sourdough focaccia bread

You know those recipes that sneak their way into your weekly rotation without you even noticing? That’s exactly what happened when I accidentally fell into a sourdough-focaccia phase last year. I swear I made this thing every Sunday for months. Honestly, my friends started hinting that I should open a bakery… or at least stop teasing them with crumb shots on Instagram. If you’ve been craving a crispy-edged, fluffy-centered, olive-oil-soaked sourdough focaccia, you’re in the right place. I’ve tested this recipe so many times that my poor stand mixer probably has trust issues at this point. And trust me—once you make this at home, you’ll side-eye any store-bought focaccia forever. FYI: If you’ve ever made focaccia that turned out dry, pale, flat, or sad (we’ve all been there :/), I’ll walk you through exactly why this recipe fixes those problems. Let’s bake. Why This Sourdough Focaccia Works Every. Single. Time. Ever wonder why some focaccia tastes like cardboard while others taste like heaven soaked in olive oil? Same. After too many disappointing attempts, I realized the magic comes from three things: 1. A long, cold fermentation Your dough develops better flavor and structure when you let it chill overnight. Kind of like us after a vacation. 2. A ridiculous amount of olive oil I’m talking pools of it. Focaccia without good olive oil is basically fancy toast.If you want the same brand I use, I buy this one on Amazon:California Olive Ranch Extra Virgin Olive Oil 3. Hydration This dough is intentionally wetter than your usual bread dough. It feels messy, but trust the process. Wet dough = airy focaccia = the kind that makes your neighbors suspicious of what you’re cooking. Ingredients You’ll Need I keep it simple, but feel free to add toppings later. Active sourdough starter (100% hydration) All-purpose flour (or bread flour if you’re feeling fancy) Olive oil (the good kind matters!) Warm water Sea salt (I like flaky salt on top) Fresh herbs (optional, but rosemary makes this taste like Italy in carb form) If you want a reliable mixing bowl set, this is the one I swear by:Viking 8-Piece Mixing Bowl Set My Step-by-Step Sourdough Focaccia Method Step 1: Mix the dough (5 minutes) Grab a big bowl. Mix your starter, water, flour, and salt.The dough will look sticky and messy—kind of like wet pizza dough that gave up on life. That’s perfect. Step 2: Rest and stretch Let it sit for 30 minutes, then perform a set of stretch and folds.Repeat this 2–3 times.This builds strength without kneading (kneading focaccia feels illegal anyway). Step 3: Long cold rise Cover your dough with plastic wrap and shove it in the fridge overnight.It works anywhere from 8 to 48 hours. Longer = more flavor.Shorter = you get your focaccia faster. I get it. Step 4: Prep the pan Pour 2–3 tablespoons of olive oil into a baking pan.Trust me—you want the bottom basically shallow-fried. If you need a good pan, I use this durable beast:Nordic Ware Natural Aluminum Baker’s Sheet Step 5: Proof and dimple Transfer the dough to the pan, coat your hands in olive oil like you’re moisturizing aggressively, and stretch it out.Let it rise for 2–4 hours at room temp.Then, the fun part:Dimple the dough with your fingertips.Pretend you’re giving it a tiny massage. Step 6: Add toppings Go wild: olives, cherry tomatoes, garlic, caramelized onions, rosemary… or keep it simple with flaky sea salt + olive oil. Step 7: Bake Bake at 450°F for 20–25 minutes, until it’s golden with crispy edges.If it smells like heaven itself just opened the door, it’s ready. Tips & Tricks Only Someone Who’s Messed Up Focaccia 20 Times Can Tell You Use LOTS of olive oil Seriously. Think “Did I overdo it?” and then add one more tablespoon. Cold fermentation saves your dough Life happens. If you forget your dough in the fridge for 36 hours (been there), it still bakes beautifully. Use wet hands when handling the dough Sticky dough doesn’t stick to wet hands. Magic. Cast iron makes insanely crispy edges If you own a cast iron pan, try making a smaller batch in it. The crust? Unfairly good. Don’t skip the dimpling It’s not just aesthetic—it helps prevent giant bubbles. What Can You Serve With Sourdough Focaccia? Oh boy. Where do I start? With soups (especially tomato or butternut squash) As sandwich bread (cut horizontally!) As a pizza base Warm with ricotta + honey With burrata + balsamic Or honestly… just rip off pieces with your hands while standing at the stove like a gremlin. No judgment here. Sourdough Focaccia Variations You’ll Love Cheesy Garlic Focaccia Add fresh garlic + mozzarella before baking.Your kitchen will smell like a pizzeria got a Michelin star. Tomato Basil Focaccia Add cherry tomatoes, basil, and olive oil.Basically summer in bread form. Olive + Rosemary Classic. Salty. Heavenly. Everything Bagel Focaccia Don’t knock it till you try it. Sourdough Focaccia Bread 200 g active sourdough starter450 g all-purpose flour350 g warm water10 g fine sea salt3 –4 tbsp extra virgin olive oilOptional toppings: rosemary (cherry tomatoes, olives, garlic, flaky salt) Mix the doughCombine starter, water, flour, and salt in a large bowl. Mix until shaggy.Rest and foldLet the dough rest for 30 minutes. Perform 2–3 rounds of stretch-and-folds spaced 30 minutes apart.Overnight riseCover and chill in the fridge 8–24 hours.Prep the panDrizzle 2–3 tablespoons olive oil in your pan. Transfer dough and gently stretch.Second riseLet the dough rise at room temperature for 2–4 hours until puffy.Dimple + seasonPress your fingertips into the dough to create dimples. Add more olive oil and toppings.BakeBake at 450°F for 20–25 minutes until golden and crisp.Cool + serveLet cool 10 minutes before slicing (or tear into it immediately—I won’t judge). Your starter must be active or the dough won’t rise right. Cold fermentation improves flavor, so don’t skip it. Wet hands prevent sticking when handling the dough. Use high-quality olive oil for the best flavor and crust. Appetizer, BreakfastItalian