(Soft, Chewy & Perfect for Any Topping)
Oh my goodness! I genuinely mean goodness, because I’ve stumbled upon an incredible treasure in the world of baking. This recipe is hands down the most delightful and straightforward one I’ve ever come across. Today, I’m thrilled to unveil my absolute favorite culinary creation: a beautifully golden and airy sourdough focaccia bread that is simply irresistible. The rich aroma of olive oil and herbs wafts through the air as it bakes, making it a feast for the senses that you won’t want to miss!
The beauty of focaccia lies in its endless versatility. Whether you’re opting for a simple version topped with just high-quality olive oil and coarse sea salt, or a more extravagant creation adorned with fresh herbs, roasted tomatoes, or even olives and cheese, each variation is equally delightful in its own right. The golden, crisp crust combined with the soft, airy interior creates an irresistible texture that will have everyone coming back for more.
What sets this focaccia apart is its remarkable versatility, making the recipe incredibly forgiving—ideal for everyone from beginners to experienced bakers. This inviting bread serves as a delightful canvas for your culinary creativity, inviting you to explore a world of toppings and flavors. Whether you prefer classic herbs, vibrant vegetables, or a sprinkle of cheese, the possibilities are endless. Once you take a bite of this flavorful, golden-crusted bread, I’m confident you’ll share my excitement and appreciation for this wonderful creation!
What is Sourdough Focaccia Bread?
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Focaccia is an Italian flatbread that is baked in a flat sheet pan, similar to pizza dough. However, unlike pizza dough, focaccia is left to rise after being rolled out before it goes into the oven. When it comes to sourdough focaccia bread, an active sourdough starter is used, which involves a longer fermentation process. This long fermentation helps break down gluten, making the bread easier to digest.
Why You’ll Love This Sourdough Focaccia
- Uses an active sourdough starter
- No complicated shaping or scoring
- Naturally flavorful and soft
- Perfect as a side, sandwich bread, or snack
- Easy to customize with your favorite toppings
This is one of my favorite recipes when I want something impressive but low-stress.
What Makes Sourdough Focaccia Different?
Sourdough focaccia is a delightful bread that develops its rich, complex flavor through an extended fermentation process, avoiding the use of commercial yeast. This traditional method allows the natural yeasts and bacteria in the sourdough starter to work their magic, infusing the dough with a tangy depth that sets it apart. The addition of olive oil, both in the dough and generously poured into the baking pan, ensures that the crumb remains soft and tender while simultaneously forming a beautifully crisp, golden crust on the bottom. The result is a deliciously aromatic and texturally satisfying focaccia that is perfect for dipping, topping, or simply enjoying on its own.
The result is bread that’s:
- Light and airy
- Slightly tangy
- Rich without being heavy
Tools You Might Need
Baking Dish
Mixing Bowls
Bread Whisk
Measuring Cups
Bowl Covers
Cooling Rack
Storing & Serving Focaccia Bread
Focaccia is at its absolute best the day it’s baked, but with proper storage and reheating, you can enjoy soft, flavorful slices for days.
How to Store Focaccia Bread
- Room temperature:
Allow focaccia to cool completely, then store it in an airtight container or tightly wrapped for up to 2 days. This keeps the crumb soft while protecting the crust. - Avoid refrigeration:
Refrigerating focaccia dries it out and makes it tough. Room temperature or freezing is always better.
Freezing Focaccia Bread
Focaccia freezes beautifully and reheats well.
- Wrap the whole loaf or individual slices tightly in plastic wrap or foil.
- Place in a freezer-safe bag or container.
- Freeze for up to 2–3 months.
To thaw, let focaccia sit at room temperature or reheat directly from frozen.
How to Reheat Focaccia
- Oven (best method):
Warm at 325–350°F for 5–10 minutes until soft and heated through. - From frozen:
Reheat wrapped in foil to prevent drying, then uncover briefly to refresh the crust.
Avoid microwaving if possible, as it can make focaccia chewy.
Serving Focaccia Bread
- Serve warm or at room temperature for best flavor and texture.
- Drizzle with olive oil or sprinkle with flaky salt just before serving to refresh the crust.
- Pair with soups, salads, pasta, or use as sandwich bread.
Refreshing Day-Old Focaccia
If focaccia feels dry, lightly wrap it in foil and warm in the oven for a few minutes. This helps revive the soft interior without over-browning the crust.
Best Focaccia Toppings
- Fresh rosemary and sea salt
- Roasted garlic
- Cherry tomatoes
- Caramelized onions
- Olives or herbs
Keep toppings light so they don’t weigh down the dough.
Tips for Perfect Sourdough Focaccia
Sourdough focaccia is all about balance—soft, airy crumb on the inside with a golden, flavorful crust on the outside. These tips will help you achieve that bakery-style focaccia every time.
