Sourdough focaccia is my thing. I’m still making it today.
I could never quit it. There’s something about that process of taking such elements and using very little to turn them into something beautiful and luscious and full of flavor.
Sourdough focaccia has the best of both worlds – that tangy acidity of the starter slots neatly alongside the bright notes of rosemary, olive oil and sea salt on top.
It’s never fiddly or precious; focaccia is simply a brilliant bread whatever the occasion. Table of the family, party table, glass of wine in bed and a book: this is the way to do it.
To think that one of my kitchen’s most aromatic scents is the product of baking – deeply savory and distinctly sour, no small whiff of it floats through the house and stays on my skin, enticing my return to the loaf. With its thin crust and light, open crumb, not to mention the kind of texture you can’t stop eating, sourdough focaccia is very good with balsamic vinegar for dipping, but it’s just as good with a simple tomato and basil topping, and even all by itself.
Here’s how to make it.
The 14 Best sourdough focaccia and recipes
1. Classic Olive Oil Sourdough Focaccia
When I think of comfort food, I dream of the smell of still-warm freshly baked bread in the kitchen When we made this recipe for the first time, I was happy to discover that the addition of olive oil really makes a difference. I like how it gives the crumb a distinctive savories.
The sourdough base gives the dough an extra tang as well, creating a nice contrast with its tender, airy texture. It’s all about moist crumb and crisp, golden crust, of course!
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 350g water
- 10g sea salt
- 60g extra virgin olive oil
- 2 tablespoons fresh rosemary (optional)
- Sea salt flakes, for sprinkling
Instructions
1. Making the Dough: In a large mixing bowl, combine the bread flour, the active sourdough starter, and the water. Mix just until all of the ingredients are combined into a shaggy dough, then cover and set aside for 30 minutes.
2. Development: Add the sea salt to the dough and mix well. Do a total of 4-5 stretch and folds, spaced out every half hour, over the course of 2 hours; cover between stretches.
3. Fermentation in Bulk: Sprinkle top of dough with 1/4 cup water, cover with a towel or lightly grease a large plastic bag, then set aside to rise at room temperature until doubled in bulk, about 4 to 6 hours.
4. Shaping and Proofing: Drizzle about half of the olive oil on your baking sheet and move the dough to this tray. Shape it out to fit the sheet. Cover and let it proof at room temperature for 1-2 hours, or until puffy.
5. Baking: Preheat the oven to 220°C (430°F). Drizzle the remaining olive oil over the dough, then make dimples with your fingers. Sprinkle with fresh rosemary and fresh sea salt flakes. Bake for 20-25 minutes until the bread is golden brown.
6. Cooling and Serving: Let the focaccia cool on a wire rack before slicing. Bon appetit! Thanks for trying your hand at this Classic Olive Oil Sourdough Focaccia.
2. Rosemary and Sea Salt Sourdough Focaccia
Ever since I learnt how to bake, this has been my favorite recipe that never fails me with my guests – they love it, as do my family! A real winner
Ingredients
- 200g active sourdough starter
- 500g bread flour
- 10g fine sea salt
- 350ml water
- 60ml extra virgin olive oil (plus more for drizzling)
- 2-3 sprigs of fresh rosemary, leaves removed
- Coarse sea salt, for sprinkling
Instructions
1. To a large bowl, add the sourdough starter, water and olive oil and mix well. Add the bread flour and fine sea salt and mix until a shaggy dough forms.
2. Cover the bowl and let rest for 30 minutes. Perform a stretch and fold every 30 minutes until the dough has been folded four times over a total period of two hours.
3. Transfer the dough to a lightly oiled baking tray, and then stretch it out so it fills the tray. Cover again with the damp cloth and let this rise at room temperature for 4-6 hours or until doubled in size.
4. Preheat the oven to 220°C (425°F). Drizzle some olive oil over the dough and rub it in with your fingertips to really make it soak in. Place the dough on your pizza peel, then poke a dimple on the surface every inch or so with your fingers. Spread the fresh rosemary leaves and coarse sea salt evenly over the surface.
5. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
6. Allow the focaccia to cool slightly before slicing and serving. Serve your Rosemary and Sea Salt Sourdough Focaccia warm or at room temperature.
3. Garlic and Herb Sourdough Focaccia
Nothing beats the aroma of freshly baked garlic-herb scented bread wafting its way through the kitchen, and I’ve never made bread as flavorful and as texturally perfect as this focaccia, delivering crisp edges that give way to a soft airy Centre with just the right amount of chew.
Bake it for company and set it on the table or grab it as is and dunk it in a bowl of olive oil.
