Master Crumb

Sourdough Focaccia

Light, airy sourdough focaccia with crispy olive oil crust. A forgiving recipe perfect for beginners and delicious for everyone.

Prep: 20 minutes active
Bake: 25 minutes
Total: 8-12 hours
Makes: 1 sheet (9x13 inch)

Focaccia saved my baking confidence during a rough patch. After a string of flat, over-proofed loaves, I needed a win. Focaccia doesn't care about your shaping skills—just pour it into a pan, poke some holes, and you'll have something beautiful. The first time I pulled a golden, olive oil-crisp sheet from the oven, I remembered why I loved this.

If sourdough loaves are frustrating you, make this. It produces focaccia with a crispy olive oil crust, pillowy interior, and that classic dimpled surface—all without the stress of shaping.

Instructions

  1. 1

    Mix Dough

    Combine starter, water, and flour. Mix until no dry flour remains. Cover and rest 30 minutes.
  2. 2

    Add Salt

    Add salt with a splash of water. Mix by squeezing and folding until incorporated. Cover.
  3. 3

    Bulk Fermentation

    Ferment 4-6 hours at room temperature. Perform 3-4 stretch and folds in the first 2 hours. The dough should roughly double and be very bubbly.
  4. 4

    Prepare Pan

    Pour 3 tablespoons olive oil into your baking pan. Spread to coat bottom and sides generously.
  5. 5

    Transfer Dough

    Gently scrape the bubbly dough into the oiled pan. Let it spread naturally—don't force it. If it doesn't reach the edges, that's fine.
  6. 6

    Second Rise

    Cover and let rise 1-2 hours at room temperature, or refrigerate overnight. The dough should spread to fill the pan and become very puffy.
  7. 7

    Preheat

    Preheat oven to 220°C (425°F).
  8. 8

    Dimple and Top

    Drizzle remaining olive oil over the dough. Wet your fingers and press deeply into the dough to create dimples all over, reaching almost to the bottom. The oil will pool in the dimples.
  9. 9

    Add Toppings

    Scatter fresh rosemary and flaky salt over the top. You can add other toppings if desired.
  10. 10

    Bake

    Bake 25-30 minutes until deeply golden on top and the bottom is crispy. The olive oil should have created a fried, crispy bottom crust.
  11. 11

    Rest and Serve

    Let cool in pan 5 minutes, then transfer to cutting board. Serve warm or at room temperature. Best eaten same day.

Tips & Notes

  • Don't be shy with oil. Generous olive oil is what makes focaccia special. It creates the crispy bottom and rich flavor.
  • Wet your fingers for dimpling. This prevents sticking and creates deeper dimples.
  • Press firmly. Dimples should nearly reach the bottom of the pan. They'll partially rise back.
  • The dough will seem wet. 80% hydration feels impossibly wet, but it bakes into the lightest focaccia.
  • Overnight fridge works great. Transfer to pan, refrigerate overnight, bring to room temp, dimple and bake.

Why Focaccia Is Perfect for Beginners

Focaccia removes the hardest parts of sourdough:

  • No shaping stress – Dough goes directly into pan
  • No proofing judgment – Over-proofed focaccia is still delicious
  • No scoring – Just dimple with your fingers
  • No Dutch oven – Bakes on a regular sheet pan

Topping Variations

Classic Rosemary

Fresh rosemary + flaky salt + olive oil. Simple perfection.

Cherry Tomato

Halved cherry tomatoes pressed into dimples, fresh basil after baking.

Olive and Herb

Pitted olives, capers, dried oregano.

Caramelized Onion

Slow-cooked onions spread over the top, thyme.

Everything Bagel

Everything bagel seasoning pressed into dimples.

Grape and Rosemary

Halved grapes pressed in, rosemary, drizzle of honey after baking.

Making it Overnight

  1. Mix dough in morning or early afternoon
  2. Bulk ferment 4-5 hours
  3. Transfer to oiled pan, cover, refrigerate
  4. Next morning: remove from fridge
  5. Let warm up 1-2 hours
  6. Preheat, dimple, top, bake

Troubleshooting

Bottom Isn't Crispy

  • Need more olive oil in pan
  • Bake longer or at higher temp
  • Try baking on lower rack

Dough Won't Spread

  • Let it rest longer—it will relax and spread
  • Gently stretch during dimpling

Dense Crumb

  • Needed more fermentation time
  • Starter may not have been active enough