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Crispy Sourdough Focaccia Recipe with Garden Herb Art

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A crispy sourdough focaccia with a crackling crust and airy crumb, decorated with fresh garden herbs pressed into the dough for a beautiful and flavorful bread.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 300ml (1 1/4 cups) lukewarm water
  • 1 1/2 tsp sea salt
  • 4 tbsp extra virgin olive oil, plus extra for drizzling and oiling pan
  • About 1/2 cup fresh herbs (rosemary, thyme, sage, oregano, or basil), whole sprigs and leaves
  • Coarse sea salt flakes for topping

Instructions

  1. Activate the starter: In a large bowl, combine 100g (3.5 oz) active sourdough starter with 300ml (1 1/4 cups) lukewarm water. Stir gently until mostly dissolved, about 2 minutes.
  2. Add the flour and salt: Add 400g (3 1/4 cups) all-purpose flour and 1 1/2 tsp sea salt. Mix with a spatula or hands until a rough, shaggy, sticky dough forms, about 3-4 minutes.
  3. First rise (bulk fermentation): Cover bowl with damp towel or plastic wrap and let sit at room temperature for 4 to 6 hours until bubbly and roughly doubled in size.
  4. Shape the dough: Generously oil a 9×13-inch baking sheet with 1-2 tbsp olive oil. Transfer dough and gently stretch to fit. Dimple surface with fingers, pressing down but not flattening, about 5 minutes.
  5. Second rise: Cover dough loosely and let rest for 1 to 2 hours until puffy but not doubled.
  6. Add garden herb art: Preheat oven to 450°F (230°C). Press whole herb sprigs and leaves lightly into dough surface. Drizzle with 2-3 tbsp olive oil and sprinkle with coarse sea salt flakes, about 5-7 minutes.
  7. Bake the focaccia: Bake on middle rack for 20 to 25 minutes until edges are golden brown and crispy.
  8. Cool before slicing: Let cool on wire rack for at least 10 minutes to keep crust crispy.

Notes

Use room temperature ingredients and keep kitchen around 70°F (21°C) for best fermentation. Lightly oil fingers to handle sticky dough instead of adding flour. Press herbs lightly to avoid burning. Let focaccia cool before slicing to maintain crisp crust. Dough can be refrigerated after first rise for up to 12 hours.

Nutrition

Keywords: sourdough focaccia, crispy focaccia, garden herb bread, homemade focaccia, sourdough bread, herb art focaccia, easy focaccia recipe

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