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The Ultimate Sourdough Focaccia Recipe: Crispy, Chewy Perfection!

Master the art of homemade sourdough focaccia with this easy-to-follow recipe. Achieve a perfectly crispy crust and airy, chewy crumb every time!
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Prep Time 2 days 2 hours 34 minutes
Cook Time 1 day 18 hours 15 minutes
Total Time 30 minutes
Servings: 8 -10 slices
Course: Bread
Ingredients Method

Ingredients
  

  • 100 g active sourdough starter fed and bubbly
  • 350 g warm water around 90-95°F or 32-35°C
  • 500 g bread flour
  • 10 g fine sea salt
  • 30 g olive oil plus more for greasing and drizzling
  • Optional toppings: flaky sea salt fresh rosemary sprigs, cherry tomatoes, olives, thinly sliced red onion

Method
 

  1. In a large mixing bowl, combine the active sourdough starter and warm water. Whisk gently until mostly dissolved.
  2. Add the bread flour and salt to the bowl. Mix with a spatula or your hands until just combined and no dry flour remains. The dough will be shaggy and sticky.
  3. Pour in the 30g of olive oil and continue mixing until it's incorporated into the dough. This will help make the dough more manageable.
  4. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour. This is the first 'bulk fermentation'.
  5. After 1 hour, perform a 'stretch and fold'. Wet your hands slightly, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times. Cover and let rest for another 30 minutes.
  6. Repeat the stretch and fold process two more times, with 30-minute rests in between. After the third set of folds, cover and let the dough bulk ferment for another 1-2 hours, or until it has increased in volume by about 50-75% and looks bubbly.
  7. Generously grease a 9x13 inch baking pan (or a similar sized half sheet pan) with olive oil. Gently scrape the dough into the prepared pan. Be careful not to deflate it too much.
  8. Drizzle a little more olive oil over the top of the dough. Using oiled fingertips, gently dimple the dough all over, stretching it towards the edges of the pan. If it resists, let it rest for 10-15 minutes and try again.
  9. If using toppings, gently press them into the dough. Sprinkle generously with flaky sea salt.
  10. Cover the pan loosely with plastic wrap or a kitchen towel and let the dough proof at room temperature for another 1-2 hours, or until it looks puffy and has risen significantly. Alternatively, you can refrigerate it overnight for a slower, more flavorful proof.
  11. Preheat your oven to 425°F (220°C).
  12. Uncover the focaccia and bake for 25-35 minutes, or until golden brown and cooked through. The internal temperature should reach around 200-210°F (93-99°C).
  13. Let the focaccia cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool slightly before slicing and serving.