Homemade Sourdough Focaccia Recipe

Homemade Sourdough Focaccia Recipe

Sourdough focaccia is one of those breads that feels like pure comfort wrapped in a golden, olive-oil-rich crust. There’s something magical about the fluffy and airy, yet chewy texture, dotted with the unmistakable tang of sourdough. It’s a bread that’s simple at heart but luxurious in experience.

Whether topped with fragrant rosemary, juicy cherry tomatoes, or just a sprinkle of flaky sea salt, it always feels indulgent. It’s the kind of bread that makes any meal feel special, serve it alongside soups, use it for sandwiches, or enjoy it on its own with a good olive oil for dipping.

I’ll be introducing you to the best homemade sourdough focaccia recipe so you can start making this luxurious feeling bread at home without sweating it.

Homemade Sourdough Focaccia Recipe

Your fluffy homemade sourdough focaccia is closer to you than you realize. This easy-to-follow sourdough focaccia recipe is meant to guide with simple steps to become a pro at making homemade sourdough focaccia.

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Prep Time 18 hours hrs

Cook Time 30 minutes mins

Servings: 10 Slices

Course: Breakfast

Cuisine: Italian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Dough:

• 500 g 4 cups all-purpose or bread flour
• 350 g 1 ½ cups water, lukewarm
• 100 g ½ cup active sourdough starter (fed and bubbly)
• 10 g 2 tsp fine sea salt
• 30 g 2 tbsp olive oil

For Topping:

• 2-3 tbsp olive oil
• Flaky sea salt to taste
• Fresh rosemary sprigs cherry tomatoes, or olives (optional)

Equipment

• Large mixing bowl
• Kitchen scale
• Bench scraper or spatula
• Clean kitchen towel or plastic wrap
• 9x13-inch baking pan (or similar size)
• Parchment paper
• Measuring spoons

Method

 

Prepare the Dough (Evening)

1. In a large mixing bowl, combine the flour, lukewarm water, and sourdough starter. Mix until just combined.
2. Add the salt and olive oil. Knead lightly until the dough forms a sticky, shaggy ball. Cover with a towel or plastic wrap and let rest for 30 minutes.

Stretch and Fold (Evening)

1. Perform 3-4 sets of stretch-and-folds at 30-minute intervals. Wet your hands to prevent sticking, then gently stretch one side of the dough and fold it over itself. Rotate the bowl and repeat for the other sides.
2. After the last stretch and fold, cover the bowl and let it sit at room temperature for 6-8 hours or until doubled in size.

Shaping (Morning)

1. Line a baking pan with parchment paper and drizzle with olive oil.
2. Transfer the dough to the prepared pan. Gently stretch it to fit the pan, being careful not to deflate it too much. Cover and let it proof for 2-4 hours until puffy.

Add Toppings

1. Preheat your oven to 220°C (425°F).
2. Use your fingers to create dimples in the dough. Drizzle olive oil generously over the surface.
3. Sprinkle with flaky sea salt and add optional toppings like rosemary, cherry tomatoes, or olives.

Bake

1. Bake in the preheated oven for 25-30 minutes or until golden brown.
2. Remove from the oven and let cool slightly in the pan before transferring to a wire rack.

Serve

1. Slice and serve warm or at room temperature. Sourdough focaccia pairs beautifully with olive oil, balsamic vinegar, or as a sandwich base.

Nutrition

Calories: 220kcal

Notes

Some Tips for Best Results

• Make sure your sourdough starter is active and bubbly for the best rise.
• Adjust water slightly if the dough feels too dry or wet, depending on your flour type.
• You can store leftover for up to 3 days in an airtight container.

Tried this recipe?Let us know how it was!

Obi