaky sea salt, chopped rosemary, sliced olives, or cherry tomatoes, if desired.

Step 6: Bake

Bake the focaccia on the center rack for 25 to 30 minutes, or until the top is golden brown and crisp. Let cool in the pan for 10 minutes before transferring to a wire rack.

Slice, serve, and enjoy!

Tips for Perfect Sourdough Focaccia

• Use an active sourdough starter: Your starter should be bubbly and pass the float test before using.
• Oil is your friend: Generous olive oil prevents sticking and gives focaccia its signature crispy bottom.
• Don’t rush the rise: Fermentation is key to developing texture and flavor. The fermentation time will vary depending on the temperature in your home. During the summer, I find the fermentation times listed work great. During the winter months or if my house is cooler, I find that an extra 2-4 hours may be needed for the dough to rise.
• Utilize a heating pad: A heating pad on a low setting has been helpful if I want my dough to rise faster or use it during the wintertime.
• Use bread flour: This gives better structure and chewiness compared to all-purpose flour.

Optional Add-Ons and Variations

• Garlic & Herb: Mix minced garlic and dried herbs into the olive oil before drizzling.
• Cheese Lover’s Focaccia: Add shredded parmesan or mozzarella before baking.
• Sweet Focaccia: Top with cinnamon, sugar, and butter (just like a cinnamon roll)!

Frequently Asked Questions (FAQ)

Can I make sourdough focaccia without cold fermentation?

Yes, but cold fermentation enhances flavor and makes the dough easier to handle. If you’re in a hurry, skip the fridge and let it rise longer at room temperature.

How do I know my focaccia is done baking?

It should be golden brown on top, and the bottom should have a crispy, firm texture. If you’re unsure, use a thermometer—internal temperature should be around 200°F (93°C).

Why isn’t my focaccia fluffy?

Underproofing or not enough hydration can lead to a dense focaccia. Make sure your dough has doubled during the bulk rise and feels light and bubbly.

Can I freeze sourdough focaccia?

Absolutely. Let it cool completely, slice, and freeze in an airtight container. Reheat in the oven at 350°F (175°C) for 10–15 minutes.

What’s the best pan to use?

Any 9×13 baking dish will work; you can also do this in a sheet pan with sides.

Sourdough focaccia is one of the most rewarding breads to bake—simple ingredients, big flavor, and lots of room for creativity. With its crispy bottom, chewy center, and tangy taste, it’s hard to resist pulling off piece after piece.

Whether you’re new to sourdough or a seasoned baker, this sourdough focaccia recipe is a must-try. It’s perfect for meal prep, dinner parties, or just a cozy night in.

Yield: 9x13 pan

Sourdough Focaccia Bread

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This sourdough focaccia recipe is light, airy, and infused with the delicious tang of wild fermentation. With just a handful of ingredients and no kneading, it’s the perfect bread for beginners and experienced bakers alike.

Prep Time 5 minutes

Fermentation Time 1 day

Cook Time 30 minutes

Total Time 1 day 35 minutes

Ingredients

• 300g bread flour
• 200g whole wheat flour
• 375g water
• 120g starter
• 9g salt

Instructions

1. In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir to dissolve the starter. Add the flour and salt. Mix until a shaggy dough forms—no need to knead at this stage. Cover the bowl and let it rest for 30 minutes
2. Let the dough rise at room temperature for 4 to 6 hours
3. After the dough has roughly doubled in size and feels airy, cover tightly and place it in the refrigerator for 12 to 18 hours. This slow fermentation develops flavor and makes the dough easier to handle.
4. Line a 9x13 pan with parchment paper. Generously oil your baking pan with about 2 tablespoons of olive oil. Gently turn the cold dough onto the pan and stretch it to fit, using oiled fingers. If it resists stretching, let it rest for 10 minutes and try again.
5. Cover the dough and let it proof at room temperature for 2–4 hours, or until visibly puffy.
6. Preheat your oven to 450°F (230°C).
7. Once the dough is ready, drizzle olive oil over the top and use your fingers to dimple the dough deeply all over. Sprinkle with flaky sea salt, chopped rosemary, sliced olives, or cherry tomatoes, if desired.
8. Bake the focaccia on the center rack for 25 to 30 minutes, or until the top is golden brown and crisp. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

The fermentation time will vary depending on the temperature in your home. During the summer, I find the fermentation times listed work great. During the winter months or if my house is cooler, I find that an extra 2-4 hours may be needed for the dough to rise.

Using a heating pad on a low setting has been helpful if I want my dough to rise faster or use it during the wintertime.