Mom's Best Recipes
Recipe

Earthy Sourdough Focaccia

A savory, satisfyingly chewy sourdough focaccia with crisp edges, a plush crumb, and an herby mushroom topping that tastes like cozy forest vibes in bread form.

Author By Matt Campbell
4.8
A golden brown sourdough focaccia in a metal pan topped with roasted mushrooms and herbs on a rustic wooden counter
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If you have sourdough starter and a baking pan, you are dangerously close to homemade focaccia. This is the loaf I make when I want something that feels impressive but does not require me to spiral into perfectionism. The goal is simple: crisp edges, a tender, chewy center, and a topping that tastes like it knows what a farmers’ market smells like.

We are going earthy here with mushrooms , garlic, and herbs. Think of it like pizza’s calmer, breadier cousin who still shows up with great seasoning. The dough is mostly hands-off, the olive oil does half the work, and the dimples are the fun part. If your focaccia ends up a little lopsided or extra bubbly, congrats. That’s character.

A close-up photo of focaccia crumb with airy holes and a glossy olive oil sheen

Why It Works

  • Sourdough flavor without the stress: This uses an active starter and a long, cool fermentation for depth, but the method stays straightforward.
  • All about texture: A generously oiled pan gives you that signature focaccia crunch on the bottom and edges while the inside stays pillowy.
  • Earthy topping that actually sticks: We pre-cook the mushrooms so they do not leak water into the dough and turn the top soggy.
  • Flexible timing: Overnight in the fridge makes this easy to fit around real life. Bake it when you are ready.

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Storage Tips

Room temp (best for 1 to 2 days): Wrap slices in parchment or foil, then tuck into a bag or container. Keep it on the counter, not the fridge. The fridge dries bread out fast.

Re-crisp like a pro: Pop slices in a 375°F oven for 6 to 10 minutes, or toast in a skillet with a tiny splash of olive oil until the bottom gets crunchy again.

Freeze (up to 2 months): Slice first, wrap tightly, and freeze. Reheat from frozen at 375°F for 10 to 15 minutes, or until hot and crisp at the edges.

Sliced focaccia stacked on a plate with a small bowl of olive oil for dipping

Common Questions

Do I need a stand mixer?

Nope. This dough is perfect for stretch-and-folds. A bowl, your hands, and a little patience will get you there.

My dough feels super sticky. Did I mess up?

Sticky is normal for focaccia. Oil your hands before folding and dimpling. As the dough ferments, it will feel smoother and more elastic. Resist the urge to add lots of flour.

How do I know my starter is active enough?

Use it when it is bubbly and at or near peak, often 4 to 8 hours after feeding depending on your kitchen, feeding ratio, and starter strength. If a spoonful floats in water, that is a nice sign, but bubbles and rise are the real indicators.

Can I skip the mushrooms?

Absolutely. Keep the dough the same and top with rosemary and flaky salt, caramelized onions, olives, or cherry tomatoes. Just avoid watery toppings unless you pre-cook them.

Why pre-cook the mushrooms?

Mushrooms hold a lot of water. Cooking them first evaporates moisture and concentrates flavor so your focaccia stays crisp on top instead of steamy.

What pan size works best?

A 9x13-inch metal pan gives a thicker focaccia. A half-sheet pan makes it thinner and extra crispy. Both work, but bake time changes slightly. On a half-sheet pan, start checking around 18 to 22 minutes.

My starter is not 100% hydration. Can I still make this?

Yes. This recipe assumes a 100% hydration starter (equal parts flour and water by weight). If yours is stiffer, add a splash more water. If it is looser, hold back a little water. You are aiming for a very soft, sticky dough, not soup.

I started making focaccia when I realized it was basically the best use of sourdough discard’s more responsible sibling, active starter. The first time I got those crunchy, lacy edges from a properly oiled pan, I had to sit down for a second. This earthy mushroom version happened on a weeknight when I had a half carton of cremini mushrooms and a starter that was clearly begging for attention. It tasted like something you would get at a cozy little spot with mismatched plates and great lighting, which is exactly the kind of restaurant I want to open one day.