You’ve got sourdough starter bubbling on your counter, but you’re tired of baking sandwich loaves. Focaccia is the perfect next step: it requires the same forgiving dough, takes less time than a full boule, and comes out restaurant-quality crispy on the outside with a tender, airy crumb. This beginner-friendly method breaks the process into manageable stages so you can fit it around your schedule.
How to Make Sourdough Focaccia
This recipe yields one large 9×13-inch focaccia with a perfect balance of chew and crispness. The long fermentation develops deep flavor while keeping hands-on time minimal.
Ingredients
- 1 cup active sourdough starter (fed 4-8 hours prior, bubbly and at peak)
- 1.5 cups warm water
- 3.5 cups all-purpose or bread flour
- 2 teaspoons salt
- 3 tablespoons olive oil (plus more for topping)
- Coarse sea salt and fresh rosemary or Italian herbs for topping
Method
Mix the Dough
Combine your active sourdough starter and warm water in a large bowl, stirring until mostly incorporated. Add flour and mix with your hands or a spatula until all dry bits are hydrated. The dough will be rough and shaggy. Cover loosely and let rest 30 minutes at room temperature. This resting period, called autolyse, allows the flour to fully absorb water and makes the dough easier to handle.
Add Salt and Oil
Sprinkle salt over the dough and drizzle with olive oil. Using wet hands, pinch and fold the dough over itself repeatedly for 2-3 minutes, incorporating the salt and oil. The dough will begin to feel more cohesive. You can perform this step in the bowl; no need for a work surface or intense kneading.
Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 4-6 hours (or up to 24 hours for more flavor). Every 1-2 hours, perform a series of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl, and repeat 4 times. You should see the dough rise noticeably and feel more airy and smooth.
Shape into Pan
Oil a 9×13-inch baking pan generously. Turn the dough out onto a lightly oiled work surface and gently stretch it into a rough rectangle. Transfer to the prepared pan and use your fingertips to press and stretch it to the edges. Oil the top generously. Cover loosely and let rise 2-4 hours at room temperature until puffy and jiggly.
Dimple and Top
Preheat your oven to 475 degrees F. Using your fingertips or knuckles, poke dimples all over the dough surface, pressing down about 1/2 inch deep and spacing them 1-2 inches apart. Drizzle generously with olive oil, sprinkle coarse sea salt over the entire surface, and scatter fresh herbs across the top.
Bake Until Golden
Place the pan in the preheated oven and bake for 20-25 minutes, until the top is deep golden brown and the edges are crispy. The focaccia should sound hollow when tapped on the bottom. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before slicing.
- If your kitchen is cold, place the covered bowl in a turned-off oven with the light on, or wrap it in a kitchen towel in a warm spot. Sourdough fermentation slows dramatically below 65 degrees F.
- Don’t skip the dimpling step. Those indentations catch olive oil and herbs while creating structural weak points that let steam escape, leading to a crispier crust.
- Leftover focaccia is best eaten fresh, but you can wrap cooled pieces in foil and reheat at 350 degrees F for 5 minutes to restore softness to the interior.
What to Look For in Sourdough and Bread Baking Equipment
- Instant-Read Thermometer: Essential for tracking dough temperature during fermentation. Sourdough responds dramatically to temperature changes; knowing your dough sits between 75-78 degrees F ensures predictable rise times and flavor development. Look for models with a thin probe that reads in 2-3 seconds.
- Dutch Oven or Covered Baking Pan: While focaccia bakes uncovered in a sheet pan, many bakers prefer a Dutch oven for closed-crust loaves. For focaccia specifically, a well-seasoned or nonstick 9×13-inch baking pan is ideal. The shallow sides allow heat circulation for that signature crispy bottom.
- Dough Scraper or Bench Knife: A flat, flexible tool for moving sticky dough without tearing it and for performing stretch-and-folds efficiently. It also cleans dried dough from your work surface and bowl. Stainless steel models last longest and resist bacteria growth better than plastic.
- Wire Cooling Rack: Allows air to circulate under baked focaccia so the bottom stays crispy rather than steaming and becoming soggy. A large rectangular rack (at least 16×10 inches) accommodates a full focaccia sheet and also serves for cooling other baked goods.
