Golden sourdough focaccia with deep dimples, olive oil sheen, and flaky salt.
This Sourdough Focaccia is fluffy, chewy, and loaded with olive oil flavor. You get a crisp golden top, an airy middle, and those classic dimples that hold all the good stuff.
The Looks Fancy Bread That’s Surprisingly Easy
The dough is wet and sticky on purpose—that’s what gives you that light, airy focaccia texture. The standout trick is an oiled pan and a generous final drizzle of olive oil for crispy edges.
Why You’ll Love This Sourdough Focaccia
- Easy bread win: No complicated shaping, just stretch and dimple.
- Crispy edges: Olive oil and a hot oven make the corners perfect.
- Soft airy middle: Classic focaccia texture.
- Custom toppings: Make it yours.
Ingredients for Sourdough Focaccia
- Active sourdough starter
- Bread flour
- Water
- Olive oil
- Salt
- Rosemary optional
How to Make Sourdough Focaccia
- 1. Mix the dough. Mix starter, water, flour, and salt. Rest 30 minutes.
- 2. Fold. Do stretch-and-folds every 30 minutes for 2–3 rounds.
- 3. Bulk rise. Rise until puffy and bubbly, about 4–8 hours.
- 4. Pan and rise. Oil a 9×13-inch pan, add dough, and let rise 2–4 hours.
- 5. Dimple and top. Heat oven to 450°F. Dimple with oily fingers, add rosemary and salt.
- 6. Bake. Bake 20–25 minutes until deeply golden.
Tips for Perfect Sourdough Focaccia
- Use plenty of olive oil.
- Let it get very airy before baking.
- Dimple deeply.
Make-Ahead & Freezing
- Store airtight 3–4 days.
- Freeze slices up to 2 months.
Reader Review
So fluffy with crispy edges. The olive oil and dimples made it taste like bakery focaccia.
Sourdough Focaccia Recipe Card
Prep Time:** 20 minutes
Cook Time:** 25 minutes
Total Time:** about 10 hours
Yield:** 1 pan
Category:** Bread
Method:** Baking
Cuisine:** Italian-inspired
Diet:** Vegetarian
If you bake this Sourdough Focaccia, leave a rating and a comment. What topping would you try—rosemary, tomatoes, or garlic?