Homemade bread holds a special place in my heart, and this Sourdough Focaccia Bread brings back so many wonderful memories. There’s nothing quite like pulling a warm, dimpled focaccia from the oven, its aroma filling the kitchen and promising a delightful meal. It’s a versatile bread, perfect for dipping in olive oil or making the most incredible sandwiches – much like my go-to sourdough sandwich bread for everyday lunches.

I remember my grandmother teaching me how to work with yeast, and while sourdough is a different beast, the patient process of nurturing a starter and watching dough come to life always connects me to those childhood baking sessions. It’s a little piece of history in every loaf.

This recipe for Sourdough Focaccia Bread is fantastic because it offers a hearty, satisfying texture with minimal hands-on time, making it truly low-stress for busy families. My practical tip for this one? Don’t rush the bulk fermentation; good things come to those who wait!

What You Need to Make This Recipe

Crafting this delightful Sourdough Focaccia Bread relies on a few key ingredients: an active sourdough starter for that signature tang, good quality bread flour for structure, and plenty of olive oil for richness and a golden crust. The fresh rosemary, cherry tomatoes, and pitted olives transform this bread into a truly aromatic experience, reminding me of the flavorful sourdough herb garlic twist loaf I love to make. You’ll find the full list of ingredients and precise measurements in the recipe card below.

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How to Make Sourdough Focaccia Bread

Making this Sourdough Focaccia Bread is a journey of patience and simple steps, spread over two days to allow the sourdough magic to happen. Day one involves mixing the dough and allowing it to undergo a slow bulk fermentation, developing incredible flavor and texture, much like other favorite sourdoughs such as my honey oat sourdough bread recipe. On day two, you’ll gently proof the dough and then bake it to golden perfection.

Pro Tips for Making This Sourdough Focaccia Bread

Creating a perfectly tender and flavorful Sourdough Focaccia Bread is easier than you think with a few simple tricks. I’ve learned these over years of experimenting, and they truly make a difference.

Don’t Overwork the Dough: Sourdough focaccia benefits from a gentle touch. Once you’ve mixed the ingredients, rely on several sets of stretch and folds rather than intensive kneading to develop the gluten. This keeps the crumb light and airy.
Generous Olive Oil: Don’t be shy with the olive oil! It’s crucial for the characteristic crispy bottom and rich flavor of focaccia. Drizzle generously into the pan and over the top before baking.
My Secret Trick: My top tip is to let your dough proof in a warm spot, but if your kitchen is cool, I always use my oven with just the light on to create a cozy environment. This ensures an active and bubbly dough, giving your Sourdough Focaccia Bread that perfect airy texture.

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Fun Variations for Sourdough Focaccia Bread

One of the joys of baking is adapting a recipe to suit your mood or what’s in your pantry. This Sourdough Focaccia Bread is incredibly versatile, allowing for endless delicious variations. My family loves experimenting, sometimes with savory toppings, other times with something a little unexpected like a pepperoni roll sourdough bread.

Caramelized Onion & Thyme: Sauté thinly sliced onions until deeply golden and sweet, then scatter them over the dough with fresh thyme before baking.
Garlic & Herb: Infuse olive oil with crushed garlic, then brush it over the dough and sprinkle with a mix of dried oregano, basil, and a touch of red pepper flakes.
Sun-Dried Tomato & Feta: Chop sun-dried tomatoes and crumble feta cheese, pressing them into the dough for a Mediterranean twist.
Sweet Focaccia: For a delightful change, drizzle with honey or maple syrup after baking and sprinkle with a touch of flaky sea salt.

What to Serve With Sourdough Focaccia Bread

This delightful Sourdough Focaccia Bread is a star on its own, but it truly shines when paired with the right accompaniments. It’s perfect for scooping up sauces or simply as a comforting side.

Dipping Oils: A good quality extra virgin olive oil, perhaps infused with garlic or herbs, is a classic choice.
Hearty Soups & Stews: Serve warm slices alongside a robust lentil soup, a rich minestrone, or a beef stew for a truly comforting meal.
Fresh Salads: A crisp green salad with a bright vinaigrette provides a wonderful contrast to the rich bread.
Antipasto Platter: Arrange cured meats, cheeses, olives, and roasted vegetables around your focaccia for an impressive appetizer spread.

I always find that the best meals are the ones shared, and a simple bowl of pasta with a fresh tomato sauce and plenty of this Sourdough Focaccia Bread for mopping up is pure family bliss.

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How to Store Sourdough Focaccia Bread

To keep your Sourdough Focaccia Bread fresh and delicious, proper storage is key. For short-term storage, wrap it tightly in plastic wrap or foil at room temperature for up to 2-3 days. If you want to keep it longer, I recommend freezing. Wrap individual slices or the whole loaf in plastic wrap, then a layer of foil, and it will stay fresh in the freezer for up to 3 months. To reheat, simply sprinkle with a little water and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crusty again. Reheating slowly brings the dish back to life!

Nutritional Benefits

Sourdough Focaccia Bread offers more than just incredible flavor; it provides nutritional benefits too! Thanks to the sourdough fermentation process, the bread can be easier to digest, and bread flour contributes essential carbohydrates for energy. It’s a satisfying and wholesome addition to any family meal.

FAQs

Can I make this sourdough focaccia bread with an inactive starter?

