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"Golden baked sourdough focaccia recipe with rosemary and sea salt on a rustic wooden board, showing airy crumb"

Easy Sourdough Focaccia Recipe (+ Sourdough Discard Option)

Golden, crispy sourdough focaccia with an airy, open crumb and that signature tangy depth. Includes a fast sourdough discard shortcut.
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Prep Time 30 minutes
Cook Time 25 minutes
6 hours
Total Time 6 hours 55 minutes
Servings: 10
Course: Baking, Baking Guides
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 500 |g|bread flour|or all-purpose but bread flour gives better structure
  • 375 |g|warm water|75% hydration
  • 100 |g|active sourdough starter|fed and bubbly 100% hydration
  • 10 |g|fine sea salt|
  • 25 |g|extra-virgin olive oil|plus more for the pan

Equipment

  • 1 Large mixing bowl For dough
  • 1 9x13 inch metal baking pan Glass or ceramic ok, but metal = crisper bottom
  • 1 Bench scraper or spoon For handling sticky dough
  • 1 Kitchen scale For accurate measurements (grams)
  • 1 Wire cooling rack For cooling after bake

Method
 

  1. In a large bowl, combine 500g bread flour and 375g warm water. Mix until no dry flour remains. Let rest 30-60 minutes (autolyse) if you have time.
  2. Add 100g active sourdough starter, 10g sea salt, and 25g olive oil. Mix until a shaggy, sticky dough forms. Cover and rest 30 minutes.
  3. Perform 3-4 sets of stretch and folds over the next 2 hours, every 30 minutes. Wet your hand to prevent sticking. The dough will transform from slack to smooth and elastic.
  4. Let dough rise at room temperature (70-75°F / 21-24°C) for 4-6 hours, or until volume increases by 50-60%. For overnight flavor, refrigerate 8-16 hours after folds, then bring to room temp 1 hour before shaping.
  5. Pour 2-3 tbsp olive oil into a 9x13-inch metal pan. Gently scrape dough into the pan. Use oiled fingertips to press and stretch toward corners. Rest 10 minutes if it springs back.
  6. Cover and proof 1.5-2.5 hours at room temperature until puffy and filling most of the pan.
  7. Drizzle 1-2 tbsp olive oil on top. Press fingertips firmly into dough all the way to the bottom, creating deep dimples. Scatter rosemary, flaky salt, and any other toppings. Press cherry tomatoes cut-side up into dimples.
  8. Preheat oven to 425°F (220°C). Bake 25-30 minutes, rotating halfway, until deeply golden. Drizzle with olive oil immediately after removing. Cool in pan 5 minutes, then transfer to wire rack.

Notes

NOTES FOR SUCCESS:
• Use a metal pan for the crispiest bottom crust.
• Don't skimp on olive oil — it fries the bottom slightly for signature crunch.
• Wet your hands during stretch-and-folds and dimpling to prevent sticking.
• Under-proofed is better than over-proofed; if dough collapses when dimpling, it's gone too far.
• Pale focaccia is sad focaccia — wait for deep golden color.
• Store airtight at room temp up to 2 days, or freeze up to 1 month. Reheat at 375°F (190°C) for 5-8 min to restore crispiness.
DISCARD SHORTCUT:
The discard version is ready in under 4 hours total. Texture is slightly less open than the fully fermented version, but flavor is still excellent. Optional instant yeast adds insurance if your discard is very inactive.