Sourdough Focaccia Recipe

My Sourdough Focaccia Recipe is made with an active sourdough starter, extra virgin olive oil, freshly ground black pepper, rosemary, sun-dried tomatoes, and sea salt. It has a crisp, chewy crust and a soft, bubbly centre.

This recipe is ideal if you searched for a simple sourdough focaccia recipe, a beginner-friendly focaccia, or an easy way to use your active sourdough starter without shaping a loaf. It uses budget-friendly everyday ingredients, and only needs patience rather than complicated bread-making skills.

Jump to:

• What Is Sourdough Focaccia?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Sourdough Focaccia Recipe
• How To Know When Sourdough Focaccia Is Ready To Bake
• Recipe Tips From the Chef
• Serving Suggestions
• Topping Variations
• How To Store Sourdough Focaccia
• Recipe FAQs
• Related Recipes
• Sourdough Focaccia Recipe

Black pepper sourdough focaccia bread is extremely easy to make, needs no fancy equipment, and is perfect if you are just starting to bake with sourdough. The dough is mixed by hand, strengthened with a few simple stretch and folds, and baked in a tray until golden, pillowy, and full of flavour.

I make this homemade sourdough focaccia a few times a month to serve with Pasta Alfredo with Salmon, Zeytinyagli Kereviz Yemegi - Braised Celeriac, Easy Homemade Peri Peri Chicken, or a bowl of Mediterranean Lentil Soup.

If you enjoy homemade bread recipes such as Homemade Sandwich Bread, Homemade Wheat Tortilla Bread, Dutch Oven Sourdough Bread, Sourdough Rolls, and Banana Bread, this black pepper sourdough focaccia is a lovely recipe to add to your baking routine.

What Is Sourdough Focaccia?

Sourdough focaccia is an Italian-style flatbread made with a naturally fermented sourdough starter instead of commercial yeast. It has the same golden crust, soft middle, and dimpled surface as classic focaccia, but with a slightly tangy flavour and a lovely chewy texture from the slow fermentation.

The dough is wetter than regular bread dough, which is exactly what gives focaccia its soft and airy centre. It might feel sticky at first, but don’t let that put you off. You don’t need to knead it on the worktop or shape it into a loaf. The dough is simply mixed, folded, left to rise, stretched into an oiled tray, topped, and baked until golden.

This black pepper version is simple but full of flavour. The rosemary adds a lovely aroma, the sun-dried tomatoes give a sweet and savoury bite, and the flaky sea salt brings everything together beautifully.

Why This Recipe Works?

• It is beginner-friendly and doesn’t need any special bread-making skills.

• No stand mixer is required. You can mix the dough by hand or with a spatula.

• It uses simple ingredients such as flour, water, sourdough starter, salt, honey, and olive oil.

• The dough is very forgiving, which makes it perfect if you are new to sourdough baking.

• It has a crisp base and fluffy centre thanks to the olive oil and slow fermentation.

• The topping is full of flavour with black pepper, rosemary, sun-dried tomatoes, and Maldon sea salt.

• It is great for making ahead because the dough can be refrigerated for a stronger sourdough flavour.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Sourdough starter - You need ½ cup or 125 grams of active and fed sourdough starter. It should be bubbly, lively, and close to its peak when you use it. A strong starter is the most important ingredient because it gives the dough rise, flavour, and structure.

• Flour - You need plain white flour (all-purpose flour), which gives the focaccia a soft, tender texture. You can use bread flour if you prefer a chewier result, but the dough may feel slightly stronger and might need a little more water.

• Olive oil - A good olive oil makes a big difference because focaccia relies on it for flavour, texture, and that crisp golden base.

• Toppings - I used freshly ground black pepper, fresh rosemary leaves, sun-dried tomatoes, and Maldon sea salt for this recipe.

How to Make Sourdough Focaccia Recipe

This sourdough focaccia recipe is very simple, but it does need time. The most important thing is to watch the dough rather than only watching the clock. Sourdough moves faster in a warm kitchen and slower in a cold one, so your timings might change slightly depending on the season. The dough should become soft, airy, bubbly, and puffy before it goes into the oven. If it still looks flat and dense, give it more time.

Prepare the Dough

Place your active sourdough starter in a large bowl and add the room-temperature water. Mix them together until the starter loosens into the water, and the mixture looks slightly cloudy. 

