Easy sourdough focaccia Recipe – Rustic Italian Baking
This Sourdough Focaccia Bread Recipe combines the tangy flavor of sourdough with the airy texture of traditional focaccia. Infused with olive oil and sprinkled with herbs, it’s a versatile bread that pairs beautifully with soups, salads, or as a standalone appetizer. Its golden crust and soft interior make it a bakery‑style treat you can master at home.
Equipment
- Large mixing bowl
- Digital kitchen scale
- Bench scraper or dough scraper
- 9×13 inch metal baking pan or sheet pan
- Parchment paper (optional)
- Plastic wrap or lid for covering dough
- Measuring spoons
- Cooling rack
Ingredients
For the Dough
- 500 g bread flour (or all-purpose flour)
- 375 g water (room temperature)
- 100 g active sourdough starter (bubbly and recently fed)
- 10 g salt
- 30 g olive oil
For the Pan and Topping
- 3–4 tablespoons olive oil (for the pan and top)
Optional toppings:
- 1 tablespoon fresh rosemary
- 1 teaspoon flaky sea salt
- ½ cup cherry tomatoes
- ¼ cup sliced olives
Instructions
Step 1: Feed the Starter
- Feed your sourdough starter about 4–6 hours before mixing the dough. The starter should be bubbly and at peak activity.
Step 2: Mix the Dough
- In a large mixing bowl, combine the flour, water, sourdough starter, salt, and olive oil. Mix until a shaggy dough forms and no dry flour remains.Cover the bowl and let the dough rest for 20–30 minutes.
Step 3: Stretch and Fold
- Perform a series of stretch-and-folds every 30 minutes for the first 2 hours. Lift one side of the dough and fold it over itself. Rotate the bowl and repeat 3–4 times.This strengthens the dough without kneading.
Step 4: Bulk Fermentation
- Allow the dough to continue fermenting until it becomes slightly puffy and airy. This typically takes 4–6 hours depending on room temperature.
Step 5: Prepare the Pan
- Generously coat a 9×13 inch metal pan with olive oil.Transfer the dough into the pan and gently stretch it toward the corners. If it resists stretching, allow it to rest for 10–15 minutes and try again.
Step 6: Second Proof
- Cover the pan and allow the dough to proof for 2–4 hours until it becomes fluffy and spread across the pan.
Step 7: Dimple the Dough
- Drizzle olive oil over the surface. Use your fingertips to press deep dimples across the dough.Add toppings like rosemary, olives, or tomatoes if desired.
Step 8: Bake
- Preheat oven to 425°F (220°C).Bake the focaccia for 22–28 minutes until golden brown with crisp edges.
Step 9: Cool and Serve
- Allow the bread to cool for about 10 minutes before slicing.Serve warm with olive oil, balsamic vinegar, or alongside your favorite meal.
Notes
Use a very active sourdough starter for best rise and texture.
High hydration dough is normal for focaccia. It should feel sticky and soft.
If the dough is difficult to stretch in the pan, let it rest 10–15 minutes to relax the gluten.
A metal baking pan produces the crispiest focaccia crust.
For deeper flavor, you can cold ferment the dough overnight in the refrigerator before transferring it to the pan.
Leftover focaccia can be toasted or used for sandwiches.