Sourdough Focaccia Bread Recipe: Alexandra’s Kitchen’s Dimpled Golden Crust

This sourdough focaccia delivers the perfect balance of chewy interior and crisp, golden crust that Alexandra’s Kitchen made famous. The recipe transforms a simple dough into an artisanal bread with minimal hands-on time, relying on slow fermentation to develop complex flavors naturally.

What sets this version apart is the strategic use of sourdough starter for both leavening and flavor, combined with a high-hydration dough that creates those signature dimpled pockets. The baking process—finished with a generous drizzle of olive oil—ensures a focaccia that’s equally impressive for weeknight dinners or special occasions.

Ingredients for Sourdough Focaccia Bread Recipe Alexandra’s Kitchen

High-hydration dough and sourdough starter create Alexandra’s signature focaccia with minimal hands-on effort.

The flour quality directly impacts texture—King Arthur Bread Flour or Central Milling Organic High-Protein deliver optimal gluten development. Sourdough starter must be at peak activity (floating test recommended) for proper leavening. Olive oil selection matters: California Olive Ranch or Partanna offer the fruity notes essential for authentic flavor. Use a digital thermometer for water temperature precision; even 5°F variance affects fermentation timing.

For same-day preparation, substitute 0.25 tsp instant yeast alongside the starter, though flavor complexity will be reduced. Rosemary alternatives include fresh thyme or oregano at equal volume. Honey can be replaced with maple syrup or agave for vegan adaptation. Garlic powder (1 tsp) works if fresh is unavailable, but lacks the aromatic punch of sliced cloves. Cherry tomatoes may be swapped for sun-dried tomatoes (rehydrated) or omitted entirely.

Dough ferments best in a 70-75°F environment—use an oven with light on if kitchen is cool. Store unfed starter in the fridge for up to 1 week; revive with 1:1:1 feedings (starter:water:flour) before use. Baked focaccia keeps 3 days at room temperature in a paper bag, or freeze slices 1 month wrapped in parchment and foil. Always bring to room temperature before reheating at 350°F for 10 minutes.

Step-by-Step Instructions for Sourdough Focaccia Bread

This method delivers a crisp, golden crust with an airy interior—every time.

Step 1: Mix and Autolyse the Dough

In a large mixing bowl, combine the 5 cups bread flour, 0.5 cup active sourdough starter, 2.5 cups lukewarm water, and 1 tbsp honey. Use a wooden spoon or dough whisk to mix until no dry bits remain. The dough will be sticky and shaggy—this is exactly what you want at this stage.

Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate and gluten to begin developing. You’ll notice the dough becomes smoother and more elastic after this rest, which makes the next steps easier to handle.

Step 2: Incorporate Salt and Olive Oil

After the autolyse, sprinkle the 1.5 tbsp fine sea salt evenly over the dough. Pour in the 0.75 cup extra-virgin olive oil and use wet hands to gently fold and stretch the dough, ensuring the salt and oil are fully incorporated. The dough will become noticeably stronger and more cohesive as you work it.

Continue folding the dough every 15 minutes for the next 1.5 hours (4 folds total). Each fold strengthens the gluten network, creating the structure needed for those signature air pockets. The dough should feel smooth, elastic, and slightly tacky by the final fold.

Step 3: Bulk Ferment and Prepare the Pan

Transfer the dough to a well-oiled 9×13-inch baking pan (or similar size). Drizzle additional olive oil over the top to prevent drying. Cover with plastic wrap or a damp towel and let it rise at room temperature for 4-6 hours, or until it has nearly doubled in volume and is bubbly.

For optimal flavor development, you can refrigerate the dough overnight after the initial rise. If doing so, remove it from the fridge 2 hours before baking to bring it back to room temperature. The dough should jiggle like a thick batter when ready.

Step 4: Dimple and Top the Focaccia

Preheat your oven to 450°F with a rack positioned in the middle. Using oiled fingers, press deep dimples all over the dough, stretching it to fill the pan if needed. Drizzle generously with olive oil, ensuring it pools in the dimples.

Arrange the 4 whole fresh rosemary sprigs across the surface, pressing them lightly into the dough. Scatter the 6 cloves garlic cloves (thinly sliced), 1 cup cherry tomatoes (halved), 1 tbsp flaky sea salt, 1 tsp black pepper, and 0.5 tsp red pepper flakes evenly over the top. The toppings should nestle into the dimples, not just sit on the surface.

Step 5: Bake to Golden Perfection

Bake for 25-30 minutes, rotating the pan halfway through, until the focaccia is deep golden brown and the edges are crisp. The internal temperature should reach 200°F when checked with an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the remaining time.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. The focaccia should pull away from the edges of the pan and have a crisp, olive oil-slicked crust. Serve warm, cut into squares, for the best texture and flavor.

Essential Equipment for Perfect Results

Mixing Bowl Matters

I swear by my Cambro 8-quart round container for mixing focaccia dough—its wide base and high sides make folding and stretching a breeze. A good bowl should be at least 12 inches in diameter to accommodate the high-hydration dough as it expands. Avoid metal bowls as they can react with the salt and affect fermentation.

Digital Scale Precision

Baking by weight is non-negotiable for consistent results. My OXO Good Grips 11lb scale measures in 1-gram increments, which is crucial when working with 100% hydration starter and high-hydration dough. Even small measurement errors can throw off your texture. Trust me, this investment changes everything. 💡

Dough Whisk Game-Changer

The Danish Dough Whisk from King Arthur Baking is my secret weapon for combining wet ingredients without overworking the gluten. Its unique looped design cuts through sticky dough effortlessly, leaving no dry pockets. I’ve tried regular whisks and wooden spoons—they just can’t compare for this high-hydration recipe.

Proofing Container

A clear acrylic dough-proofing box (like the Brod & Taylor Folding Proofer) lets you monitor fermentation without disturbing the dough. The lid creates a humid environment that prevents skin formation. If you’re using a regular bowl, cover it with a damp linen towel—plastic wrap can stick to the oily dough.

Baking Pan Selection

For that perfect crispy crust, I use a USA Pan 9×13-inch aluminum baking pan. Its heavy-gauge construction ensures even heat distribution and prevents warping. The nonstick surface makes dimpling easier and cleanup a breeze. Avoid glass pans—they don’t conduct heat as efficiently for this high-temperature bake. 🔥

Oven Thermometer

Don’t trust your oven’s built-in thermometer! I always double-check with my ThermoWorks Dot to ensure the temperature stays at a steady 450°F. Even small fluctuations can affect how the focaccia rises and browns. Place the thermometer on the middle rack where you’ll bake the bread for the most accurate reading.

Frequently Asked Questions