There’s something deeply satisfying about homemade bread. When you combine sourdough with the soft, airy herbiness (say that three times fast!) of focaccia, you know you’re doing life right! Wherever you are on the sourdough spectrum this focaccia sourdough sandwich bread is a crowd fav (not to mention super simple and pretty much hands-off). It is perfect for sandwiches, sides, and snacking. Let’s get started on making your new favorite bread.

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What is Sourdough?
Sourdough bread is a type of bread made by fermenting dough using wild yeast and lactic acid bacteria. Unlike commercial yeast, sourdough relies on an active sourdough starter, a mixture of flour and water teeming with natural yeast and bacteria. This fermentation process gives sourdough a signature tangy flavor and is all the rage among millennials! If you’re just starting your sourdough journey, the process takes patience but is well worth the effort. You can get a simple starter going using this method: How to Make a Sourdough Starter. And if making your own starter isn’t your thing, there are plenty of places to purchase start online. Once you’ve got your new BFF (your starter that is) nice active, you can go on to make a Homemade Sourdough Boule (FYI, a boule is a round loaf and this recipe is my go-to, nice and basic).
What is Focaccia?
Focaccia is a flat Italian bread known for its light, airy texture and crispy crust. It’s typically baked in a baking sheet or shallow pan, then topped with olive oil, flaky sea salt, and herbs like fresh rosemary. Focaccia is a high-hydration dough, meaning it’s wetter than most bread doughs, resulting in a soft and chewy crumb. High-hydration dough can sometimes be too sticky to handle, which is why we use a pan with sides to hold its shape (unlike a standard sourdough loaf which can hold its shape on its own).
Why You’ll Love Focaccia Sourdough Sandwich Bread
By combining the technique of sourdough with the simplicity of focaccia and popping it in a loaf pan, you’re creating magic! Here are some other reasons you’ll love this recipe!
- Minimal Effort: Despite its fancy appeal, this recipe keeps things simple. It requires no elaborate equipment or advanced skills, making it accessible for bakers at all levels. Using basic ingredients like flour, water, and olive oil and following an easy technique, this bread fits perfectly into a busy lifestyle.
- Versatility: Use it for hearty sandwiches layered with fresh veggies, meats, and cheeses. Serve it alongside comforting soups and stews, or make it into an appetizer by pairing it with olive oil, balsamic vinegar, or your favorite dips.
- Great Texture: My favorite part about this bread is that it’s soft and airy on the inside, with a crisp, golden crust. This combination ensures the bread holds up well to sandwich fillings while still being tender enough to enjoy on its own. Grilled cheese is one of my favorites with this recipe!
The options are endless!
Ingredients for Focaccia Sourdough Sandwich Bread
- 100 g active sourdough starter (fed and bubbly)
- 375 g warm water (adjust based on dough consistency)
- 20 g of honey (optionally, you can use olive oil here instead)
- 10 g coarse sea salt
- 500 g bread flour (you can use all-purpose here as well))
- Olive oil (for greasing the pan and topping the bread)
- Optional toppings: fresh rosemary, flaky sea salt, oregano, etc.
Instructions for Focaccia Sourdough Sandwich Bread
1: Mix the Dough
- In a large bowl, combine the active starter, warm water, and honey. Stir with a dough whisk until combined. I prefer to use a stand mixer as the dough gets a little sticky and it keeps my hands clean.
- Add the flour and sea salt. Mix until a sticky dough forms. From here you can start the bulk fermentation process.
- If the dough isn’t too sticky to handle, you can perform about 4 rounds of stretch and folds every 30-60 minutes. This is not always necessary but is an option. After your stretch and folds are done, let it bulk ferment. Remember that focaccia likes overfermentation, so don’t worry about overdoing it here. The loaf pan will keep the dough shaped as opposed to a regular sourdough loaf, which has to hold its shape on its own.
2: Bulk Fermentation
- Cover the bowl with a damp towel or lid and let the dough rest in a warm spot (around 75°F) for around 12 hours. This is typically done overnight.
3: Second Rise
- Transfer the dough to a lightly oiled loaf pan. I usually do this the next day.
