There’s something a little magical about sourdough focaccia. It’s rustic, forgiving, and just structured enough to make you feel like you know what you’re doing—even if you’re still flour-dusted and guessing half the time. Before we get into the recipe, let’s talk about a few things that make all the difference between “pretty good” and “why is this so unbelievably good?”
The Environment Matters (More Than You Think)
Sourdough is alive, which means your kitchen conditions matter. Ideally, you want your kitchen sitting somewhere between 21–24°C (70–75°F). Too cold, and your dough will move at a glacial pace. Too warm, and it might overproof before you even realize what’s happening.
If your kitchen runs cool, try placing your dough in the oven with just the light on, or near a warm appliance. If it’s summer and your kitchen is warm, keep a closer eye on your dough—it may rise faster than the recipe suggests.
Understanding the Rise
Focaccia is beautifully low-maintenance compared to other sourdough breads. Instead of aggressive kneading, you’ll rely on stretch-and-folds and time. The dough should become airy, jiggly, and full of bubbles. That’s when you know you’re on the right track.
The first rise (bulk fermentation) builds structure and flavor. The second rise, once it’s in the pan, is where it gets that iconic fluffy interior.
Make It Yours
This is where focaccia really shines. Once you’ve got the base down, you can start playing:
- Salty olives pressed into the surface
- Creamy brie tucked into dimples
- Fresh herbs like rosemary or thyme
- Even sweet variations (yes, really—more on that soon)
Don’t treat this like a rigid recipe. Treat it like a canvas.
And speaking of experimenting… I’ve been working on a cinnamon pull-apart focaccia and a pizza pull-apart version that are dangerously good. Those are coming soon.
Sourdough Focaccia Recipe
Ingredients
- 400 grams water (1 ¾ cups)
- 150 grams active sourdough starter (½ cup + 2 tablespoons)
- 500 grams bread flour (3 ⅔ cups)
- 10 grams salt (1 ½ teaspoons)
- 60 grams olive oil, divided (4 tablespoons)
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine the water and sourdough starter. Stir until the starter is mostly dissolved.
Add the flour and salt. Mix until no dry flour remains. The dough will look shaggy and sticky—that’s exactly what you want.
Let it rest for 20–30 minutes (this is called the autolyse phase, and it helps develop gluten with less effort).
2. Add Olive Oil & Begin Stretch-and-Folds
Drizzle in about 2 tablespoons of the olive oil and gently work it into the dough.
Now begin your stretch-and-folds:
- Grab one side of the dough, stretch it up, and fold it over itself
- Rotate the bowl and repeat
Do this 3–4 times, spaced about 20–30 minutes apart.
3. Bulk Fermentation (First Rise)
Cover the bowl and let the dough rise at room temperature for about 4–6 hours, depending on your kitchen temperature.
You’re looking for:
- Increased volume
- A soft, airy texture
- Visible bubbles throughout
4. Transfer to Pan
Drizzle 1–2 tablespoons of olive oil into a baking pan (9×13 works well).
Gently transfer the dough into the pan. Don’t deflate it—handle it like you actually care about it.
Let it rest for 30 minutes, then gently stretch it toward the edges of the pan if needed.
5. Second Rise
Cover and let the dough rise again for 2–4 hours, until it’s puffy and fills the pan.
6. Dimple & Top
Preheat your oven to 425°F (220°C).
Drizzle the remaining olive oil over the dough. Using your fingers, press deep dimples all over the surface.
Add toppings if you like:
- Olives
- Brie chunks
- Herbs
- Flaky salt
7. Bake
Bake for 20–25 minutes, until golden brown and crisp on the edges.
8. Cool (Slightly) & Enjoy
Let it cool just enough to avoid burning your fingers… then tear into it while it’s still warm.
Final Thoughts
This is one of those recipes that gets better every time you make it. You’ll start to recognize how the dough feels, how it behaves in your kitchen, and when it’s truly ready.
And once you’re comfortable? That’s when the fun really begins.
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