Sourdough Focaccia: Crispy, Airy & Made from Scratch

If you've been looking for a reason to bake bread on a weekend afternoon, this is it. This Sourdough Focaccia is golden on the bottom, pillowy in the middle, and dimpled all over with olive oil and flaky salt. It's the kind of bread that fills your kitchen with the most incredible smell and disappears the moment you set it on the table. Whether you serve it alongside soup, tear it apart for sandwiches, or eat it straight from the pan — there's no wrong way to enjoy it. Got an active sourdough starter? This is exactly what it was made for.

Recipe at a Glance

Why Sourdough Focaccia?

Focaccia is one of the most forgiving breads you can make — and an active sourdough starter makes it extraordinary. The natural acidity from the starter adds a subtle tang that deepens the flavor without overpowering it. The long, slow rise develops a complex, open crumb and makes it incredibly light and airy. Best of all, most of the work is hands-off.

Ingredients

• 100 grams active starter
• 10 grams kosher salt or sea salt
• 440 grams water
• 510 grams bread flour
• 6 tablespoons olive oil, plus more for drizzling

Optional Toppings (pick your favorites!):

• Fresh rosemary sprigs
• Olives (black or green)
• Halved cherry tomatoes
• Thinly sliced garlic
• Caramelized onions
• Flaky sea salt (highly recommended!)

Directions

1. Mix starter, salt, water, and flour in a large bowl until fully combined.
2. 30 minutes later, perform one 'fold' by pulling the dough up and into the center 8 to 10 times.
3. Drizzle dough with olive oil, cover, and let rise at room temperature until doubled (4 to 12 hours).
4. Place 6 tablespoons of olive oil into a 9×13-inch pan. If using a glass pan, you may want to butter it first.
5. Drizzle dough with a tablespoon of olive oil, gently deflate the dough, fold it into a rough rectangle, and let it sit uncovered for 2–4 hours until puffy.
6. Preheat oven to 425°F. Press dough into pan and dimple deeply with oiled fingers. Add your desired toppings — such as olives, rosemary, cherry tomatoes, or sliced garlic — pressing them gently into the dimples. Sprinkle generously with sea salt.
7. Bake for 25 minutes until golden, then cool before slicing.

Baker's Tips

• Adjust your water. Depending on where you live and the time of year, you might need to adjust the water amount. If you're in a humid environment or using a different type of flour, consider using 430 g of water as a starting point and adjust from there.
• Be generous with olive oil. This isn't the place to skimp — the oil is what gives focaccia its signature crispy bottom and rich flavor. Pool it right in the pan.
• Dimple deeply. Press your oiled fingers all the way to the bottom of the pan. Deep dimples hold the olive oil and toppings, giving focaccia its signature look and texture.
• Glass vs. metal pan. Metal conducts heat better for a crispier bottom. If using glass, butter it first to prevent sticking.
• Don't skip the flaky salt. It's the finishing touch that makes every bite pop. Fleur de sel or Maldon salt work beautifully.
• Cool before slicing. Give it at least 10–15 minutes to set up so it slices cleanly and the interior finishes steaming.

Fun Variations

• Rosemary & Olive: Press whole rosemary sprigs and olives into the dough before baking — just like the photo!
• Cherry Tomato & Garlic: Press halved cherry tomatoes and thin garlic slices into the dimples for a bright, savory topping.
• Caramelized Onion: Top with slowly cooked caramelized onions and a sprinkle of fresh thyme for something deeply savory.
• Sweet Fig & Honey: Add sliced fresh figs, a drizzle of honey, and a handful of walnuts for a stunning sweet-savory focaccia.

Ingredient Notes

Active Starter: This recipe uses an active (fed and bubbly) starter, not discard. Make sure your starter has been fed and is at peak activity before mixing.

Bread Flour: Bread flour gives focaccia a chewier, more structured crumb than all-purpose flour. It's worth using here if you have it.

Water: Use room temperature water. If your kitchen is warm or you're in a humid climate, start with 430 g and adjust as needed.

Olive Oil: Use a good-quality olive oil — you'll taste it in every bite. This is one recipe where it's worth reaching for the nice bottle.

Storage & Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, place slices in a 375°F oven for 5–8 minutes or pop them in a toaster oven until the edges are crispy again. Focaccia also freezes beautifully — wrap individual pieces in plastic wrap and freeze for up to 2 months.

Nutrition Facts

Per serving (1 piece, based on 14 pieces). Values are estimates.

*Percent Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated and may vary based on ingredients used.

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