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The BEST Sourdough Focaccia

Ah, the smell of freshly baked bread wafting through the house — is there anything more comforting? It brings me back to my childhood, standing on a stool in my grandmother’s warm kitchen, eagerly watching her knead dough. The air was always filled with rich aromas of freshly baked goodies that promised warmth and cheer. That nostalgic feeling of home and warmth is what inspired me to create The BEST Sourdough Focaccia. Perfect for an easy weeknight dinner, this soft, golden bread, kissed with olive oil and topped with flaky sea salt and rosemary, is a cozy delight that you’ll want to savor. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Crowd-Pleasing Delight: This focaccia is a wonderful appetizer or side, guaranteed to impress your family and friends.
Perfect for Any Season: Whether it’s a chilly fall evening or a sunny summer gathering, this easy homemade focaccia fits any occasion.
Customizable Toppings: You can experiment with flavors and ingredients, making it your own every time you bake.
Simple Step-by-Step Process: With a little planning, this recipe walks you through an effortless two-day process for spectacular results.
Healthier Alternative: Using a sourdough starter offers not only flavor but also better digestibility and a unique tang.

Ingredients You’ll Need for The BEST Sourdough Focaccia

Gather these simple ingredients:

100g sourdough starter (active)
390ml slightly warm water
15-20ml (1 tablespoon) extra virgin olive oil
10g (2 teaspoons) fine sea salt
500g white bread flour (12% protein content or higher)
45-60ml (3-4 tablespoons) Extra virgin olive oil
Flaky sea salt (generous sprinkle)
Rosemary sprigs (or toppings of choice)

How to Make The BEST Sourdough Focaccia

Mixing Dough: In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir gently until well combined. Add the flour and sea salt, mixing until a shaggy dough forms.
Folding the Dough: Once mixed, let the dough rest for 30 minutes. After the rest, use your hands to gently stretch and fold the dough in the bowl about 4–5 times, then cover with a cloth.
Bulk Proof: Allow the dough to rise at room temperature for 4-6 hours, until it’s roughly doubled in size.
The Next Day – Placing Dough into Tray: After the bulk proofing, gently turn the dough onto a well-oiled baking tray, allowing it to spread out naturally.
Second Proof in Tray: Cover the dough and let it proof again for about 2 hours.
Dimpling the Focaccia: Once the dough has risen again, use your fingers to create dimples all over the surface, pressing down firmly.
Topping the Focaccia: Drizzle additional olive oil over the top and sprinkle with flaky sea salt and fresh rosemary sprigs (or your toppings of choice).
Baking the Focaccia: Preheat your oven to 220°C (430°F). Bake the focaccia for 20-25 minutes, or until golden brown and heavenly.
ENJOY!: Let it cool slightly before slicing into airy pieces. Serve warm with olive oil for dipping or alongside your favorite meal.
Storing Focaccia: Store any leftovers in an airtight container for up to 2 days or freeze for later enjoyment!
Digital Scales: Precision is key for the best results. I recommend using digital scales for accuracy when measuring your ingredients.

Delicious Variations to Try

Zesty Citrus Focaccia: Add the zest of one lemon or orange to your dough for a bright, refreshing flavor!
Cheesy Herb Delight: Mix in grated parmesan cheese, and sprinkle mozzarella on top for a rich, gooey experience.
Olive & Sun-Dried Tomato Focaccia: Fold in chopped olives or sun-dried tomatoes for a Mediterranean twist that bursts with flavor.
Garlic & Balsamic Glaze: Infuse roasted garlic into your oil and drizzle a balsamic reduction over the top for an indulgent treat.

My Best Kitchen Secrets

Make-Ahead Magic: You can mix the dough the night before and let it rise in the refrigerator, bringing it to room temperature before proceeding on the next day.
Ingredient Swaps: If you don’t have fine sea salt, regular table salt can work, just use a little less as it may taste stronger.
Slicing Tricks: For the cleanest slices, use a serrated knife, letting it glide through the bread rather than pressing down.
Perfect Storage: If you have leftover focaccia, wrap it tightly in plastic wrap or foil before storing it to keep it fresh.

What’s Inside – Nutrition Breakdown

Serving Size: 1 slice (approx. 50g)
Calories: 150
Carbohydrates: 30g
Sugar: 1g
Fat: 4g
Protein: 4g
Sodium: 200mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the dough and let it rise overnight in the fridge, then proceed the next day.

Can I use different ingredients?
Yes! Feel free to swap out olive oil or use different flours like whole wheat for added flavor.

How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

How long does it last?
Your focaccia will be best enjoyed fresh, but it should stay delicious for about 2 days at room temperature.

A Cozy Closing Note

This Sourdough Focaccia isn’t just a recipe; it’s a little piece of my heart, a reminder of warm kitchens and the joy of sharing. I hope it becomes a beloved addition to your home, just as it has mine. Save this The BEST Sourdough Focaccia to your cozy recipes board so it’s ready when you need a comforting treat! Happy baking!