Sourdough Focaccia Recipe
I’ve wanted to make focaccia with sourdough for a long time. It’s a flatbread of Italian origin, seasoned with herbs and somewhat similar to pizza. It was on my long list of breads to make.
Finally, I was able to dedicate some time to it, test it several times, and upload it to the blog. I frequently go to a local place here in Taipei, and I always order their exquisite focaccia sandwich with chicken, arugula, and pesto, along with a delicious carrot cake that is the richest I have ever tasted.
With the idea of making sandwiches just as delicious, I made this focaccia with simple toppings that add aroma and flavor and combine perfectly with any filling, even a simple slice of cheese.
It’s a very aromatic and flavorful bread that can be eaten on its own. It also looks amazing cut into pieces on a cheese board or served alongside meals or soups.
The magic of this focaccia is that it doesn’t need heavy kneading. It’s simply a matter of:
- Mixing the ingredients
- Folding the dough inside the container about 3 times every 30 minutes
- Letting time and slow cold fermentation do their work
It only requires:
- Patience
- An active sourdough starter in optimal condition
- Quality ingredients
to achieve the expected result.
I generally use 12% protein bread flour for this focaccia. I’ve also made it with a combination of 10.5% protein all-purpose flour (450g) and semolina (50g), adjusting the hydration when using flours with higher or lower protein content.
Tips Before You Start
Before you begin, you should have your sourdough starter ready. If you don’t already have one, I recommend starting with an article that explains how to make and maintain it.
If your starter has been stored in the refrigerator:
- Take it out and bring it to room temperature
- Refresh it with flour and water
- Feed it for two to four days before using
This ensures it is fully active. If you use it straight from the refrigerator, the focaccia may not turn out right.
I also recommend using a 23×33 cm baking tray so the focaccia turns out the right thickness without overstretching the dough.
About the Flour
I am using bread flour with more than 11g of protein per 100g. You can check this on the nutrition label of your flour package.
It is very important to use this type of flour to ensure proper gluten development. Do not substitute it with vegetable or gluten-free flours for this recipe.
Table of Contents
How to Make Focaccia with Sourdough?
Dish: Appetizer, Bread, Snack
Preparation Time: 1 hour
Cooking Time: 20–30 minutes
Proofing Time: 9 hours
Total Time: 10 hours
Servings: 1 mold (23×33 cm)
Ingredients
For the Yeast
| Ingredient | Quantity | Notes |
|---|---|---|
| Active sourdough starter | 50g | At maximum activity |
| All-purpose flour | 100g | Not self-rising |
| Slightly warm water | 100g | — |
For the Focaccia
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 580g | Not self-rising |
| Olive oil | 20g + extra | For greasing |
| Slightly warm water | 380g | — |
| Salt | 10g | — |
| Prepared yeast (from above) | 120g | After doubling |
Optional Toppings
| Ingredient | Notes |
|---|---|
| Coarse or flaked salt | — |
| Chili flakes | — |
| Pepper | — |
| Olives, cherry tomatoes, fresh or dried herbs | Optional additions |
Instructions:
For the Yeast (9:30 am)
Remove 50g of active sourdough starter and feed it with warm water and flour. Let it ferment in a warm place. Use it once it has doubled in size.
For the Focaccia (1:00 pm)
Mix all ingredients. The dough will be very sticky but should not feel runny. If it feels too loose, add a little more flour.
You can knead:
- With a stand mixer using the dough hook (speed 3 for 7 minutes)
- By hand, using your preferred method
Stop when the dough gains strength and starts pulling away from the surface.
Place it in a clean, slightly damp bowl. Cover and keep in a warm place.
1:45 PM: Moisten your hands and make four folds (one on each side). Cover and rest.
Repeat folds at:
- 2:15 pm
- 2:45 pm
3:15 PM: Add olive oil to the base of your pan. Transfer the dough and gently stretch it. It won’t fully reach the corners yet. Cover and rest.
Stretch again at:
- 3:45 pm
- 4:15 pm
- 4:45 pm
- 5:15 pm
By the last stretch, it should fill most of the pan. Cover and let rise.
7:15 PM: Spread olive oil over the dough. Use oiled fingers to make deep indentations without tearing.
Sprinkle with salt, pepper, and desired toppings.
Bake in a preheated oven at 230°C / 450°F for 20–30 minutes, or until very golden brown.
Nutritional Facts (Approximate Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 52g |
| Protein | 8g |
| Fat | 9g |
| Saturated Fat | 1.5g |
| Fiber | 2g |
| Sodium | 280mg |
Values may vary depending on the toppings used.
FAQs – Frequently Asked Questions
Can I refrigerate the dough overnight?
Yes. In fact, cold fermentation improves flavor and texture. Cover the dough well and refrigerate after the initial folds.
Why is my focaccia dense?
Common reasons include:
- Inactive sourdough starter
- Underproofing
- Using low-protein flour
Can I freeze focaccia?
Yes. Let it cool completely, slice it, and freeze in airtight bags. Reheat in the oven before serving.
Can I add vegetables on top?
Absolutely. Cherry tomatoes, olives, rosemary, and onions work beautifully. Just avoid overloading it so the dough can rise properly.
Conclusion
Making sourdough focaccia requires time and patience, but the result is worth it. The combination of slow fermentation, good flour, and simple toppings creates a bread that is deeply aromatic, soft inside, and perfectly golden outside.
Whether you enjoy it on its own, as a sandwich base, or served alongside a warm meal, this focaccia is a recipe you’ll want to return to again and again.