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 350ml water
- 10g salt
- 60ml olive oil
- 3 cloves garlic, minced
- 2 tsp dried Italian herbs (such as rosemary, thyme, and oregano)
- Sea salt flakes, for topping
- Fresh herbs (optional, for garnish)
Instructions
1. In a large bowl, mix the flour, sourdough starter, water and salt until a shaggy dough forms. Cover and let it rest 30 minutes.
2. Every 30 minutes for 2 hours, stretch and fold the dough Then cover and let rise until doubled.
3. Pour half the olive oil into a baking pan. Spread the dough in the pan. Pull the dough to stretch it.
4. Cover and let rise another 2-4 hours: it will be puffy. Meanwhile, preheat your oven to 220°C (430°F).
5. Combine the rest of the olive oil with the minced garlic and dried herbs. Dimple the top of the dough all over with your fingertips; drizzle with the garlic-herb oil; then sprinkle with sea salt flakes.
6. Bake for about 20-25 minutes until nicely browned. Optional: Garnish with fresh herbs before serving.
4. Tomato and Basil Sourdough Focaccia
I’ve always loved fresh bread, straight from the oven, and creating something that unites my favorite tastes is particularly satisfying. My sourdough focaccia, flavored with tomatoes and basil, is always golden and scented, the smell filling my kitchen.
I guess it’s the ingredients quality, and it takes time.
Ingredients
- 450g sourdough starter
- 560g bread flour
- 350ml lukewarm water
- 10g salt
- 50ml olive oil, plus extra for the pan and topping
- 200g cherry tomatoes, halved
- Fresh basil leaves
- Flaky sea salt
Instructions
1. In a mixing bowl, whisk together the sourdough starter, water and olive oil.
2. Add the bread flour and salt to the mixture in shifts, stirring until the flour is incorporated and you have a rough dough. Allow the dough to rest for 30 minutes.
3. Knead by hand for 10 minutes or until dough is smooth and elastic. Set covered in a greased bowl and allow to rise at room temperature for 4-6 hours or until doubled.
4. Heat the oven to 220°C (428°F). Oil a baking sheet and transfer the dough on to it, then stretch it so it covers the pan. Top with the halved cherry tomatoes and the fresh basil leaves.
5. Drizzle the top with olive oil and sea salt flakes. Let it rise again for about 45 minutes.
6. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown. Remove from oven and cool on a wire rack before serving.
5. Onion and Thyme Sourdough Focaccia
It’s my favorite thing to play around with new bread recipes, but this one really does it for me. I love the soft caramelized onions paired with the strong smell of pungent thyme.
It makes my house smell so wonderful when it’s in the oven, and the sourdough base lends it that perfect touch of taste. It’s the perfect crowd-pleaser at a party, and one of my favorite regular things to cook.
Ingredients
- 500g sourdough starter (100% hydration)
- 600g bread flour
- 400g warm water
- 10g salt
- 2 large onions, thinly sliced
- 4 tbsp olive oil, divided
- 1 tbsp fresh thyme leaves
- Sea salt flakes, for topping
Instructions
1. In a big mixing bowl, stir together the sourdough starter, bread flour, warm water and salt. Stir until it becomes a shaggy dough. Cover and let rest for half an hour.
2. Perform stretch and folds every 30 minutes for 2 hours to develop the gluten strength. Let your dough bulk ferment at room temperature, covered, for 4-6 hours or until doubled in size.
3. Meanwhile, in a saucepan over medium heat, cook the sliced onions in 2 tbsp olive oil until they are soft and golden brown, about 15-20 minutes. Set aside.
4. Heat your oven to 220°C (428°F) and grease a large baking tray with the remaining oil. Transfer the ferment to the tray and stretch it into the pan so it’s an even thickness all over. Dimple the top lightly with your fingertips.
5. Spread the caramelized onions and fresh thyme leaves over the dough, pressing them lightly into the surface, and drizzle with a little more olive oil and sprinkle with more sea salt flakes.
6. Bake in preheated oven for 20-25 mins or until the focaccia is golden brown and the edges are crusty. Take it out of the oven and let it cool slightly before you cut and serve. Bon Appetit.
6. Olive and Rosemary Sourdough Focaccia
I was introduced to this lovely pairing – olives and rosemary – in a sourdough focaccia one day, and decided it was a true gift of nature to have stumbled upon it. I feel they’re quite different and perhaps complementary flavors, but together they offer a wonderful savory, aromatic bread for any get-together, one that’s delicious hot or cold, with a little extra virgin olive oil.
I love how the salty brine of the olive runs together with the earthy notes of rosemary. This has become one of my favorite breads to make for people.
