When it comes to sandwiches, nothing beats a bread that is soft, airy, and flavorful. Enter Sourdough Focaccia for Sandwiches, a thick, pillowy bread that doubles as a gourmet sandwich base. Unlike traditional thin focaccia, this version is baked taller, giving you hearty slices perfect for layering with deli meats, cheeses, roasted vegetables, or plant-based fillings.
Not only does it have the tangy depth of sourdough, but the olive oil-rich dough also produces a moist, tender crumb and a subtle golden crust. Whether you’re making paninis, sliders, or meal-prep sandwiches, this bread elevates every bite.
Why This Bread is Perfect for Sandwiches
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Thick, soft crumb: Ideal for stacking ingredients without collapsing.
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Chewy, flavorful texture: Sourdough fermentation adds depth and digestibility.
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Versatile: Great for vegetarian, vegan, or protein-packed sandwiches.
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Make-ahead friendly: Can be baked in advance and stored or frozen.
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Kid-friendly: Soft and easy to bite, even for little hands.
Ingredients
For the Dough:
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500 g (4 cups) bread flour
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375 g (1 ½ cups + 3 tbsp) warm water
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100 g (½ cup) active sourdough starter
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10 g (2 tsp) fine sea salt
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40 g (3 tbsp) olive oil
For the Pan and Topping:
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2–3 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 or thyme
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Cherry tomato halves
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Thinly sliced red onion
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Roasted garlic cloves
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Tools You’ll Need
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Large mixing bowl
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Dough scraper or spatula
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Loaf pan or 9×13-inch baking dish
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Plastic wrap or damp towel
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Kitchen scale (recommended for accurate measurement)
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Cooling rack
Understanding the Science Behind Thick Focaccia
The secret to sandwich-friendly focaccia is high hydration and thick shaping.
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Hydration: More water in the dough creates an open, airy crumb.
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Olive oil: Keeps the crust tender and adds flavor, richness, and golden color.
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Slow fermentation: Develops the sourdough tang and enhances texture without kneading excessively.
By shaping the dough into a tall pan, the focaccia rises evenly, providing a fluffy interior that can hold up to hearty fillings without becoming soggy.
Step-by-Step Recipe
Step 1: Activate Your Starter
Your sourdough starter should be active, bubbly, and recently fed. Feed it 6–8 hours before mixing.
Step 2: Mix the Dough
In a large bowl, combine the starter and warm water, whisking until smooth. Add the flour and salt, mixing until a sticky dough forms.
Drizzle in the olive oil and incorporate gently. Avoid overmixing — the dough should remain slightly sticky.
Cover and let it rest for 30 minutes (autolyse).
Step 3: Stretch and Fold
Perform 3–4 sets of stretch and fold at 30-minute intervals. Lift one edge of the dough, stretch, and fold over itself. Rotate the bowl and repeat on all sides. This strengthens the gluten without kneading.
Step 4: Bulk Fermentation
Cover the bowl and leave the dough at room temperature (70–75°F / 21–24°C) for 4–6 hours, until bubbly and slightly risen.
Step 5: Cold Fermentation (Optional)
For deeper flavor, refrigerate overnight. Cold fermentation slows yeast activity and allows complex sour notes to develop.
Step 6: Prepare the Pan
Grease a loaf pan or 9×13-inch baking dish with olive oil. Generously coat the bottom and sides — this helps the focaccia release easily and crisp up at the edges.
Step 7: Shape the Dough
Transfer the dough into the pan. Using oiled fingers, gently stretch it to fill the corners. Avoid pressing too hard; allow the dough to naturally rise tall in the pan.
Cover with plastic wrap or a damp towel and let it proof at room temperature for 1–2 hours, until puffy.
Step 8: Dimple and Add Toppings
Preheat oven to 425°F (220°C).
Drizzle olive oil over the dough and use fingertips to create deep dimples, which hold oil and toppings. Sprinkle with coarse sea salt and optional toppings like rosemary, tomatoes, or garlic.
Step 9: Bake
Bake for 25–30 minutes until golden brown and slightly crisp on top. The interior should remain soft and fluffy.
Step 10: Cool and Slice
Cool for at least 15 minutes before slicing. Use a serrated knife for clean sandwich cuts.
Tips for Perfect Sandwich Focaccia
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Use bread flour for structure and chewiness.
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Don’t rush fermentation; the slow rise develops flavor and keeps the crumb soft.
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Oil the pan well — it prevents sticking and creates a golden crust.
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Create dimples generously to hold oil and flavor.
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Cool before slicing to prevent tearing and maintain shape.
Serving Ideas
Gourmet Sandwiches:
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Grilled vegetables, hummus, and fresh greens
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Turkey, provolone, and roasted red peppers
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Caprese: mozzarella, tomatoes, and fresh basil
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Avocado, tomato, and sprouts for a vegan-friendly option
Meal Prep:
Slice in advance, wrap tightly, and store in the fridge for up to 5 days. Use for weekday lunches or picnic sandwiches.
Party Platters:
Cut into smaller squares and serve with dips like olive oil, pesto, or hummus for a crowd-friendly appetizer.
Storage and Reheating
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Room Temperature: Keep covered in foil or airtight container for up to 2 days.
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Refrigeration: Store for up to 5 days; reheat slices in oven to refresh texture.
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Freezing: Slice and freeze in airtight bags. Reheat directly from frozen at 350°F (175°C) for 10–12 minutes.
Reheating Tip: Brush lightly with olive oil before warming to maintain moisture and crisp edges.
FAQs
Can I use all-purpose flour?
Yes, but bread flour produces a taller, chewier loaf.
Can I make this same-day?
Absolutely — proof for 4–6 hours at room temperature instead of refrigerating overnight.
Can I add cheese or herbs?
Yes! Mix into dough or sprinkle on top for extra flavor.
Can I make smaller sandwich rolls instead of a loaf?
Yes, shape into individual rectangles or squares and adjust baking time to 15–20 minutes.
How thick should I bake it for sandwiches?
Aim for 1.5–2 inches tall for ideal sandwich slices.
Troubleshooting
Dough is sticky and hard to handle: Use wet or oiled hands to stretch and fold. Sticky dough is normal for high hydration focaccia.
Bread didn’t rise enough: Starter may not be active. Make sure it’s bubbly and strong before mixing.
Edges are too hard: Reduce baking time slightly or brush with olive oil after baking.
Bread is dense inside: Ensure proper bulk fermentation and gentle handling during shaping.
Flavor and Texture Notes
This sandwich focaccia has a soft, pillowy interior with a golden crust rich in olive oil. The sourdough fermentation adds subtle tang, making each slice taste artisan-quality without complicated techniques.
Thick slices hold up beautifully to moist fillings without becoming soggy, and the high hydration ensures a light, open crumb.
Make-Ahead Options
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Overnight Dough: Mix the dough the night before and refrigerate for enhanced flavor.
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Frozen Loaf: Bake and slice, then freeze slices individually for grab-and-go sandwiches.
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Toppings Variations: Prepare plain dough and add toppings just before baking for variety.
Why This Recipe Works
This Sourdough Focaccia Sandwich Bread is simple yet sophisticated. The combination of olive oil richness, airy crumb, and gentle tang from fermentation makes it ideal for sandwiches, snacks, and meal prep.
It’s forgiving for beginners but impressive enough to serve at family meals, brunches, or casual entertaining. Once you bake this thick focaccia, you’ll never go back to standard sandwich bread again.
