The Starter Jar's Ultimate Sourdough Focaccia Recipe: Achieve Bakery-Quality Airiness
Master bakery-quality sourdough focaccia with The Starter Jar's expert recipe. Achieve airy, dimpled perfection with our detailed guide and pro tips. Get baking! — Published June 14, 2026 at 6:04 AM UTC.
Ingredients
- 200g active sourdough starter (fed 4-8 hours prior)
- 400g warm water (approx. 90-95°F / 32-35°C)
- 10g olive oil (plus more for the pan and drizzling)
- 500g bread flour (or strong all-purpose flour)
- 10g fine sea salt
- 2g sugar (optional, for enhanced browning)
- Flaky sea salt (for toppings)
- Fresh rosemary sprigs (for toppings)
- Cherry tomatoes (halved, for toppings)
- Thinly sliced garlic (for toppings)
- Red pepper flakes (for toppings)
Instructions
Step 1
In a large mixing bowl, whisk together the active sourdough starter, warm water, and 10g olive oil until well combined.
Step 2
Add the bread flour, fine sea salt, and optional sugar to the wet mixture, then mix with a spatula or your hands until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
Step 3
Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes. To do this, lightly wet your hands, grab a portion of the dough, stretch it upwards, and fold it over itself towards the center of the bowl, rotating the bowl each time.
Step 4
After the stretch and folds, cover the bowl and let the dough bulk ferment at room temperature (around 72-76°F / 22-24°C) for 8-12 hours, or until it has visibly doubled in size and appears bubbly.
Step 5
Generously drizzle 3-4 tablespoons of olive oil into a 9x13 inch baking pan, ensuring the entire bottom and sides are coated.
Step 6
Gently scrape the fermented dough into the oiled baking pan. Drizzle a little more olive oil over the top of the dough. Cover loosely with plastic wrap and let it rest for 30-60 minutes at room temperature, allowing it to relax and spread.
Step 7
Using oiled fingertips, gently press deep dimples all over the surface of the dough, pushing down until you feel the bottom of the pan.
Step 8
Sprinkle generously with flaky sea salt and arrange your desired toppings, such as fresh rosemary, halved cherry tomatoes, or thinly sliced garlic.
Step 9
While the dough rests, preheat your oven to 425°F (220°C) with a rack in the middle.
Step 10
Bake the focaccia for 25-30 minutes, or until it's golden brown and cooked through.
Step 11
Carefully remove the focaccia from the oven and immediately transfer it to a wire rack to cool slightly. Drizzle with a little more extra virgin olive oil before slicing and serving warm.
