Sourdough Focaccia Bread

There’s nothing quite like the aroma of freshly baked Sourdough Focaccia Bread filling my kitchen. That perfect golden crust, the soft, airy interior, and those delightful dimples holding pools of olive oil and herbs – it’s a pure joy to bake and even better to share. This recipe always reminds me of cozy Sunday afternoons, perfect with a simple soup or a vibrant salad, making any meal feel special. For another hearty option, you might also enjoy my sourdough sandwich bread!

I remember vividly my grandmother teaching me the magic of dough, how simple ingredients transform with a little time and love. Focaccia became a favorite because it felt so forgiving, a canvas for all sorts of toppings, and a wonderful way to bring family together around the table.

This recipe is wonderfully low-stress, allowing the sourdough culture to do most of the work, and the resulting bread is incredibly comforting. My practical tip? Don’t rush the bulk fermentation – it’s where all the beautiful flavor develops!

What You Need to Make This Recipe

Crafting this Sourdough Focaccia Bread is a truly rewarding experience, relying on a few simple yet impactful ingredients. We’re talking about robust bread flour, a vibrant active sourdough starter, and the rich notes of olive oil and fresh rosemary that truly make this bread sing. The delicate process is similar to creating a beautiful sourdough herb and garlic twist loaf, allowing each flavor to shine. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Sourdough Focaccia Bread

Making this delightful Sourdough Focaccia Bread is a journey of patience and simple steps, spread over two days to allow the sourdough magic to happen. You’ll start by preparing the dough and letting it go through a bulk fermentation with several gentle stretch and folds. After a cold proof overnight, the dough is ready for its final proof and bake, resulting in a perfectly airy and flavorful loaf that rivals any artisan sourdough bread.

Pro Tips for Making This Sourdough Focaccia Bread

Creating a truly exceptional Sourdough Focaccia Bread comes down to a few key techniques I’ve refined over the years. I always suggest using a high-quality olive oil, not just for drizzling, but also in the dough itself – it makes a huge difference to the texture and richness. My top tip for the perfect dimples is to wet your fingers slightly before pressing into the dough during the final proof; this prevents sticking and creates those beautiful pockets.

My Secret Trick: I love to infuse my olive oil with a crushed garlic clove or a sprig of fresh rosemary a few hours before baking. Drizzling this aromatic oil over the focaccia just before it goes into the oven adds an incredible depth of flavor that everyone always raves about. Also, don’t be shy with the flaky sea salt! It provides a wonderful textural contrast and enhances every bite of this delicious focaccia.

How to Store Sourdough Focaccia Bread

Properly storing your leftover Sourdough Focaccia Bread ensures you can enjoy its deliciousness for longer. For short-term storage, I recommend keeping it at room temperature in an airtight container or a bread bag for up to 2-3 days. If you want to savor it even longer, it freezes beautifully! Just wrap individual slices or larger pieces tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. When reheating, my personal tip is to lightly mist it with water and warm it in the oven at 350°F (175°C) for 5-10 minutes until it’s soft and fragrant again.

Nutritional Benefits

This Sourdough Focaccia Bread isn’t just delicious; it offers some wonderful nutritional benefits too! The sourdough fermentation process makes the nutrients in the bread more bioavailable and easier to digest, which is fantastic for our family’s gut health. Plus, with wholesome bread flour and healthy olive oil, it provides sustained energy, making it a satisfying addition to any meal.

FAQs

Can I make this sourdough focaccia bread without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can certainly mix and knead this Sourdough Focaccia Bread by hand. The stretch and fold technique during bulk fermentation is perfectly suited for manual preparation and helps develop the gluten structure beautifully.

How do I know if my sourdough starter is active enough for focaccia?

Your sourdough starter is ready when it has consistently doubled in size after being fed and shows plenty of bubbles on the surface and sides. This activity ensures it has the strength to leaven your Sourdough Focaccia Bread for that signature airy texture.

What are some alternative toppings for sourdough focaccia bread?

The beauty of Sourdough Focaccia Bread is its versatility! Beyond rosemary and olives, I love topping it with caramelized onions, sun-dried tomatoes, roasted garlic, or even a sprinkle of parmesan cheese for extra flavor. Fresh herbs like thyme or oregano are also wonderful additions.

Can I reduce the cold proofing time for this recipe?

While cold proofing overnight enhances the flavor and texture of your Sourdough Focaccia Bread, you can shorten it slightly to about 4-6 hours in the refrigerator if you’re pressed for time. Just be aware that the flavor development might not be as complex.

Emma

Artisan Sourdough Focaccia Bread

This Sourdough Focaccia Bread recipe yields a delightfully airy and chewy crumb with a perfectly crisp, olive-oil-rich crust. It's an artisanal bread experience made approachable for the home baker.

