If you keep a sourdough starter on your counter, you already have the foundation for one of the easiest and most impressive breads to bake at home. Sourdough focaccia requires minimal kneading, takes advantage of a long cold fermentation to develop flavor, and produces a spectacular result with minimal fuss. The beauty of focaccia is its forgiving nature and stunning presentation—those iconic dimples filled with olive oil and sea salt look like you spent hours in a professional bakery, when the reality is far gentler.
How to Make Sourdough Focaccia
This recipe creates a light, airy focaccia with a tender crumb and crispy bottom crust. The overnight fermentation develops deep flavor while fitting naturally into your baking schedule.
Ingredients
- 500g bread flour or all-purpose flour
- 350ml warm water
- 150g active sourdough starter (fed and bubbly)
- 10g fine sea salt
- 60ml extra virgin olive oil, divided
- Coarse sea salt and fresh rosemary for topping
Method
Mix the dough
Combine your active starter, warm water, and flour in a large bowl. Stir until all flour is hydrated and you have a shaggy mass. Let this rest for 30 minutes (called the autolyse). This pre-fermentation period helps the flour absorb water and begins gluten development without additional work.
Incorporate salt and develop gluten
Add the fine sea salt to the dough and incorporate it by folding the dough over itself repeatedly for about 5 minutes, using wet hands. The dough will feel sticky—this is correct. You’re building strength without aggressive kneading. Perform a series of stretch-and-fold motions every 30 minutes for 2 hours, resting between sets.
First rise and oil incorporation
After the final stretch-and-fold, drizzle 30ml of olive oil into the dough and fold it in until evenly distributed. The oil should coat the dough and help it relax. Cover the bowl and let it rise at room temperature for 2-4 hours until it increases in volume by about 50 percent and feels airy when gently pressed.
Shape and transfer to sheet pan
Oil a sheet pan generously with the remaining olive oil. Turn the dough onto the oiled pan and gently stretch it to fill the surface, working from the center outward. If it springs back, let it rest for 10 minutes and try again. The dough should be about half an inch thick. Cover loosely with plastic wrap or a damp cloth.
Cold fermentation overnight
Refrigerate the shaped dough for at least 8 hours, preferably 12-16 hours. This extended cold fermentation develops complex flavor and makes the dough easier to handle. The dough will rise slightly in the cold but mostly relaxes, waiting for its final proof.
Final proof and dimpling
Remove the dough from the refrigerator 1-2 hours before baking to bring it to room temperature. Using your fingertips or a dimpling tool, gently press dimples all over the surface, spacing them about 1 inch apart. This is the signature focaccia texture. Don’t be shy—press deeply but avoid piercing all the way through to the pan.
Season and bake
Preheat your oven to 450°F (230°C). Sprinkle the focaccia generously with coarse sea salt and fresh rosemary (or other toppings). Drizzle a little more olive oil if desired. Bake for 20-25 minutes until the top is golden brown and the edges are crispy. The bottom should sound hollow when tapped.
Cool and serve
Transfer the focaccia to a cooling rack immediately after baking. This prevents the bottom from becoming soggy. Focaccia is best served warm or at room temperature, torn into pieces and drizzled with additional olive oil if desired. It keeps well for 2-3 days wrapped in paper.
- Your starter should be active and bubbly (at its peak) when mixed into the dough. If it’s weak or sluggish, feed it and wait 4-8 hours before using.
- The cold fermentation is your secret weapon—it’s not an inconvenience but a feature that develops the most flavor and gives you flexibility with your baking schedule.
- Resist the urge to add more flour if the dough feels sticky. High hydration creates the signature open crumb and tender texture of focaccia.
Essential Equipment for Sourdough Focaccia Success
- Sheet Pan: A heavy, rimmed sheet pan distributes heat evenly and prevents burning on the bottom. Professional half-sheet pans (13×18 inches) are ideal for focaccia and will last for decades.
- Digital Kitchen Scale: Sourdough baking relies on weight, not cups, for consistency. A digital scale ensures your flour, water, and starter are precisely measured every time.
- Bench Scraper or Dough Knife: This tool helps you stretch the dough during shaping, perform fold-and-stretch motions, and handle sticky sourdough without adding excess flour.
- Thermometer: An instant-read or oven thermometer ensures your water is the right temperature for mixing and your oven is at the correct bake temperature for consistent results.
