Artisan Sourdough Focaccia

Imagine biting into a slice of golden, dimpled bread, boasting an incredibly crispy crust, a soft, airy interior, and a subtly tangy flavor that dances on your palate. That’s the magic of homemade focaccia, and with this comprehensive guide, you’ll master the art of baking the perfect sourdough focaccia right in your kitchen. This exceptional recipe harnesses the power of a vibrant sourdough starter, making it an ideal way to transform your sourdough discard into a culinary masterpiece. Forget commercial yeast; our natural leavening process delivers unparalleled depth of flavor and an exquisite texture that store-bought versions simply can’t match. Whether you’re seeking a delightful savory side, a sturdy yet tender sandwich bread, or an irresistible appetizer for your next gathering, this sourdough focaccia promises golden, dimpled perfection every single time.

Our sourdough discard focaccia is a testament to the beauty of natural fermentation. Instead of relying on commercial yeast, it’s entirely leavened by the wild yeast and beneficial bacteria thriving in your sourdough starter. This not only eliminates the need for packaged yeast but also infuses the bread with a complex, nuanced flavor and a wonderfully chewy yet tender crumb. Focaccia is inherently a high-hydration dough, which is key to its signature light and airy texture, while baking at a high temperature ensures that coveted crisp, golden crust. The slow fermentation process also contributes to better digestibility and a more satisfying eating experience.

While the process requires a bit of patience, the reward is truly worth it. You’ll pull a bakery-quality sourdough focaccia from your oven that’s versatile enough for a myriad of uses – from soaking up olive oil to building gourmet sandwiches, or simply enjoyed on its own. This recipe stands out as one of the most straightforward and rewarding sourdough discard projects you can undertake, making it perfect for both seasoned bakers and newcomers to the sourdough world.

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Why You Will Love This Sourdough Focaccia Recipe

This sourdough focaccia recipe isn’t just about baking bread; it’s about creating an experience. Here’s why this particular recipe is bound to become a staple in your kitchen:

• Naturally Leavened – No Commercial Yeast Required: One of the most significant advantages of this recipe is its reliance on a sourdough starter for leavening. This means you won’t need to buy or store commercial yeast, and you’ll achieve a far more complex and nuanced flavor profile. The starter naturally ferments the dough, contributing to an incredible depth of flavor that is both tangy and rich. It’s perfect for using up that sourdough discard you might otherwise throw away, transforming it into something truly spectacular.
• Enhanced Flavor and Texture: Sourdough fermentation isn’t just about rising; it breaks down starches and gluten, resulting in a more digestible bread with a unique, slightly sour tang. This process creates a wonderfully airy and open crumb structure, coupled with a satisfyingly crispy, golden crust. The high hydration of the dough ensures that the focaccia remains incredibly moist and tender on the inside.
• Perfect for Meal Prep – Make It Ahead of Time: Planning ahead is a breeze with this recipe. After the initial bulk fermentation, you can conveniently refrigerate the dough overnight. This cold proof not only slows down the fermentation but also allows for deeper flavor development, intensifying that signature sourdough tang. Simply bring the dough back to room temperature before baking, making it ideal for busy schedules or entertaining.
• Incredibly Easy to Customize: Focaccia serves as the ultimate blank canvas for your culinary creativity. Whether you’re a minimalist who loves a simple rosemary and sea salt topping or an adventurous chef eager to experiment, this bread is wonderfully adaptable. Explore classic combinations like olives and sun-dried tomatoes, or venture into bold flavors with roasted garlic, caramelized onions, or even a sprinkle of your favorite cheese. The possibilities are truly endless!

Key Ingredients and Smart Substitutions

One of the beauties of focaccia is its versatility, especially when it comes to toppings. We’ve categorized the ingredients to give you flexibility, allowing you to follow our delicious suggestions or unleash your creativity with your own favorite combinations.

Dough Ingredients:

