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Close up of high-protein bread flour and active sourdough starter being mixed for focaccia dough.

Authentic Thick Sourdough Focaccia Bread

Master the art of Authentic Thick Sourdough Focaccia Bread with this step-by-step recipe. Yields a deeply golden-brown crust, charred edges, and a light cream-colored crumb packed with large irregular bubbles.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dinner, Side Dish
Cuisine: Italian, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup active sourdough starter Bubbly and doubled in size (227g).
  • 2 cups warm water Filtered, around 85°F (29°C) (473ml).
  • 4 cups bread flour High protein flour (480g).
  • 1 tbsp fine sea salt For the dough base (18g).
  • 1/2 cup extra virgin olive oil Divided use (120ml).
  • 3 sprigs fresh rosemary Leaves stripped.
  • 1 tbsp coarse flaky sea salt For topping (15g).

Equipment

  • 1 Dark Metal Rectangular Baking Pan (9x13 inch) Essential for achieving a deeply golden-brown crust and slightly charred edges.
  • 1 Large Mixing Bowl Used for mixing and performing stretch-and-folds.
  • 1 Kitchen Scale Crucial for accurately measuring the sourdough starter, water, and flour.

Method
 

Dough Preparation & Baking
  1. In a large mixing bowl, combine 1 cup (227g) of active sourdough starter and 2 cups (473ml) of warm water. Stir gently until mostly dissolved. Add 4 cups (480g) of bread flour and 1 tbsp (18g) of fine sea salt. Mix until a shaggy, sticky dough forms.
  2. Cover with a damp towel and rest for 30 minutes. Uncover, stretch one side of the dough upwards, and fold it over itself. Rotate 90 degrees and repeat four times. Perform this every 30 minutes for a total of two hours.
  3. Cover the bowl tightly and let the dough sit at room temperature for 4 to 6 hours until it doubles in size and appears domed with visible air bubbles.
  4. Pour 1/4 cup (60ml) of olive oil into a 9x13-inch dark metal baking pan. Transfer the dough into the pan, turn once to coat, and let rest uncovered for 2 to 4 hours until it stretches to the corners and is very jiggly.
  5. Preheat oven to 425°F (220°C). Pour the remaining 1/4 cup (60ml) of olive oil over the dough. With oiled fingers, press firmly to create deep, distinct dimpled indentations. Scatter fresh rosemary sprigs and sprinkle with coarse flaky sea salt.
  6. Bake on the middle rack for 25 to 30 minutes until the crust is deep golden-brown with slightly charred edges. Cool on a wire rack to prevent a soggy bottom.

Notes

Always use wet or oiled hands when handling high-hydration dough to prevent sticking.
Do not rush the pan proofing; achieving large irregular bubbles requires time.
For optimal crispness, ensure your baking pan is dark metal, which conducts heat more effectively.