Few things bring people together like freshly baked bread, especially when it’s golden, soft, and fragrant with olive oil. This Sheet Pan Sourdough Focaccia for a Crowd is the ultimate sharing bread — perfect for holiday gatherings, Sunday family dinners, potlucks, or any occasion when you want something homemade yet effortless.
Unlike traditional small-batch focaccia, this recipe is designed for big portions — baked in a large sheet pan so there’s enough for everyone. Each slice has crispy edges, a pillowy crumb, and the deep, tangy flavor only sourdough can create.
You can keep it simple with sea salt and olive oil, or decorate it beautifully with toppings like cherry tomatoes, herbs, roasted garlic, or olives. It’s versatile, forgiving, and guaranteed to make your kitchen smell heavenly.
Why You’ll Love This Recipe
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Perfect for feeding a crowd: One pan makes up to 20 generous slices.
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Crispy edges + fluffy center: Olive oil and sourdough fermentation create the ideal texture.
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Make-ahead friendly: The dough ferments slowly overnight — perfect for busy cooks.
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Versatile toppings: Customize for your theme — classic Italian, Mediterranean, or garden-style.
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Beginner-friendly: No kneading required — time does the work.
Ingredients
For the Dough:
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800 g (6 ½ cups) bread flour
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640 g (2 ¾ cups) warm water (80% hydration)
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160 g (¾ cup) active sourdough starter (fed and bubbly)
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18 g (1 tbsp) fine sea salt
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40 g (3 tbsp) olive oil
For the Pan and Toppings:
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4–5 tbsp olive oil (for greasing and drizzling)
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Coarse sea salt for sprinkling
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Optional toppings:
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Fresh rosemary sprigs
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Sliced cherry tomatoes
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Thinly sliced red onion
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Kalamata olives
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Roasted garlic cloves
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Fresh thyme, oregano, or basil
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Tools You’ll Need
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Large mixing bowl
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Sturdy spatula or dough scraper
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Half-sheet pan (18×13 inches) or full sheet pan for larger batches
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Plastic wrap or damp towel
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Kitchen scale (for precision)
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Cooling rack
The Magic Behind Sheet Pan Focaccia
The secret to perfect focaccia is a combination of hydration, fermentation, and olive oil.
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Hydration keeps the crumb open and airy.
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Fermentation (especially overnight) enhances flavor and digestibility.
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Olive oil coats the pan and dough, ensuring that irresistible crispy crust.
When baked in a sheet pan, the edges caramelize beautifully while the interior stays soft and springy — perfect for cutting into large party-friendly squares or rectangles.
Step-by-Step Recipe
Step 1: Activate Your Starter
Make sure your sourdough starter is active and bubbly. Feed it 6–8 hours before mixing so it’s at its peak.
Step 2: Mix the Dough
In a large bowl, whisk together the sourdough starter and warm water until fully dissolved. Add the flour and salt, then mix until no dry spots remain. The dough will be sticky and loose — that’s good.
Drizzle in olive oil and fold it into the dough gently.
Cover and rest for 30 minutes.
Step 3: Strengthen the Dough
Perform three sets of stretch and folds, spaced 30 minutes apart. Each time, lift one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
By the final set, the dough should feel smoother and stronger.
Step 4: Bulk Fermentation
Cover the bowl and let it rise at room temperature (75°F / 24°C) for 4–6 hours. You should see visible bubbles and the dough should nearly double in size.
Step 5: Cold Fermentation (Overnight)
Transfer the dough to the refrigerator and chill overnight (up to 24 hours). This develops deep, tangy sourdough flavor and makes the dough easier to handle the next day.
Step 6: Prepare the Pan
The next day, generously oil your sheet pan. Don’t be shy — the olive oil ensures the bottom crisps up and gives that signature focaccia flavor.
Gently transfer the dough into the pan, turning it over to coat both sides in oil. Let it rest for 30 minutes to relax.
Step 7: Shape and Proof
Using oiled hands, gently stretch the dough toward the corners of the pan. If it resists, let it rest another 10 minutes and stretch again — never force it.
Cover with plastic wrap or a damp towel and let it proof at room temperature for 2–3 hours, until puffy and bubbly.
Step 8: Dimple and Top
Preheat your oven to 425°F (220°C).
Drizzle another 2 tablespoons of olive oil over the surface. Press your fingertips into the dough to make deep dimples — this creates texture and allows oil and toppings to nestle into the bread.
Sprinkle with coarse salt and your choice of toppings: rosemary, cherry tomatoes, onions, or olives.
Step 9: Bake
Bake for 25–30 minutes, or until golden brown with crisp edges. Rotate the pan halfway through baking for even browning.