• Mature Sourdough Starter Discard (115 grams / ½ cup): This is the heart of our yeast-free focaccia. “Discard” refers to a starter that was fed 12-24 hours prior and is past its peak activity but still vibrant and full of flavor potential. Using discard is an excellent way to prevent waste and contribute a lovely tang to your bread. A mature starter is simply one that has been consistently fed and maintained for at least a week or two, demonstrating reliable activity. For best results, aim for a 100% hydration starter (equal parts flour and water by weight).
• Warm Water (450 grams / 2 cups): Water plays a crucial role in activating your sourdough starter and forming the soft, high-hydration dough necessary for focaccia’s characteristic airy texture. Ensure the water is warm, not hot, ideally between 95-105°F (35-40°C), to encourage starter activity without killing the beneficial cultures.
• All-Purpose Flour (430 grams / 3¾ cups): Unbleached all-purpose flour provides the foundational structure for the focaccia. Its balanced protein content contributes to a tender crumb while still developing enough gluten for a good rise.
• Bread Flour (180 grams / 1½ cups): The addition of bread flour, with its higher protein content, provides extra gluten strength. This is vital for focaccia, as it helps the dough trap gas produced during fermentation, resulting in those desirable large, open air pockets and a chewier, more substantial texture. If you don’t have bread flour, you can use all-purpose flour, but the texture might be slightly less chewy.
• Extra-Virgin Olive Oil (14 grams / 1 tablespoon + more for topping): Olive oil is indispensable in focaccia. Incorporated into the dough, it adds richness and tenderizes the crumb. Drizzled generously on top before baking, it’s responsible for that signature golden, crispy crust and contributes significantly to the overall flavor. Choose a good quality extra-virgin olive oil for the best taste.
• Fine Sea Salt (12 grams / 2 teaspoons): Salt is not just for flavor; it also strengthens the gluten structure and controls the fermentation rate. Fine sea salt dissolves easily and distributes evenly throughout the dough, enhancing all the other flavors.
• Cooking Spray: A simple yet effective tool to ensure your focaccia doesn’t stick to the pan, guaranteeing an easy release and a beautifully intact crust.

Topping Ingredients:

• Sundried Tomatoes in Olive Oil (6 ounces): These add a burst of intensely sweet and tangy flavor, along with a chewy texture. Using sundried tomatoes packed in oil also infuses extra richness.
• Fresh Rosemary (3 sprigs, leaves separated from stems): A classic focaccia topping, fresh rosemary provides a fragrant, earthy, and slightly peppery aroma that complements the sourdough perfectly.
• Kalamata Olives (1 jar, pitted & drained): These bold, briny, and slightly fruity olives offer a wonderful contrast to the mildness of the bread. Pitted and drained olives are convenient for direct use. We often use Mezzetta for their consistent quality.
• Coarse Sea Salt (1 teaspoon): A final sprinkle of coarse sea salt before baking not only enhances the overall flavor but also adds a delightful crunch to the surface of the focaccia, contrasting with the soft interior.

Recipe Variations for Your Sourdough Focaccia

One of the best things about homemade focaccia is how easily you can customize it to suit your taste or the occasion. Here are some inspiring ideas for delicious variations:

• Garlic Herb Focaccia: For an intensely aromatic bread, gently press roasted garlic cloves and a generous mix of fresh or dried Italian herbs (like oregano, basil, and thyme) into the dimpled dough before baking.
• Cheesy Focaccia: Elevate your focaccia by sprinkling a generous amount of shredded Parmesan, mozzarella, or a blend of Italian cheeses over the top during the final prep stage, just before it goes into the oven. The cheese will melt and become golden and bubbly.
• Caramelized Onion and Thyme Focaccia: Create a sweet and savory masterpiece by scattering deeply caramelized onions and fresh thyme leaves over the dough. The sweetness of the onions beautifully contrasts with the savory bread.
• Simple Sea Salt Focaccia: Sometimes, less is more. For a minimalist yet utterly delicious version, simply drizzle generously with high-quality olive oil and sprinkle with flaky coarse sea salt. This allows the pure flavor of the sourdough to shine through.
• Cherry Tomato and Basil Focaccia: Press halved cherry tomatoes and fresh basil leaves into the dough for a burst of fresh, juicy flavor and vibrant color.
• Spicy Chili Focaccia: Add a kick by incorporating red chili flakes into the olive oil drizzle or pressing thinly sliced jalapeños into the dough.

Essential Equipment for Perfect Focaccia

One of the many reasons this recipe is fantastic for beginners is that you likely already own most of the necessary equipment. At its core, you really only need a standard 9×13 inch baking pan. However, a few additional tools can significantly streamline the process and enhance your results:

