Sourdough Focaccia Recipe

5 from 2 votes

This sourdough focaccia recipe is easy, yeast-free, and packed with flavor! Learn how to make focaccia with starter for the perfect crispy, airy bread.

Prep Time15

Cook Time30

Proof Time6

Total Time6 45

Course: Bread, Sourdough

Cuisine: Italian, American

Keyword: Breads, Sourdough, sourdough bread, homemade bread, sourdough focaccia

Servings: servings

Calories: 285kcal

Author: Renae Gerhardstein

Equipment

baking pan use a 9"x13" size
stand mixer
kitchen scale optional
cooling rack

Ingredients

Dough Ingredients

½ cup sourdough starter (125 grams) discard or fed 12-24 hours prior *see notes below
2 cups warm water (475 grams) 95ºF or baby bottle warm
3¾ cups all-purpose flour (470 grams)
1½ cups bread flour (185 grams)
1 tablespoon extra-virgin olive oil (15 grams) plus more for topping
2 teaspoons fine salt (10 grams)
cooking spray

Topping Ingredients

6 ounces sundried tomatoes in olive oil (170 grams)
3 sprigs fresh rosemary leaves separated from stems
6 ounces Kalamata olives, sliced (170 ounces) drained, I use Mezzetta
1 teaspoons coarse salt (5 grams)

US Customary - Metric

Instructions

Mix the dough

In the bowl of a stand mixer, whisk the sourdough starter and warm water until mostly dissolved. Add both flours and salt, then mix on low with the dough hook until combined.
Increase to medium speed and knead for 5 minutes, scraping down the sides as needed. Reduce to low, slowly drizzle in the olive oil, then mix on medium for another 3 minutes.
Scrape down the bowl, cover, and let the dough rest for 2 hours in a warm, dry place.

Shape the dough

Coat a 9"x13" pan generously with cooking spray on the bottom and sides.
Transfer the dough to the pan and, with damp hands, gently stretch and press it into a flattened shape without over-stretching.

Bulk Fermentation (Long Rise)

Cover with plastic wrap and proof at room temperature (75ºF) for 4 -6 hours. See notes below for cold fermentation.
Every 30 minutes, gently stretch the dough toward the pan’s edges with damp hands, allowing it to relax between stretches.
Once it reaches the corners, let it rest undisturbed.

Prepare and Bake

Preheat the oven to 450°F with the rack in the middle.
Dimple the top of the dough with wet fingers, pressing almost to the bottom. Drizzle with olive oil, add sundried tomatoes, olives, and rosemary, pressing them about ¼ inch in, and sprinkle with coarse salt.
Bake for 30-40 minutes until lightly golden.
Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

FOR GRAMS MEASUREMENTS click on black METRIC tab above.

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Recipe Variations:

Garlic herb focaccia: Add roasted garlic and mixed Italian herbs for an aromatic flavor.
Cheesy focaccia: Sprinkle shredded Parmesan or mozzarella on top before baking.
Sea salt focaccia: No toppings, just olive oil and flaky sea salt for a minimalist version.

I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom. Often, the bottom of the dough will show a lot of activity, reassuring you that it's properly fermented.

Bulk fermentation sourdough for this recipe typically takes 4–6 hours at room temperature, depending on the ambient temperature. The ideal temperature is 75ºF, warmer rooms may rise faster and cooler rooms take longer.

Cold-proofing in the fridge can be done overnight for more flavor.

Tips for keeping dough warm during colder months:

Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
Use a heated mat (like those used for germinating seeds) for rising.
Use the "proof" setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 2 and 4 hours.
If there is a sunny room in the house that stays warm, keep the dough covered in that area.

The dough should look puffy and hold dimples when gently pressed with your fingers if it is fully proofed.

TFN Pro Tips:

Refrigerate for more flavor – For an even deeper sour taste, let the dough rest overnight in the fridge before baking.
Use dampened hands when handling the dough to prevent sticking and make stretching easier.

Storing Instructions:

Room temperature: Store in an airtight container for up to 2 days.
Freezing: Slice, wrap tightly, and freeze in an airtight container. Let thaw before reheat in the oven for best results.

Make Ahead Instructions:

After bulk fermentation, refrigerate the dough overnight. Bring to room temperature before baking.

Nutrition