If you prefer extra crunch, bake an additional 5 minutes or briefly broil (watch carefully).
Step 10: Cool and Slice
Remove from the oven and cool for at least 15 minutes before slicing. Transfer to a wire rack to prevent sogginess.
Cut into squares or rectangles — perfect for passing around the table or serving buffet-style.
Flavor and Texture Notes
This focaccia is light, fluffy, and deeply aromatic, with a beautifully blistered crust from the olive oil. The large pan size means every slice has both soft interior bites and golden crispy edges — everyone gets their favorite part.
If you’ve ever wanted bakery-quality focaccia that’s big enough for a holiday crowd, this is it.
Topping Combinations
One of the joys of sheet pan focaccia is the creative freedom — you can make multiple flavor zones in one pan. Here are a few combinations to inspire you:
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Classic: Rosemary, sea salt, and olive oil
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Mediterranean: Olives, cherry tomatoes, oregano
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Caramelized Onion: Sweet onions, thyme, black pepper
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Garlic Lovers: Roasted garlic cloves and rosemary
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Garden Fresh: Zucchini ribbons, basil, and parmesan
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Cheesy Delight: Shredded mozzarella, garlic, and chives
Serving Suggestions
This bread is the ultimate crowd-pleaser because it complements almost any meal:
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Holiday feasts: Pair with roast chicken, turkey, or grilled vegetables.
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Pasta dinners: Serve with spaghetti, lasagna, or baked ziti.
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Appetizer boards: Slice into strips and serve with olive oil dips or hummus.
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Sandwiches: Use as a base for panini or veggie sandwiches.
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Brunch menus: Pair with eggs, smoked salmon, and fruit salad.
Expert Tips
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Oil generously: Don’t skimp — olive oil equals flavor and crunch.
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Use bread flour: It gives more structure and rise than all-purpose flour.
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Proof fully: Wait until the dough is visibly bubbly and jiggly.
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Decorate right before baking: Prevents toppings from sinking or burning.
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Cool before cutting: The crumb finishes setting as it cools.
Make-Ahead Options
Overnight Dough:
Mix the dough the night before and refrigerate — it’s ready to bake the next day.
Same-Day Version:
Skip the fridge and let it rise 6–8 hours at room temperature before baking.
Freeze for Later:
Slice leftovers, wrap tightly, and freeze up to 2 months. Reheat directly in the oven at 375°F (190°C) for 10 minutes.
Storing and Reheating
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Room Temperature: Keep covered with foil or in an airtight container for up to 2 days.
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Refrigerator: Store for 5 days. Reheat in oven to refresh the crust.
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Freezer: Freeze portions in airtight bags. Reheat straight from frozen until warm and crisp.
Reheating Tip:
Lightly brush with olive oil before warming to restore flavor and texture.
Nutrition and Benefits
Sourdough focaccia isn’t just delicious — it’s also more digestible than conventional bread thanks to fermentation.
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Naturally leavened: Fermentation helps break down gluten and improve gut health.
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Healthy fats: Olive oil provides heart-healthy monounsaturated fats.
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No refined sugar: Naturally flavorful from the sourdough process.
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Vegan-friendly: 100% plant-based and dairy-free.
Troubleshooting
My dough is too sticky!
It’s supposed to be soft and sticky. Use wet or oiled hands to handle it easily.
It didn’t rise enough.
Your starter may be weak — make sure it’s bubbly and active before mixing.
Why is the crust too hard?
It may have baked too long or lacked oil. Next time, brush with olive oil right after baking.
Toppings burned!
Add a light drizzle of oil over toppings before baking to prevent scorching.
FAQs
Can I use all-purpose flour?
Yes, but bread flour gives better structure and height.
Can I skip the overnight fermentation?
You can, but the flavor will be milder. Cold fermentation creates that signature sourdough depth.
Can I bake it in two smaller pans?
Absolutely. Divide the dough in half and use two 9×13-inch pans.
Can I add cheese on top?
Yes! Try parmesan or mozzarella during the last 5 minutes of baking.
What’s the best way to serve it warm?
Wrap in foil and reheat at 350°F (175°C) for 10 minutes. The crust re-crisps perfectly.
Why This Recipe Works
This Sheet Pan Sourdough Focaccia for a Crowd is the definition of stress-free elegance. You get the chewy, aromatic qualities of sourdough with the convenience of a large-batch bake that’s perfect for entertaining.
The olive oil crisp, the tangy crumb, the customizable toppings — it’s a showstopper on any table. It’s rustic yet refined, and best of all, it makes your home smell like a bakery.
Once you bake this once, it’ll become your go-to for holidays, parties, and family dinners. Nothing says “welcome” quite like a sheet pan full of golden, dimpled focaccia.
