Sourdough Herbs de Provence Focaccia

Name: Sourdough Herbs de Provence Focaccia
Prep time: 44 min
Cook time: 22 min
Total time: 1 h 6 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3½ oz (100 g) active sourdough starter, at room temperature, recently fed and bubbly; 17.6 oz (500 g) all-purpose flour; 9.3 oz (275 ml) water, room temperature; ⅓ oz (10 g) fine sea salt, for dough; 2½ oz (75 ml) extra virgin olive oil, divided—30 ml (1 oz) for dough, 45 ml (1.5 oz) for panning and topping; 2 tsp (2 g) herbes de Provence (dried), divided—1 tsp for dough, 1 tsp for topping; 1 tsp (6 g) coarse sea salt, for topping

From the MyKitchenBank Kitchen

A tender, airy focaccia built on sourdough fermentation and topped with fragrant herbs de Provence and a drizzle of olive oil. The dough develops natural flavor through a 2–2.5 hour bulk fermentation, with gentle stretch-and-folds that build strength without aggressive kneading. After shaping and a second proof, dimples are made across the surface and filled with seasoned oil and herbs, then it's baked at high heat until golden and crispy. Ideal warm as an appetizer, alongside soup, or with cheese and charcuterie.

Prep: 44 min
Cook: 22 min
Wait: 3 hr 32 min
Total: 4 hr 38 min
Makes: 1 focaccia (8–12 pieces, about 9×13 inches / 23×33 cm)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use an active sourdough starter that has been fed 4–8 hours prior; it should be bubbly and more than doubled in volume.
Keep all ingredients at room temperature (about 70°F / 21°C); cold ingredients or a cool kitchen will slow fermentation significantly.
Read through the recipe to understand the fermentation schedule: stretch-and-folds happen at 30, 60, and 90 minutes into bulk fermentation.
Gather all equipment and ingredients before starting so your workflow stays smooth.

1
Mix ingredients
- In a large bowl, combine the sourdough starter, all-purpose flour, room-temperature water, salt, 30 ml (1 oz) of the olive oil, and 1 teaspoon of herbes de Provence.
- Mix with a wooden spoon or your hand until all the flour is incorporated and a shaggy, wet dough forms.
- The dough should look rough and homogeneous, not smooth or fully hydrated at this stage.
+ Show details− Hide details
Ready when: All flour is hydrated and incorporated
Tip: Don't overwork the dough; you're just combining ingredients, not developing gluten structure. Sourdough focaccia relies on time, not muscle.
2
First stretch-and-fold
- Let the dough rest for 30 minutes at room temperature.
- Then, with wet fingers, grab one side of the dough and gently stretch it up and fold it over the center of the bowl.
- Rotate the bowl 90° and repeat from the other three sides (this completes one full set).
- The dough should tighten slightly as you work.
- Return the bowl to your proofing spot.
+ Show details− Hide details
Ready when: Dough has been stretched and folded on all four sides, tightens noticeably
Tip: Keep the dough in the bowl; don't turn it out onto a counter. Wet fingers prevent sticking and tearing without adding extra flour.
3
Second stretch-and-fold
- After 30 more minutes (60 minutes total from mixing), perform another complete set of stretch-and-folds as in the previous step.
- You should notice the dough is a bit puffier and the folds feel slightly more elastic.
- Let it rest another 30 minutes.
+ Show details− Hide details
Ready when: Dough is noticeably puffier than before, folds feel elastic
4
Third stretch-and-fold and bulk rest
- At 90 minutes total, perform the third and final set of stretch-and-folds.
- The dough should be visibly airier, and you may see small bubbles at the edges.
- Let it rest at room temperature until it's about 50–70% larger in volume and jiggles when you shake the bowl gently.
- This typically takes another 30–50 minutes depending on temperature, completing the bulk fermentation phase (about 2–2.5 hours total).
+ Show details− Hide details
Ready when: Dough is 50–70% larger, jiggles when bowl is shaken, small bubbles visible at edges
Tip: Room temperature is critical: a warm kitchen (76–78°F / 24–26°C) ferments faster than a cool one (68–70°F / 20–21°C). Adjust timing accordingly—cooler kitchens may need an extra 30 minutes.
5
Shape into pan
- Oil a 9×13-inch (23×33 cm) baking pan generously with the remaining 45 ml (1.5 oz) of olive oil.
- Turn the dough out onto a lightly oiled counter (use minimal oil so the dough doesn't slide but won't absorb extra oil).
- Gently stretch it to fit the pan, tucking the edges under slightly.
- The dough doesn't need to fill every corner yet; it will expand noticeably during the second proof.
+ Show details− Hide details
Ready when: Dough is stretched to roughly fit the pan dimensions
Tip: Handle gently to avoid deflating the fermented dough. If it resists stretching, let it rest for 5 minutes and try again—don't force it.
6
Second proof
- Cover the pan loosely with a damp kitchen towel or plastic wrap.
- Let it rest at room temperature for 60–90 minutes.
- The dough should puff noticeably and fill the pan more fully.
- To check readiness, poke the dough gently with a wet finger; it should spring back halfway (not fully, not stay dented).
+ Show details− Hide details
Ready when: Dough is noticeably puffier, springs back halfway when poked with a wet finger
Tip: If your kitchen is cool, proofing may take the full 90 minutes; if warm, it could be ready in 60 minutes. Poke gently to avoid deflating the dough.
7
Preheat oven and dimpleOven 475°F / 245°C
- About 15 minutes before the dough finishes proofing, preheat your oven to 475°F (245°C).
- Once proofing is complete, use wet fingertips to dimple the entire surface of the dough, creating small indentations about ¼ inch (6 mm) deep.
- Press gently; don't push all the way through the dough.
- Work quickly and confidently over the entire surface.
+ Show details− Hide details
Ready when: Dough is dimpled across the entire surface, oven is preheated to 475°F (245°C)
Tip: Wet fingertips are essential to prevent tearing the delicate, fermented dough. Work confidently so the dimples stay even and the dough doesn't over-rest before topping.
8
Top and bakeOven 475°F / 245°C
- Lightly drizzle any remaining oil (you can use a bit extra if the surface looks dry) over the dimpled dough.
- Sprinkle the remaining 1 teaspoon of herbes de Provence and 1 teaspoon of coarse sea salt evenly over the top, letting some salt fall into the dimples.
- Transfer the pan carefully to the preheated 475°F (245°C) oven and bake for 20–25 minutes until the top is deep golden brown and the bottom is crispy (it should sound hollow when you tap it).
- The oil will bubble around the edges, which is perfect.
+ Show details− Hide details
Ready when: Deep golden brown top, hollow sound when bottom is tapped, oil bubbling at edges
Tip: If the top is browning too fast (before 20 minutes), loosely tent with aluminum foil. The bottom should be just as golden as the top—if you're unsure, carefully lift the pan and peek. Extra crispness can be achieved by sliding a thin spatula around the edges halfway through baking.

