Sourdough Focaccia Recipe

Rating 5.0
| 1
We combined two of the most elite leavened breads, sourdough and focaccia, to create this sourdough focaccia. This recipe produces a fluffy and flavorful fusion of crusty bubbly bliss.
Utensils Side Dish
Globe Italian
Chef Jenn is classically trained chef specializing in plant-based cuisine who brings nearly 15 years of professional experience to the table. Since graduating from culinary school, she has spent time honing her craft in Australia, Italy and in the U.S., including in Michelin-starred restaurants in New York City. Chef Jenn is now a freelance personal chef offering everything from catering services to cooking classes and beyond.


170 g
active starter (see notes)
305 g
lukewarm water
1 tblsp
honey or raw sugar
2 tsp
fine sea salt
460 g
bread flour
1/2 cup(s)
olive oil
herbs or aromatics, as topping

Directions 12 steps | 865 Minutes

Step 1

In a large mixing bowl or the bowl of a standing mixer, combine the starter with warm water and honey. Stir with a fork until fully incorporated.

Step 1820 Shot
Step 2

Using a rubber spatula, fold the flour in four equal parts, using your hands when the dough starts to come together.

Step 1821 Shot
Step 3

Turn the mixer onto the third setting and mix until the dough picks up the remaining flour from the bottom of the bowl. If mixing by hand, knead the dough until all of the dry flour is incorporated into the mixture. Cover the bowl with a tea towel and allow the dough to rest for 30 minutes.

Step 1822 Shot
Step 4

Uncover and add salt to the mixture. Set the mixer to the fourth setting and mix for 8-10 minutes or until the dough starts to pull away from the sides. If kneading by hand, knead the dough for 15 minutes or until you feel the dough start to become elastic. The dough will appear to still be shaggy and wet. Dampen the tea towel and cover the dough. Place in a warm area (around 70-75°F) and allow to rest and rise for 4 hours.

Step 1823 Shot
Step 5

After resting, the dough should appear to be a bit puffy. Visualize the dough as a square. Without pushing down too hard and releasing the air, pull one corner at a time and fold it across the length of the dough. Fold in all four corners of the dough.

Step 1825 Shot
Step 6

Cover again and rest for another 4-5 hours. The dough should double in size.

Step 1826 Shot
Step 7

Prepare a 9x13-inch cake pan or a sheet pan. Drizzle with one tablespoon of olive oil and use a brush to evenly coat every surface of the pan. Drizzle two tablespoons of olive oil over the dough and lightly coat your hands with oil.

Step 1827 Shot
Step 8

Gently lift the dough out of the bowl and place it on the oiled pan. Use your hands and fingertips to lightly work the dough and stretch it out to the edges. Make sure to only work the dough until it is 1 ½-inch thick to avoid the dough becoming too thin. Cover with another cake or sheet pan (to leave room to rise) and place in a warm area. Allow 3 hours for the dough to rise and become puffy.

Step 1828 Shot
Step 9

Preheat oven to 400°F. Drizzle two tablespoons of oil all over the dough and push into the bread using your fingertips. Lightly push down, touching the bottom of the pan but not stretching the dough. Place the pan in the middle rack of the oven and bake for 15 minutes.

Step 1830 Shot
Step 10

Remove the dough and decrease the temperature to 375°F. Brush the surface of the dough with more oil and top with your choice of aromatics and herbs. Bake for another 10 minutes.

Step 1831 Shot
Step 11

If you want to toast the top further, turn the oven to broil. Broil the sourdough focaccia for 1-2 minutes until the top is golden brown.

Step 1832 Shot
Step 12

Allow the bread to rest for 10-15 minutes before slicing. Enjoy!

Step 1894 Shot


  • Make sure that you are using an active starter and not starter discard! To ensure that your starter is nice and active, feed it for two days prior (if you already have a starter made). Otherwise, make a fresh one from scratch.
  • This recipe can be used for the sourdough base in vegan stuffing.

Nutrition Per Serving
View All
14.5 g
6.9 g
42.8 g


Leave a review or join the conversation.

Please Log In to leave a comment
Christina P.


26 Sep 2022

A definitely must try fusion of sourdough and focaccia. This Sourdough Focaccia Recipe is so fluffy and full of flavor.

Reply to this comment