• 9×13 Inch Baking Pan: This is your essential piece of equipment. A standard rectangular baking dish provides the ideal surface area and depth for focaccia, ensuring a consistent thickness and even baking. A ceramic or glass pan works wonderfully, but a metal pan is also perfectly acceptable.
• Stand Mixer with Dough Hook: While you can absolutely knead this dough by hand, a stand mixer makes the process considerably easier and less strenuous. The dough hook attachment efficiently develops the gluten, saving you time and effort and ensuring a well-mixed, elastic dough. If kneading by hand, be prepared for a slightly longer and more active mixing session.
• Kitchen Scale: For precise baking, a kitchen scale is invaluable. Measuring ingredients by weight (grams) is far more accurate than by volume (cups) and can make a noticeable difference in the final texture and consistency of your bread. While cup measurements are provided, grams offer the highest accuracy for consistent results.
• Cooling Rack: Once your focaccia emerges from the oven, transferring it to a cooling rack is crucial. This allows air to circulate around the entire bread, preventing steam from accumulating on the bottom crust and ensuring it remains wonderfully crisp as it cools.
• Large Mixing Bowl: If you’re kneading by hand, a large, sturdy mixing bowl will be necessary. Even with a stand mixer, a separate bowl might be handy for the bulk fermentation if your mixer bowl is too small or needed for other tasks.
• Plastic Wrap or Damp Kitchen Towel: Essential for covering the dough during its resting and proofing stages, preventing it from drying out and forming a skin.

Step-by-Step Guide to Baking Sourdough Focaccia

Creating this delicious sourdough focaccia is a rewarding process that unfolds in a few key stages. Follow these detailed steps for the best results:

Prepare the Dough

1. Combine Starter and Water: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), add your sourdough discard starter and warm water. Whisk these two ingredients together until the starter is mostly dissolved and well combined with the water. This ensures even distribution of the active cultures.
2. Add Flours and Salt: Next, add both the all-purpose flour and bread flour, along with the sea salt, to the starter-water mixture. Attach the dough hook (if using a stand mixer) and mix on low speed until all the ingredients are just combined and a shaggy dough forms. At this point, resist the urge to overmix.
3. First Kneading Phase: Increase the mixer speed to medium and knead the dough for approximately 5 minutes. During this stage, the gluten begins to develop, and the dough will become smoother and more elastic. You may need to stop the mixer occasionally to scrape down the sides of the bowl to ensure all ingredients are incorporated.
4. Incorporate Olive Oil: Reduce the mixer speed back to low. Slowly drizzle in the tablespoon of extra virgin olive oil. Once added, increase the speed to medium and continue mixing for another 3 minutes. The olive oil will be fully incorporated, further enriching the dough and making it supple.
5. First Rest (Autolyse/Bulk Fermentation Start): Scrape down the sides of the bowl, ensuring all dough is in one mass. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Allow the dough to rest for 2 hours in a warm, draft-free place. This initial rest, sometimes called an autolyse (though we’ve already added starter and salt), allows the flour to fully hydrate, the gluten to relax, and the fermentation process to gently begin.

Shape the Dough

1. Prepare Baking Pan: Generously coat a 9×13 inch baking pan with cooking spray on both the bottom and sides. This prevents sticking and helps create that crispy bottom crust.
2. Transfer and Gently Stretch: Carefully transfer the rested dough from the mixing bowl into the prepared baking dish. To handle the sticky dough with ease, slightly dampen your hands with water. Gently begin to stretch and press the dough into a flattened, rectangular shape, aiming to cover about two-thirds of the pan. Avoid over-stretching or tearing the dough at this stage; just get it into a general shape.

Bulk Fermentation (The Long Rise)

1. Cover and Proof at Room Temperature: Cover the dough in the pan tightly with plastic wrap or a damp kitchen towel. Allow it to proof at room temperature for approximately 4-6 hours. The exact time will depend heavily on your ambient kitchen temperature and the activity of your sourdough starter. During this “bulk fermentation,” you should observe bubbles forming within the dough, and it should noticeably increase in volume.
2. Stretch and Fold Technique: For the first couple of hours of bulk fermentation, perform gentle stretch and folds every 30 minutes. With damp hands, carefully pull a section of the dough up and stretch it over itself, then press it down gently. Rotate the pan and repeat this process for all four sides. This technique helps to strengthen the dough’s gluten network without deflating it, contributing to a lighter, airier crumb. Allow the dough to relax for a few minutes between each set of stretches.
3. Final Resting Phase: Once the dough naturally stretches to fill the corners of the baking tray and feels soft and pillowy, stop the stretch and fold process. Let it rest undisturbed for the remainder of the bulk fermentation time. This allows the dough to fully rise, develop maximum flavor, and prepare for baking. You’ll know it’s ready when it looks puffy and holds a gentle indentation when poked with a wet finger.

