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focaccia recipe with sourdough starter
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Sourdough Focaccia Bread

This sourdough focaccia bread is golden, airy, and full of flavor—crispy on the edges, soft in the center. Made with a bubbly sourdough starter and topped with olive oil, rosemary, and flaky sea salt. Perfect for beginner or seasoned bakers, this recipe is a must-try for anyone craving authentic Italian focaccia made from scratch!
Prep Time6 hours 30 minutes
Cook Time30 minutes
0 minutes
Total Time7 hours
Course: bread
Cuisine: Italian
Servings: 1 bread
Calories:
Author: Love Keil

Equipment

Ingredients

  • 604 g flour OO Flour, about 4 ¾ cups, scoop and level (Substitute option:423g all-purpose flour (≈ 3 ⅓ cups) plus 181g bread flour (≈ 1 ½ cups))
  • 12 g extra virgin olive oil about 1 tablespoon, plus more for drizzling and greasing bowl
  • 459 g water warm, about 2 cups
  • 12 g sea salt about 2 teaspoons
  • 115 g sourdough starter ripe, about ½ cup
  • flakey sea salt for garnish
  • fresh rosemary to taste

Instructions

  • Mix the Dough (Start at 9:00 a.m.)
    In the bowl of a stand mixer with the dough hook, combine: flour, warm water, sea salt, sourdough starter.
    Mix on low (Speed 1) for 1–2 minutes, just until combined.
    Increase to medium (Speed 2) and knead for 5 minutes until dough strengthens.
    Let rest in the bowl for 10 minutes.
    With the mixer on low, slowly add in the olive oil until fully absorbed.
    Mix on medium for 1–2 more minutes until the dough is smooth and elastic.
    Transfer to a lightly greased glass bowl, cover, and let rest.
  • Bulk Fermentation (9:15 a.m. – 11:15 a.m.)
    Let the dough rise for 2 hours at room temperature.
    Perform 4 sets of stretch and folds, spaced 30 minutes apart (start at 9:45 a.m.).
    Simply lift one edge of the dough, fold it over itself, and repeat on all sides.
  • Pan Proof (11:15 a.m. – 3:15 p.m.)
    Line 9x13-inch baking pan with parchment and grease with olive oil.
    Carefully move dough into pan.
    During the first hour, stretch the dough toward the corners every 30 minutes using wet hands.
    Once the dough reaches the edges, cover and continue proofing undisturbed.
    At 2:45 p.m., preheat the oven to 425°F (230°C) with a rack in the bottom third.
  • Top & Bake (3:15 p.m.)
    With wet fingers, dimple the surface of the dough.
    Drizzle generously with olive oil.
    Sprinkle with chopped fresh rosemary and flaky sea salt.
    Bake for 30 minutes, or until both top and bottom are deep golden brown.
    Cool slightly in the pan, then transfer to a wire rack.
  • Overnight Cold Proof (Optional)
    Want to break up the process? After about 2 hours of the pan proof, cover the dough and refrigerate it overnight. Next day:
    Bring to room temperature.
    Let it finish proofing until well-risen and bubbly.
    Proceed with dimpling, topping, and baking.

Notes

  • If using a flour blend, aim for high-protein bread flour for structure and chew.
  • 00 flour creates a soft, silky texture and is ideal for focaccia.
  • For extra crispy edges, line the pan with parchment and olive oil.