No, for the best rise and flavor in your Sourdough Focaccia Bread, an active and bubbly sourdough starter is essential. An inactive starter won’t provide the necessary leavening, resulting in a dense bread. Feed your starter and wait until it’s very active before beginning this recipe.

How do I get the classic focaccia dimples?

To create those beautiful dimples in your Sourdough Focaccia Bread, generously oil your hands, then gently press your fingertips straight down into the dough just before baking. Don’t press all the way through; aim for about two-thirds of the way. This helps create pockets for olive oil and toppings.

Can I prepare the dough ahead of time?

Absolutely! The beauty of Sourdough Focaccia Bread is its flexibility. After the bulk fermentation on day one, you can place the dough, covered, in the refrigerator for up to 24-48 hours. This slow cold proof develops even deeper flavors before you continue with proofing and baking.

What kind of olive oil is best for this recipe?

For this Sourdough Focaccia Bread, I always recommend using a good quality extra virgin olive oil. It contributes significantly to the bread’s flavor profile, especially when drizzled generously over the top. The robust, fruity notes of a good olive oil truly elevate the final taste.

Two slices of golden Sourdough Focaccia Bread topped with fresh rosemary, stacked on parchment paper on a wooden board.

Artisan Sourdough Focaccia Bread

This artisanal sourdough focaccia boasts a light, airy crumb, a crisp golden crust, and a delightfully chewy texture, all infused with the tangy depth of natural fermentation. Perfect for dipping in olive oil or as a companion to any meal.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 28

Total Time 1 13

Servings: 12 pieces

Course: Appetizer, Bread, Side Dish

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Dough

100 g active sourdough starter fed and bubbly
350 g warm water approx. 90-95°F / 32-35°C
400 g bread flour or all-purpose flour
10 g fine sea salt
30 g olive oil plus more for pan and drizzle

For the Topping

2 tbsp olive oil
1-2 sprigs fresh rosemary leaves picked
1/2 cup cherry tomatoes halved, optional
1/4 cup pitted olives sliced, optional
1 tsp flaky sea salt

Equipment

Large Mixing Bowl
Digital Kitchen Scale
Dough scraper
9x13 inch (23x33 cm) Baking Pan
Plastic Wrap or Airtight Lid
Cooling Rack

Method

Day 1: Mixing and Bulk Fermentation

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
Add the bread flour and fine sea salt to the bowl. Mix with a spatula or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl and let rest for 30 minutes (autolyse).
Drizzle 30g of olive oil over the dough. Incorporate the oil by gently folding and squeezing the dough in the bowl for a minute or two until the oil is absorbed.
Over the next 2-3 hours, perform 3 sets of stretch and folds every 30-45 minutes. To do this, moisten your hand, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3-4 times per set.
After the final set of folds, cover the bowl and let the dough bulk ferment at room temperature (68-75°F / 20-24°C) for another 2-4 hours, or until it has increased in volume by about 20-30% and shows signs of activity (small bubbles).
Lightly oil a 9x13 inch (23x33 cm) baking pan with olive oil. Gently scrape the dough into the prepared pan. Add a thin layer of olive oil over the top of the dough. Cover the pan tightly with plastic wrap or a lid and refrigerate for 12-24 hours for a cold proof. This develops flavor and makes the dough easier to handle.

Day 2: Proofing and Baking

Remove the focaccia dough from the refrigerator 2-3 hours before baking. Keep it covered in the pan and let it come to room temperature and proof. It should nearly double in size and be very bubbly.
Preheat your oven to 425°F (220°C) with a rack in the middle position for at least 30 minutes.
Drizzle 1-2 tablespoons of olive oil generously over the surface of the dough. Using oiled fingertips, gently dimple the entire surface of the focaccia, pressing all the way down to the bottom of the pan to create characteristic indentations. Be careful not to deflate the dough too much.
Sprinkle with fresh rosemary leaves, halved cherry tomatoes, sliced olives, and a generous pinch of flaky sea salt.
Bake for 25-30 minutes, or until the focaccia is golden brown on top and the edges are crisp.
Carefully remove the focaccia from the pan immediately after baking and transfer it to a wire cooling rack. This prevents the bottom from becoming soggy. Let cool for at least 15-20 minutes before slicing and serving.

Notes

Sourdough focaccia is a rewarding bake, but relies on a strong, active starter. Ensure your starter is fed and bubbly before beginning. This is a high-hydration dough, which gives it a wonderfully open and airy crumb; don't be discouraged if it feels sticky. The olive oil and stretch-and-folds will help develop its strength over time. Feel free to get creative with your toppings; caramelized onions, roasted garlic, different herbs (thyme, oregano), or a sprinkle of grated Parmesan cheese would all be delicious additions. For best results, focaccia is best enjoyed fresh on the day it's baked. Leftovers can be stored at room temperature in an airtight container for 2-3 days, or frozen for longer storage. Reheat briefly in a toaster oven or oven to restore its crispness.

Conclusion

This Easy Sourdough Focaccia Bread recipe is more than just a bread; it’s an invitation to bring warmth, comfort, and incredible flavor to your family table. With its tender crumb, crisp crust, and endless topping possibilities, it truly embodies my philosophy of practical, nourishing, and satisfying home cooking. I hope you enjoy baking and sharing this delightful Sourdough Focaccia Bread as much as my family and I do!

Sourdough Focaccia Bread