Ingredients
- 500g strong bread flour
- 100g active sourdough starter
- 350ml water
- 10g sea salt
- 3 tbsp olive oil, plus extra for drizzling
- 100g pitted olives
- 2-3 sprigs fresh rosemary
- Coarse sea salt, for topping
Instructions
1. Combine the flour, water and sourdough starter in a large bowl and mix until the ingredients come together into a shaggy dough. Let rest 30 minutes.
2. Knead in the sea salt and continue to knead until the dough is smooth and elastic.
3. Stretch and fold three times over a 2-hour period. Wait 30 minutes between cycles.
4. Turn the dough out on to a well-greased baking tray, and stretch gently to fit. Cover and let rise for 3-4 hours, until bubbly and double in bulk.
5. On the cooled dough, poke your fingers into it in a few spots to make dimples, and then place the olives and rosemary on the dough. Drizzle with olive oil and sprinkle with coarse sea salt. Set the pan in the oven and turn it down to 220°C (430°F).
6. Bake 20 to 25 minutes, until golden. Let cool slightly to serve.
7. Cherry Tomato and Mozzarella Sourdough Focaccia
They’re a comfort food. And what better comfort food is there than a freshly baked piece of focaccia with cherry tomatoes and mozzarella scattered over the top?
Tomato and mozzarella, two flavors celebrating each other on the tongue. For me, it’s hard to beat the tastes: the zing of the tomatoes with the ooze of the cheese.
Ingredients
500g sourdough starter
400g all-purpose flour
100g whole wheat flour
350ml warm water
10g salt
30ml olive oil (plus extra for drizzling)
200g cherry tomatoes, halved
200g fresh mozzarella, sliced or cubed
Fresh basil leaves (for garnish)
Sea salt flakes (for garnish)
Instructions
1. Place your sourdough starter, warm water and oil in a large mixing bowl, and stir well with a wooden spoon.
2. Stir in the all-purpose and whole wheat flours until the mixture forms a shaggy dough. Cover with a damp cloth and let it rest for half an hour.
3. After resting, sprinkle the salt over the dough and gently knead until the salt is incorporated. Cover the bowl and let the dough rise at room temperature for 4-6 hours or until doubled in bulk.
4. Let the dough rise again once it has been made, before transferring it to a prepared baking tin (greased or non-stick). Press it out until it’s a thin layer covering the bottom of tin, and use your fingers to make dimples in the top.
5. Scatter the halved cherry tomatoes and pieces of fresh mozzarella evenly about the surface of the base and press some of them gently into the dough. Drizzle with more olive oil and sprinkle with sea salt flakes.
6. Preheat the oven to 220°C (430°F). Bake the focaccia for 25-30 minutes, until it is golden brown and the toppings are starting to blister. Sprinkle with the basil leaves, then serve.
8. Potato and Rosemary Sourdough Focaccia
I love potatoes with rosemary in something baked, fully cooked… Salty potato with rosemary is just a beautiful thing, texturally and flavor-wise. And then there’s the smell that comes off when I bake them!
It’s got to be one of the best things to bake in the fall or the spring, or any time at home. It’s awesome for a get-together with friends, everyone takes one bite and they can’t stop, and the crust … you can’t possibly throw out the crust, ever, you have to eat it.
Ingredients
- 500g sourdough starter
- 700g bread flour
- 500g water
- 15g salt
- 50ml olive oil (for dough)
- 2-3 medium potatoes, thinly sliced
- Fresh rosemary sprigs
- Extra olive oil (for topping)
- Coarse sea salt
Instructions
1. In a large bowl, mix the sourdough starter, the flour, the water and 50ml of the olive oil. Leave to stand for 30 minutes.
2. Add salt to the dough and knead until smooth and elastic. Let it rise. It will take 4-6 hours until it is doubled in size.
3. Heat your oven to 220°C (425°F). Line a baking sheet with tin foil, pull the dough to fit the sheet, and press the dough out thinly.
4. Top the dough with the thinly sliced potatoes, pressing them into the dough. Sprinkle with finely chopped rosemary needles and drizzle with more olive oil.
5. Prove for a further 30 minutes, then sprinkle coarse sea salt over the top.
6. Bake for 25-30 minutes, until the focaccia is golden and the potatoes are cooked through. Cool slightly on a wire rack before serving.
9. Pesto and Parmesan Sourdough Focaccia
Shamefully, one I often make at home is a sourdough discard bread flavored with pesto and Parmesan. The scent that fills my kitchen while it bakes is delicious, with the creamy, salty basil and pine nut flavor’s of the pesto, the sharp bite of Parmesan, and the tang of sourdough.
It’s great for sharing with friends or family for a homely meal.
