Bake golden, crispy sourdough focaccia at home with rosemary and olive oil. This easy sourdough focaccia recipe is perfect for Italian meals, picnics, or sandwiches.

sourdough focaccia recipe pinterest image

When we’re ready for a break from my usual homemade sourdough bread, this sourdough focaccia is the recipe I reach for first. It’s easy, dependable, and always a hit—whether we’re having friends over or just planning a cozy weekend meal. The olive oil and fresh rosemary bring such a classic Italian flavor that pairs beautifully with just about any dish. And because it slices so neatly, focaccia makes the perfect picnic food or even works as sandwich bread.

Why You’ll Love This Recipe

Beginner-Friendly Yet Impressive: Even if you’re new to sourdough, this focaccia comes together with simple steps. If you haven’t baked with sourdough before, start with my beginner sourdough bread recipe—once you’ve mastered that, this focaccia will feel like second nature.
Perfect for Sharing: Golden, airy, and dimpled with olive oil, this focaccia always disappears quickly at gatherings. It’s one of those recipes that feels fancy without the fuss, making it perfect for dinner parties or casual weekends with family.
Pairs Beautifully with Soups: Nothing beats tearing into a piece of warm focaccia alongside a cozy bowl of soup. If you’re looking for inspiration, I’ve gathered my favorites in a roundup: Best Soup Appetizer Recipes {Easy Ideas to Try}. This focaccia makes the perfect companion to those comforting bowls.

What You’ll Need

Sourdough Starter – Use a bubbly, active starter fed within 6 hours. Here’s my step-by-step guide to making your own starter.
Water – Filtered and lukewarm (not hot), to keep fermentation strong.
Honey – A touch of sweetness balances the tang of sourdough. Local honey adds extra flavor and benefits.
Flour – I like organic all-purpose spelt, though all-purpose works just as well.
Salt – Unrefined sea salt for the best flavor.
Olive Oil – Good-quality extra virgin makes a big difference.
Rosemary – Fresh, finely chopped.

Tools

Instructions

Combine starter, water, and honey in a large bowl. Stir in flour and salt until a rough, shaggy dough forms.
Cover and let the dough rise for 8–10 hours until doubled, airy, and bubbly.
Line a baking pan with parchment, transfer the dough, and let rest until puffy (about 1.5–2 hours).
Stretch gently to fill the pan, press your fingertips all over the surface, drizzle with olive oil, and sprinkle rosemary.
Bake at 425°F (220°C) for 15–20 minutes, until golden brown. Cool slightly before slicing.

sliced bread with olive oil and rosemary on a wooden board

FAQ

Yes. All-purpose works fine, bread flour will make it chewier, and a blend with whole wheat adds nuttiness. Just keep it under 50% whole wheat or it can get heavy.

Usually it’s the starter. If it wasn’t very active, the dough will be sluggish. Try moving it to a warmer spot or give it more time—it’s very forgiving.

Not at all. It adds a little flavor and helps browning, but you can swap it with sugar or maple syrup, or skip it.

That usually means it didn’t ferment long enough or the oven wasn’t hot enough. Make sure your dough is puffy before baking and give your oven a full preheat.

Yes, focaccia is flexible. You can let it bulk ferment overnight in the fridge and bake the next day.

The edges should be golden and crisp, and the bottom will sound hollow if tapped. If in doubt, leave it in for a few extra minutes—it’s better crisp than underdone.

Definitely. Just replace the honey with sugar or maple syrup. Everything else is naturally vegan.

That usually comes from adding too much oil or underbaking. Stick to the recommended amount of olive oil and make sure the center is fully cooked.

Yes, but keep them small and light—like olives, herbs, or seeds—so the dough can still rise and bake evenly.

Patience! Give it enough time during bulk fermentation and second rise, and don’t skimp on hydration. A wetter dough = lighter focaccia.

sourdough focaccia with garnished with rosemary on top

Tips

1. Starter Strength:

Your focaccia will only be as good as your starter. Make sure it’s recently fed and passes the float test (a spoonful floats in water).

2.Hydration Balance:

If your dough feels too wet and hard to handle, add a small handful of flour. If it’s stiff, add a splash of water—focaccia loves a soft, well-hydrated dough.

3. Warm Fermentation:

Aim for 75–80°F. If your kitchen runs cooler, let it go longer or place the dough in a warmer spot, like an oven with the light on.

4. Dimpling Without Sticking:

Lightly oil your fingertips before pressing them into the dough so you don’t tear it.

