Same Day Sourdough Focaccia (Crispy, Soft & Easy Homemade Bread)
Sourdough focaccia is one of the easiest ways to make a soft, airy Italian bread at home, with a crispy crust and rich olive oil flavor.
Same Day Sourdough Focaccia Bread – Discover how to bake your very own Italian flatbread using a lively sourdough starter and just a few simple ingredients! This bread boasts a crispy golden crust, beautifully dotted with fresh rosemary and sea salt, while the inside stays soft and chewy. It’s the perfect bread to serve alongside any meal or enjoy on its own!
This homemade sourdough focaccia is a bit of a labor of love, but don’t let that scare you. Baking focaccia isn’t tricky – it just takes a bit of time and patience! Fresh out of the oven, this bread is fantastic for sandwich-making, especially a killer BLT or a roast beef sandwich. Plus, it pairs beautifully with a simple pasta carbonara or fresh soup!
The texture is light and fluffy, with that perfect chewy bite that makes focaccia so special. And best of all? It’s made with everyday ingredients and a sourdough starter that adds a lovely, tangy depth of flavor.
This focaccia recipe using a sourdough starter is one of my favorites, along with my classic sourdough bread recipe. I highly recommend trying both!
We bake this bread in a sheet pan, which is traditional for Italian focaccia—loaded with olive oil and those signature dimpled finger marks on top that soak up even more oil and flavor. You can enjoy it plain or finish it off with coarse sea salt and your favorite herbs, fresh or dried.
Feeling adventurous? Use it like a pizza base and pile on your favorite sauce, cheese, and toppings!
Baked in a pan, it slices into perfect squares that are great for party platters. Use these squares for a grilled cheese sandwich with bacon or chicken, or serve them alongside comforting dishes like cream of mushroom soup, chicken stew, or garlic parmesan pasta. It’s seriously versatile!
This sourdough focaccia bread is golden and airy, bursting with flavor—crispy on the edges, yet soft and chewy in the center. Made with a lively sourdough starter and topped with plenty of olive oil, fragrant rosemary, and flaky sea salt. Whether you’re just learning or a seasoned baker, this recipe is a must-try for anyone craving authentic Italian focaccia made right at home!
Equipment
- baking sheet
- stand mixer
- bowl
Ingredients
- 604 g 00 Flour, about 4 ¾ cups, scoop and level (If needed: 423 g all-purpose flour (≈ 3 ⅓ cups) plus 181 g bread flour (≈ 1 ½ cups))
- 12 g extra virgin olive oil, about 1 tablespoon, plus more for drizzling and greasing bowl
- 459 g warm water, about 2 cups
- 12 g sea salt, about 2 teaspoons
- 115 g ripe sourdough starter, about ½ cup
- flaky sea salt for garnish
- fresh rosemary to taste
Instructions
- Mix the Dough (Start at 9:00 a.m.)
In your stand mixer bowl fitted with the dough hook, add the flour, warm water, sea salt, and sourdough starter.
Mix on low (Speed 1) for 1–2 minutes until the ingredients just come together.
Then, increase to medium (Speed 2) and knead for 5 minutes until the dough starts to get stronger and more elastic.
Cover the bowl and let the dough rest for 10 minutes, somewhere warm like your oven with the light on.
With the mixer still on low, slowly drizzle in the olive oil and let it fully absorb.
After the oil is mixed in, switch to medium speed and knead for another 1–2 minutes until the dough feels smooth and elastic.
Transfer your dough to a lightly greased glass bowl, cover it, and let it rest in a warm spot. - Bulk Fermentation (9:15 a.m. – 11:15 a.m.)
Let the dough rise covered for 2 hours in a warm place, like your oven with the light on.
During this time, perform four stretch and fold sets, spaced about 30 minutes apart (starting at 9:45 a.m.).
To do this, gently lift a side of the dough and fold it over itself, then turn the bowl and repeat on all sides. - Pan Proof (11:15 a.m. – 3:15 p.m.)
Line a 9×13-inch baking pan with parchment paper and grease it with olive oil.
Carefully transfer the dough into the pan.
During the first hour, every 30 minutes, gently stretch the dough toward the corners using wet hands.
Once the dough reaches the edges of the pan, cover it and leave it to proof undisturbed in a warm place until you see bubbles forming. If needed, give it more time until bubbly.
At 2:45 p.m., preheat your oven to 425°F (230°C), placing a rack on the bottom third. - Top & Bake (3:15 p.m.)
Use oiled fingers to dimple the surface of the dough all over.
