There is something so comforting about homemade focaccia. The crispy, golden edges, the soft and airy center, the rich olive oil, and the sprinkle of flaky sea salt create a loaf that’s hard to resist. Baking it in a cast iron skillet gives it an even crispier crust while keeping the inside perfectly tender.
This sourdough focaccia is one of those recipes that feels special enough for guests but simple enough to make for a slow weekend at home. Serve it alongside soup, pasta, fresh salads, or enjoy a warm slice with a little butter straight from the oven.
If you’re looking for an easy way to use your active sourdough starter, this recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Crispy golden crust thanks to the cast iron skillet
- Soft, airy sourdough crumb
- Simple whole-food ingredients
- Naturally fermented
- Perfect for sandwiches, dipping in olive oil, or serving with dinner
Ingredients
Dough
- 100g active sourdough starter
- 375g warm filtered water
- 500g bread flour
- 10g fine sea salt
- 15g organic avocado oil
Topping
- 2–3 tablespoons organic avocado oil
- Fresh basil leaves, torn
- Flaky sea salt
Instructions
Step 1: Mix the Dough
In a large bowl, whisk together the active sourdough starter and warm water until mostly combined.
Add the bread flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes.
Sprinkle in the sea salt and drizzle in the avocado oil. Mix until fully incorporated.
Step 2: Stretch & Folds
Over the next 2 hours, complete 4 sets of stretch and folds, about every 30 minutes.
You’ll notice the dough becoming smoother, stronger, and easier to work with after each set.
Step 3: Overnight Bulk Fermentation
Once your final stretch and fold is complete, cover the bowl and leave it on the counter overnight.
By morning, the dough should be puffy, airy, and full of bubbles.
If your home stays very warm (around 72°F or higher), you can refrigerate the dough overnight after the stretch and folds, then let it warm slightly before moving to the skillet.
Step 4: Prepare the Cast Iron Skillet
Generously coat a 10–12 inch cast iron skillet with 2–3 tablespoons of avocado oil.
Carefully transfer the dough into the skillet.
Gently stretch it toward the edges without deflating the air bubbles.
Cover and let it rest for 2–3 hours, or until the dough has spread throughout the skillet and looks light and bubbly.
Step 5: Dimple & Top
Preheat your oven to 425°F.
Drizzle another tablespoon of avocado oil over the dough.
Using your fingertips, gently press all over the surface to create the signature focaccia dimples. This is my favorite part!
Sprinkle generously with flaky sea salt.
Bake the focaccia first, then add the fresh basil during the last 5–8 minutes of baking so it stays flavorful without burning.
Step 6: Bake
Bake for 25–30 minutes, or until:
- The top is lightly golden
- The edges are deep golden brown
- The bottom is crisp
I normally start checking around 25 minutes and will allow it to crisp a bit longer depending on what I’m planning on using it for.
Remove from the oven and immediately drizzle with a little more avocado oil if desired.
Allow the focaccia to cool for about 15 minutes before slicing.
Tips for the Best Sourdough Focaccia
- Don’t rush the final rise. The dough should look puffy before baking.
- Use good-quality avocado oil. The flavor really comes through.
- Cast iron creates an incredible crispy bottom crust. A glass baking dish works as well.
- Fresh basil added near the end of baking keeps its bright flavor and color.
How to Serve
This focaccia is delicious served with:
- Homemade soups
- Fresh pasta
- Olive oil and balsamic vinegar
- Sandwiches
- Charcuterie boards
- Whipped butter
Storage
Store covered at room temperature for up to 2 days.
To reheat, warm slices in a 350°F oven for 5–8 minutes to bring back the crispy crust.
You can also freeze sliced focaccia for up to 3 months. Simply thaw and warm before serving.
Whole Food Farmhouse Notes
One of my favorite things about baking sourdough is how simple ingredients can become something so beautiful. Flour, water, salt, and time create a loaf that’s comforting, nourishing, and perfect for gathering around the table.
This cast iron sea salt & basil focaccia has quickly become a favorite in our home, and I hope it becomes one in yours too.
Happy baking!