Prepare and Bake

1. Preheat Oven: Approximately 30 minutes before you plan to bake, preheat your oven to 450°F (230°C) with the oven rack positioned in the middle. A hot oven is essential for achieving a good oven spring and a crispy crust.
2. Dimple and Top: Once the dough is fully proofed and your oven is preheated, it’s time for the signature focaccia dimples. Dip your fingers in water and gently but firmly press them almost to the bottom of the pan, creating deep indentations across the entire surface of the dough. Immediately after dimpling, generously drizzle the top with additional extra virgin olive oil. Then, evenly scatter your chosen toppings—sundried tomatoes, Kalamata olives, and fresh rosemary. Gently press these toppings about ¼ inch into the dough to ensure they adhere and don’t fall off during baking. Finish with a liberal sprinkle of coarse sea salt.
3. Bake to Golden Perfection: Place the focaccia in the preheated oven and bake for 30-40 minutes. The baking time can vary slightly depending on your oven. Look for a beautiful golden-brown crust, especially around the edges, and a wonderfully aromatic kitchen. The internal temperature should register around 200-210°F (93-99°C) if you use an instant-read thermometer.
4. Cool and Serve: Once baked, carefully remove the focaccia from the oven. Allow it to cool in the pan for about 5 minutes, then transfer it to a wire rack. Let it cool for at least 10 minutes on the rack before slicing and serving. This allows the internal structure to set. Sourdough focaccia is delightful served warm, but it’s equally delicious at room temperature.

Serving Suggestions for Your Sourdough Focaccia

This sourdough discard focaccia is a culinary chameleon, incredibly versatile and adaptable to almost any meal or occasion. Its robust flavor and satisfying texture make it a fantastic addition to your table:

• As a Side Dish: It’s the perfect companion to hearty soups, vibrant salads, or rich pasta dishes. Its ability to soak up sauces and broths is unparalleled.
• Gourmet Sandwiches: Elevate your lunch by using thick slices of focaccia for gourmet sandwiches. Its open crumb is ideal for holding fillings without becoming soggy. Try it with sliced meats, cheeses, fresh vegetables, and a flavorful spread. Our chicken club sandwich would be fantastic on focaccia!
• Dipping Delight: Keep it simple and sophisticated by serving focaccia alongside a small bowl of high-quality extra virgin olive oil, perhaps with a splash of balsamic vinegar, a sprinkle of herbs, or a pinch of red pepper flakes for dipping.
• Savory Breakfast Casserole: Use leftover focaccia as the base for a savory breakfast casserole, absorbing eggs and other ingredients for a rich morning meal.
• Appetizer Extravaganza: Hosting a gathering? Slice your sourdough focaccia into elegant strips or squares. For an elevated presentation, consider adorning it with a few edible flowers before baking. Pair it with a beautifully arranged charcuterie board featuring cured meats, artisan cheeses, and fruit for an impressive appetizer spread.
• Bruschetta Base: Lightly toast smaller pieces of focaccia and top with fresh bruschetta ingredients like diced tomatoes, garlic, and basil.

Frequently Asked Questions About Sourdough Focaccia

Here are answers to some common questions that arise when baking sourdough focaccia, helping you achieve the best results:

How long should I let the dough ferment?

The bulk fermentation for sourdough focaccia typically takes 4–6 hours at room temperature, but this can vary significantly based on your kitchen’s ambient temperature and the activity level of your sourdough starter. If your kitchen is cooler, it might take longer, while a warmer environment will speed up the process. For an even deeper, more complex flavor, you can cold-proof the dough in the refrigerator overnight (8-12 hours) after the initial room temperature fermentation.

Can I use other toppings for my focaccia?

Absolutely! Focaccia is incredibly versatile when it comes to toppings. Popular choices include classic rosemary and sea salt, sun-dried tomatoes, olives, roasted garlic, thinly sliced red onions, and caramelized onions. For a unique sweet twist, try fresh grapes or figs drizzled with honey after baking. Experiment with different cheeses, herbs, or even thin slices of potato for a heartier bread.

Why is my sourdough focaccia dense instead of airy?

A dense focaccia can be attributed to several factors. It might be due to under-proofing, where the dough hasn’t had enough time to develop sufficient gas from the starter, or over-proofing, where the gluten structure has weakened and can no longer hold the gas. Insufficient hydration in the dough can also lead to a denser crumb. Ensure your sourdough starter is active and bubbly, and closely follow the proofing guidelines, looking for visual cues like bubbles and increased volume.

How do I get those signature focaccia dimples?

To achieve those beautiful dimples, gently press your wet fingers into the proofed dough, almost touching the bottom of the pan. This creates pockets for olive oil to pool and crisp up, and for steam to escape, contributing to the focaccia’s unique texture. Be careful not to deflate the dough excessively during this process; a gentle but firm touch is key.

Is focaccia sourdough?

