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This Honey Butter Sourdough Focaccia Bread is what happens when soft, buttery dinner rolls meet crispy-edged focaccia—and honestly, it’s better than anything I’ve had at a restaurant.
Crispy on the outside, flaky and rich on the inside – thanks to layers of butter that I laminated in, it’s my focaccia take on my sourdough croissant loaf. I finished this focaccia with a honey drizzle over the top. It’s heavenly. Serve it warm, tear it apart, and don’t be surprised when it disappears fast. This one’s a family favorite for a reason.
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Why You’ll Love Honey Butter Focaccia
- The texture – Think crispy edges and a super soft middle, just like my regular sourdough focaccia bread, but buttery and delicious.
- The flavor – If you’re into honey butter rolls, this is your dream come true. Butter-forward, a sprinkle of flaky sea salt, and a warm honey drizzle over the top.
- It’s easy – If you’ve made my Ham and Cheese Croissant Loaf or my Almond Croissant Sourdough Loaf, this is even easier. No fancy shaping—just let it rise in the pan and bake. That’s it.
- Sweet and Savory – Sweet meets savory in this honey butter focaccia — truly the best of both worlds. But if you’re craving something purely sweet, you’ve got to try my Sticky Pecan Sourdough Buns next.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Levain – This recipe uses a levain that combines ripe and active sourdough starter, flour, and room temperature water and is left to rise before using.
- Unsalted Butter – The key to the flaky layers that give this loaf its croissant texture is unsalted butter. I prefer to bake with unsalted butter, but you can also use salted butter if you prefer. This recipe works for both American-style butter that has more water content and European-style butter. The American-style will have more chunks/flakes throughout the dough, but both bake up delicious.
- Honey – This recipe calls for a little bit of honey in the dough while mixing and some honey for drizzling on top of the focaccia once it’s baked. It’s simple and delicious!
See the recipe card for full information on ingredients and quantities
Substitutions
- Levain: Instead of levain, you can substitute equal amounts of active and bubbly sourdough starter for the levain in this recipe.
- Unsalted Butter: Substitute salted butter instead of unsalted butter if you prefer.
- Bread Flour: This loaf would also work with all-purpose flour. I would decrease the water by about 20 grams if substituting all-purpose flour for the bread flour.
- Salt: If you have flaky sea salt, sprinkle a little on top for more texture and flavor.
- Honey: Leave out the honey completely if you don’t want a sweet focaccia and just want crisp, buttery layers. Increase the water in the dough to 375 or 400 grams if you leave out the honey.
- Inclusions: This recipe makes such an incredible base for inclusions! Learn how to add inclusions to sourdough here and use those same methods to add them to your focaccia.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake.
A few notes: I typically keep my dough in the 78-80ºF temperature range. This does not work well for this dough because you want the butter to stay relatively chilled and not melt. Instead, for this loaf the dough temperature is 70-72°F throughout the process, which is reflected in the baking timeline.
| Day 1 | Mix Levain |
| 8:00 PM – 8:00 AM | Mix the Levain. Let sit at 78°F for about 10-12 hours until doubled/bubbly and ripe. |
| Day 2 | Mix Dough Bulk Fermentation Lamination/Shaping/Bake |
| 7:00 AM | Mix Dough and Begin Bulk Fermentation |
| 7:30 AM | Stretch and Fold #1 |
| 8:00 AM | Stretch and Fold #2 Add half butter |
| 8:30 AM | Stretch and Fold #3 Add half butter |
| 9:00 AM | Stretch and Fold #4 and proof |
| 9:00 AM – 11:00 AM | Bulk Fermentation Continued (70-72ºF) |
| 11:00 AM – 6:00 PM | Dump into the Pan and Proof (70-72ºF) |
| 6:00 PM | Dimple and Bake |
How to Make Honey Butter Sourdough Focaccia
Mix the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe.
Mix Dough & Bulk Fermentation
Step 2: Mix Dough. Combine ripe levain, water, salt, sugar and bread flour to a large bowl and use a dough whisk to combine until a shaggy dough forms (Image 3). Cover and let rest for 30 minutes.
Step 3: Stretch & Folds. Over a period of about 1 ½ hours, perform a series of “stretch and folds” by reaching to the bottom of the bowl (Image 4) and pulling the dough up to fold over on itself (Image 5). Continue turning the bowl and folding the dough about four times for each round of stretch and folds. Cover and wait 30 minutes between each set of stretch and folds, allowing the dough to become more cohesive and elastic over time (Image 6). You can also use coil folds to strengthen the dough if you prefer.
Note: If you want to add an aultoyse or fermentolyse to this dough and some vigorous mixing, it will only increase the strength and gluten network in the dough. I use these processes in my Classic Sourdough Bread and they also work well in this focaccia.
