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Close up of deep dimples and large air bubbles in Sourdough Focaccia Bread dough.

Sourdough Focaccia Bread: The Ultimate Bubbly and Crispy Guide

This Sourdough Focaccia Bread features a high-hydration dough, deep dimples, and massive air bubbles. Topped with fresh rosemary and sea salt, it delivers a perfectly crunchy golden-brown crust and airy interior.
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Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings: 12 slices
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 500 g Bread Flour Approx. 4 cups
  • 375 ml Warm Water 1.5 cups + 1 tbsp
  • 100 g Active Sourdough Starter 1/2 cup, bubbly and fed
  • 10 g Fine Sea Salt 2 tsp
  • 60 ml Extra Virgin Olive Oil 1/4 cup, divided
  • 2 sprigs Fresh Rosemary Needles removed
  • 1 tbsp Flaky Sea Salt Maldon or similar

Equipment

  • 1 Rectangular Metal Baking Pan (9x13 inch) Essential for the best crust
  • 1 Large Glass Mixing Bowl

Method
 

Dough Preparation
  1. Mix bread flour and water in a bowl until hydrated. Let rest for 30 minutes.
  2. Add active starter and fine salt. Pinch and fold with wet hands until fully combined.
  3. Perform 4 sets of stretch and folds every 30 minutes over 2 hours.
Fermentation and Baking
  1. Transfer to an oiled metal pan and refrigerate for 12-24 hours for flavor development.
  2. Let sit at room temperature for 2-4 hours until jiggly and bubbly.
  3. Drizzle with olive oil, dimple deeply with fingers, top with rosemary and flaky salt. Bake at 425°F (220°C) for 25-30 minutes.

Notes

Use a metal pan for the crunchiest crust.
Ensure your starter is at peak activity before starting.