Good to know

Tips

Stretch-and-folds are the secret to sourdough focaccia: they build dough strength gently and evenly without aggressive kneading, which would overdevelop gluten and tighten the crumb. Each fold should be confident but not rough.
Fermentation speed depends heavily on room temperature. For reference: 65–68°F (18–20°C) = 3–4 hours bulk ferment; 70–72°F (21–22°C) = 2–2.5 hours; 76–80°F (24–27°C) = 1.5–2 hours. Choose your pace based on your schedule.
The dimpling step does double duty: it creates the signature focaccia pockets that trap oil and crisp up, and it also distributes toppings evenly and helps release trapped gas. Don't skip it or rush it.
For extra flavor, you can reserve a pinch of sourdough starter, mix it with a little room-temperature water, and brush it over the dough right before baking for a darker, more caramelized crust.

Make ahead

Yes. After shaping (Step 5), you can cover and refrigerate the pan overnight (8–12 hours). The next day, remove it from the fridge and let it come to room temperature while you preheat the oven, which takes 30–45 minutes. Then proceed with dimpling and topping. Alternatively, you can bake it straight from cold, adding 5–10 minutes to the bake time and checking for doneness at 25 minutes. You can also freeze the completely cooled focaccia for up to 3 months; thaw at room temperature and reheat gently in a 300°F (150°C) oven for 5–10 minutes to restore crispness.

Storage & reheating

Focaccia is best eaten within 24 hours. Store it uncovered at room temperature for up to 2 days (the crust will gradually soften but the crumb stays tender). For longer storage, wrap it well and refrigerate for up to 5 days; reheat in a 325°F (163°C) oven for 5–10 minutes to restore crispness. To freeze, wrap the cooled focaccia tightly in plastic wrap and then foil; it keeps for up to 3 months. Thaw at room temperature or reheat directly in a 325°F (163°C) oven for 10–15 minutes.

Substitutions

herbes de Provence (dried) → 2 tablespoons (about 6 grams) fresh herbs such as rosemary, thyme, or oregano (chopped), or any Mediterranean dried herb blend. Fresh herbs should be roughly double the amount of dried since they're more delicate. Adjust to taste.
active sourdough starter → 1/2 teaspoon instant yeast mixed into the dry ingredients. Reduce bulk fermentation to 1.5–2 hours and add the 3 extra tablespoons of water mentioned in the recipe to maintain hydration. The flavor won't be as complex, but the texture will be similar.
all-purpose flour → bread flour. Bread flour has more protein and creates a chewier crumb with better open structure. Reduce water by 15 ml (0.5 oz) if substituting.
extra virgin olive oil → vegetable oil or other neutral oil. The focaccia will bake and taste good, but you'll lose the rich, fruity flavor that extra virgin olive oil brings. The Mediterranean character will be diminished.