5. Flavor Depth:

For more tang, refrigerate the dough for 12–24 hours before shaping—it develops a stronger sourdough flavor.

6. Creative Toppings:

Rosemary is a classic, but olives, cherry tomatoes, garlic, caramelized onions, or even parmesan make it your own.

7. Crispier Crust:

Brush the top with a little extra olive oil right after baking.

8. Serving Ideas:

Slice into squares for dipping, use as sandwich bread, or tear into rustic pieces for soups and salads.

Storage

Once the focaccia has cooled, keep it in an airtight container or wrap it in a clean kitchen towel. It will stay fresh for up to 2 days. The towel helps the crust stay crisp while keeping the inside soft, making it ideal for same-day or next-day eating.

For longer storage, place the focaccia in a sealed container or resealable bag and refrigerate for up to 5 days. The olive oil in the dough helps lock in moisture, though the texture may become a little firmer over time.

Focaccia also freezes well for up to 3 months. Slice it into portions, wrap each piece tightly in plastic wrap, then place the pieces in a freezer-safe bag. This keeps freezer burn away and makes it easy to pull out single servings whenever you want.

From Room Temperature or the Fridge: Preheat the oven to 325°F (160°C) and warm the focaccia on a baking sheet for 5–8 minutes to bring back the crisp crust. For a softer texture, wrap it in foil before heating. A quick microwave zap (15–20 seconds) also works, but note that it softens the crust.
From the Freezer: Let the focaccia thaw at room temperature for 1–2 hours, or overnight in the fridge. Once thawed, reheat in a 325°F (160°C) oven for 8–10 minutes, uncovered, to revive that golden crust. Skip microwaving from frozen, as it can make the bread soggy.

Simple Sourdough Focaccia Recipe

Bake golden, crispy sourdough focaccia at home with rosemary and olive oil. This easy sourdough focaccia recipe is perfect for Italian meals, picnics, or sandwiches.

Prep Time 8

Cook Time 15

Equipment

Mixing bowls
Measuring cups & spoons
Danish whisk
Parchment paper

Ingredients

100 g active sourdough starter
360 g warm water 1 ½ cups
20 g 1 tbs honey
600 g all purpose spelt flour
2 tsp salt
2 tbs olive oil
2 tbs fresh rosemary chopped

Instructions

Combine starter, water, and honey in a large bowl. Stir in flour and salt until a rough, shaggy dough forms.
Cover and let the dough rise for 8–10 hours until doubled, airy, and bubbly.
Line a baking pan with parchment, transfer the dough, and let rest until puffy (about 1.5–2 hours).
Stretch gently to fill the pan, press your fingertips all over the surface, drizzle with olive oil, and sprinkle rosemary.
Bake at 425°F (220°C) for 15–20 minutes, until golden brown. Cool slightly before slicing.

Notes

Tips for the Best Sourdough Focaccia

Starter Strength: Your focaccia will only be as good as your starter. Make sure it’s recently fed and passes the float test (a spoonful floats in water).
Hydration Balance: If your dough feels too wet and hard to handle, add a small handful of flour. If it’s stiff, add a splash of water—focaccia loves a soft, well-hydrated dough.
Warm Fermentation: Aim for 75–80°F. If your kitchen runs cooler, let it go longer or place the dough in a warmer spot, like an oven with the light on.
Dimpling Without Sticking: Lightly oil your fingertips before pressing them into the dough so you don’t tear it.
Flavor Depth: For more tang, refrigerate the dough for 12–24 hours before shaping—it develops a stronger sourdough flavor.
Creative Toppings: Rosemary is a classic, but olives, cherry tomatoes, garlic, caramelized onions, or even parmesan make it your own.
Crispier Crust: Brush the top with a little extra olive oil right after baking.
Serving Ideas: Slice into squares for dipping, use as sandwich bread, or tear into rustic pieces for soups and salads.

Storage

At Room Temperature

In the Refrigerator

In the Freezer

Reheating Tips

From Room Temperature or the Fridge: Preheat the oven to 325°F (160°C) and warm the focaccia on a baking sheet for 5–8 minutes to bring back the crisp crust. For a softer texture, wrap it in foil before heating. A quick microwave zap (15–20 seconds) also works, but note that it softens the crust.
From the Freezer: Let the focaccia thaw at room temperature for 1–2 hours, or overnight in the fridge. Once thawed, reheat in a 325°F (160°C) oven for 8–10 minutes, uncovered, to revive that golden crust. Skip microwaving from frozen, as it can make the bread soggy.

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