Easy Sourdough Focaccia with a Perfect Golden Crust
There’s something comforting about the scent of homemade bread rising slowly in the kitchen. Especially when it’s topped with olive oil, herbs, and that golden crust you can’t resist picking at. Sourdough focaccia brings all of that together in one pan. It’s crisp on the outside, light and airy on the inside, and full of deep, tangy flavor that comes from the slow fermentation. You don’t need to be a professional baker to make it either. With just a few ingredients and some patience, anyone can pull this off.
What makes this focaccia so special is how naturally it fits into your routine. You mix it in the evening, let it rest overnight, and finish it off the next day with almost no effort. It’s the kind of recipe that rewards you with every step. Stretching the soft dough, dimpling it with your fingertips, watching it rise before it hits the oven its all part of the experience. And when that crust turns golden and the kitchen fills with warmth, you’ll know it’s going to be something worth sharing.
Easy Sourdough Focaccia with a Perfect Golden Crust
8-10
servings25
minutes2
hours4000
kcalThis homemade sourdough focaccia is light, airy, and full of rich, tangy depth. Baked until golden with a crisp crust and soft center, it’s topped with olive oil, herbs, and sea salt for the perfect finish. Great as a side, snack, or centerpiece for any meal.
Ingredients
500 grams (about 4 cups) all-purpose flour
100 grams (about ½ cup) active sourdough starter
10 grams (about 2 teaspoons) salt
375 grams (about 1½ cups plus 1 tablespoon) water, room temperature
25 grams (about 2 tablespoons) olive oil
- For the topping and baking
2 to 3 tablespoons olive oil (for drizzling and coating the pan)
Flaky sea salt, to taste
Fresh rosemary or thyme (optional)
Cherry tomatoes, olives, or sliced onions (optional for extra toppings)
Directions
- Start by mixing the dough in the evening if you want to bake the next day. In a large bowl, combine the active sourdough starter with water and stir until the starter dissolves completely. Add the flour and salt, then mix everything together using your hands or a wooden spoon. Once the dough starts to come together, pour in the olive oil and gently knead it in until fully absorbed. The dough will feel sticky, but that’s exactly how it should be.
- Let the dough rest for about 30 minutes, then begin the stretch and fold process. With wet hands, grab one side of the dough, stretch it upward, and fold it over to the other side. Rotate the bowl and repeat this motion four times. Cover the bowl and let it rest for another 30 minutes. Repeat this process two or three more times over the next couple of hours. These folds help develop strength without kneading.
- After the final fold, cover the bowl tightly and leave it at room temperature for the bulk fermentation. This takes about 8 to 12 hours, depending on the warmth of your kitchen. By morning, the dough should be soft, bubbly, and have doubled in size.
- Generously coat a 9×13 inch baking pan with olive oil. Gently transfer the dough into the pan, trying not to deflate the air bubbles. Use oiled fingers to stretch the dough all the way to the edges of the pan. If it resists, let it rest for 10 minutes and try again. Once it fills the pan, cover it and let it proof for another 2 to 3 hours until it’s puffed and jiggly.
- Preheat the oven to 450 degrees Fahrenheit. When ready to bake, drizzle olive oil generously over the top of the dough. Use your fingertips to dimple the surface, pressing all the way down without tearing it. Sprinkle flaky sea salt and fresh rosemary over the top. Add any extra toppings like cherry tomatoes or olives if you like.
- Bake the focaccia on the middle rack for 25 to 30 minutes, or until the top is golden and the edges are crisp. Let it cool slightly in the pan, then transfer to a wire rack to cool completely. Slice and enjoy while still warm, or let it rest for later. It’s just as good at room temperature.
Recipe Video
Notes
- Make sure your sourdough starter is active and bubbly before mixing the dough. A sluggish starter will affect the rise and texture.
- Don’t skip the overnight fermentation. It gives the focaccia its signature airy texture and that deep, complex flavor.
Conclusion
Making your own sourdough focaccia at home is easier than it seems, and the results are worth every step. From the light, airy texture to the crispy golden crust, each bite delivers that rich, tangy flavor you can only get from a well-fermented dough. It’s the kind of bread that fits into any meal, works as a snack, and impresses every time. Once you try this recipe, it might just become part of your weekly routine. The process is simple, the ingredients are few, and the reward is something truly special from your own kitchen.
