This is a sourdough focaccia made with bread flour, active starter, and a long cold ferment — the kind that takes two days but only about 20 minutes of actual hands-on work. The overnight refrigerator rise does most of the heavy lifting, and the result is a thick, olive oil–crisped slab with an open crumb and a bottom crust that actually crunches. It makes a generous 9×13 pan, which means leftovers, and those leftovers are genuinely useful.
What makes this version work
Two things matter most here. First, the stretch-and-fold method — three sets over 90 minutes — builds enough gluten structure to hold the large air pockets without any kneading that would deflate them. Skip or rush those folds and the crumb comes out dense. Second, the cold overnight proof in the oiled pan is not optional for flavor. The refrigerator slows fermentation way down, which gives organic acids time to develop. That’s where the mild tang and the deeper, wheaty flavor come from. A same-day room-temperature proof will give you bread, but it won’t give you this bread. Make sure your starter is genuinely active — fed within 8–12 hours and visibly bubbly — before you mix the dough. A sluggish starter is the single most common reason this focaccia comes out flat and dense.
If something goes sideways
- Dough won’t stretch to fill the pan: It’s too cold or too tight. Cover it and let it rest another 20–30 minutes at room temperature. Don’t force it — tearing the surface damages the structure you built during bulk fermentation.
- Focaccia is pale on top but done on the bottom: Your oven runs cool or the rack position is too low. Move the pan to the upper third of the oven for the last 5 minutes, or add a quick broil — watch it closely, 60–90 seconds maximum.
- Bottom crust is soggy, not crispy: The pan wasn’t oiled generously enough, or it’s a light-colored aluminum pan that doesn’t conduct heat well. A dark steel or cast iron pan gives a much better bottom crust. Skip the parchment paper — it insulates the bottom and kills the crisp.
- Dimples spring back and disappear: The dough is underproofed or still cold from the fridge. Give it the full 1–2 hours to come to room temperature before you dimple. The dough should look relaxed and jiggle when you shake the pan.
- Focaccia tastes flat or bland: The salt measurement is correct, but if your flaky sea salt topping was applied too early, it dissolves into the dough. Add it right before the pan goes into the oven, not during the final proof.
Make-ahead notes
The baked focaccia keeps well at room temperature, wrapped tightly, for up to 2 days — after that the crust softens significantly. To reheat, place slices directly on the oven rack at 375°F for 5–8 minutes; a toaster oven works just as well and is faster. For longer storage, cut the cooled focaccia into squares, wrap each piece individually, and freeze for up to 2 months. Reheat from frozen at 400°F for 10–12 minutes. Day-old focaccia that has lost its crunch is ideal for splitting horizontally and using as sandwich bread — it holds up to fillings far better than fresh slices do, and the olive oil flavor is still very much there. If you want to prep ahead without baking, the dough can stay in the refrigerator in the oiled pan for up to 18 hours; beyond that the fermentation continues and the flavor can tip toward overly sour.
Sourdough Focaccia with Rosemary and Olive Oil
Equipment
- Mixing bowl
- Sheet pan or baking tray (9x13 inch)
- Bench scraper
- Digital kitchen scale
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
For the Focaccia Dough:
- 4 cups bread flour high-protein preferred for stronger gluten development
- 1 ½ cups filtered water at room temperature
- ½ cup active sourdough starter 100% hydration and recently fed
- 1 ¾ teaspoons fine sea salt not iodized
- 2 tablespoons extra virgin olive oil for dough and coating
For the Toppings:
- 2 tablespoons extra virgin olive oil for drizzling before baking
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 teaspoon flaky sea salt like Maldon
Instructions
- In a large bowl, combine bread flour and water. Mix by hand until no dry bits remain—this forms a shaggy dough. Cover and let rest for 30 minutes (autolyse).
- Add the sourdough starter and salt. Use a series of stretch-and-fold movements to incorporate. Lightly oil your hands if the dough is sticky. Let rest for 30 minutes.
- Perform 3 sets of stretch and folds over the next 1.5 hours, at 30-minute intervals. Each time, lift and fold the dough over itself from each quadrant. Dough should gradually appear smoother and puffier.
- After bulk fermentation (about 5–6 hours at 70°F/21°C), the dough should have risen ~50% and feel jiggly. Lightly oil a 9x13 inch baking tray and transfer the dough into it. Gently stretch it towards the corners. Let it rise, covered, in the fridge overnight (12–16 hours).
- The next day, take the dough out of the fridge and let it come to room temperature (1–2 hours). It should be relaxed and bubbly. Preheat oven to 450°F (230°C).
- Drizzle olive oil over the surface. With oiled fingertips, dimple the dough by pressing firmly until your fingers touch the tray. Sprinkle rosemary and flaky salt evenly.
- Bake for 22–25 minutes or until golden brown and crisp on the edges. Remove from oven and drizzle with a bit more olive oil if desired. Cool on a wire rack at least 10 minutes before slicing.
Notes
- To speed up fermentation, place your dough in a warm spot (around 75°F/24°C).
- If you don’t have rosemary, fresh thyme or sage can be used for an earthy twist.
- For a gluten-free option, use a commercial 1:1 gluten-free bread flour blend and increase water by 10-15%.
Nutrition
Your questions, answered
How do I know if my sourdough starter is active enough to use?
Your starter is ready when it has roughly doubled in size and is visibly bubbly within 4–8 hours of feeding. The float test — dropping a small spoonful into water to see if it floats — is a rough guide, but size and bubble activity are more reliable indicators.
Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be noticeably different. Bread flour has more protein, which builds a stronger gluten network and gives you those large, open air pockets; all-purpose flour produces a softer, slightly denser crumb that’s still good but less chewy.
My kitchen is warmer than 70°F — will that affect the bulk fermentation time?
It will speed things up. At 75–78°F, bulk fermentation may be done in 3–4 hours rather than 5–6. Watch the dough, not the clock — you’re looking for a 50% rise and a jiggly, airy feel, regardless of how long it takes.
Can I make this without the overnight cold proof?
You can proof it at room temperature for 2–3 hours instead, but the flavor will be noticeably milder and less complex. The cold ferment is the main reason this focaccia tastes different from a standard yeasted version, so it’s worth planning for if you can.
What’s the best way to use leftover focaccia?
Cut day-old squares horizontally and use them as sandwich bread — they hold fillings well and the olive oil keeps them from drying out too fast. Cubed and toasted at 375°F for 10 minutes, they also make excellent croutons for soups or salads.
Can I double the recipe to make a larger batch?
Yes, and it scales well. Use two 9×13 pans rather than one larger pan so the dough depth stays consistent — focaccia baked too thick takes longer to cook through and can end up gummy in the center. All timing stays the same.
More recipes to try
- Nurturing Wild Sourdough Starter
- Authentic French Bread
- Authentic Roman Carbonara
- Fluffy Cinnamoroll Milk Bread Cinnamon Rolls
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