Ingredients
- 500g bread flour
- 200g active sourdough starter
- 350ml water
- 10g sea salt
- 60ml extra-virgin olive oil, divided
- 100g pesto sauce
- 50g grated Parmesan cheese
- Flaky sea salt (for topping)
Instructions
1. In a large mixing bowl, weigh the bread flour and water. Stir in the sourdough starter. Mix all ingredients until well-combined. Allow to rest for 30 minutes to allow flour to hydrate.
2. After half an hour, add the sea salt and 30ml olive oil and keep kneading until smooth and elastic. Cover with a damp cloth and let rise at room temperature for 4 hours, folding the dough every 30 minutes.
3. Preheat the oven to 230°C (450°F), and line a baking pan with parchment paper and half of the remaining olive oil.
4. Carefully lift the dough out of the bowl and stretch it out to fit the bottom of the pan. Dimple the surface with your fingers. Spread the pesto over the top.
5. Sprinkle the grated Parmesan over the pesto. Drizzle with remaining olive oil and flaky sea salt.
6. Bake in preheated oven for 20-25 minutes or until focaccia is golden brown and crisp on the edges. Cool before slicing and serving.
10. Sun-Dried Tomato and Olive Sourdough Focaccia
I love the puckering tang of sun-dried tomatoes and the deep, salty flavor of olives, and when they’re baked together in focaccia it’s an entire Mediterranean spread in one bite; the best sourdough focaccia is chewy, with just a little crunch on the outer edges and it’s the kind of recipe that turns any meal into a feast.
Ingredients
- 2 cups active sourdough starter
- 4 cups all-purpose flour
- 1 1/2 cups water, at room temperature
- 1/4 cup extra virgin olive oil
- 1 tablespoon sea salt
- 1 cup sun-dried tomatoes, chopped
- 1 cup black olives, pitted and sliced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
1. Add the starter, flour, water and sea salt in a large mixing bowl. Mix until you have a rough dough.
2. Cover with a damp cloth and let sit at room temperature 30 minutes.
3. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 10 minutes.
4. Put the dough in an oiled bowl, cover with a wet towel and let rise at room temperature for 4-6 hours or until doubled in bulk.
5. Heat the oven to 450°F (230ºC). Put the dough into an oiled sheet pan or rectangular baking pan. Press and stretch with your fingers to even out the layer.
6. Push the sun-dried tomatoes, black olives and rosemary into the dough. Drizzle with extra virgin olive oil and sprinkle with coarse sea salt.
7. Bake in the preheated oven for 20-25 minutes, until your focaccia has a light golden-brown colour and is cooked through. Allow to cool slightly before slicing and serving.
11. Caramelized Onion and Goat Cheese Sourdough Focaccia
The combination of caramelized onions and creamy goat cheese just seems to me to be a pure taste emulsion, comfort food dressed up, all good things pleasantly smushing and mushing together, something I described to one of my sons once as a ‘culinary bear hug’. My taste buds love it as the sweet, savory, tangy notes complement each other.
Ingredients
- 500g sourdough starter
- 500g bread flour
- 350ml water
- 10g salt
- 2 large onions, thinly sliced
- 2 tbsp olive oil (plus extra for drizzling)
- 150g goat cheese, crumbled
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
1. In a large bowl, mix the sourdough starter, bread flour, water and 10g salt until you have a rough dough. Cover and leave for 30 minutes.
2. Stretch and fold every half-hour for two hours. Rise at room temperature for 4-6 hours or until doubled in size.
3. While they are rising, caramelize the onions. In a heavy-bottomed skillet, heat the 2 tbsp olive oil over a medium flame. Add the sliced onions and cook, stirring occasionally, until they are golden-brown and caramelized, about 25 to 30 minutes. Let them cool.
4. Preheat the oven to 220°C (430°F). Generously oil a baking sheet or focaccia pan. Pat out the risen dough and then tuck it into the sheet or pan pushing it to the edges, until it looks smooth and tight. Let rest 30 minutes.
5. Poke with your fingertips, brush with olive oil, and spread the onions in a single layer. Distribute the crumbled goat cheese, some fresh thyme, and a pinch of salt and pepper.
6. Bake at 400°F for 25-30 minutes, or until the top is golden brown and crispy on the edges. Remove from the oven and allow to cool for a few minutes before slicing and serving. Serve the caramelized onion and goat cheese sourdough focaccia warm or at room temperature.
12. Pumpkin and Sage Sourdough Focaccia
While this bread is easy enough to make, the combination of pumpkin and sage that I included in it immediately elevated my interest in it. The texture also drew me in – how can you not like something with a crispy top and tender soft middle?
