Beginner’s Guide To Sourdough Focaccia Bread

There's nothing quite like tearing into a warm, golden slab of focaccia, its crisp crust giving way to a pillowy, airy middle bursting with tangy sourdough flavor. This Beginner’s Guide To Sourdough Focaccia Bread is absolutely dreamy—delightfully chewy, perfectly salty, and finished with a drizzle of olive oil and a shower of flaky sea salt.

What sets this focaccia apart? It’s surprisingly easy, even if you’re new to sourdough baking! No fancy techniques or equipment required, just a few simple steps and a little patience. The result is a bakery-quality bread that’s perfect for sharing.

This recipe is my go-to for cozy weekends, impromptu dinner parties, or as an impressive homemade sandwich bread. It’s the foolproof crowd-pleaser you’ll want to bake again and again.

Why You'll Love This Recipe

• Beginner-friendly: No special tools or advanced skills needed—just follow the easy steps!
• Incredibly fluffy and flavorful: The sourdough starter adds a signature tang and a light, airy crumb.
• Versatile for any occasion: Great as a snack, sandwich base, or alongside soups and salads.
• Customizable toppings: Add herbs, olives, tomatoes, or your favorites to make it your own.

Key Ingredients for Beginner’s Guide To Sourdough Focaccia Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Active Sourdough Starter

Your active sourdough starter is the backbone of this focaccia. It’s what gives the bread its signature tang and beautiful rise. For best results, use a bubbly, recently-fed starter at its peak—this makes your dough light and airy. If you’re new to sourdough, don’t worry; you can start with store-bought starter or get one from a friend.

Bread Flour

Bread flour is key for developing that chewy, open crumb we love in focaccia. Its higher protein content gives the dough strength and structure. If you don’t have bread flour, you can substitute with all-purpose flour, though the texture will be a bit softer and less chewy.

Extra Virgin Olive Oil

Don’t skimp on the olive oil! It flavors the bread, creates a crisp golden crust, and keeps the crumb moist. Use a good-quality extra virgin olive oil for the best flavor. You can experiment with infused oils (like garlic or rosemary) for an extra flavor boost.

Flaky Sea Salt

A generous sprinkle of flaky sea salt right before baking adds texture and a burst of flavor. Maldon or fleur de sel are favorites, but kosher salt will do in a pinch. You can also add a pinch of salt to your favorite toppings, like herbed salt or everything bagel seasoning.

Fresh Herbs (Optional)

Fresh rosemary, thyme, or oregano make classic focaccia toppings. They add aroma and visual appeal. If you don’t have fresh herbs, dried herbs work too—just use about half as much.

Instructions for Beginner’s Guide To Sourdough Focaccia Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Dough

In a large mixing bowl, combine the bread flour and water. Mix until no dry spots remain. Let it rest for 30 minutes (this rest is called “autolyse” and helps the flour absorb water).

Add the active sourdough starter and fine sea salt. Mix with your hand or a sturdy spoon until everything is fully incorporated and the dough feels sticky.

Stretch and Fold

Drizzle a little olive oil over the dough and your hands. Every 30 minutes for the next 2 hours, perform a set of “stretch and folds”: reach under the dough, pull a section up, and fold it over. Rotate the bowl and repeat 3-4 times per set. This strengthens the dough without kneading.

Bulk Fermentation

Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature (around 70°F/21°C) for 4–5 hours, until it’s doubled in size, bubbly, and jiggly.

Pan and Final Proof

Generously oil a 9x13-inch baking pan. Scrape the dough into the pan and gently stretch it to fit. Drizzle more olive oil on top, cover, and let it proof for 1–2 hours at room temperature until very puffy.

Dimple and Top

Preheat your oven to 425°F (220°C). With oiled fingers, dimple the dough all over—press firmly to create those classic focaccia pockets. Scatter with flaky sea salt and fresh rosemary or your favorite toppings.

Bake

Place the pan in the oven and bake for 25–30 minutes, until the focaccia is golden brown and crisp on the edges. If desired, broil for 1–2 minutes for extra color.

Cool and Serve

Let the focaccia cool for at least 10 minutes before slicing. Drizzle with more olive oil and serve warm or at room temperature.

Recipe Variations

Cheesy Focaccia

Sprinkle a generous handful of shredded mozzarella or Parmesan over the dough after dimpling. The cheese melts into golden, bubbly patches—perfect for cheese lovers!

Olive and Tomato Topping

Before baking, press halved cherry tomatoes and pitted olives into the dough for a Mediterranean twist. This adds vibrant color and bursts of flavor.

Vegan and Dairy-Free

This recipe is naturally vegan, but double-check your toppings. Swap out cheese for nutritional yeast or stick with herbs and veggies for plant-based perfection.

Gluten-Free Option

Use a high-quality gluten-free bread flour blend and add 1 tablespoon of psyllium husk powder. The texture will be a bit different, but you’ll still get a delicious, chewy focaccia.

Garlic Herb Infusion

Mix minced garlic and chopped herbs with the olive oil before drizzling over the dough. This infuses the bread with irresistible savory aroma and extra flavor.

Serving Suggestions

Serve your sourdough focaccia warm, cut into thick slices or squares. Pair it with a bowl of hearty soup, a fresh green salad, or as the base for gourmet sandwiches. For a party, slice into small bites and serve with an olive oil-balsamic dip. Garnish with extra herbs or a sprinkle of grated Parmesan for a special touch.

Storage and Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months (wrap tightly in plastic). Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispness. For a quick fix, warm slices in a toaster or toaster oven.

Frequently Asked Questions About Beginner’s Guide To Sourdough Focaccia Bread (FAQ)

Q: Can I use all-purpose flour instead of bread flour?
A: Yes! All-purpose flour will work, though your focaccia may be a bit softer and less chewy. Bread flour yields a more classic, chewy texture.

Q: My dough seems too sticky—should I add more flour?
A: Sourdough focaccia dough is meant to be sticky and wet. Resist adding extra flour; as you stretch and fold, the dough will become more manageable and develop structure.

Q: Can I prepare the dough in advance and bake later?
A: Absolutely! After the initial rise, you can refrigerate the dough overnight. The next day, bring it to room temperature, pan it, proof, and bake as directed.

Ready to bake the best focaccia of your life? This recipe is as easy as it is delicious—a perfect starting point for your sourdough journey. If you give it a try, let me know how it goes in the comments below and don’t forget to leave a rating!