Alexandra’s Kitchen Sourdough Focaccia Bread Recipe: Olive Oil-Infused Pillowy Delight

There’s something magical about pulling a golden, dimpled focaccia from the oven, its surface glistening with olive oil. This sourdough version elevates the classic with a tangy depth that only natural fermentation can provide.

The process begins with a slow, overnight rise, allowing the sourdough starter to develop complex flavors while creating an airy, open crumb. A generous pour of olive oil before baking ensures a crisp, golden crust and a moist, pillowy interior.

With just a few simple ingredients and patience, you’ll achieve a bread that’s as beautiful as it is delicious. The dimples catch pools of oil and salt, making every bite rich and satisfying.

Perfect for sharing or enjoying fresh from the oven, this focaccia is a testament to the art of slow baking.

Ingredients for Sourdough Focaccia Bread Recipe Alexandra’s Kitchen

Simple ingredients transform into golden, dimpled focaccia with sourdough’s signature tang.

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The sourdough starter is non-negotiable here. Feed it 4-12 hours before baking—it should be bubbly and smell slightly tangy, not sour or boozy. King Arthur has great bread flour (high protein for that open crumb), but Gold Medal works too. For the olive oil, California Olive Ranch is a solid grocery store pick. Don’t skimp on the good stuff for the topping—it’s the flavor star.

No sourdough starter? Active dry yeast at 1/4 tsp dissolved in the water gets you close (skip the overnight rise). Swap rosemary for thyme or oregano. The honey can be omitted or replaced with maple syrup for a vegan version. If you’re out of flaky salt, crush coarse kosher salt between your fingers—it’s not as pretty but still delicious.

Starter keeps in the fridge for 1-2 weeks between feedings. Dough can rise in the fridge for up to 24 hours if you need to pause. Baked focaccia stays fresh for 2 days wrapped tightly—reheat in a dry skillet to revive the crust.

Step-by-Step Instructions for Sourdough Focaccia Bread

This method delivers that signature airy crumb and crisp, olive oil-kissed crust.

Step 1: Mix and Autolyse the Dough

In a large mixing bowl, whisk together the 0.5 cup Active Sourdough Starter with 1.75 cups Lukewarm Water and the 1 tsp Honey until fully dissolved. I always use water at about 100°F—any hotter and you risk killing the starter.

Add all of the 4 cups Bread Flour and 1 tsp Fine Sea Salt (reserve the other 1 tsp Fine Sea Salt for later). Mix with a wooden spoon or your hands until no dry bits remain. The dough will feel shaggy and rough—that’s exactly what you want at this stage.

Let the dough rest uncovered for 30 minutes. This autolyse period allows the flour to fully hydrate, making the gluten development easier later. You’ll notice the dough already starts to smooth out on its own.

Step 2: Incorporate the Olive Oil and Begin Bulk Fermentation

After the autolyse, drizzle in ½ cup Extra-Virgin Olive Oil (reserve ¼ cup for later). Use your hands to incorporate it thoroughly—this is messy but necessary. The oil should be fully absorbed; the dough will be sticky but elastic.

Cover the bowl with a damp towel and let rise at room temperature for 1 hour. Then perform your first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides.

Repeat this stretch and fold process every 30 minutes for the next 2 hours. The dough should become noticeably puffier and more aerated. You’re building structure while allowing the sourdough to work its magic.

Step 3: Cold Proof and Prepare the Pan

After the stretch and folds, cover the bowl tightly and refrigerate for at least 12 hours (I prefer 18-24 hours for maximum flavor development). The cold proof slows fermentation, creating complex flavors and that signature sourdough tang.

When ready to bake, pour 2 tablespoons Extra-Virgin Olive Oil into a 9×13-inch baking pan and spread it evenly. Transfer the chilled dough to the pan. It will be quite slack—that’s normal for focaccia.

Gently stretch the dough to fit the pan as best you can, being careful not to tear it. If it resists, let it rest for 10 minutes and try again. The dough should eventually relax enough to fill the pan.

Step 4: Final Proof and Dimple

Cover the pan and let the dough proof at room temperature for 2-3 hours, or until it’s puffed and jiggly. You want it to rise about 50% in volume. Press your finger gently into the dough—if it springs back slowly, it’s ready.

Preheat your oven to 425°F. Once the dough is proofed, use your fingertips to create deep dimples all over the surface. This isn’t just for looks—it allows the olive oil to pool, creating those crispy, flavorful pockets.

Drizzle the remaining ¼ cup Extra-Virgin Olive Oil over the dough, letting it pool in the dimples. Sprinkle with the remaining 1 tsp Fine Sea Salt, then add the 2 tbsp Fresh Rosemary, 3 cloves Garlic Cloves, and 0.5 tsp Black Pepper as toppings.

Step 5: Bake to Golden Perfection

Bake on the middle rack for 25-30 minutes, rotating the pan halfway through for even browning. You’re looking for a deep golden brown color on both the top and bottom. The edges should be crisp and pull away slightly from the pan.

Remove from the oven and immediately drizzle with a bit more olive oil if desired. Sprinkle with the 1 tsp Flaky Sea Salt while still hot—this adds a final crunch and burst of flavor. Let it cool in the pan for 10 minutes before slicing.

Serve warm, when the texture is at its best: crisp on the outside, tender and airy within, with that unmistakable olive oil richness in every bite.

Essential Equipment for This Recipe

Mixing Bowls

A large, wide stainless steel mixing bowl is essential for this sticky dough. I use a 5-quart bowl from Cuisinart—it gives plenty of room for stretching and folding. Avoid glass bowls if possible, as they don’t conduct heat as well during fermentation. 💪

Baking Pan

For that perfect golden crust, a 9×13-inch metal baking pan is ideal. I recommend USA Pan with its nonstick coating and sturdy construction. The dark metal promotes even browning and helps create those crispy edges we love.

Kitchen Scale

Precision matters in bread baking. My OXO Good Grips 11lb scale ensures accurate measurements for flour and water. Even small variations can affect hydration and texture. It’s a game-changer for consistent results.

Dough Scraper

A bench scraper helps divide and handle the sticky dough. I use a stainless steel one from Ateco—it’s durable and has measurement markings. The flat edge is perfect for folding and shaping during bulk fermentation.

Oven Thermometer

Don’t trust your oven’s built-in thermometer. I hang a Taylor oven thermometer on the middle rack to confirm 425°F. Proper temperature is crucial for even baking and that signature golden color. 🌡️

Olive Oil Dispenser

For easy, mess-free pouring, I use a glass olive oil dispenser from Evo. The controlled flow helps distribute the olive oil evenly across the dough and pan. Plus, it looks beautiful on the countertop.

Frequently Asked Questions