Traditional focaccia is often made with commercial baker’s yeast, but this specific recipe uses a sourdough starter instead. This method yields a naturally leavened focaccia with a distinct tangy flavor, chewier texture, and often improved digestibility compared to its yeast-leavened counterpart. So, while not all focaccia is sourdough, this recipe certainly is!

Is a mature starter the same as an active sourdough starter?

A mature starter and an active sourdough starter are closely related but have distinct meanings. A mature starter refers to a sourdough starter that has been consistently fed and maintained for a good period (typically 5–7 days or more), developing a stable and strong colony of wild yeast and beneficial bacteria. It’s well-established and reliable for baking. An active starter, on the other hand, describes a mature starter that is currently at its peak activity level—bubbly, risen, and ready to use, usually within 4–6 hours after a feeding. For the best baking results, you ideally want your starter to be both mature and active; mature for consistent strength and active for optimal leavening power.

Explore More Delicious Bread Recipes…

• Hearty Whole Wheat Sandwich Bread Recipe
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• Easy Banana Bread with Self Rising Flour
• Fluffy Sourdough English Muffin Bread

Sourdough Focaccia Recipe

Recipe by Renae Gerhardstein

★★★★★

5 from 2 votes

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

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Course:
Bread, Sourdough

Cuisine:
Italian, American

Servings:

12
servings

Prep Time:

15
minutes

Cook Time:

30
minutes

Proof Time:

6
hours

Total Time:

6
hours
45
minutes

Calories:
285

Equipment

• baking pan – use a 9″x13″ size
• stand mixer
• kitchen scale
• cooling rack

Ingredients

Dough Ingredients

• ½ cup sourdough starter (115 grams) discard or fed 12-24 hours prior *see notes below
• 2 cups warm water (450 grams)
• 3¾ cups all-purpose flour (430 grams) unbleached
• 1½ cups bread flour (180 grams)
• 1 tablespoon extra-virgin olive oil (14 grams) plus more for topping
• 2 teaspoons sea salt (12 grams)
• cooking spray

Topping Ingredients

• 6 ounces sundried tomatoes in olive oil
• 3 sprigs fresh rosemary leaves separated from stems
• 1 jar Kalamata olives pitted & drained, I use Mezzetta
• 1 teaspoons coarse sea salt

Instructions

Prepare the Dough

1. 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 into a shaggy dough.
2. 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 until fully incorporated and the dough is supple.
3. Scrape down the bowl, cover it with plastic wrap or a damp towel, and let the dough rest for 2 hours in a warm, dry place.

Shape the Dough

1. Generously coat a 9″x13″ pan with cooking spray on the bottom and sides.
2. Transfer the dough to the prepared pan. With damp hands, gently stretch and press it into a flattened shape without over-stretching or tearing.

Bulk Fermentation (Long Rise)

1. Cover the pan with plastic wrap and proof at room temperature for 4-6 hours, or until the dough has noticeably increased in volume and shows signs of activity (bubbles).During the first 2 hours, every 30 minutes, gently stretch the dough toward the pan’s edges using damp hands, allowing it to relax between stretches. This builds gluten strength.Once the dough naturally reaches the corners of the baking tray and feels puffy, let it rest undisturbed for the remaining proofing time to fully rise and develop flavor.

Prepare and Bake

1. Preheat the oven to 450°F (230°C) with the rack in the middle.
2. Dimple the top of the dough with wet fingers, pressing almost to the bottom. Generously drizzle with additional olive oil, then add sundried tomatoes, olives, and rosemary, pressing them about ¼ inch in. Sprinkle with coarse sea salt.
3. Bake for 30-40 minutes, or until the focaccia is beautifully golden brown and crispy.
4. Let cool for 10 minutes in the pan, then transfer to a wire rack before slicing. Serve warm or at room temperature.

Notes

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.
Bulk fermentation sourdough typically takes 4–6 hours at room temperature, depending on the ambient temperature.
Cold-proofing in the fridge can be done overnight for more flavor.
Proofing: The dough should look puffy and hold dimples when gently pressed with your fingers if it is fully proofed.

• Refrigerate for more flavor: For an even deeper sour taste, let the dough rest overnight in the fridge before baking.
• Use damp hands: When handling the dough, slightly wet your hands to prevent sticking and make stretching easier.

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.
• Caramelized onion and thyme focaccia: A sweet and savory variation.
• Simple sea salt focaccia: No toppings, just olive oil and flaky sea salt for a minimalist version.

Storing Instructions:

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

Make Ahead Instructions:

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

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1010mg | Potassium: 290mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 282IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg

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