This easy and delicious sourdough focaccia bread is a crusty, chewy bread full of the savory flavors of olive oil, herbs, and salt that leaves you and your guests craving for more.

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What Is Focaccia Bread?

Focaccia bread is a popular Italian flatbread that’s enjoyed for its soft, fluffy texture and flavorful taste. It’s similar to pizza dough but typically thicker, with small indentations on the surface created by pressing fingers into the dough before baking. Focaccia is often seasoned with olive oil, salt, and herbs such as rosemary, and sometimes topped with ingredients like olives, tomatoes, onions, or cheese. It’s a versatile bread that can be enjoyed on its own, as a side dish, or used as a base for sandwiches and other dishes.

The Benefits Of Sourdough In Focaccia Bread

Adding sourdough to focaccia bread can offer several benefits:

Flavor: Sourdough adds a tangy, complex flavor to the bread, enhancing its taste profile and making it more interesting.
Texture: The natural fermentation process in sourdough can contribute to a softer, chewier texture in the focaccia, which many people find appealing.
Digestibility: Sourdough fermentation can break down some of the gluten and other difficult-to-digest components in the flour, potentially making the focaccia easier to digest for some individuals.
Nutritional benefits: Sourdough fermentation increases the availability of certain nutrients in the bread, such as B vitamins and minerals like iron, making the focaccia slightly more nutritious compared to non-sourdough versions.
Extended shelf life: The acidity of sourdough can help to inhibit the growth of mold and other spoilage organisms, potentially extending the shelf life of the focaccia.
Natural leavening: Sourdough acts as a natural leavening agent, creating carbon dioxide bubbles that help the focaccia rise. This can result in a lighter, airier texture compared to using commercial yeast alone.

How To Get A Sourdough Starter

There are several ways to get a sourdough starter:

Make it from scratch – I use a dry sourdough starter which keeps in the refrigerator for months without the need to feed it. Simply make a fresh active starter levain from it the night before you want to bake. You can also make a regular sourdough starter from scratch if you plan to use sourdough often.
Buy it online – There are many places that sell sourdough starters online. Here are a few:
- King Arthur
- CulturesForHealth
- Etsy
- Even Amazon!
Ask a friend – Chances are nowadays you have a friend who is into sourdough. I’m sure they would be happy to share some with you, and don’t forget to name it!

What Is Stretch And Fold In Sourdough Making?

dough being stretched in a stretch and fold method

Often, you will hear the term “stretch and fold” in sourdough recipes. Stretch and fold is a technique used in sourdough bread making to develop gluten strength and structure in the dough. Here’s the scoop on that term:

Mixing: After you’ve mixed your sourdough ingredients (flour, water, sourdough starter, and salt), you let the dough rest for about 30 minutes to an hour. This initial rest period allows the flour to hydrate and the gluten to start developing.
Stretching and Folding: Once the initial rest period is over, you’ll perform a series of stretch and fold actions. To do this, wet your hands to prevent sticking, then grab one side of the dough, stretch it up and fold it over the rest of the dough. Rotate the bowl and repeat this process for each side of the dough until you’ve completed a full circle.
Resting: After each round of stretching and folding, let the dough rest for about 30 minutes to an hour. This allows the gluten to relax and then reform with improved structure.
Repeat: Depending on your recipe and the desired strength of your dough, you might repeat the stretch and fold process several times, typically at intervals of 30 minutes to an hour.

The stretch and fold technique helps to develop gluten, which gives the bread its structure and helps it rise properly during fermentation and baking. It also helps evenly distribute the fermentation byproducts and gases produced by the sourdough culture, leading to a more uniform crumb structure in the final loaf.

Tips On Making Sourdough Focaccia Bread

As with any sourdough recipe, you need to think ahead and get your starter fresh and active. An active starter ensures a good rise in the dough.
Start the process early in the day to allow time for the dough to ferment.
Use regular olive oil in the baking pan. Extra virgin has a low smoke point and may burn your bread before completely baked through. Save the good stuff for the dipping oil!
Use a rimmed baking sheet. I LOVE my Pampered Chef stoneware baking pan for making the crispiest crust (Think Pizza Hut pan pizza crust). If your baking sheet is non-stick, you may need to adjust the bake time. Just keep an eye on it.

Tools Needed

Stand mixer – You can make this dough by hand, but using a mixer is so much easier.
Rimmed baking sheet or large cast iron skillet
Measuring cups/spoons

Ingredients Needed To Make The Best Sourdough Focaccia Bread

1 cup fed and active sourdough starter
1 1/2 cups warm water
4 cups all-purpose flour
1/4 cup extra virgin olive oil
1 1/2 tsp salt
Dried herbs of choice

How To Make Sourdough Focaccia Bread

The night before, feed your starter so it is active and bubbly. If making from a dry starter, make a regular batch of active starter, about 1 heaping cup.
Using a stand mixer, combine 1 cup of starter, 1 1/2 cups warm water, 4 cups all-purpose flour, 1/4 cup olive oil, and 1 1/2 tsp salt.
Mix until well combined and forms a shaggy ball of dough. It will be a very wet dough. Cover and allow the dough to rest for 30 minutes.

Perform at least 5 stretch-n-folds on the dough 30 minutes apart. Cover the dough in between the stretches and allow to rest. The dough will become less shaggy and start to form a soft, pliable ball consistency. You can either dump the dough onto a floured surface to do this or simply leave it in the bowl (which is what I do).

