Few things in life are as satisfying as homemade sourdough focaccia bread. With its crispy golden crust, airy crumb, and slightly tangy flavor, this bread is heavenly on its own or as the perfect sidekick to soups, salads, and pastas. Whether you’re a sourdough enthusiast or just love great bread, focaccia is easy to make, endlessly customizable, and a crowd favorite every time.
Ingredients
500g (about 4 cups) bread flour
100g (about ½ cup) active sourdough starter
10g (about 2 tsp) sea salt
375g (about 1 ½ cups + 1 tbsp) water, lukewarm
3 tbsp extra virgin olive oil (plus more for drizzling)
Optional Toppings
Flaky sea salt
Fresh rosemary, thyme, or basil
Cherry tomatoes, olives, or roasted garlic
Instructions
How to Make Sourdough Focaccia
Step 1: Mix the Dough
In a large bowl, mix sourdough starter, water, and flour until combined.
Add salt and mix until incorporated.
Cover and let rest for 30 minutes.
Step 2: Stretch & Fold
Perform 3 sets of stretch and folds over 90 minutes (every 30 minutes).
After final fold, cover and refrigerate overnight (8–12 hours).
Step 3: Shape & Proof
Oil a baking pan generously.
Transfer dough to the pan and gently stretch it to fill.
Let dough proof at room temp for 4–5 hours, until puffy and bubbly.
Step 4: Dimple & Top
Drizzle dough with olive oil and use your fingers to make deep dimples.
Sprinkle with flaky sea salt and toppings of choice.
Step 5: Bake to Golden Perfection
Preheat oven to 450°F (230°C).
Bake for 20–25 minutes until deep golden brown and crisp on the bottom.
Cool slightly before slicing and devouring.
Notes
Storage & Reheating
Storing Leftovers:
Wrap tightly and store at room temp for 2 days, or refrigerate up to 4.
Reheating Instructions:
Reheat in the oven at 350°F for 5–10 minutes to restore crispness.
Freezing Instructions:
Freeze slices in a freezer bag for up to 1 month. Thaw and toast as needed.