Vollrath Wear-Ever Half Sheet Pan (Aluminum)
Best for: Serious home bakers
This professional-grade aluminum sheet pan is the workhorse of sourdough focaccia baking. Its sturdy construction ensures even heat distribution, preventing burnt edges and pale centers. The half-sheet size (13×18 inches) is standard for focaccia and bread baking, offering enough surface area without being unwieldy. Vollrath’s reputation for durability means this pan will handle hundreds of bakes over decades. The natural aluminum surface develops a protective patina over time, improving non-stick properties.
Check Current Price on Amazon →AmazonBasics Baking Sheet Set (2-pack)
Best for: Beginners and budget-conscious bakers
These lightweight carbon steel sheet pans offer excellent value for home bakers just starting their sourdough journey. The 2-pack gives you flexibility to bake multiple focaccias or keep one for bread while using another for savory items. Carbon steel heats quickly and browns beautifully, though it requires seasoning like cast iron. They’re responsive to temperature changes, making them suitable for high-heat baking at 450°F.
Check Current Price on Amazon →Oxo Good Grips 11-Inch Stainless Steel Bench Scraper
Best for: First-time focaccia makers
This ergonomic bench scraper features a wide, thin blade that slides effortlessly under sticky dough during shaping. The comfortable grip reduces hand fatigue during the stretch-and-fold process, while the measurement markings help you gauge dough thickness. Stainless steel is easy to clean and won’t rust, and the angled edge is perfect for dimpling focaccia just before baking.
Check Current Price on Amazon →Escali Primo Digital Kitchen Scale
Best for: Home bakers seeking accuracy
This compact digital scale weighs ingredients up to 11 pounds in 0.1-ounce increments, providing the precision sourdough demands. The backlit LCD display is easy to read, and the tare function lets you zero out between additions. Its small footprint fits on any counter, and the stainless steel platform is durable and easy to clean. At its price point, it delivers accuracy comparable to scales costing twice as much.
Check Current Price on Amazon →Your Focaccia Journey Awaits
Sourdough focaccia is one of the most rewarding breads to master because it looks intimidating but is genuinely forgiving. The long fermentation does most of the work, allowing you to fit baking around your actual schedule rather than adapting your day to the bread. With a quality sheet pan, a scale, and a dough scraper, you have everything needed to produce bakery-quality focaccia at home.
Start with the recipe above, invest in one reliable sheet pan that will last you years, and give yourself permission to fail forward—even a less-than-perfect focaccia tastes far better than anything store-bought. Each bake teaches you something about your starter, your kitchen’s temperature, and your preferences. Soon you’ll be varying toppings, adjusting hydration to your climate, and confidently sharing your creations with friends and family who will never believe you actually made it at home.
Frequently Asked Questions
Can I skip the overnight fermentation and bake focaccia the same day?
You can, though you’ll sacrifice flavor complexity. If you must bake same-day, allow 4-6 hours of room-temperature fermentation after shaping, but expect a less developed sourdough taste. The cold fermentation is where most of the flavor development happens, so it’s worth the wait if your schedule allows.
What’s the difference between focaccia and pizza dough made with sourdough starter?
Focaccia uses higher hydration (more water) and relies on gentle folding rather than kneading, creating a tender, airy crumb. Pizza dough is typically less hydrated and often kneaded more vigorously to develop gluten for a chewy crust. Focaccia’s dimples and olive oil finish are also distinctive features.
My focaccia came out dense. What went wrong?
Likely causes include using weak or unfed starter, insufficient fermentation time, over-flattening during shaping, or an oven that was too cool. Ensure your starter is at peak activity (bubbly and doubled), allow full fermentation times, and verify your oven temperature with a separate thermometer.
Can I freeze focaccia dough before baking?
Yes. After shaping but before the final proof, wrap the sheet pan tightly in plastic wrap and freeze for up to 2 weeks. Thaw in the refrigerator overnight, then proceed with the final proof and baking. This extends your flexibility significantly.
What’s the best way to store leftover focaccia?
Store cooled focaccia in an airtight container or wrapped in paper at room temperature for 2-3 days. For longer storage, freeze slices for up to 1 month. To refresh, warm briefly in a 300°F oven for 5 minutes, which restores the crust’s crispness.
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