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sourdough focaccia bread slices on wooden board

Sourdough Focaccia Bread

This light and airy sourdough focaccia bread is delicious on its own or sliced and used as sandwich bread.
Prep Time 1 d
Cook Time 25 mins
Course Appetizer, Lunch, Mains, Snack
Servings 6 people


  • Stand Mixer
  • Baking sheet with an edge


  • 1 cup sourdough starter
  • 1-2 cups warm water
  • 4 tbsp olive oil
  • 1.5 tsp salt
  • 1-2 tbsp rosemary
  • 2-3 cloves garlic, minced
  • 3-6 cherry tomatoes, sliced
  • 3 black olives, sliced


The Night Before

  • If you have a stand mixer, add to bowl in order flour, 1.5 cups warm water, 2 tbsp olive oil and salt. Mix on low speed until a sticky dough forms. Your environment can effect how the dough comes together. If dough is dry, slowly add more water until you have a sticky consistency. If you don't have a mixer, in a bowl mix the wet ingredients first, then add in the salt and last flour. Knead with your hands, wetting often as the dough will be sticky.
  • Cover the dough with beeswax or plastic wrap (you want a seal so the dough doesn't dry out). Let stand for 12-24 hours.

The Next Day

  • Grease a large baking sheet with a lip all the way around.
  • Carefully turn the dough out onto the greased baking sheet. Gently spread the dough out using a spatula.
  • Use your fingers to create divots on the top of the dough by sinking them in slowly.
  • Drizzle over the remaining 2 tablespoons of olive oil, spread the garlic, sprinkle with salt and rosemary. (Optional: add sliced cherry tomatoes and/or sliced olives)
  • Let bread rest for 30 minutes. 20 minutes into the rest, start preheating oven to 450°F.
  • Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.
Keyword Bread, Focaccia, Sourdough