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If you love Italian foods that fill your home with comforting garlic aromas, this sourdough focaccia recipe is for you! Sourdough focaccia is soft, airy, and drizzled to perfection with a garlic and rosemary olive oil. Perfect for dipping into soups, sprinkling with cheese, or turning into pizza!

New to sourdough? Check out our How to Make Sourdough Starter Guide.

Sourdough focaccia, y’all. Sourdough focaccia.

Some might say you can’t utter the word “focaccia” in the same sentence as “y’all.” One is fancy, the other is not. One is well-traveled with an air of stringed instruments and cobblesetone streets. The other is down-home and dirt roads.

You can guess which one I am.

But that’s why I can say the words “sourdough focaccia, y’all” (and other charming expressions) because I’m here to bring you a sourdough focaccia recipe that is so comforting, so warm and fragrant and delicious, you won’t even notice my Southern accent.

I first tried focaccia years ago, before I got into sourdough. I made it to use for a pizza crust. It was good, but forgettable.

This sourdough focaccia recipe is not forgettable. It’s soft and airy as focaccia ought to be, but delightfully tangy thanks to the sourdough starter, and finished with a crispy crust baked in olive oil infused with rosemary and garlic.

What can beat that? Nothing. Not a single thing.

“That sounds complicated,” you might say.

Yes, it sounds complicated, but I assure you it’s one of the easier sourdough recipes because you aren’t looking for a tall rise like for sourdough sandwich bread or dreamy air bubbles like in sourdough naan.

This sourdough focaccia recipe is more of a flatbread that’s perfect for dipping, stuffing for sandwiches, or as a base for pizzas.

Allow me to explain.

Why You’ll Love This Sourdough Focaccia Recipe

This sourdough focaccia recipe is approachable for beginners, forgiving, and ideal for bakers with a variety of experience. You’ll love this sourdough focaccia because it’s:

• Made with an active sourdough starter for great flavor and rise.
• No overnight ferment required. Perfect for same-day baking!
• Soft, airy interior with a crispy, olive-oil–soaked crust. Swoon.
• Finished with a garlic and rosemary-infused olive oil.
• Naturally dairy-free and easy to customize!

Ingredients You’ll Need for this Sourdough Focaccia Recipe

• Active sourdough starter – Provides leavening and classic sourdough flavor.
• Water – Hydrates the dough and supports fermentation.
• Flour – Bread flour works best for structure, but all-purpose can be used.
• Salt – Enhances flavor and strengthens the dough.
• Olive oil – Adds richness and creates the signature focaccia crust.
• Garlic – Infuses the olive oil with savory depth.
• Fresh rosemary – Adds aroma and classic focaccia flavor.

Ingredient Notes & Substitutions

• Sourdough Starter: Use starter at peak activity when it’s bubbly, doubled, and slightly domed. If you aren’t sure, try the float test! If you only have discard, check out our sourdough discard focaccia recipe!
• Flour: Bread flour gives a chewier crumb, while all-purpose flour yields a softer focaccia.
• Olive oil: Use good-quality olive oil for best flavor.
• Rosemary: Fresh is best, but dried can be used sparingly if needed.
• Garlic: Infuse gently and remove before baking to prevent bitterness.

Baker’s Timeline: How to Feed Your Starter for this Sourdough Focaccia Recipe

To make this sourdough focaccia recipe, you’ll need 180 grams of active sourdough starter at peak strength. Feeding your starter correctly ensures proper rise and flavor.

How Much Starter to Feed

Start with 60 grams of mature starter (doesn’t have to be active, just mature enough to become active after one feeding).

Feeding the Starter (1:1:1 Ratio)

Feed your starter with:

• 60 g starter
• 60 g flour
• 60 g water

This yields 180 g total starter, which is exactly what you need for the recipe.

When to Feed

• Feed the starter 6–8 hours before mixing the dough, depending on room temperature.
• Cover loosely and let it ferment at 70–75°F.

