Best Ever Sourdough Focaccia

Golden brown sourdough focaccia in a baking dish, ready to be served.

5 from 1 vote

This fluffy Sourdough Focaccia bakes up crispy and golden on the outside and soft, airy, and pillowy on the inside. It's topped with olive oil, sprinkled with flaky salt and herbs, and takes very little hands-on work.

Prep Time15

Cook Time20

Resting Time12

Total Time12 35

Course: All Recipes, Bread

Cuisine: Italian

Servings: servings

Calories: 158kcal

Author: Jeri Walker

Ingredients

Levain (Night Before)

25 grams mature sourdough starter
75 grams unbleached bread flour or all-purpose flour
75 grams warm water (90°F)

For the Dough:

100 grams active sourdough starter (heaping ⅓ cup)
375 grams warm water (90°F)
500 grams bread flour or unbleached all-purpose flour (3½ cups + ½ teaspoon)
10 grams fine sea salt (2⅛ teaspoons)
4 tablespoons olive oil divided

Toppings (Optional):

Flaky sea salt
Fresh rosemary or thyme (or use dried)
Sliced cherry tomatoes, red onion, or olives

Instructions

The evening before, combine 25g of mature starter with 75g of flour and 75g of warm water (90°F) in a clean jar. Stir until the mixture is smooth and no dry flour remains. Cover loosely and leave it at room temperature for 8-12 hours. By morning, the levain should be doubled in size, bubbly from top to bottom, and smell pleasantly tangy.
The next morning, add 100g of your active sourdough starter (levain) to a large mixing bowl along with 375g of warm water. Whisk to break up the starter completely. Add 500g of white bread flour and 10g of sea salt. Stir until all the flour is hydrated and a sticky, shaggy dough forms. This dough will be much wetter than a standard sourdough loaf - that's exactly what gives focaccia its airy crumb. Use your hands to finish mixing the dough if needed. Pour 1 tablespoon of olive oil over the top, turn the dough to coat it, and cover the bowl with plastic wrap. Let it rest for 30 minutes.
After the rest, give the dough a few quick stretch-and-folds to help build strength. Simply lift a section of dough up, fold it over itself, turn the bowl, and repeat a few times. Do this every 30 minutes for 1 to 1½ hours. The dough will begin to look smoother and more elastic.
Once the folds are done, cover the bowl tightly with plastic wrap and place it in a warm spot for the first rise. An oven with just the light on works perfectly. Let it rise for 5-7 hours, or until it has doubled in size, looks airy on top, and jiggles when the bowl is gently shaken. If your kitchen is cooler, give it more time-focaccia dough should look lively before moving on.
When the dough is fully risen, line a 9×13-inch baking pan with parchment paper and pour 2 tablespoons of olive oil into the bottom. Gently scrape the dough into the pan, trying not to deflate it. With oiled hands, ease the dough toward the edges. If it pulls back or resists, stop and let it rest during the next rise.
Cover the pan and let the dough rise again for 1-2 hours. It should look light and puffy, with visible bubbles across the surface. If it hasn't naturally spread to the corners, stretch it one more time.
Preheat your oven to 450°F. Drizzle the remaining tablespoon of olive oil over the top of the dough. Press your fingertips straight down to create deep dimples across the surface. Add flaky sea salt, fresh herbs, or any toppings you like.
Bake for 20-25 minutes, or until the focaccia is beautifully golden with crisp edges. If you prefer a deeper color, leave it in a couple extra minutes, but watch it closely.
Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack. Slice into squares and serve warm or at room temperature.
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Notes

Active, bubbly starter will give you the best rise and lightest texture. If your starter sinks in water, give it another feeding before beginning.
The dough will feel very wet and sticky when you mix it. This is exactly what you want for focaccia. Wet dough creates those airy pockets and the soft, pillowy crumb.
If your house runs cool, your fermentation times will be longer. Find a warm spot (your oven with just the light on is great) to keep the dough moving along at the right pace.
When you transfer the dough to the pan, be gentle. Knocking out too much air will give you a flat focaccia. Let the dough do the work of spreading itself during the second rise.
Don't rush the dimpling step. Pressing your fingertips straight down (without poking holes through) creates those signature "olive oil pools" that crisp up so nicely in the oven.
Bread flour gives the best structure, but all-purpose flour works well here too. Your crumb may be slightly softer-still delicious.
For extra flavor, top focaccia with fresh or dried rosemary, tomatoes, olives, onions, or garlic right before baking.
Store focaccia at room temperature, wrapped or in an airtight container, for up to 2 days. To refresh the crisp edges, reheat leftovers in a 350°F oven for 8-10 minutes. For longer storage, freeze slices in an airtight container for up to 2 months.

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