Sourdough Focaccia Bread Recipe Alexandra’s Kitchen: Pillowy Olive Oil Richness

Making sourdough focaccia at home delivers bakery-quality results with a pillowy texture and rich olive oil flavor.

This recipe uses a slow fermentation process to develop complex flavors, resulting in a light, airy bread with a crisp golden crust.

Ingredients for Sourdough Focaccia Bread Recipe Alexandra’s Kitchen

Simple ingredients transform into bakery-style focaccia with minimal effort and maximum flavor.

The sourdough starter is non-negotiable here. Alexandra’s Kitchen emphasizes using an active, bubbly starter—it should float in water when tested. King Arthur Bread Flour is my go-to for its consistent high protein content, which gives the focaccia its signature chew. For olive oil, California Olive Ranch or any high-quality extra-virgin works beautifully. The honey is optional but helps kickstart fermentation if your starter is sluggish.

No sourdough starter? Commercial yeast at 0.25 tsp can substitute in a pinch, though the flavor won’t be as complex. Bread flour can be swapped for all-purpose, but reduce water by 2 tbsp. For the topping, any fresh herb (thyme, oregano) works—just avoid dried, which lack the punch. The tomatoes are optional but add a bright contrast to the rich olive oil.

This dough needs time—let it ferment 12-18 hours at room temperature. Once baked, focaccia is best day-of but keeps for 2 days wrapped in foil. Reheat in a 350°F oven for 10 minutes to revive the crust. The olive oil in the pan can be reused once for another batch.

Step-by-Step Instructions for Sourdough Focaccia Bread

This method delivers a light, airy crumb with a crisp, olive oil-rich crust every time.

Step 1: Prepare the Dough and Initiate Fermentation

In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 1.5 cups Warm Water, and 1 tsp Honey. Whisk until the starter is fully dissolved. The water should be 100-105°F to activate the yeast without killing it.

Add 4 cups Bread Flour and 2 tsp Fine Sea Salt. Mix with a wooden spoon or your hands until no dry bits remain. The dough will be shaggy and sticky—that’s normal. Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes to begin the autolyse process.

Step 2: Incorporate the Olive Oil and Perform Stretch-and-Folds

After the initial rest, drizzle 0.75 cup Extra-Virgin Olive Oil over the dough. Use your hands to dimple the dough and work the oil in evenly. The dough will be slippery and loose, but resist the urge to add more flour.

Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes. Wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides. This builds structure and strengthens the gluten without overworking the dough.

You’ll notice the dough becoming smoother and more elastic with each fold. By the end of the 2 hours, it should have risen by about 50% and look puffy with small bubbles forming at the surface.

Step 3: Bulk Ferment and Prepare the Pan

Cover the bowl again and let the dough undergo bulk fermentation at room temperature for 8-12 hours. The exact time depends on your kitchen temperature—I find 10 hours works well in a 70°F environment. The dough should roughly double in volume and be dotted with large, irregular bubbles.

While the dough ferments, generously coat a 9×13-inch baking pan with Extra-Virgin Olive Oil (use about 2 tablespoons from the measured 0.75 cup). Ensure every surface, including the sides, is well-oiled. This prevents sticking and creates a crisp, golden crust.

Step 4: Shape, Proof, and Add Toppings

Once the dough has finished bulk fermentation, transfer it to the prepared pan. Use your oiled hands to gently stretch and dimple the dough to fit the pan. If it resists, let it rest for 10 minutes and try again. The dough should spread to fill the pan after a final proof.

Cover the pan with a damp towel and let it proof at room temperature for 1-2 hours, or until the dough has risen to the top of the pan and is jiggly when shaken. Preheat your oven to 425°F during the last 30 minutes of proofing.

Just before baking, use your fingertips to create deep dimples all over the surface. Press the halved 0.5 cup Cherry Tomatoes and 3 pieces Fresh Rosemary Sprigs into the dimples. Drizzle with the remaining Extra-Virgin Olive Oil and sprinkle with 0.5 tsp Flaky Sea Salt and 0.25 tsp Coarse Black Pepper.

Step 5: Bake to Golden Perfection

Bake on the center rack for 25-30 minutes, rotating the pan halfway through for even browning. The focaccia is done when the edges are deep golden brown and the center is puffed and set. The top should be crisp and blistered in spots.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. For the best texture, allow it to cool for at least 20 minutes before slicing. This resting period lets the olive oil reabsorb into the crumb, enhancing the richness and moisture.

Troubleshooting Great sourdough focaccia bread recipe alexandras kitchen

Dense or Flat Bread

If your focaccia isn’t rising properly, your starter might be inactive. Test it first—it should float in water. Also, ensure your kitchen is warm enough (70-75°F). I keep mine near the oven with the light on. 💡

Soggy Bottom

This usually means insufficient oil in the pan. Use 2 tablespoons of Extra-Virgin Olive Oil to thoroughly coat your 9×13-inch pan, including the sides. Don’t skimp—this creates the crisp crust.

Overly Salty Top

If the Flaky Sea Salt overpowers, use less next time. I suggest starting with ¼ tsp and adjusting. Remember, the dough already contains 2 tsp Fine Sea Salt, so go easy on the finish.

Dough Too Sticky

Resist adding more flour. Instead, wet your hands with warm water when handling. The dough should be loose and sticky—that’s how it develops those beautiful air pockets. Trust the process.

Baking Unevenly

Rotate your pan halfway through baking for even browning. Also, ensure your oven is fully preheated to 425°F. I use an oven thermometer to verify the temperature. 🔥

Lacking Flavor

For more depth, extend the bulk fermentation to 12 hours. Also, use high-quality Extra-Virgin Olive Oil—I recommend California Olive Ranch for its robust flavor. The longer ferment develops complex notes.

Frequently Asked Questions