- Let the dough rest for 1-2 hours (or more) until it rises above the pan height. How high it rises is up to you. It’s a wet dough, so there is a chance the dough will drip over the sides a bit once it’s reached the top of the loaf pan. It all tastes the same, so it’s more a preference of aesthetic on this one. Try not to let the dough dry out if it needs to rise more than an hour or so. You can cover it if needed, but I like to put it in my bread-proofing box as the steam keeps the dough moist while not needing a cover.
4: Top it
- Dimple the top of the dough with your fingers and drizzle with olive oil on top.
- Add toppings like rosemary, flaky salt, oregano, or whatever you’d like.
5: Bake
- Preheat the oven to 425°F (220°C).
- Bake the dough on the middle rack for 25-30 minutes, or until the top is golden brown and the edges of the pan are crispy.
- Transfer the bread to a wire rack to cool completely.
What to Eat with Sourdough Focaccia Sandwich Bread
- Classic Sandwiches: I love to make grilled cheese with this bread. You could also layer with fresh vegetables and deli meats.
- Dips and Spreads: Pair with hummus, olive tapenade, or herbed cream cheese.
- Soups and Stews: Serve alongside hearty tomato soup or creamy potato stew.
- Simple Olive Oil: Dip slices into good quality olive oil and balsamic vinegar.
Check out this post on What to Serve with Sourdough Bread for more ideas!
FAQ Section
Is focaccia bread the same as sourdough bread?
Not exactly. Focaccia refers to a specific type of flatbread, while sourdough refers to the fermentation process. Sourdough focaccia combines the best of both worlds by using wild yeast rather than commercial yeast.
Is sourdough focaccia sandwich bread healthy?
Yes! Sourdough’s fermentation process makes it easier to digest and may improve nutrient absorption compared to bread made with commercial yeast. The higher the quality of your flour, the healthier this bread is. Freshly milled flour (from a local mill or DIY) is the best way to ensure good quality flour.
What does focaccia sourdough sandwich bread go well with?
Focaccia pairs beautifully with soups, salads, dips, and charcuterie boards. It’s also an excellent base for sandwiches.
How to store focaccia sourdough sandwich bread?
Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, slice it and freeze it in a reusable freezer-safe bag for up to 3 months. Reheat in the oven, in a toaster, or on the stovetop for best results.
Final Notes
This simple sourdough focaccia recipe is perfect for beginner bakers or anyone looking to try out sourdough recipes. It’s a great recipe to keep in your rotation! Let me know if you try it!
Focaccia Sourdough Sandwich Bread
Equipment
- 1 large bowl with lid for bulk fermentation
- 1 bread-proofing box optional
Ingredients
- 100 g active sourdough starter fed and bubbly
- 375 g warm water
- 20 g honey optionally, you can use olive oil instead
- 500 g bread flour you can use all-purpose here as well
- 10 g coarse sea salt
- Olive oil for greasing the pan and topping the bread
- Optional toppings fresh rosemary, flaky sea salt, oregano, garlic powder
Instructions
Mix the Dough
- In a large bowl, combine the active starter, warm water, and honey. Stir with a dough whisk until combined. You can use a stand mixer if you prefer.100 g active sourdough starter, 375 g warm water, 20 g honey
- Add the flour and sea salt. Mix until a sticky dough forms.500 g bread flour, 10 g coarse sea salt
Bulk Fermentation
- Cover the bowl with a damp towel and let the dough rest in a warm spot (around 75°F) for around 12 hours. This is typically done overnight.
- The other option, if the dough isn't too sticky to handle, is to perform about 4 rounds of stretch and folds every 30-60 minutes. This is not always necessary but is an option. After your stretch and folds are done, then let it bulk ferment for 12 hours. Remember that focaccia likes overfermentation, so don't worry about overdoing it here. The loaf pan will keep the dough shaped as opposed to a regular sourdough loaf, which has to hold it's shape on it's own.
Second Rise
- Transfer the dough to a lightly oiled loaf pan.Olive oil
- Let the dough rest for 1-2 hours (or more) until it rises just above the pan height.
Top It
- Dimple the top of the dough with your fingers and drizzle with olive oil on top.Olive oil
- Add toppings like rosemary, flaky salt, oregano, or whatever you'd like.Optional toppings
Bake
- Preheat the oven to 425°F (220°C).
- Bake the dough on the middle rack for 25-30 minutes, or until the top is golden brown and the edges of the pan are crispy.
- Transfer the bread to a wire rack to cool completely.
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