How to Tell the Starter Is Ready

Your starter is ready to use when:

• It has doubled in volume
• The surface is bubbly and slightly domed
• It smells lightly sweet and yeasty (not sharp or sour)
• A spoonful stretches slightly when lifted

If you aren’t sure if your starter is ready, plop a spoonful into a glass of water. If it floats, you’re ready to bake! Use the starter at or just after peak rise for best results.

If Your Kitchen Is Cool

• Feed the starter with slightly warm water (75–80°F).
• Allow closer to 8 hours to reach peak activity.
• Place it on top of a heating pad set to low (my favorite sourdough hack!).

How to Make this Sourdough Focaccia Recipe

Step 1: Mix and Knead the Dough.

If using a stand mixer: In the bowl of a stand mixer fitted with the dough hook, combine the water and active sourdough starter and mix briefly until mostly combined. Add the flour, salt, and olive oil. Mix on low speed for 1–2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5–7 minutes, until the dough is smooth, elastic, and beginning to pull away from the sides of the bowl.
The dough will be soft and tacky, but should hold together and feel stretchy.

If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a spoon or dough whisk until combined. Knead in the bowl (preferred), or turn the dough out onto a lightly oiled surface and knead for 8–10 minutes, using a stretch-and-fold motion, until it is smoother and more elastic.
The dough will be wet and sticky, but should feel supple, airy, and stretch without tearing.

Step 2: Bulk Ferment. Cover and let the dough ferment at room temperature for about 6 hours, or until visibly puffy and increased by about half. The surface should show bubbles.

Step 3: Infuse the Olive Oil. Near the end of bulk fermentation, gently warm the remaining olive oil with smashed garlic and fresh rosemary over low heat for 5–10 minutes until fragrant. Remove from heat, discard the garlic, and strain out the rosemary.

Step 4: Prepare the Pan. Pour 3 tablespoons of the infused olive oil into a 9×13-inch pan, tilting to coat evenly.

Step 5: Transfer and Stretch the Dough. Scrape the dough into the prepared pan. With oiled hands, gently stretch it toward the corners. If it resists, let it rest 10–15 minutes, then continue stretching.

Step 6: Final Proof. Cover loosely and let rest for 45–60 minutes, until puffed and jiggly.

Step 7: Dimple and Bake. Preheat the oven to 425°F (220°C). Dimple the dough all over with oiled fingertips. Drizzle the remaining infused oil over the dough and sprinkle with the reserved rosemary and flaky salt. Bake for 22–25 minutes, until golden brown with crisp edges.

Step 8: Cool and Serve. Cool slightly before slicing. Serve warm or at room temperature.

Tips for the Perfect Sourdough Focaccia

• Wet dough is normal! Resist the temptation to add extra flour.
• Use oiled hands when handling to prevent sticking.
• Let the dough rest if it springs back while stretching.
• Bake until deeply golden for the best texture and flavor.

Variations & Topping Ideas

The possibilities are endless for this sourdough focaccia recipe. Try:

• Classic Rosemary Focaccia – Keep it simple with fresh rosemary and flaky sea salt to highlight the olive oil–rich dough.
• Roasted Garlic Focaccia – Use roasted garlic cloves instead of raw garlic for a sweeter, mellow garlic flavor that won’t burn during baking.
• Olive Focaccia – Add sliced Kalamata or green olives for a salty, briny contrast to the soft bread.
• Tomato & Rosemary Focaccia – Press halved cherry tomatoes into the dough before baking for bursts of sweetness and moisture.
• Cheesy Focaccia – Sprinkle grated parmesan or shredded mozzarella on top after dimpling for a rich, savory finish.
• Herb Focaccia – Mix or top with fresh thyme, oregano, or sage for a more aromatic, herb-forward loaf.
• Pesto Focaccia- Top with our pesto recipe with walnuts and a sprinkle of parmesan cheese.
• Focaccia sandwich- Slice in half and stuff with your favorite meat, cheese, and avocado oil mayo!

How to Store and Reheat Sourdough Focaccia

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze slices for up to 2 months.
• Reheat: Warm in a 375°F oven for 5–8 minutes to restore crispness.