Add the honey, flour, salt, and olive oil, then mix everything together using your hands or a spatula until you have a wet, sticky dough. Make sure there are no dry patches of flour left in the bowl, but don’t worry if the dough looks rough at this stage. It will smooth out as it rests and ferments.

Cover the bowl with cling film, a clean tea towel, or a reusable bowl cover, and leave it to rest for around 30 minutes. This short rest allows the flour to absorb the water, which makes the dough easier to handle. The dough will still feel sticky, and that is completely normal. Try not to add extra flour because a wet dough is what gives focaccia its fluffy, open texture. If you add too much flour, the bread can turn out heavy and dry instead of soft and bubbly.

This is one of the reasons focaccia is such a good sourdough recipe for beginners. You are not trying to shape a perfect loaf or create surface tension like you would with a boule. You are simply building strength gradually and letting time do most of the work. Once the dough has rested, it will be ready for the stretch and folds.

Bulk Fermentation 

After 30 minutes, do the first set of stretches and folds. Wet one hand lightly to stop the dough from sticking, then grab one side of the dough, stretch it upwards, and fold it over itself. Turn the bowl and repeat this movement four times around the dough. Cover the bowl and leave it to rest for 20 to 30 minutes, then repeat the same process two more times. You will do three sets of stretches and folds in total.

Stretch and folds help build gluten, which gives the dough enough strength to hold the bubbles created by the sourdough starter. At first, the dough will feel loose and sticky, but after each set, it should become smoother, stronger, and more elastic.

After the last stretch and fold, cover the bowl and leave the dough to prove for 2 to 3 hours at room temperature, or until it has risen by about 40%. You should see small bubbles on the surface and around the sides of the bowl. The dough should look slightly puffier and feel lighter than when you first mixed it. The proofing time is flexible and depends on the temperature of your kitchen. During colder months, it may take longer, and during warm weather, it may prove faster.

You can also place the dough in the fridge after the stretch and folds and leave it to ferment slowly for up to 18 to 24 hours. This is a great option if you want a stronger sourdough flavour or need to fit the recipe around your day. Cold fermentation also makes the flavour more developed and gives the dough a little more character.

Second Rise

Grease a deep nonstick baking tray, around 23 cm x 33 cm or 9 x 13 inches, generously with olive oil. Carefully transfer the dough into the tray, trying not to knock out too much air. If you don’t have a nonstick tray, oil the pan very well or line it with parchment paper before adding the dough. Focaccia dough is sticky, and a well-oiled tray is the secret to getting that lovely crisp base without leaving half the bread behind in the pan.

Let the dough relax in the tray for 20 minutes. This rest makes it much easier to stretch without tearing. Rub your hands with a little olive oil, then gently pull the edges of the dough out towards the corners of the tray. Don’t force it if the dough springs back. Let it rest for another 10 to 15 minutes, then continue stretching it gently. It doesn’t need to fill the tray perfectly straight away because it will naturally spread as it rises.

The dough should be about 4 cm or 1 ½ inches tall in the tray. Cover it with an upside-down sheet pan or a large container so the cover doesn’t touch the dough. Leave it in a warm spot until it becomes pillowy, puffy, and very bubbly. This stage usually takes 2 to 3 hours, but again, the timing depends on the temperature of your kitchen and the strength of your starter.

The focaccia is ready to bake when the dough has spread into the tray, looks airy, and jiggles slightly when you move the pan. If it looks flat, tight, or heavy, give it more time. This second rise is very important because it creates the soft, open centre. Rushing this step is one of the most common reasons homemade sourdough focaccia turns out dense.

Shape the Focaccia and Bake

Preheat the oven to 200°C or 390°F. Once the dough has risen, fill the tray, and when it looks puffy and bubbly, drizzle a little olive oil over the surface. Oil your fingertips, then press down firmly but gently into the dough until your fingers touch the bottom of the pan. This creates the classic focaccia dimples and helps the olive oil settle into the dough. Don’t be afraid to press all the way down, but try not to jab or tear the dough.

Sprinkle the focaccia generously with Maldon sea salt, freshly ground black pepper, and rosemary leaves. Gently press the chopped sun-dried tomatoes into the dough so they don’t pop out while baking. This also helps stop them from burning too quickly in the oven. The toppings should sit partly inside the dough rather than just resting on top.

Place the tray on the middle rack of the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown on top and crisp around the edges. The bottom should be golden and firm, not pale or soggy. If the top is browning too quickly but the base still needs more time, move the tray slightly lower in the oven for the last few minutes.