After the last stretch, cover the bowl and allow to ferment 3-5 hours. If you want to ferment longer, wrap the covered bowl in a plastic bag and store in the refrigerator overnight. When ready to proceed, allow the dough to come to room temperature.
Heavily oil a baking sheet or cast iron pan with olive oil. dump the dough onto the pan and spread evenly with oiled fingers, leaving dimples in the dough all over.
Cover the pan and allow to rise for 1 hour. Preheat your oven to 425 degrees at this time.
Once risen, drizzle olive oil over top of the dough so that is puddles in the crevices. Top with herbs of choice. (I like Herbs de Provence or dried Italian herbs). Sprinkle the top with salt.

sourdough focaccia bread dough with olive oil, herbs, and salt on top

Bake for 30 minutes until crust is golden brown. Allow to cool to room temperature.

What Do You Serve With Focaccia Bread?

This bread is delicious served alongside your favorite soups and salads, but the best way to eat focaccia bread is by tearing it apart and plunging it into dipping oil. Here’s my recipe:

1/2 cup good quality extra virgin olive oil (I sometimes used flavored oils such as garlic lemon or chile pepper)
2 tbsp good quality balsamic vinegar
1/2 tsp salt
2 tbsp fresh chopped herbs of choice such as thyme, rosemary, basil, and parsley

Variations

Focaccia bread is incredibly versatile and can be used in various ways. Here are some popular uses:

As a Side Dish: Focaccia is often served as a side dish alongside pasta, soups, salads, or other main courses. Its flavorful crust and soft interior make it a perfect accompaniment to many meals.
Sandwiches: Focaccia makes excellent sandwiches. You can slice it horizontally and fill it with your favorite sandwich ingredients like cheese, meats, vegetables, and spreads. The sturdy structure of focaccia can hold up to hearty fillings without becoming soggy.
Appetizers: Focaccia can be cut into small pieces or strips and served as an appetizer. It’s delicious on its own or paired with dips like olive oil and balsamic vinegar, hummus, or tzatziki.
Pizza Base: Focaccia can serve as a delicious alternative to traditional pizza crust. You can top it with tomato sauce, cheese, vegetables, meats, and herbs to create your own unique pizza flavors.
Bruschetta: Toasted focaccia slices make a fantastic base for bruschetta toppings. You can spread them with tomato, basil, and garlic, or get creative with other toppings like roasted vegetables, cheese, or cured meats.
Panini Press: Use focaccia to make panini sandwiches. Fill it with your favorite ingredients, then press it in a panini press or grill until it’s crispy on the outside and warm and melty on the inside.
Focaccia Bread Pudding: Just like other bread types, focaccia can be used to make a savory or sweet bread pudding. Combine it with eggs, milk or cream, cheese, herbs, and other ingredients for a delicious and comforting dish.
Croutons: Cut stale focaccia into cubes, toss them with olive oil, herbs, and spices, then bake until crispy. These homemade croutons are perfect for adding crunch and flavor to salads, soups, or even as a snack on their own.

Thank you for joining me on this flavorful adventure. Until our next baking escapade, may your kitchen be filled with the aroma of freshly baked bread and your heart with the warmth of shared meals. As always, thanks for stopping by!

Sourdough Focaccia Bread

dani

This easy and delicious sourdough focaccia bread is a crusty, chewy bread full of the savory flavors of olive oil, herbs, and salt that leaves you and your guests craving for more.

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Prep Time 8

Cook Time 30

Total Time 8 30

Course Appetizer

Cuisine Italian

Servings 8 servings

Calories 142 kcal

Equipment

Stand mixer
Rimmed baking sheet
measuring cups/spoons

Ingredients

1 cup fed/active sourdough starter
1 1/2 cups warm water
4 cups all-purpose flour
1/4 cup extra virgin olive oil
1 1/2 tsp salt
dried herbs of choice

Instructions

The night before, feed your starter so it is active and bubbly. If making from a dry starter, make a regular batch of active starter, about 1 heaping cup.
Using a stand mixer, combine 1 cup of starter, 1 1/2 cups warm water, 4 cups all-purpose flour, 1/4 cup olive oil, and 1 1/2 tsp salt.
Mix until well combined and forms a shaggy ball of dough. It will be a very wet dough. Cover and allow the dough to rest for 30 minutes.
Perform at least 5 stretch-n-folds on the dough 30 minutes apart. Cover the dough in between the stretches and allow to rest. The dough will become less shaggy and start to form a soft, pliable ball consistency. You can either dump the dough onto a floured surface to do this or simply leave it in the bowl (which is what I do).
After the last stretch, cover the bowl and allow to ferment 3-5 hours. If you want to ferment longer, wrap the covered bowl in a plastic bag and store in the refrigerator overnight. When ready to proceed, allow the dough to come to room temperature.
Heavily oil a baking sheet or cast iron pan with olive oil. dump the dough onto the pan and spread evenly with oiled fingers, leaving dimples in the dough all over.
Cover the pan and allow to rise for 1 hour. Preheat your oven to 425 degrees at this time.
Once risen, drizzle olive oil over top of the dough so that is puddles in the crevices. Top with herbs of choice. (I like Herbs de Provence or dried Italian herbs). Sprinkle the top with salt.
Bake for 30 minutes until crust is golden brown. Allow to cool to room temperature.

Notes

*Calories are approximate per serving.

Dipping Oil Recipe:

1/2 cup good quality extra virgin olive oil (I sometimes used flavored oils such as garlic lemon or chile pepper)

2 tbsp good quality balsamic vinegar

1/2 tsp salt

2 tbsp fresh chopped herbs of choice such as thyme, rosemary, basil, and parsley

Keyword focaccia bread, sourdough bread, sourdough focaccia