There’s something truly special about sourdough focaccia. With its golden, crispy crust, airy interior, and rich flavor developed through natural fermentation, this Italian-inspired bread has become a favorite in kitchens around the world. Whether enjoyed on its own, paired with soup, or transformed into a sandwich, sourdough focaccia delivers a delicious combination of texture and taste that’s hard to resist.

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What Makes Sourdough Focaccia Different?

Unlike traditional focaccia made with commercial yeast, sourdough focaccia relies on a natural sourdough starter to do the heavy lifting. This fermentation process not only helps the dough rise but also creates a depth of flavor that yeast alone cannot achieve. The result is a bread with subtle tanginess, improved digestibility, and a wonderfully complex aroma.

The long fermentation also contributes to the focaccia’s signature open crumb—those beautiful air pockets that make every bite light and fluffy.

The Secret to Perfect Focaccia

One of the keys to exceptional sourdough focaccia is hydration. A wetter dough allows for better gluten development and creates the soft, airy texture that focaccia lovers crave. While the dough may seem sticky at first, patience and gentle stretch-and-fold techniques help build strength without overworking it.

Another essential ingredient? Olive oil. Generous amounts of high-quality olive oil are incorporated into the pan and drizzled over the top before baking. This creates the focaccia’s irresistible crispy bottom and rich flavor.

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Don’t Forget the Dimples

The iconic dimples pressed into focaccia dough serve more than just an aesthetic purpose. They help trap olive oil and toppings, ensuring every bite is packed with flavor. Before baking, many bakers add flaky sea salt, fresh rosemary, cherry tomatoes, garlic, onions, or other favorite toppings.

The possibilities are endless, making sourdough focaccia a versatile bread that can be customized for any occasion.

Why Home Bakers Love It

Sourdough focaccia is often considered one of the most forgiving sourdough recipes. It requires less shaping than traditional artisan loaves and offers consistently impressive results. Even beginner bakers can achieve a bakery-worthy loaf with a little patience and practice.

The process is also deeply rewarding. Watching the dough transform through fermentation and emerge from the oven golden and fragrant is one of the great joys of sourdough baking.

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Serving Suggestions

Fresh sourdough focaccia is delicious served warm with olive oil and balsamic vinegar. It also makes an excellent base for sandwiches, pairs beautifully with soups and salads, and can even be used as a side dish for pasta and grilled meats.

If you happen to have leftovers, simply toast a slice the next day to bring back its crispy texture and fresh-baked flavor.

Sourdough Focaccia Bread

Ingredients

50 g bubbly, active starter (1/4 cup)
375 g cool water (1 1/2 cup)
20 g honey (1 tbsp)
500 g all purpose flour (4 cups plus 2 tbsp)
9 g fine sea salt (1 1/2 tsp)
45 g olive oil (3 tbsp), for coating the pan

Optional Toppings

Rosemary sprigs
Garlic cloves
Flaky salt
Everything Bagel Seasoning
Cheese & Garlic
Cheese & Jalapenos

Instructions

Make the Dough

In the evening, whisk the starter, water and honey together in a large bowl with a fork. Add the flour and salt.
Mix to combine, then finish by hand to fully incorporate the flour. The dough will be very sticky.

Bulk Rise

Cover the bowl with a damp towel and let rise overnight at room temperature, about 12 – 18 hours. The dough will double in size (or more) and look stringy when removed from the bowl. There might be a few bubbles on the surface as well.

Second Rise

In the morning, pour the olive oil onto the rimmed baking vessel (sheet pan, stoneware, etc.) Use your hands to evenly coat the bottom and sides.
Remove the dough onto the baking vessel, and then flip it over so that both sides are coated in the oil. You don't need to pull or stretch the dough at this time. It will look like a blob.
Cover and let rest for 1 1/2 to 2 hours, or until very puffy.

Assemble the Focaccia

Preheat your oven to 425 degrees F.
Gently stretch the dough to cover the baking vessel. It does not have to cover the entire vessel.
Use your fingertips to dimple the dough, pressing straight through to the bottom of the pan.
If using press your toppinging into the dough.

Bake

Bake the focaccia for 25 to 30 minutes or until crisp and golden brown.
Remove from the oven, and cool before cutting into wedges. Serve warm.

Storage

Focaccia will last up to 2 days, wrapped in foil at room temperature. For the best texture, reheat gently to serve.

Sourdough Focaccia

What Makes Sourdough Focaccia Different?