You know those recipes that sneak their way into your weekly rotation without you even noticing? That’s exactly what happened when I accidentally fell into a sourdough-focaccia phase last year. I swear I made this thing every Sunday for months. Honestly, my friends started hinting that I should open a bakery… or at least stop teasing them with crumb shots on Instagram.

If you’ve been craving a crispy-edged, fluffy-centered, olive-oil-soaked sourdough focaccia, you’re in the right place. I’ve tested this recipe so many times that my poor stand mixer probably has trust issues at this point.

And trust me—once you make this at home, you’ll side-eye any store-bought focaccia forever.

FYI: If you’ve ever made focaccia that turned out dry, pale, flat, or sad (we’ve all been there :/), I’ll walk you through exactly why this recipe fixes those problems.

Let’s bake.

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Why This Sourdough Focaccia Works Every. Single. Time.

Ever wonder why some focaccia tastes like cardboard while others taste like heaven soaked in olive oil? Same. After too many disappointing attempts, I realized the magic comes from three things:

1. A long, cold fermentation

Your dough develops better flavor and structure when you let it chill overnight. Kind of like us after a vacation.

2. A ridiculous amount of olive oil

I’m talking pools of it. Focaccia without good olive oil is basically fancy toast.
If you want the same brand I use, I buy this one on Amazon:
California Olive Ranch Extra Virgin Olive Oil

3. Hydration

This dough is intentionally wetter than your usual bread dough. It feels messy, but trust the process. Wet dough = airy focaccia = the kind that makes your neighbors suspicious of what you’re cooking.

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Ingredients You’ll Need

I keep it simple, but feel free to add toppings later.

• Active sourdough starter (100% hydration)
• All-purpose flour (or bread flour if you’re feeling fancy)
• Olive oil (the good kind matters!)
• Warm water
• Sea salt (I like flaky salt on top)
• Fresh herbs (optional, but rosemary makes this taste like Italy in carb form)

If you want a reliable mixing bowl set, this is the one I swear by:
Viking 8-Piece Mixing Bowl Set

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My Step-by-Step Sourdough Focaccia Method

Step 1: Mix the dough (5 minutes)

Grab a big bowl. Mix your starter, water, flour, and salt.
The dough will look sticky and messy—kind of like wet pizza dough that gave up on life. That’s perfect.

Step 2: Rest and stretch

Let it sit for 30 minutes, then perform a set of stretch and folds.
Repeat this 2–3 times.
This builds strength without kneading (kneading focaccia feels illegal anyway).

Step 3: Long cold rise

Cover your dough with plastic wrap and shove it in the fridge overnight.
It works anywhere from 8 to 48 hours.

Longer = more flavor.
Shorter = you get your focaccia faster. I get it.

Step 4: Prep the pan

Pour 2–3 tablespoons of olive oil into a baking pan.
Trust me—you want the bottom basically shallow-fried.

If you need a good pan, I use this durable beast:
Nordic Ware Natural Aluminum Baker’s Sheet

Step 5: Proof and dimple

Transfer the dough to the pan, coat your hands in olive oil like you’re moisturizing aggressively, and stretch it out.
Let it rise for 2–4 hours at room temp.
Then, the fun part:
Dimple the dough with your fingertips.
Pretend you’re giving it a tiny massage.

Step 6: Add toppings

Go wild: olives, cherry tomatoes, garlic, caramelized onions, rosemary… or keep it simple with flaky sea salt + olive oil.

Step 7: Bake

Bake at 450°F for 20–25 minutes, until it’s golden with crispy edges.
If it smells like heaven itself just opened the door, it’s ready.

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Tips & Tricks Only Someone Who’s Messed Up Focaccia 20 Times Can Tell You

Use LOTS of olive oil

Seriously. Think “Did I overdo it?” and then add one more tablespoon.

Cold fermentation saves your dough

Life happens. If you forget your dough in the fridge for 36 hours (been there), it still bakes beautifully.

Use wet hands when handling the dough

Sticky dough doesn’t stick to wet hands. Magic.

Cast iron makes insanely crispy edges

If you own a cast iron pan, try making a smaller batch in it. The crust? Unfairly good.

Don’t skip the dimpling

It’s not just aesthetic—it helps prevent giant bubbles.

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What Can You Serve With Sourdough Focaccia?

Oh boy. Where do I start?

• With soups (especially tomato or butternut squash)
• As sandwich bread (cut horizontally!)
• As a pizza base
• Warm with ricotta + honey
• With burrata + balsamic

Or honestly… just rip off pieces with your hands while standing at the stove like a gremlin. No judgment here.

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Sourdough Focaccia Variations You’ll Love

Cheesy Garlic Focaccia

Add fresh garlic + mozzarella before baking.
Your kitchen will smell like a pizzeria got a Michelin star.

Tomato Basil Focaccia

Add cherry tomatoes, basil, and olive oil.
Basically summer in bread form.

Olive + Rosemary

Classic. Salty. Heavenly.

Everything Bagel Focaccia

Don’t knock it till you try it.