Looking for the best, most foolproof sourdough focaccia recipe? This is it!
With a soft chewy interior and crispy edges, this sourdough focaccia bread is topped with fresh rosemary and roasted garlic for an explosion of flavor in every bite!
Are you ready for another ridiculously easy sourdough recipe? You are going to love this recipe!
The inside is soft and chewy and the bottom and edges are nice and crispy. Perfect for dipping in your favorite sauce or flavored oil!
Not only is focaccia great to serve alongside breakfast, lunch or dinner, you can actually make it a meal by changing up the toppings. Think, "focaccia pizza".
We've gone old school Italian with this basic focaccia recipe by using roasted garlic and rosemary, but feel free to use any topping your heart desires!
Step by step instructions
Let's go over the basic steps needed to make the best sourdough focaccia bread ever!
- Mix the ingredients in a batter bowl. Cover and let rest 30-60 minutes.
- Use your hands or a bowl scraper to stretch and fold the dough for one minute, while in the bowl. (The dough will be very wet.)
- Use your hands to coat an 8" x 8" baking dish with olive oil.
- Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Cover and let rest at room temperature for 12-14 hours.
- Preheat oven to 425 degrees. Add roasted garlic and rosemary on top of dough and bake for 40 minutes.
HOW TO ROAST GARLIC
- Preheat your oven to 425°. Cut off the top of the head of garlic. Place the head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt.
- Wrap the garlic in the foil and bake for 45 minutes. Remove and let cool until ready to bake focaccia.
Don't forget to roast your garlic while the dough is fermenting. It can be roasted ahead of time and stored in the fridge until you are ready to bake!
Tips for success
Make sure your sourdough starter is active when mixing the dough. It's best to feed your starter up to 12 hours prior to mixing depending on the temperature of your kitchen.
Don't skimp on the olive oil when greasing the pan. The dough needs the oil to get that crispy crust you're looking for!
Use regular olive oil if you can find it. It has a higher smoke point at 468 degrees, then extra virgin olive oil, which is 410 degrees. I find it better for baking because it can handle the higher heat.
This is a very wet dough. Because of this, you will not be able to make the traditional "indentations" in the top of the dough before baking. However, the dough will still bake up perfectly!
The focaccia is ready to bake when the dough has risen halfway up the side of the pan and there are bubbles on the surface and edges of the dough.
How to store and freeze for later
You can keep leftover focaccia bread stored at room temperature for up to 2 days before it will start to get stale. Just keep it in a plastic bag or a container with a lid.
Focaccia is best served the day it’s made, however, you can easily freeze leftover focaccia.
After the focaccia has completely cooled, wrap it tightly in plastic wrap, then in a layer of foil. It can be kept in the freezer for up to 3 months.
Allow to thaw at room temperature, then reheat in a 325°F oven until warmed through and crispy, about 10-15 minutes.
Sample baking schedule
- Friday 6 PM: Feed sourdough starter.
- Saturday 6 AM: Mix dough. Cover and let rest at room temperature.
- Saturday 7AM: Stretch and fold dough for 1 minute. Dump into oiled pan. Cover and let rest at room temperature for 12-14 hours. (Roast garlic in the meantime.)
- Saturday 7PM: Add toppings and bake.
Other recipes you may like:
- Sourdough Pizza Crust
- Olive and Walnut Sourdough Bread
- Sourdough Country Loaf
- Sourdough Discard Crackers
We hope you love the ease and versatility of this recipe as much as we do! Leave us a message in the comment section below!
Sourdough Focaccia Bread Recipe
- 1 1/4 cups + 1 tablespoon (325 g) water
- 1/4 cup (50 g) sourdough starter (active)
- 1.5 teaspoons (8 g) fine sea salt
- 1 tablespoon (15 g) olive oil
- 2 3/4 cups + 2 teaspoons (350 g) all-purpose flour
- 4 tablespoons olive oil (for coating baking pan and roasting garlic)
- 1 head roasted garlic
- 2 sprigs fresh rosemary
- Prepare sourdough starter in advance: You will need to prepare the starter before you begin mixing the dough. To a clean jar add 25g starter + 100g water + 100g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. *See notes.
- Add the water, starter, salt, 1 tablespoon olive oil and all-purpose flour to a large mixing bowl and use a stiff spatula or your hands to mix thoroughly. (Dough will be very wet.) Cover and let rest 30-60 minutes.
- Leave the dough in the bowl and use your hands or a bowl scraper to stretch and fold the dough for one minute.
- Use your hands to coat an 8" x 8" baking dish with olive oil. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Cover and let rest at room temperature for 12-14 hours. (It's ready to bake when it's risen halfway up the side of the pan and there are bubbles on the surface and edges of the dough.)
- Preheat oven to 425°. Add garlic and rosemary on top of dough and bake for 40 minutes or until the top is golden brown.
- Preheat your oven to 425°. Cut off the top of the head of garlic. Place the head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap the garlic in the foil and bake for 45 minutes. Remove and let cool until ready to bake focaccia.
- You will only use 100g of the active starter for this recipe in step 1. Place the remainder in the fridge if you do not plan to bake anytime soon OR use the remainder to feed and discard in order to prepare for your next bake. See our sourdough starter recipe for maintenance feeding recommendations.
- Make sure you roast the garlic while you're waiting for the dough to ferment. The garlic can be roasted ahead of time and stored in the fridge until ready to bake.
- Sourdough focaccia bread is best served warm on the same day it's baked.
- Store leftovers at room temperature in a plastic bag or container.
- Freeze leftovers for up to 3 months wrapped in plastic wrap and foil.