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the best sourdough focaccia bread recipe

The Best Sourdough Focaccia Bread Recipe!

This light, airy, and crispy sourdough focaccia bread recipe is naturally leavened for rich flavor and easy digestibility. A slow fermentation creates a chewy texture, while olive oil gives it a golden, crispy crust. Simple to make with minimal hands-on time, it’s perfect for dipping, sandwiches, or as a side. Add toppings like rosemary, garlic, or tomatoes for extra flavor!
5 from 4 votes
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Prep Time 4 hours 10 minutes
Cook Time 20 minutes
rising time 1 day
Total Time 1 day 4 hours 30 minutes
Course Appetizer, baking, Side Dish, Snack
Cuisine American, Italian
Servings 12 people
Calories 217 kcal

Equipment

Ingredients
  

Focaccia bread dough:

Focaccia bread toppings:

  • 2-3 tablespoon extra virgin olive oil
  • Flaky sea salt
  • Fresh herbs like rosemary, thyme, etc.
  • Cherry tomatoes, roasted garlic, olives, etc.

Instructions
 

  • In a large mixing bowl, whisk together sourdough starter, lukewarm water, and olive oil until well combined. Add flour and salt, stirring with a wooden spoon or dough whisk until a shaggy dough forms. Cover and let rest for 30 minutes.
    ½ cup active sourdough starter, 1 ½ cups lukewarm water, 3 ½ cups bread flour, 1 ½ tsps sea salt, 2 tablespoon extra virgin olive oil
    mixing sourdough focaccia dough
  • To build gluten strength, perform 3-5 sets of stretch and folds every 30 minutes. Cover and transfer your dough to the fridge to ferment for 12-48 hours.
    stretch and fold focaccia sourdough dough
  • 5 hours before you are ready for bread, grease a 9x13-inch baking dish (or a cast-iron pan) generously with olive oil.
    Transfer the dough to the pan, turning once to coat it in oil.
    sourdough focaccia dough before second rise
  • Let your focaccia sourdough rise for 4-5 hours until it is almost doubled in side.
    bubbly sourdough focaccia dough
  • Right before it is almost double in size, preheat your oven to 450°F (230°C).
    Drizzle the dough with 2 tablespoons olive oil. Use your fingers to gently dimple the dough, pressing down to create those signature pockets.
    2-3 tablespoon extra virgin olive oil
    dimple the focaccia sourdough before baking
  • Sprinkle the focaccia with flaky salt and add any toppings (rosemary, garlic, tomatoes, etc.). Bake for 22-25 minutes, until golden brown and crispy.
    Let the focaccia cool for at least 10 minutes before slicing. Serve warm with olive oil and balsamic vinegar, or use for sandwiches.
    If you have any questions on any of these steps, see my video below, or leave me a comment!
    Flaky sea salt, Fresh herbs like rosemary, thyme, etc., Cherry tomatoes, roasted garlic, olives, etc.
    perfect bubbly sourdough focaccia bread with big air pockets

Notes

Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed. Nutrition facts do not include focaccia bread toppings.

Nutrition

Serving: 1piece focaccia breadCalories: 217kcalCarbohydrates: 35gProtein: 6gFat: 4.7gSodium: 388mgPotassium: 122mgFiber: 1gCalcium: 5mgIron: 0.96mg
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