Drizzle generously with olive oil.
Sprinkle with fresh chopped rosemary and flaky sea salt.
Bake for 30 minutes until both the top and bottom are a beautiful deep golden brown.
Let it cool a bit in the pan, then transfer to a wire rack. - Overnight Cold Proof (Optional)
If you want to split up the baking process, after about 2 hours of pan proofing, cover the dough and pop it in the fridge overnight.
The next day, bring the dough back to room temperature.
Let it finish proofing until it’s nice and bubbly.
Then proceed with dimpling, topping, and baking as usual.
Notes
- When mixing flours, aim for high-protein bread flour to get good structure and chew.
- 00 flour is your best bet for soft, silky focaccia texture.
- For lovely crispy edges, make sure to line your pan with parchment and brush with olive oil.
Nutrition
- Calories: 402 kcal
- Carbohydrates: 80 g
- Protein: 11 g
- Fat: 3 g
- Saturated Fat: 0.4 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Sodium: 781 mg
- Potassium: 108 mg
- Fiber: 3 g
- Sugar: 0.3 g
- Calcium: 18 mg
- Iron: 5 mg
There’s nothing like pulling warm, golden focaccia fresh from the oven. This Italian flatbread is bursting with the scent of rosemary and olive oil, offering a crisp crust with a soft, chewy inside. This recipe is your go-to for same-day sourdough focaccia made with your own natural starter and pantry staples. It bakes up in a simple sheet pan, making perfect squares ideal for dipping, layering into sandwiches, or serving alongside soups and pasta.
The method is super approachable for beginners but does ask for a bit of hands-on time and patience: you’ll mix and knead your dough, perform stretch-and-folds during a short bulk fermentation, then proof the dough in an oiled pan until bubbly before dimpling, adding toppings, and baking. Expect about half a day for active and resting time — or split it up by chilling overnight during the pan proof if that fits your schedule better.
Below, you’ll find everything you need: a clear ingredients list, a detailed step-by-step timeline with photos, equipment tips, troubleshooting advice, ideas for flavor twists, and storage suggestions — all to help you bake sourdough focaccia that’s reliably delicious every time. And a quick tip before you start: make sure your sourdough starter is lively and bubbly so your bread gets the perfect rise and flavor.
What Makes This Focaccia Great
This sourdough focaccia is easy enough for beginners yet produces that pro-level crisp crust and tender, chewy center. It uses straightforward pantry staples plus your active sourdough starter to build a flavorful bread with minimal fuss. And since it follows a same-day schedule, you can enjoy fresh focaccia without the overnight wait — though an overnight cold proof is a neat option if your timing allows.
Plus, it’s incredibly versatile. Use it as a tasty appetizer with olive oil for dipping, slice it for hearty sandwiches, or pile it high with pizza-style toppings. The olive oil-rich dough and signature dimple technique lock in flavor and moisture while helping the crust crisp up perfectly in the oven.
- Simple, beginner-friendly steps with clear timing (mix, stretch-and-fold, pan proof, bake).
- Common ingredients paired with an active sourdough starter for great flavor and texture.
- Flexible baking options — same day or overnight cold proof.
- Perfect for sandwiches, dipping sauces, or alongside soups and pasta, like this one-pot creamy garlic pasta.
Ingredients and Substitutions
- 604 g 00 Flour, about 4 ¾ cups, scoop and level (If needed: 423 g all-purpose flour (≈ 3 ⅓ cups) plus 181 g bread flour (≈ 1 ½ cups))
- 12 g extra virgin olive oil, about 1 tablespoon, plus more for drizzling and greasing bowl
- 459 g warm water, about 2 cups
- 12 g sea salt, about 2 teaspoons
- 115 g ripe sourdough starter, about ½ cup
- flaky sea salt for garnish
- fresh rosemary to taste
Step-by-Step Instructions
- Fit a stand mixer with the dough hook (or prepare to hand-mix).
- Add flour, warm water, sea salt, and ripe sourdough starter to the mixer bowl.
- Mix on low speed for 1–2 minutes until just combined.
- Increase to medium speed and knead 5 minutes until the dough is strong and elastic.
- Cover the bowl and rest the dough 10 minutes in a warm spot.
- With the mixer on low, slowly drizzle in the olive oil until fully absorbed.
- Mix on medium 1–2 more minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and set aside in a warm place to begin bulk fermentation.
- During the 2-hour bulk fermentation, perform four stretch-and-fold sessions every 30 minutes: wet your hands, lift one edge and fold it over, then rotate and repeat on all sides.