Add in the Butter: Before your second set of stretch and folds, grate cold or frozen butter (Image 7) and add half of it to the dough (Image 8). Allow the other half to chill in the refrigerator until you add it during the third round of stretch and folds. Keep the dough at a cool temperature (Image 9).
Step 4: Cover and let the dough rise for 2 more hours (Image 10) before dumping it into a pan to proof.
Note: At this point, once the dough is in the pan, you can cover the pan and stick it in the refrigerator to long-ferment the dough overnight if desired. It will take much longer to proof because the dough will be cold from the refrigerator and then have to warm up (but not too warm!) to proof.
Shaping the Dough
Step 5: Prepare the Pan. Pour 40 grams (3 Tablespoons) of melted butter in the bottom of the pan. Add the focaccia dough on top and gently stretch to fit the pan (Image 11). If it doesn’t fit all the way, that’s okay. It will fill out later as it proofs. Add 30 grams of lukewarm, melted butter on top of the focaccia dough and spread it out over the dough.
Step 6: Proof the Dough. Let the dough rise over the next 6-7 hours until it fills out the bottom of the pan and feels jiggly and airy (Image 12). Do your best to keep the dough around the 70-72ºF temperature so the butter doesn’t melt. If the dough is having trouble rising, you can try to increase the temperature up to 75ºF if needed. Once the dough has puffed up and risen, dimple the dough with your fingers (Images 13 & 14).
Note: I like to use a metal pan for this recipe so the edges get nice and crispy. You can use a 12-inch round or 9 by 13-inch pan. If your pan is not non-stick, add some parchment to the bottom of the pan before adding the dough.
Bake the Focaccia
Step 7: Bake. Preheat the oven to 425ºF. Bake for 25-30 minutes until bubbly, crispy, and light golden brown on top (Image 15). Drizzle the hot focaccia with honey immediately after you pull it out of the oven and brush the honey and melted butter (from the focaccia) together (Image 16). Let cool in the pan for 5-10 minutes before removing to a wire rack to cool.
I like drizzling the hot focaccia with honey right when it comes out of the oven. It combines with the melted butter to make a honey butter topping that is so delicious!
How to Store Leftovers
Sourdough focaccia bread can be left out for 24 hours. After that stick in an airtight container and freeze for up to a couple months. Warm it up before serving. I like to toast slices of focaccia in the oven for a few minutes to get it crispy again.
Amy’s Recipe Tips
- Temperature is key to this method of adding flakes of butter to your dough. Keeping the dough cool enough for the butter to give it flaky layers, but warm enough for the dough to rise is really important. I strongly recommend using a thermometer throughout the baking process. I have found the ideal temperature for this loaf is between 70-72ºF to work well. I wouldn’t go above 75ºF for this recipe or the butter will get too soft. Use cooler water when mixing your dough, keep your dough in a cool place and take the temperature frequently so you can make adjustments as needed. You may have to use your fridge to cool down the dough during the bulk fermentation if it gets too warm.
- Adding the Butter: I recommend adding the butter in during the stretch and folds. This allows the dough to get laminated throughout. Do not laminate the butter in at the end of the bulk fermentation. This will create gaps in your dough and cause more butter leakage.
- Sufficient Rise: Because this focaccia is kept at a lower temperature to keep the butter cool, it is going to take longer to rise. Let the dough rise until just about doubled in size in the pan. This will give you a light and fluffy focaccia.
- Honey Butter: Because this focaccia already has so much butter in it, I’ve found that drizzling the honey on the warm focaccia and then brushing it on top combines with any leftover butter to make the perfect honey butter topping.
Frequently Asked Questions
Often it is a pan issue. Make sure you’re using a good quality non-stick metal pan. I’ve been using the same USA pans for years and swear by them – especially this 12-inch round pan for focaccia and deep dish focaccia pizza. If you need a quick fix, add some parchment paper to the bottom of your pan.
Yes! But you will want to decrease the amount of water in the dough to 375 grams. All-purpose flour has a lower protein content and absorbs less water than bread flour.
Yes! I would probably add inclusions during the 3rd or 4th stretch and fold or laminate them in right before shaping.
Sourdough Focaccia Recipes
If you tried this Honey Butter Sourdough Focaccia Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Honey Butter Sourdough Focaccia
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Equipment
- 12 inch metal pan or 9 by 13, metal preferred
Ingredients
Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)
- 6 grams ripe, active sourdough starter, about 1 teaspoon
- 60 grams water, about 1/4 cup
- 60 grams all-purpose or bread flour, about 1/2 cup
- 120 grams levain, ripe bubbly and active, about 1/2 cup, see recipe notes
- 350 grams water, about 1 cup plus 7 Tablespoons
- 50 grams honey, about 2 1/2 Tablespoons
- 10 grams salt, about 1 1/2 teaspoons
- 500 grams bread flour, about 3 1/2 cups
- 113 grams unsalted butter, chilled or frozen, about 1/2 cup
- 70 grams unsalted butter, melted, about 5 Tablespoons, reserved for the pan
- 40-60 grams honey, reserved for drizzling, 2-3 Tablespoons
Instructions
Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)
- Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted equally for the levain in this recipe.
