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Close up of Sourdough Focaccia showing deep golden brown crust and charred edges on the bubbles.

Sourdough Focaccia: The Ultimate Guide to an Airy, Bubbly, and Charred Masterpiece

Master the art of high-hydration Sourdough Focaccia with this expert guide. Featuring a charred golden-brown crust, massive air bubbles, and a porous crumb, this recipe delivers bakery-quality results using simple, high-quality ingredients and a long cold proof.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Active Sourdough Starter 100g, bubbly and peaked
  • 4 cups Bread Flour 500g, high protein
  • 1 2/3 cups Warm Filtered Water 400ml
  • 2 tsp Fine Sea Salt 10g
  • 1/2 cup Extra Virgin Olive Oil 120ml, divided
  • 1 tbsp Maldon Flaky Sea Salt 15g
  • 2-3 sprigs Fresh Rosemary Needles stripped

Equipment

  • 1 9x13 inch dark metal baking pan Dark metal is essential for a charred crust.
  • 1 Large Glass Mixing Bowl Used for bulk fermentation.

Method
 

Dough Preparation
  1. Whisk active starter and warm water in a large bowl. Add bread flour and mix until a shaggy dough forms. Rest for 30 minutes.
  2. Add fine salt. Perform 4 sets of stretch and folds every 30 minutes until dough is elastic and smooth.
Fermentation and Baking
  1. Let dough rise at room temperature until 50% larger. Transfer to a dark metal pan with 2 tbsp oil. Cover and refrigerate for 12-24 hours.
  2. Remove from fridge 2 hours before baking. Drizzle with remaining oil. Use fingertips to create deep dimples and large air bubbles. Press in rosemary and Maldon salt.
  3. Bake at 425°F (220°C) for 25-30 minutes until the crust is a deep golden brown with charred edges.

Notes

Ensure your starter is at its peak for the best rise.
Use a dark metal pan to achieve professional-level charring on the bubbles.