How to Make Sourdough Focaccia with Olive Oil Dimples

You love the chewy crumb and salty olive oil pockets of good focaccia, but you're nervous about working with sourdough. This guide shows you exactly how to make sourdough focaccia with olive oil dimples that stay glossy and flavorful. You'll learn a reliable ingredient list, clear timings, and the exact dimpling and baking steps that produce a golden crust and soft interior.

Follow this step-by-step guide and you'll have a pin-worthy loaf ready for brunch or sandwiches.

What You'll Need for Sourdough Focaccia

• Ingredients

  • 500g bread flour
  • 375g water (75% hydration)
  • 100g active sourdough starter (fed and bubbling)
  • 10g fine sea salt
  • 40–60g olive oil for pan and topping
  • Rosemary and coarse salt to finish

• Tools

  • 9×13-inch or 11×17-inch rimmed baking pan
  • Mixing bowl, bench scraper, kitchen scale
  • Oven thermometer, silicone spatula

Tip: Use an active starter that doubles within 4–6 hours after feeding. A weak starter lengthens bulk fermentation.

Preparing Your Ingredients and Starter

1. Autolyse: Mix 500g flour and 350g water until no dry flour remains. Rest 30–45 minutes.
2. Add starter and salt: Stir in 100g starter and 10g salt with remaining 25g water. Mix until combined.
3. First rise (bulk fermentation):
   • Perform 4 sets of stretch-and-folds every 30 minutes for 2 hours.
   • Let dough rest at room temp until it rises about 30–50%, typically 3–5 hours depending on starter strength.

Tips:

• Keep your hands wet when handling sticky dough.
• If your kitchen is cool, add 1–2 hours to bulk fermentation.

Step-by-Step Instructions for Shaping, Dimpling, and Baking

1. Oil the pan: Generously coat pan with 20–30g olive oil.
2. Transfer dough: Gently stretch dough into the pan. Don't deflate completely.
3. Final proof: Cover and proof 45–90 minutes, until puffy and jiggly.
4. Dimple and oil: Use fingertips to press deep dimples across the dough. Drizzle 10–20g olive oil over the surface, letting it pool in dimples. Sprinkle rosemary and coarse salt.
5. Bake: Preheat oven to 450°F (230°C). Bake 20–25 minutes until golden brown. Rotate pan halfway if needed.
6. Cool: Let rest 10–15 minutes before slicing.

Warnings:

• Don't over-proof; an overproofed focaccia will collapse in the oven.
• Use wet fingers to make clean dimples without tearing the dough.

Finishing Touches, Serving, and Storage Tips

• Serving:

  • Serve warm with extra olive oil for dipping.
  • Great for sandwiches or with a simple soup.

• Storage:

  • Keep at room temperature in an airtight container for 2 days.
  • For longer storage, freeze slices wrapped tightly for up to 3 months.

• Troubleshooting:

  • If crumb is dense, your starter may be weak or dough under-proofed.
  • If dimples flatten, dough was over-handled or over-proofed.

Shortcut: For faster timing, bulk-ferment in a slightly warmer spot. The flavor will be milder but still tasty.

You just learned how to make sourdough focaccia with olive oil dimples that look glossy and taste bright. Pin this guide for your next brunch and save the measurements for a quick reference. Which tip will you try first — the wet-fingers dimpling or the bold rosemary finish? Ready to make this happen? Let's do it!