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Sourdough Focaccia Bread Recipe

This easy, overnight sourdough focaccia bread is topped with fresh rosemary and roasted garlic for an explosion of flavor in every bite!
Prep Time10 mins
Cook Time40 mins
Fermenting Time12 hrs
Total Time12 hrs 50 mins
Servings: 12
Calories: 260kcal
Author: Amy Duska


Ingredients to make ¼ cup (50 g) of Active Sourdough Starter

  • 2 teaspoons sourdough starter
  • 3 tablespoons all-purpose flour
  • 5 teaspoons water

Focaccia Dough Ingredients

  • 1 ⅓ cups + 1 teaspoon (325 g) water
  • ¼ cup (50 g) active sourdough starter
  • 1 ½ teaspoons (8 g) fine sea salt
  • 1 tablespoon (15 g) olive oil
  • 3 cups (360 g) all-purpose flour

Other ingredients

  • 4 tablespoons olive oil (for coating baking pan and roasting garlic)
  • 1 head roasted garlic
  • 2 sprigs fresh rosemary


Feed Your Sourdough Starter

  • 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the Dough

  • Add the water, active sourdough 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°F (218°C). Add garlic and rosemary on top of dough and bake for 40 minutes or until the top is golden brown. Transfer the bread to a cooling rack and serve warm.

Roasted 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.


  • Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
  • Tips for baking in warm and/or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the focaccia a few minutes longer than called. This will take some trial and error!
  • 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.


Calories: 260kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 12mg | Iron: 3mg