1. Start With an Active Sourdough Starter
An active, bubbly starter is essential for proper rise. Feed your starter 4–8 hours before mixing and use it at peak activity for the best texture and flavor.
2. Embrace High Hydration
Focaccia dough is meant to be wet and sticky. Resist the urge to add extra flour—this moisture creates the open crumb and soft, pillowy texture focaccia is known for.
3. Use Gentle Stretch-and-Folds
Instead of kneading, build strength with gentle stretch-and-folds during bulk fermentation. This develops gluten without deflating the dough.
4. Give It Time to Ferment
Focaccia benefits from a long, slow fermentation. Let the dough bulk ferment until it’s airy, jiggly, and roughly doubled. Rushing this step leads to dense bread.
5. Oil the Pan Generously
A well-oiled pan prevents sticking and helps create those crispy, golden edges. Don’t be shy—olive oil is part of focaccia’s flavor and texture.
6. Dimple With Confidence
Use oiled fingers to dimple the dough deeply before baking. This creates texture, helps distribute oil and toppings, and prevents large air bubbles from forming.
7. Don’t Skip the Second Rise
After transferring the dough to the pan, allow it to rest and rise again until puffy. This second proof is key for a light, airy crumb.
8. Add Toppings Gently
Whether sweet or savory, add toppings with a light hand to avoid deflating the dough. Press them just slightly into the surface so they bake in without sinking.
9. Bake Hot for Best Results
A hot oven (400–425°F) gives focaccia its signature oven spring and golden crust. Make sure your oven is fully preheated before baking.
10. Cool Slightly Before Slicing
Let focaccia cool for at least 10–15 minutes after baking. This allows the crumb to set while keeping the inside soft and tender.
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Sourdough Focaccia Bread
Prep Time
10 minutes
Cook Time
25 minutes
Rise time
10-12 Hours
Ingredients
- 1/3 cup Active Starter (3.5oz)
- 1 1/2 cups Warm Water (400g)
- 3 tbsp Honey
- 2 tsp Salt
- 4 cups Flour
- 3 tbsp Oil
Toppings (optional)
- Sea Salt
- Rosemary
- Thyme
- Parmesan Cheese
- Cherry Tomatoes
- Kalamata Olives
Instructions
1
In a large bowl, combine active starter and warm water until well mixed. Once combined, add honey, salt, and flour. Mix until well combined. At a certain point, it may become easier to mix with your hands.
2
Once mixed well cover bowl with a damp towel or lid. Then let rest for 30 minutes. Then perform your first round of stretch and folds. Repeat two more times. Cover and let bulk ferment at room temperature for 8 to 10 hours, or until the dough has at least doubled in size.
3
Prep your baking dish with oil. Turn your dough out into your baking dish and gently spread the corners to try to fill the dish. (try to avoid popping all the bubbles) Cover and let rest for 30 minutes to an hour.
4
Next, use your fingers to dimple the bread. (wetting your fingers with water or oil may make this easier) Once dimpled, pour the oil and toppings over the dough encouraging it to fill into the dimples.
5
Preheat oven to 425°F. Bake the bread for 20-25 minutes or until golden brown. Once done, take the focaccia out of the pan and let cool on a wire rack then enjoy!
Recipe developed and tested by Marissa at MK Creations
Frequently Asked Questions
Can I use sourdough discard instead of an active starter?
You can, but discard alone won’t provide enough lift. If using discard, you’ll need to add a small amount of commercial yeast or allow for a longer fermentation time.
Why didn’t my focaccia rise or get airy?
Common reasons include:
- Starter wasn’t active enough
- Dough was under-fermented
- Dough was handled too roughly after rising
Giving the dough more time and gentle handling usually improves results.
Is focaccia dough supposed to be sticky?
Yes! Focaccia is a high-hydration dough and should feel soft and sticky. This moisture is what creates the open, airy crumb focaccia is known for.
What’s the best pan for sourdough focaccia?
A metal sheet pan or baking dish works best for even baking and crisp edges. Cast iron can also be used for thicker, crisp-bottom focaccia.
Why do you dimple focaccia dough?
Dimpling helps:
- Prevent large air bubbles
- Create texture
- Hold olive oil toppings
It also gives focaccia its classic look
Check Out These Specialty Focaccia Breads
Final Thoughts
Sourdough focaccia bread offers a delightful and uncomplicated way to savor the unique flavors of sourdough without the pressures of forming a classic loaf. With just a handful of simple ingredients and minimal effort, you can create a beautifully airy and golden-brown bread that rivals any artisan bakery’s offerings. The rich, tangy taste combined with a soft, pillowy texture makes it an ideal companion for everyday meals, from casual family dinners to festive gatherings. Whether served warm with a drizzle of olive oil or topped with fresh herbs and vegetables, this focaccia is sure to impress at any occasion.
If you’re new to sourdough, this is an excellent recipe to build confidence and enjoy the process.
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Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones, baking wholesome goods, and getting lost in my books. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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