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Prep Time 40 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 8 minutes mins

Servings: 10 slices

Course: Appetizer, Bread, Side Dish

Cuisine: Italian, Mediterranean

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 100 g Active Sourdough Starter fed and bubbly, at peak activity
• 400 g Bread Flour high protein (around 12-13%)
• 340 g Warm Water approx. 95-100°F (35-38°C)
• 10 g Fine Sea Salt
• 30 g Olive Oil plus more for pan and drizzle, good quality extra virgin

For the Topping

• 2 tbsp Olive Oil extra virgin, for drizzling
• 1 tbsp Flaky Sea Salt e.g., Maldon
• 2 sprigs Fresh Rosemary leaves removed
• 1/2 cup Cherry Tomatoes halved (optional)
• 1/4 cup Kalamata Olives pitted and halved (optional)

Equipment

• Large mixing bowl (at least 4-quart)
• Kitchen Scale
• Plastic wrap or a lid for the bowl
• 9x13 inch baking pan (approx. 23x33 cm)
• Parchment Paper

Method

 

Prepare the Dough (Morning/Day 1)

• In a large mixing bowl, combine the warm water and active sourdough starter. Stir gently until the starter is mostly dissolved. Add the bread flour and mix with a spoon or your hand until just combined and no dry flour remains. The dough will be shaggy. Cover the bowl with plastic wrap or a lid and let it rest for 30 minutes (autolyse).
• After the autolyse, sprinkle the fine sea salt over the dough. Pour 30g of olive oil over the salt. Using wet hands, gently fold and squeeze the dough to incorporate the salt and oil. The dough will feel sticky but become more cohesive as you work it. Cover and let rest for another 30 minutes.

Bulk Fermentation with Stretch & Folds

• Perform a series of 'stretch and folds' to develop gluten. With wet hands, grab a section of the dough, stretch it upwards, and fold it over itself towards the center of the bowl. Rotate the bowl and repeat this process 3-4 times, completing one full round of stretch and folds. Cover the bowl.
• Repeat the stretch and fold process every 30-45 minutes for a total of 4 rounds. The dough should become noticeably smoother, stronger, and more elastic with each round. The entire bulk fermentation process will take 2-3 hours at room temperature (72-76°F / 22-24°C). The dough should increase in volume by about 20-30% and show signs of bubbling.

Cold Proof (Night/Day 1)

• Once bulk fermentation is complete, lightly oil your 9x13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan. Add a generous drizzle of olive oil over the dough. Cover the pan tightly with plastic wrap or a lid. Place the pan in the refrigerator for a cold proof for at least 12 hours, and up to 24 hours. This develops flavor and makes the dough easier to handle.

Bake (Morning/Day 2)

• About 2-3 hours before baking, remove the focaccia dough from the refrigerator. Keep it covered and let it come to room temperature while continuing its final proof. The dough should gently rise and become puffy. Preheat your oven to 425°F (220°C) with a rack in the middle.
• Once the oven is preheated, remove the plastic wrap. Drizzle the dough with another tablespoon of olive oil. Using wet fingertips, gently press straight down into the dough to create dimples across the entire surface. Be careful not to deflate it completely. The dimples should go almost all the way to the bottom of the pan.
• Scatter your desired toppings (flaky sea salt, rosemary, halved cherry tomatoes, olives) evenly over the dimpled dough, pressing them lightly into the surface.
• Bake for 25-30 minutes, or until the focaccia is deeply golden brown on top and the edges are crispy. If desired, you can briefly remove it from the pan (using the parchment paper) for the last 5 minutes to ensure the bottom crust is golden.
• Once baked, immediately transfer the focaccia to a wire rack. Drizzle with a final tablespoon of fresh olive oil. Let it cool for at least 15-20 minutes before slicing and serving. This allows the internal structure to set.

Notes

For the best flavor and texture, don't rush the bulk fermentation or cold proof. Room temperature and starter activity can vary, so observe your dough more than strictly adhering to timings. The dough should be noticeably bubbly and jiggly before going into the cold proof. This focaccia is best enjoyed the day it's baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. Reheat briefly in a warm oven for best results.

Conclusion

I genuinely hope this recipe inspires you to create your own gorgeous Sourdough Focaccia Bread. It’s more than just baking; it’s an act of love, bringing warmth and incredible flavor to your home with minimal fuss. This rewarding bake offers a delightful contrast to something like my pepperoni roll sourdough bread, showcasing the versatility of sourdough. Remember, with a little patience, you’ll be enjoying slices of this incredible bread, perfect for sharing with those you cherish.

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