Golden, deeply dimpled, glossy with extra virgin olive oil, and topped with savory anchovies + oregano—fluffy inside, crisp at the edges, and made the traditional way with an active sourdough starter (lievito madre).

If you grew up around Italian home cooking—especially in an Italian-American family—you already know this feeling: the kitchen is warm, the oven is on, and there’s that unmistakable scent of olive oil and freshly baked bread drifting through the house.

This Sourdough Focaccia with Anchovies, EVOO, and Oregano is exactly that kind of recipe—simple ingredients, real technique, and a tray of focaccia that disappears faster than you can say “just one more piece.”

What makes this focaccia special is the lievito madre (active sourdough starter). It gives the dough a gentle, natural rise and a beautiful texture—soft and slightly moist inside with irregular air pockets, plus a golden crust that shines from the olive oil.

And then come the toppings: anchovies that melt into the surface and get lightly roasted at the edges, and oregano sprinkled in little bursts so every bite tastes like the Mediterranean.

This is not thin, dry, or overly bready focaccia.

It’s the medium-thick, deeply dimpled tray focaccia you’d expect from a true homemade bake—where the finger impressions stay visible, the top gets that classic golden color, and the crumb stays tender.

Whether you serve it as an appetizer, cut it into squares for a party, or eat it standing at the counter (the most traditional way 😄), it’s the kind of recipe that feels like home—no matter where you live.

Cooking Times & Servings

• Active prep: 25–35 minutes

• Fermentation/proof: 6–12 hours (depends on starter + room temp)

• Bake: 20–25 minutes

• Servings: 12 squares (one 9×13-inch pan)

PART 1 — Make the Sourdough Starter (Lievito Madre in “Cream” Form)

(This is the easiest style for U.S. kitchens: 100% hydration starter = equal flour + water by weight.)

What you need

• All-purpose flour (or use 50% whole wheat for faster start)

• Water (room temp; filtered if heavily chlorinated)

• Glass jar + lid (lid resting on top, not airtight)

Day 1

• ¼ cup flour (about 30 g)

• 2 Tbsp + 2 tsp water (about 30 g / 30 ml)

Mix to a thick paste. Cover loosely. Let sit 24 hours at 72–78°F.

Day 2

Discard and keep 2 Tbsp (about 25 g) starter. Add:

• ¼ cup flour (30 g)

• 2 Tbsp + 2 tsp water (30 g)
  Mix, cover loosely, rest 24 hours.

Day 3

Repeat Day 2.

Days 4–6 (Build strength)

When bubbles increase, feed twice a day (morning + evening):
Keep 2 Tbsp (25 g) starter, then add:

• ¼ cup flour (30 g)

• 2 Tbsp + 2 tsp water (30 g)

When it’s ready

Your starter is ready when it doubles (or more) in 4–6 hours after feeding and looks airy and bubbly.

Quick “Recipe-Ready” Feeding (to get the 5.3 oz you need)

To make 150 g (5.3 oz) active starter for this focaccia:

In a clean jar, mix:

• 1 Tbsp starter (25 g)

• ½ cup + 1 Tbsp flour (75 g / 2.6 oz)

• 5 Tbsp water (75 g / 2.6 oz / 75 ml)

Let it rise at 75–78°F until doubled and bubbly (usually 4–8 hours).
Use 5.3 oz (150 g) at peak.

PART 2 — Focaccia Recipe

Ingredients

Dough

• 4 cups all-purpose flour (about 17.6 oz / 500 g)

• 5.3 oz active sourdough starter, refreshed (150 g; at peak)

• 1 ¼ cups water, room temp (about 10 fl oz / 300 ml)

• 1 teaspoon sugar (or honey or malt)

• 2 ½ tablespoons extra virgin olive oil (about 40 ml)

• 2 teaspoons fine sea salt (about 10 g)

Topping

• 6–10 anchovy fillets (or more to taste)

• 1–2 teaspoons dried oregano

• 2–3 tablespoons extra virgin olive oil (for dimples + finishing)

• Optional: flaky salt on top

Instructions

1) Mix

1. In a large bowl, stir water + sugar.

2. Add the active starter and mix until loosened.

3. Add flour and mix until no dry flour remains.

4. Add salt and 2 ½ Tbsp olive oil. Mix again until combined.

5. Cover and rest 20 minutes.

2) Strengthen (Stretch & Folds)

Do 3 rounds of stretch & folds every 20–30 minutes:

• Grab one side of dough, stretch up, fold over—repeat around the bowl.

After the last fold, cover and let rise until puffy and increased by ~50–75% (usually 3–6 hours at room temp).

3) Pan + Final Proof

1. Generously oil a 9×13-inch pan.

2. Transfer dough to the pan and gently stretch it toward the corners.

3. Cover and proof until very jiggly and bubbly (typically 1–3 hours).
   If it resists, rest 15 minutes and stretch again.

4) Dimple + Top (classic focaccia look)

1. Drizzle 2–3 Tbsp EVOO over the dough.

2. With oiled fingertips, press deep dimples all over.

3. Place anchovy fillets on top (whole or halved), lightly pressing some into dimples.

4. Sprinkle oregano in small clusters.

5) Bake

1. Preheat oven to 425°F (or 400°F if your oven browns fast).

2. Bake 20–25 minutes until deep golden and glossy.

3. Cool 10–15 minutes, then slice. (Cutting too early can make the crumb seem gummy.)

Tips & Tricks (for the same thickness + airy crumb)

• Don’t rush the final proof: you want the dough full of bubbles before baking.

• Oil = shine + crunch: a generous drizzle before baking gives the top that classic gloss.

• Anchovies: edges should look lightly roasted—not burned—so keep an eye after minute 18.

• Want extra crisp bottom? Put the pan on the lower rack for the last 5 minutes.

Nutritional Facts (Estimated, per 1 of 12 pieces)