Sourdough Focaccia Recipe

This sourdough focaccia recipe is soft, airy, and baked with a crisp, olive-oil-soaked crust. Made with an active sourdough starter and finished with garlic-rosemary infused olive oil, this easy focaccia ferments at room temperature and bakes up golden and flavorful. Perfect for sandwiches, dipping, or serving alongside soups.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Bulk Ferment 6 hours hrs

Course Bread

Cuisine Italian

Servings 8

Ingredients

  

• 180 grams sourdough starter, active and bubbly (about a level 3/4 cup)
• 350 grams water (1 1/2 cups)
• 550 grams flour (about 4 1/2 cups, preferably bread flour, but all-purpose works well too)
• 2 1/2 tsp salt
• 110 grams olive oil, divided (1/4 cup for the dough, 1/4 cup for the pan)
• 3 cloves garlic, smashed
• 3 sprigs fresh rosemary, chopped
• flaky salt, for topping

Instructions

 

• Mix and Knead the Dough

  If using a stand mixer:In the bowl of a stand mixer fitted with the dough hook, combine the water and active sourdough starter and mix briefly until smooth. Add the flour, salt, and 55 grams (1/4 cup) olive oil. Mix on low speed for 1–2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5–7 minutes, until the dough is smooth, elastic, and pulling away slightly from the sides of the bowl. The dough will still be soft and tacky, but should hold together and feel stretchy.

  If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a wooden spoon or dough scraper until combined. Turn the dough out onto a lightly oiled surface and knead for 8–10 minutes, using a stretch-and-fold motion, until the dough becomes smoother and elastic.The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.
• Bulk Ferment: Cover the bowl with a damp towel or plastic and let the dough rest at room temperature for about 6 hours, or until noticeably puffy and increased in volume. The dough should look airy and bubbly.
• Infuse the Olive Oil: Near the end of the bulk ferment, add the remaining ¼ cup olive oil, smashed garlic, and fresh rosemary to a small saucepan. Warm gently over low heat for 5–10 minutes, until fragrant. Remove from heat, discard the garlic, and strain out the rosemary. Set the oil and rosemary aside, separately.
• Prepare the Pan: Pour 3 tablespoons of the infused olive oil into a 9×13-inch pan, tilting to coat the bottom evenly.
• Transfer and Stretch the Dough: Gently scrape the dough into the oiled pan. With well-oiled hands, carefully stretch and press the dough toward the corners. If it resists, let it rest 10–15 minutes, then stretch again until it fills the pan.
•  Final Proof. Cover loosely and let rest for 45–60 minutes, until puffed and jiggly.
• Dimple and Bake: Preheat the oven to 425°F (220°C). Use oiled fingertips to dimple the dough all over. Drizzle the remaining oil over the dough. and sprinkle with the reserved rosemary and flaky salt. Bake for 22–25 minutes, or until deeply golden on top and crisp on the bottom.
• Cool and Serve: Remove from the oven and let cool slightly before slicing. Serve warm.

Keyword sourdough focaccia, sourdough focaccia recipe

Sourdough Focaccia Didn’t Turn out Quite Right? Try:

Why is My Sourdough Not Rising?

Why is My Sourdough Bread Gummy? (And How to Fix it)

Why is My Sourdough Starter Not Rising?

Why is My Sourdough So Sticky? (And How to Fix it!)

You’re going to Love this Sourdough Focaccia Recipe

Whether you’re new to sourdough or you’ve been at this for a while, you’re going to love this sourdough focaccia recipe. There are very few things in this world that can top crispy sourdough drizzled with an infused olive oil. So few, I can’t even think of any at the moment. Try this recipe as is, use it as a pizza crust, or slice it in half for a sandwich. The possibilities are endless. Happy baking!

Check out These Cottage Favorites:

Sourdough Focaccia PizzaSourdough Focaccia Pizza (with Homemade Focaccia)

Sourdough Discard Focaccia

Sourdough Pizza Dough Recipe (Simple & Homemade)

Pesto Recipe with Walnuts

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!