Thermapen ONE Instant-Read Thermometer
Best for: Serious sourdough bakers who want precise fermentation control
The gold standard for dough temperature monitoring. Its 2-second read time and backlit display make checking dough temps throughout bulk fermentation fast and accurate. The narrow probe penetrates dough without causing deflation, and the splashproof design survives years of kitchen use. Essential for troubleshooting fermentation timing and nailing consistent results batch to batch.
Check Current Price on Amazon →Lavatools Javelin Pro Instant-Read Thermometer
Best for: Budget-conscious bakers new to sourdough temperature tracking
Delivers reliable instant-read performance at a fraction of premium prices. The 3-4 second response time is slightly slower than flagship models but perfectly adequate for dough work. Waterproof construction and a bright LCD display make it intuitive for kitchen use. Great entry point if you’re unsure whether temperature tracking will become part of your routine.
Check Current Price on Amazon →OXO Good Grips Stainless Steel Dough Scraper
Best for: New bakers performing their first stretch-and-folds
The rounded edges and ergonomic handle make this forgiving for beginners still learning proper technique. The 4-inch wide blade gives enough surface area to support sticky dough without tearing. Stainless steel resists rust and staining from acidic sourdough, and it’s lightweight enough that even younger bakers can use it comfortably for extended work.
Check Current Price on Amazon →Ateco 14-Inch Cooling Rack
Best for: Dedicated bread bakers with limited counter space
Oversized 14×10-inch grid accommodates full focaccia sheets with room to spare and stacks multiple racks for bread production. Stainless steel construction won’t rust or discolor with steam and moisture. Heavy-duty cross-wires support substantial weight without sagging. Built-in feet elevate the rack 1.5 inches for maximum airflow beneath baked goods.
Check Current Price on Amazon →Final Recommendation
Sourdough focaccia is the perfect bridge between rustic boule baking and refined bread craft. It’s forgiving enough for beginners (long fermentation time masks minor errors), yet produces restaurant-quality results that impress at tables. The key is trusting the process: your starter knows what to do, and time is your primary tool. A reliable thermometer to monitor dough temperature removes guesswork, while a quality dough scraper and cooling rack make the work pleasant and the results consistent.
Start with this recipe exactly as written. Bake one focaccia, taste it, and note how your specific kitchen temperature and starter behaved. Write down fermentation times and results. Your second batch will be noticeably better because you’ve calibrated the process to your environment. Within three bakes, you’ll be tweaking with confidence: longer fermentation for deeper flavor, adjusted salt levels, or herb combinations that suit your palate. Focaccia rewards attention and returns that investment in flavor and texture.
Frequently Asked Questions
How do I know when my sourdough starter is ready to use?
Your starter should be fed 4-8 hours before mixing dough and should be at peak: doubled in size, bubbly throughout, with a domed top just beginning to recede. It will smell pleasantly sour and alcoholic. If it’s not quite peaked, wait another hour or two. An unpeak starter produces slow, unpredictable fermentation.
Can I make focaccia dough the night before and bake it the next morning?
Yes. After shaping into the pan (step 4), cover tightly and refrigerate up to 12 hours. The cold slows fermentation, so the dough won’t overproof. The next morning, remove from the fridge, let it come to room temperature for 1-2 hours until puffy, then dimple, top, and bake as directed.
My focaccia came out dense instead of airy. What went wrong?
Dense crumb usually means insufficient fermentation or weak starter activity. Check that your starter is at peak (not just bubbly). Also verify your kitchen temperature; below 68 degrees F, fermentation slows dramatically. Try leaving dough out longer during bulk fermentation, or use a 24-hour cold fermentation in the fridge for deeper rise and flavor.
Is all-purpose flour or bread flour better for focaccia?
Both work, but they produce different results. All-purpose flour (11-12% protein) yields tender, soft crumb. Bread flour (12-14% protein) creates chewier, more open crumb with stronger gluten structure. For your first batch, use what you have; once confident, try both and see which texture you prefer.
Why should I dimple the focaccia, and what if I forget?
Dimples serve two purposes: they catch olive oil and herbs for flavor bursts, and they create weak points that let steam escape during baking, producing a crispier crust. If you forget, your focaccia will still taste good but may be slightly thicker and less crispy. Plan to dimple just before baking so indentations stay distinct.
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