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Homemade Sourdough Focaccia Recipe

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
Cook Time 30 minutes
Servings: 10 Slices
Course: Breakfast
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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!