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Ultimate Sourdough Focaccia Recipe: Crispy, Chewy, and Full of Flavor

This classic Ultimate Sourdough Focaccia recipe brings together centuries of Italian baking tradition with modern sourdough techniques. With a crispy olive-oil-rich crust, chewy open crumb, and fragrant rosemary topping, it’s perfect for family dinners, gatherings, or any occasion where you want impressive bread with straightforward preparation.
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Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 200 grams sourdough starter active and bubbly
  • 500 grams all-purpose flour for structure
  • 10 grams salt enhances flavor
  • 350 ml water room temperature
  • 60 ml olive oil adds richness and flavor
  • 30 ml olive oil for drizzling on top
  • 1 tablespoon coarse sea salt for texture and flavor
  • 1 tablespoon fresh rosemary chopped, for aromatic flavor

Method
 

  1. Remove your sourdough starter from the refrigerator, feed it with equal parts flour and water, and let it sit at room temperature until bubbly and doubled in size, about 4–6 hours depending on room temperature.
  2. In a large mixing bowl, combine the all-purpose flour and water. Stir until no dry flour remains, then cover the bowl with a damp towel and let the mixture rest for 30 minutes to autolyse and develop gluten.
  3. Add the activated sourdough starter and salt to the autolysed dough. Mix thoroughly by hand or with a dough scraper until the starter and salt are evenly distributed. The dough will be sticky but cohesive.
  4. With wet or lightly oiled hands, gently stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat for all four sides. Cover and rest for 30 minutes. Repeat this stretch-and-fold cycle every 30 minutes for a total of four rounds to build strength.
  5. After the final stretch and fold, cover the bowl tightly with plastic wrap. Let the dough bulk ferment at room temperature for 4–6 hours, or until it has roughly doubled in size and shows visible bubbles on the surface. This slow fermentation develops flavor and structure.
  6. Generously oil a baking sheet with olive oil. Using a bench scraper, gently transfer the risen dough onto the pan. With oiled hands, carefully spread the dough toward the edges without deflating it, allowing it to relax and fill the pan. Let the dough rest for about 30 minutes.
  7. Cover the pan with a damp towel and let the dough proof at room temperature for 1–2 hours, or until puffy and noticeably increased in volume. Keep it in a warm, draft-free area for consistent proofing.
  8. Preheat the oven to 220°C (430°F). Drizzle the top of the dough with olive oil. Using your fingertips, press straight down to create deep dimples across the surface. Sprinkle coarse sea salt and chopped fresh rosemary evenly over the dough.
  9. Place the baking sheet on the middle rack of the preheated oven. Bake for 20–25 minutes, or until the focaccia is golden brown with a crisp top. Rotate the pan halfway through baking for even coloring. The crust should sound hollow when tapped.
  10. Remove the focaccia from the oven and transfer it to a wire rack to cool. Let it rest for at least 10 minutes to allow the crumb to set. Slice into squares or rectangles and serve warm or at room temperature, optionally finished with an extra drizzle of olive oil and a sprinkle of sea salt.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gFiber: 2gSugar: 1g
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