- Generously oil and line a 9×13-inch pan with parchment paper.
- Carefully transfer the dough to the prepared pan without deflating the bubbles.
- During the first hour of pan proof, uncover every 30 minutes and gently stretch the dough toward the corners with wet hands.
- Once the dough fills the pan, cover and proof in a warm spot until bubbly and well risen.
- (Optional) After about 2 hours of pan proof, cover and refrigerate the pan overnight.
- (Optional) The next day, bring the dough back to room temperature and let it finish proofing until bubbly.
- Thirty minutes before baking, preheat the oven to 425°F (230°C) and place a rack in the bottom third.
- Use oiled fingers to dimple the surface of the well-risen dough all over.
- Drizzle generously with olive oil.
- Sprinkle with chopped fresh rosemary and flaky sea salt.
- Bake about 30 minutes until the top and bottom are deep golden brown and the bottom is crisp.
- Cool the focaccia slightly in the pan, then transfer to a wire rack to finish cooling.
Expert Tips for Success
- Make sure your sourdough starter is nice and ripe — it should be bubbly, active, slightly tangy, and have a loose texture.
- No starter? Ask a friend who bakes sourdough—most people are happy to share!
- Feel free to get creative with toppings. I love keeping it simple with rosemary and sea salt, but olives, sundried tomatoes, roasted garlic, or feta make great add-ins.
- Plan your day accordingly! This focaccia takes a few hours from start to finish, so set aside your afternoon—or use the proofing downtime to prep toppings or cook a simple main like this Mediterranean Chicken Zucchini Bake.
Ways to Customize Your Focaccia
Want to change things up? Here are some fun ways to customize your focaccia:
- Tomato & cheese: Scatter halved cherry tomatoes and torn fresh mozzarella or shredded parmesan on top after dimpling before baking.
- Olive & herb: Press sliced Kalamata or green olives into the dough, and swap or combine rosemary with thyme or oregano.
- Caramelized onion & feta: Add thinly sliced caramelized onions and crumbled feta for a savory-sweet combo.
- Garlic herb oil: Mix minced roasted garlic into olive oil and brush it on before and after baking for extra punch.
- Whole-grain option: Swap up to 30% of the 00 flour for whole wheat to add nutty flavor and structure; you might need to add a little more water.
- Cheesy focaccia: Fold in ½ to 1 cup of grated asiago or parmesan cheese during mixing for a rich, cheesy crumb.
- Za’atar or sesame seeds: Sprinkle za’atar, sesame, or nigella seeds on top for a Middle Eastern twist.
- Sourdough discard: You can use discard if you don’t have ripe starter—it will yield a milder rise and denser texture, so extend proofing times for best results.
How to Store and Reheat
If you want to bake your focaccia the next day, halfway through the pan proof, cover the dough and pop the pan in the fridge overnight.
The next day, take the pan out and let the dough come back to room temperature—it usually takes 1-2 hours.
Once the dough is bubbly and risen, continue with the dimpling, topping, and baking steps.
Troubleshooting Common Issues
How long should I ferment sourdough focaccia dough?
The bulk fermentation usually takes 4-6 hours at room temperature or overnight in the fridge. If your kitchen is warm, fermentation might be faster. Look for dough that has doubled in size and looks bubbly and airy.
Can I use sourdough discard to make focaccia?
Yes, discard can work, but for the best rise and flavor, use a bubbly active starter. Using discard alone might lead to a denser crumb, so extend proofing time to help develop good texture.
How do I know if my sourdough starter is ready to bake with?
Your starter is ready if it doubles in size within 4-6 hours of feeding, smells pleasant and tangy, and passes the “float test” (a small spoonful floats when dropped in water).
How do I know when focaccia is done baking?
Look for a golden top with crispy edges. When you tap the crust, it should sound hollow. The bottom should be nicely browned and crisp.
What toppings can I add to sourdough focaccia?
Classic toppings include rosemary, flaky sea salt, garlic, cherry tomatoes, olives, or caramelized onions. Add these right after dimpling and just before baking.
How should I store leftover focaccia?
It’s best enjoyed fresh, but you can store it airtight at room temp for up to three days.
To freeze, wrap slices in a freezer bag and store up to two months. Thaw before reheating.
Can I freeze sourdough focaccia? How do I reheat it?
Absolutely! Cool it completely, cut into portions, and freeze sealed. To reheat, wrap in foil and warm at 350°F for 8–10 minutes. Sprinkling a little water on top before reheating keeps it soft and fresh-tasting.
