Foolproof Sourdough Focaccia Recipe

Sourdough focaccia is perhaps the most forgiving bread you can bake. No shaping skills required, no Dutch oven needed, and the result is a golden, olive-oil-crisp, pillowy flatbread that impresses every time.

Why Focaccia Is Perfect for Beginners

Focaccia removes the most challenging aspects of sourdough baking — shaping and scoring. The dough goes directly into an oiled pan where it spreads naturally. There is no surface tension to build and no score to execute.

High hydration that would be difficult to handle in a free-form loaf is an advantage in focaccia. The extra water creates the large, irregular bubbles and the light, airy texture that define great focaccia.

The Recipe

Mix 500g bread flour, 400g water (80% hydration), 100g active starter, and 12g salt. Combine until no dry spots remain. This is a wet dough — that is normal and correct. Cover and let bulk ferment with stretch and folds for 4-6 hours.

Pour 3-4 tablespoons of extra virgin olive oil into a 9x13 inch pan. Transfer the fermented dough into the pan and let it rest for 30 minutes. Then dimple the surface with oiled fingers, pressing all the way down to create the characteristic focaccia pockets.

Toppings and Variations

Classic focaccia uses olive oil, flaky salt, and fresh rosemary. Cherry tomatoes halved and pressed into the dimples add color and burst with juice during baking. Caramelized onions and olives create a more substantial version.

Get creative with toppings — thinly sliced potatoes with rosemary, everything bagel seasoning, za atar and olive oil, or grape and blue cheese for a sweet-savory twist. Add toppings after dimpling and just before baking.

Baking and Serving

Bake at 425°F for 22-28 minutes until deep golden brown on top and the edges are crispy. The bottom should be golden and slightly caramelized from the olive oil — that crispy base is the best part.

Let cool in the pan for 5-10 minutes, then transfer to a cutting board. Focaccia is best eaten within a few hours of baking. Leftover focaccia makes excellent sandwiches or can be revived in a hot oven for a few minutes.

Our Recommendation

The techniques and knowledge shared here build the foundation for consistent, rewarding results. Whether you are just starting out or refining your craft, focusing on fundamentals always pays dividends.

Start with what interests you most, practice deliberately, and do not be afraid to experiment. Every batch teaches you something new, and the journey of improvement is what makes this pursuit so engaging.