Let the focaccia cool in the pan for a few minutes, then carefully transfer it to a wire rack. This helps stop the bottom from becoming soggy. Leave it to cool for 20 to 30 minutes before cutting it into squares. It is tempting to cut it straight away, especially when the kitchen smells this good, but a short cooling time helps the texture settle and makes the slices neater.

How To Know When Sourdough Focaccia Is Ready To Bake

The easiest way to know when sourdough focaccia is ready to bake is to look at the dough. It should be puffy, bubbly, relaxed, and slightly jiggly in the tray. When you gently move the pan, the dough should wobble a little rather than sit stiffly like a heavy lump. The surface should have visible bubbles, and the dough should look full of air. If it still looks flat and tight, it needs more time to rise.

The final proof is especially important because this is when the dough builds its last bit of volume before going into the oven. If you bake the focaccia too early, it can turn out dense, gummy, or heavy in the middle. If you wait until it is soft and pillowy, the bread will have a much better texture. A well-proofed focaccia should dimple easily under your oiled fingers, and the indentations should stay visible rather than springing back immediately.

Temperature makes a big difference. In a warm kitchen, your dough may be ready sooner than expected. In a cold kitchen, it might take much longer. This is why sourdough recipes should always be guided by appearance and feel, not just by time. The clock gives you an estimate, but the dough tells you the truth.

Recipe Tips From the Chef

• Use an active, fed starter that is bubbly and close to its peak.

• Don’t add extra flour just because the dough feels sticky. Focaccia dough should be wet and soft.

• Do the stretch and folds as instructed. They help build gluten strength without kneading and make it easier for the dough to hold bubbles.

• Proofing time depends on the temperature of your kitchen, so watch the dough rather than only the clock.

• For a stronger sourdough flavour, refrigerate the dough for up to 24 hours after the stretch and folds.

• Use a nonstick metal pan if possible. If not, line the pan with parchment paper and oil it generously.

• Be generous with olive oil to help create a crisp base and prevent sticking.

• The dough should be around 4 cm or 1 ½ inches tall in the tray.

• Press the sun-dried tomatoes into the dough so they don’t pop out or burn while baking.

• Let the focaccia cool on a wire rack before slicing to keep the base from becoming soggy.

Serving Suggestions

There are so many ways to serve this black pepper sourdough focaccia, and that is one of the reasons I make it so often. It is delicious warm from the oven with a little extra olive oil for dipping, but it is also perfect with dips such as Smoked Salmon Pate, Haydari (Turkish Yogurt Dip), or Mediterranean Hummus Dip.

Focaccia also works beautifully as a side dish for pasta, soup, chicken, seafood, and slow-cooked dishes. Serve it with Cajun Chicken and Shrimp Pasta, Sulu Kofte - Turkish Meatball Soup, Marry Me Chicken, and Slow Cooked Lamb Tagine with Apricots.

You can also use this sourdough focaccia for sandwiches. Slice the squares in half and fill them with grilled vegetables, mozzarella, pesto, roasted chicken, smoked salmon, or leftover roast meat. The bread is sturdy enough to hold fillings but still soft enough to bite into easily. It also makes a great quick pizza-style base. Add a little tomato sauce, cheese, and your favourite toppings, then warm it in the oven until the cheese melts.

Topping Variations

This recipe uses black pepper, rosemary, sun-dried tomatoes, and Maldon sea salt, but focaccia is very easy to customise. Olives, cherry tomatoes, roasted garlic, caramelised onions, thyme, oregano, anchovies, Parmesan, or grated mature cheese all work beautifully.

If you are using wet toppings such as olives, tomatoes, or roasted peppers, drain them well before adding them to the dough. Too much liquid on top can make the focaccia soggy or prevent the crust from browning properly. For cheese toppings, add them near the end of baking if you want them melted but not overly dark.

The key is not to overload the dough. A few well-chosen toppings are better than too many heavy ingredients. Focaccia needs space to rise and bake properly, so press the toppings gently into the dimples rather than covering the whole surface.

How To Store Sourdough Focaccia

Store leftover focaccia in an airtight container or wrapped tightly in cling film. Keep it at room temperature for up to 1 day or in the fridge for up to 2 days.

To reheat, warm it in the oven at 180°C or 350°F for 8 to 10 minutes. This helps bring back the crisp edges and soft centre. You can also freeze it for up to 3 months and reheat it after thawing.

Recipe FAQs

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this flavorsome Sourdough Focaccia bread as much as you enjoy eating it! 🙂