Classic Italian Sourdough Focaccia Recipe

A rustic, dimpled Italian flatbread with a crispy olive oil-enriched crust and a tender, airy interior. This traditional recipe combines the complex flavors of sourdough with the aromatic essence of herbs and sea salt.

Time

• Active Prep Time: 30 minutes
• Resting/Proofing Time: 12-14 hours
• Baking Time: 20-25 minutes
• Total Time: 13-15 hours

Yields

• One 13×9 inch focaccia (12 servings)

Ingredients

For the Dough

• 150g active sourdough starter (100% hydration)
• 500g bread flour
• 350g filtered water (room temperature)
• 15g fine sea salt
• 60ml extra virgin olive oil, plus more for dimpling
• Two tablespoons fresh rosemary
• Flaky sea salt for topping

For the Brine (Salt Water Spray)

• 60ml warm water
• 5g fine sea salt

Instructions

1. Prepare the Starter (Evening Before)

   • Ensure your sourdough starter is active and bubbly
   • Feed it for 4-6 hours before making the dough

2. Mix the Dough (Evening)

   • In a large bowl, combine starter and water, whisk until smooth
   • Add flour and salt, and mix until no dry flour remains
   • Cover and rest for 30 minutes (autolyze)
   • Add 30ml olive oil, incorporate through folding

3. Bulk Fermentation

   • Perform 4 sets of stretches and folds at 30-minute intervals
   • After the final fold, cover and let rest at room temperature (68-72°F/20-22°C) for 8-10 hours

4. Shape and Second Rise (Morning)

   • Grease a 13×9 inch pan with 15ml olive oil
   • Gently transfer dough to pan, stretching to fit
   • Cover and let rise for 2-3 hours until puffy

5. Prepare for Baking

   • Preheat oven to 450°F (230°C)
   • Dimple dough with oiled fingertips
   • Drizzle with remaining olive oil
   • Spray with salt brine
   • Sprinkle with rosemary and flaky salt

6. Bake

   • Bake for 20-25 minutes until golden brown
   • Cool in pan for 5 minutes
   • Transfer to wire rack

Storage

• Room temperature: 2-3 days in an airtight container
• Freezer: Up to 3 months, wrapped well
• To reheat: 350°F (175°C) for 5-7 minutes

Nutrition (per serving)

• Calories: 220
• Carbohydrates: 33g
• Protein: 6g
• Fat: 7g
• Fiber: 1.2g
• Sodium: 390mg

Variations

1. Mediterranean

   • Add sun-dried tomatoes, olives, and oregano

2. Potato Rosemary

   • Top with thin potato slices and extra rosemary before baking

3. Garlic Herb

   • sixdd 6 minced garlic cloves and mixed herbs to the dough

Process Tips

• The dough should be wet and sticky – resist adding extra flour
• Room temperature affects fermentation time – adjust accordingly
• Use the highest quality olive oil for the best flavor
• Don’t skip the dimpling step – it creates the signature texture

Common Substitutions

• No bread flour? Use all-purpose (slightly less chewy result)
• Replace rosemary with sage, thyme, or oregano
• For dairy-free/vegan: The recipe is naturally vegan
• For whole grain: Replace up to 20% flour with whole wheat

Pairing Suggestions

• Serve with Italian soups like ribollita or minestrone
• Perfect for dipping in high-quality olive oil and balsamic
• Excellent base for sandwiches using Italian meats and cheeses
• Pairs well with light to medium-bodied Italian red wines

FAQ

Q: Can I use commercial yeast instead of sourdough starter? A: Yes, substitute with 2¼ teaspoons instant yeast and reduce fermentation time to 1-2 hours.

Q: Why didn’t my focaccia get those signature dimples? A: Press firmly but gently when dimpling. If the dough springs back too much, rest for 10 minutes and try again.

Q: My focaccia seems dense. What went wrong? A: This usually indicates under-proofing or insufficient hydration. Ensure your starter is active and maintain the specified water ratio.

Fun Food Fact

The word “focaccia” comes from the Latin “focus,” meaning “hearth” or “fire.” Ancient Romans baked this bread directly on the hearth of hot ashes, and it was often offered to their gods during sacrificial ceremonies!