This bread can be enjoyed as an accompaniment for a cozy autumn dinner, or simply add to the lavishness of a holiday spread. If, like me, you bake this for yourself and other people on a slightly chilly day, there is the wonderful feeling of warmth and seasonal cheer.
Ingredients
- 500g strong bread flour
- 150g active sourdough starter
- 300g roasted pumpkin, mashed
- 300ml water
- 10g salt
- 50ml olive oil, plus extra for drizzling
- 1 tbsp fresh sage, finely chopped
- Sea salt flakes, for topping
Instructions
1. In a mixing bowl, mix the flour, water and sourdough starter until combined well, and let rest 30 minutes.
2. Knead in the crushed roasted pumpkin along with the salt, olive oil and chopped sage until incorporated.
3. Do 4 sets of stretch and folds every 30 minutes for 2 hours. Cover and rise until doubled in volume (about 3-4 hours).
4. Heat your oven to 220°C (430°F). Transfer the risen dough to an oiled baking tray, pulling it to fit, and allowing it to rest for 10 minutes.
5. Leave the dough for another 30 minutes and then press your fingers into the surface to raise it then drizzle with more olive oil and sprinkle with sea salt flakes.
6. Bake for 25-30 minutes in preheated oven, or until golden brown. Cool slightly before serving.
13. Artichoke and Parmesan Sourdough Focaccia
When I’m feeling a little peckish and fancy something unusual yet delicious, I love a slice of this. The artichoke and Parmesan filling is delightful with the sourdough and, baked into a focaccia, ticks all the boxes, from the nutty hints in the Parmesan, to the tang of the sourdough, and the greasiness of the artichoke.
This is my standby dinner party, posh at-home nibbles. We’re talking extraordinary, here.
Ingredients
- 2 cups active sourdough starter
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried rosemary (optional)
- 1 teaspoon flaky sea salt for topping
Instructions
1. Mix together the active sourdough starter, water and olive oil in a large bowl.
2. Add the all-purpose flour and sea salt to the bowl, then work until a shaggy dough is formed. Knead gently for 5 to 7 minutes, until smooth and elastic.
3. Allow the dough to rise under a damp towel for 4-6 hours in a warm area until it has doubled in size.
4. Turn the oven up to 425°F (220°C), brush the olive oil on the baking sheet, and transfer the dough, patting it out a bit to fit the pan.
5. Shred the artichoke hearts and sprinkle them plus the grated Parmesan over the dough. Then press the artichokes into the dough a bit. Drizzle with the olive oil and sprinkle with the dried rosemary and the flaky sea salt.
6. Bake for 25-30 minutes or until the focaccia is golden brown and the cheese has gotten bubbly. Remove from the oven and let it cool slightly before cutting into squares and enjoying!
14. Fennel and Orange Sourdough Focaccia
The sweetness of the orange and the citrus flavors work so beautifully with the aromatic fennel, and I also love the texture – delicious and light. This has fast become a favorite of mine in my kitchen, and an instant way to bring some gourmet good taste to any meal.
I love sharing it with friends, but also taking some for myself and just sitting and appreciating it. I hope you like it.
Ingredients
- 500g strong bread flour
- 350ml water
- 150g active sourdough starter
- 10g sea salt
- 2 tbsp olive oil, plus extra for drizzling
- 1 large fennel bulb, thinly sliced
- Zest and juice of 1 orange
- 1 tbsp fennel seeds
- Flaky sea salt, for topping
Instructions
1. Put the flour into a bowl. Stir in the water with a spoon until fully combined. Cover and let it ferment for 30 minutes
2. Add the sourdough starter and the sea salt to the dough and mix until well incorporated. Cover the dough and allow it to rest for 30 minutes.
3. Stretch and fold every 30 minutes for four sets, covering and resetting between sets. After the fourth set, leave the dough to bulk ferment for 3-4 hours at room temperature until it has doubled in size.
4. To prepare your final loaf, divide your dough evenly into two pieces. Shape and rest into a ball shape. Finally, shape into a loaf and place in a baking tin to rise.
4. Meanwhile, whilst the dough is rising, heat the fennel slices in a little olive oil until soft and lightly caramelized. Allow them to cool. Add the orange zest and juice to the cooled fennel.
5. Heat your oven to 220°C (430°F) and then transfer the dough to a lightly oiled baking tray. Coax it out into the tray shape and top with the fennel and orange mixture, pressing it lightly into the dough. Drizzle with oil, scatter over the fennel seeds and some flaky sea salt.
6. Bake for about 25-30 minutes, until golden brown and cooked through. Let cool slightly before slicing and serving. Bon Appetit.