Sourdough Recipe · Beginner

Sourdough Focaccia Recipe — Crispy, Olive Oil & Herb

How to make sourdough focaccia — a high-hydration dough baked in olive oil until crispy on the bottom and soft inside. Simple overnight method with no kneading.

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Rosemary sourdough focaccia with olive oil dimples and airy crumb

Updated September 2026 · 9 min read

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Focaccia is the most forgiving sourdough bread you can bake. It does not need shaping, it does not need a Dutch oven, and the high hydration that intimidates people in a boule is exactly what makes focaccia work — slack dough baked in a pool of olive oil until the bottom is crispy and the inside is open and airy.

Ingredients

500g Bread flour
390g Water
100g Active starter
10g Salt
60ml+ Olive oil

For topping: flaky sea salt, fresh rosemary, olive oil for drizzling. Optional: cherry tomatoes, olives, thinly sliced onion.

Method

  1. 1
    Mix the dough Combine flour, water, starter, salt, and 2 tablespoons of olive oil. Stir until no dry flour remains. This is a wet, shaggy dough — do not try to knead it smooth.
  2. 2
    Stretch and fold Every 30 minutes for the first 2 hours, do one set of stretch and folds: wet your hands, grab one side of the dough, stretch it up and fold it over the centre. Rotate the bowl 90° and repeat 3 more times. That is one set. The dough will get smoother and stronger with each set.
  3. 3
    Bulk ferment After the last fold, cover and let the dough rise until roughly doubled, about 4–6 hours total from mixing (including the folding time). At warm room temperature it may be faster.
  4. 4
    Oil the pan and pour Pour 3 tablespoons of olive oil into a 23×33cm (9×13 inch) baking dish or half sheet tray. Tip the dough into the oil. Gently stretch it toward the edges — do not force it. If it springs back, cover and wait 15 minutes, then stretch again.
  5. 5
    Final proof Cover and let the dough proof in the pan until puffy and nearly filling the pan, about 1–2 hours. Or cover tightly and refrigerate overnight — pull it out 1 hour before baking.
  6. 6
    Dimple and top Drizzle more olive oil over the surface. Dip your fingers in oil and press them firmly into the dough to create deep dimples across the entire surface. Scatter flaky salt, rosemary, and any other toppings into the dimples.
  7. 7
    Bake Bake at 220°C (425°F) for 25–30 minutes until deep golden on top and the bottom is crispy. Remove from the pan onto a wire rack immediately — leaving it in the pan steams the bottom.
Bread flour on a kitchen scale beside a jug of water and a bowl of freshly mixed dough

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Sourdough Hydration Calculator

Enter your total dough weight and hydration percentage to calculate exact flour and water weights for a sourdough formula.

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Tips for perfect focaccia

Be generous with olive oil the dough should sit in a visible pool of oil in the pan. This is what makes the bottom crispy and golden — do not skimp.
Dimple deeply press your fingers all the way to the bottom of the pan. Shallow dimples fill in during baking and you lose the signature texture.
Let the dough fill the pan naturally if it springs back when you stretch it, walk away and try again in 15 minutes. Forcing it tears the gluten.
Remove from pan immediately slide the focaccia onto a wire rack as soon as it comes out of the oven. Left in the pan, the residual heat and steam soften the crispy bottom.

Topping ideas

Classic Rosemary, flaky salt, and olive oil. The original and still the best starting point.
Garden Cherry tomatoes halved, thin-sliced red onion, olives, and fresh thyme. Press the tomatoes cut-side up into the dimples.
Loaded Roasted garlic cloves, thinly sliced potato, fresh sage, and a shower of flaky salt and cracked pepper. Drizzle extra oil over the potatoes.

FAQ

Frequently asked questions

What hydration should sourdough focaccia be?
Around 78–80% hydration. Focaccia wants a wet, slack dough — much wetter than a standard bread loaf. The high water content creates the open, irregular crumb and the light, airy texture. If you are new to high-hydration dough, start at 78% and work up.
Can I use sourdough discard for focaccia?
You can, but add commercial yeast (about 5g instant yeast) since discard will not provide enough leavening on its own. The sourdough flavour still comes through, and it is a great way to use up a lot of discard at once.
Why is the bottom of my focaccia not crispy?
Not enough olive oil in the pan, or the oven was not hot enough. Use at least 3 tablespoons of oil in the pan — the dough should be sitting in a shallow pool. And make sure the oven is fully preheated to 220°C (425°F) before the pan goes in.
How do I get big bubbles in sourdough focaccia?
High hydration, proper stretch and folds, and a good proof. The stretch and folds build structure without deflating the gas. When you tip the dough into the oiled pan, let it spread naturally — do not press it flat. Then dimple with your fingers right before baking, which creates pockets where bubbles form.
Can I top sourdough focaccia with vegetables?
Yes — cherry tomatoes, olives, thinly sliced onion, roasted garlic, and thinly sliced potatoes are all traditional. Press toppings gently into the dimpled surface before baking. Avoid heavy, wet toppings that would weigh down the dough or steam the crust.
How long does sourdough focaccia keep?
Best eaten the day it is baked. It keeps 2–3 days at room temperature wrapped in a clean towel, but the crispy bottom softens. Reheat on a wire rack in a 180°C (350°F) oven for 5–8 minutes to revive the texture. Focaccia also freezes well for up to 2 months.
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