Sourdough Focaccia with Olive Oil and Herbs

Golden, airy, crispy on the outside and soft on the inside — this homemade sourdough focaccia is packed with rich olive oil flavor and fresh herbs. Perfect as a side dish, sandwich bread, or dipped in olive oil and balsamic vinegar. Inspired by classic Italian focaccia techniques and sourdough baking methods.

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 400ml lukewarm water
• 10g salt
• 3 tbsp extra virgin olive oil

For the Topping

• 4 tbsp olive oil
• Fresh rosemary
• Fresh thyme or oregano
• Flaky sea salt
• Optional: sliced olives, garlic, cherry tomatoes

Instructions

1. Mix the Dough

In a large bowl, combine the sourdough starter and water until mostly dissolved. Add the flour and salt, then mix until a shaggy dough forms. Drizzle in the olive oil and continue mixing until fully incorporated.

Cover the bowl and let the dough rest for 30 minutes.

2. Stretch and Fold

Perform a set of stretch-and-folds by pulling one side of the dough upward and folding it over itself. Rotate the bowl and repeat 4 times.

Cover and rest for another 30 minutes. Repeat this process 3–4 times. The dough will gradually become smoother and more elastic.

3. First Rise

Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until puffy and doubled in size.

For extra flavor, refrigerate overnight after the first rise.

4. Prepare the Pan

Generously coat a baking tray or rectangular pan with olive oil. Transfer the dough into the pan and gently stretch it toward the edges.

Cover and let it proof again for 1–2 hours until bubbly and airy.

5. Add Toppings

Preheat the oven to 220°C (425°F).

Drizzle more olive oil over the dough. Using oiled fingers, press deep dimples all over the surface.

Sprinkle with rosemary, thyme, flaky salt, and any optional toppings like olives or garlic.

6. Bake

Bake for 25–30 minutes until deeply golden brown and crisp on top.

Remove from the oven and brush lightly with olive oil while warm for extra flavor and shine.

Tips for the Best Sourdough Focaccia

• Use a very active starter for the fluffiest texture.
• Olive oil is essential for the crispy crust and soft interior.
• Overnight fermentation creates deeper sourdough flavor.
• Don’t skip dimpling the dough — it helps trap olive oil and creates the classic focaccia look.

Serving Ideas

Serve warm with:

• Olive oil and balsamic vinegar
• Soup or pasta
• Sandwich fillings
• Cheese boards and appetizers

Fresh focaccia tastes best the same day but can be reheated beautifully in the oven.