This sourdough focaccia is a naturally risen Italian-style bread with a soft, airy interior and a thin, crisp crust. An active sourdough starter replaces commercial yeast, giving the dough a gentle tang and incredible depth of flavor as it slowly ferments. Although it requires several hours of rising time, the actual work is minimal, making it a beginner-friendly sourdough recipe. Once baked, the bread becomes light, flavorful, and ideal for dipping, sandwiches, or serving with your favorite meals.
Ingredients
- 604 g 00 flour (or a blend of all-purpose and bread flour)
- 459 g warm water
- 115 g active sourdough starter
- 12 g sea salt
- 1 tablespoon olive oil, plus extra for coating and drizzling
- Fresh rosemary
- Flaky sea salt
Instructions
- Mix the flour, warm water, sourdough starter, and salt in a bowl or stand mixer until everything is evenly moistened.
- Knead briefly until the dough starts to form, then let it rest for about 10 minutes.
- Slowly add the olive oil while mixing until the dough absorbs it fully and becomes smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise for about 2 hours.
- During the rise, perform a gentle stretch-and-fold every 30 minutes to strengthen the dough.
- Coat a 9×13-inch baking pan generously with olive oil.
- Turn the dough into the pan, keeping as much air in it as possible.
- Over the next hour, gently stretch the dough toward the edges every 30 minutes until it fills the pan.
- Cover and allow the dough to rise until puffy and airy.
- Wet your fingertips and press dimples across the entire surface of the dough.
- Drizzle with olive oil and scatter fresh rosemary and flaky sea salt on top.
- Preheat the oven to 425°F (220°C).
- Bake on the lower rack for about 30 minutes, or until the focaccia is golden brown and crisp along the bottom.
- Let the bread cool briefly before removing it from the pan and slicing.
Recipe Info
- Prep Time: About 6 hours 30 minutes
- Cook Time: About 30 minutes
- Total Time: About 7 hours
- Servings: 1 focaccia
- Cuisine: Italian
- Course: Bread
Tips & Variations
- Refrigerate the dough overnight after spreading it in the pan for easier timing and richer flavor.
- Add olives, roasted garlic, cherry tomatoes, or cheese after the first rise.
- A blend of all-purpose and bread flour works well if you don’t have 00 flour.
- Use extra olive oil under the dough for crisp, fried-like edges.
Approximate Nutrition (per serving, estimate)
- Calories: ~180–220
- Carbohydrates: ~35–40 g
- Protein: ~6–8 g
- Fat: ~4–7 g
- Fiber: ~2–3 g
Ingredients
Method
- Mix the flour, warm water, sourdough starter, and salt in a bowl or stand mixer until everything is evenly moistened.
- Knead briefly until the dough starts to form, then let it rest for about 10 minutes.
- Slowly add the olive oil while mixing until the dough absorbs it fully and becomes smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise for about 2 hours.
- During the rise, perform a gentle stretch-and-fold every 30 minutes to strengthen the dough.
- Coat a 9×13-inch baking pan generously with olive oil.
- Turn the dough into the pan, keeping as much air in it as possible.
- Over the next hour, gently stretch the dough toward the edges every 30 minutes until it fills the pan.
- Cover and allow the dough to rise until puffy and airy.
- Wet your fingertips and press dimples across the entire surface of the dough.
- Drizzle with olive oil and scatter fresh rosemary and flaky sea salt on top.
- Preheat the oven to 425°F (220°C).
- Bake on the lower rack for about 30 minutes, or until the focaccia is golden brown and crisp along the bottom.
- Let the bread cool briefly before removing it from the pan and slicing.
Notes
- Carbohydrates: ~35–40 g
- Protein: ~6–8 g
- Fat: ~4–7 g
- Fiber: ~2–3 g
FAQs
- Can I use sourdough discard?
Yes, though the bread may be slightly denser. Longer fermentation helps improve texture. - How do I know the focaccia is done?
It should be deeply golden on top, crisp on the bottom, and sound hollow when tapped. - What if my starter isn’t very active?
Feed it before baking to ensure a strong rise. - How should leftovers be stored?
Keep at room temperature for up to 3 days or freeze for longer storage.