Honey Butter Sourdough Focaccia (Dough temperature kept at 70-72ºF)
- Mix Dough: To a large bowl, mix together ripe levain with water and honey . Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.Note: This dough is very sensitive to temperature. It's important to maintain a temperature where the dough will rise AND the butter stays chilled and flaky. I've found a 70-72ºF temperature to work well. I wouldn't go above 75ºF for this recipe or the butter will get too soft. To do this, use cooler water when mixing your dough and take the temperature with a thermometer throughout the process.
- Stretch and Folds or Coil Folds: After the dough has rested, you will perform a series of "stretch and folds” or “coil folds" over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.You can choose if you prefer to use stretch and folds or coil folds for this dough. I typically use coil folds for focaccia dough because it has a higher hydration content. BUT, I like adding my butter in with stretch and folds. So I often use a combination of stretch and folds/coil folds. Use what you feel most comfortable with. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.To "coil fold" use damp hands and place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here.
- Fold #1: After 30 minutes, perform your first set folds. Cover the dough and let rest for 30 minutes.
- Fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.
- Fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.
- Fold #4: After 30 minutes do your final set of folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands. Cover the dough and let rest and start to rise for about 2 more hours.
- Prepare the Pan: After a couple of hours resting, prepare the focaccia pan. Pour 40 grams (3 Tablespoons) melted butter in a metal baking pan. Tip the pan around to cover the entire bottom of the baking pan. If your pan is not metal or has issues with dough sticking, put some parchment paper down first.
- Prepare Focaccia: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again. Drizzle 30 grams of cooled, melted butter over the top of the focaccia and spread around with your hands to cover the dough. Cover the pan with plastic wrap and set in a 70-72ºF place to rise for about 7-9 hours. Note: If you want to break this process up into a couple of days, cover the focaccia dough and place in the refrigerator for a long fermentation. Pull it out and let it rise before baking.
- Proof: The focaccia dough takes a long time to rise because of the cooler environment. Be careful not to go over 75ºF or else the butter in the dough will start to melt. Let the dough rest for about 7-9 hours until it has doubled in size, feels light, airy and jiggly. If it doesn't feel this way, give it more time and try to warm it up just a bit. Do not bake this focaccia if it hasn't risen.
- Preheat Oven and Dimple Dough: Once the dough has doubled in size and is ready to bake, preheat the oven to 425ºF. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
- Bake: Bake for 25-30 minutes until bubbly, crispy and light golden brown on top. Immediately after you pull the focaccia from the oven, drizzle honey on top of the dough and brush all over the top of the focaccia. Let cool in the pan for 5-10 minutes before removing to a wire rack to cool. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made not using levain or sourdough and just yeast? A non sourdough focaccia?
You could definitely try that! I would recommend looking at the Sourdough Discard Focaccia recipe to get an idea of the amount of yeast needed and then add the honey butter.
Love this so much ! What size round pans would be best to use for making into 2 small loaves ?
Yes, I’m wondering the same as the dough looks to be way tooo much for one round pan but the instructions don’t give a dimension for any pan. Help, Amy!
Never mind! found it – duh!
However, do you think 2 8-9 inch rounds would work?
I’m glad you found it! I think that should work!
The recipe never addresses when and how to add the frozen butter. I am assuming that I would need to cut it or shred it somehow and add it after the other ingredients, but would appreciate some guidance!!
Okay, I found it!!
You add the grated frozen butter during the stretch and folds. Before your second set of stretch and folds, grate cold or frozen butter and add half of it to the dough. Allow the other half to chill in the refrigerator until you add it during the third round of stretch and folds. Keep the dough at a cool temperature. Hope that helps!
Hi! The recipe doesn’t say how to incorporate the butter during the folds. How much butter with each fold? Or should I put the butter in the first fold only? Should I cut the butter in cubes? I’m a beginner and not an intuitive one at all. Thanks for your help!
Never mind! I got it. I hadn’t read over the entire blog. I just saw the recipe in the end.
Glad you found the instructions! Happy Baking!
The recipe was easy to follow and smelled and looked amazing through the entire processes but it baked very flat for me, and I can’t figure out why. It doubled in size before baking, but came out like a delicious honey pizza crust only really buttery 🙂 still tastes good though!
I wonder if it over-proofed a bit at the end? Maybe bake it a little bit earlier right after it’s risen and dimpled. Glad you liked the flavor though!
This might be my favorite sourdough project so far. The crispy exterior and pillowy soft interior is amazing. It soaks up more honey without being too sweet. It’s like a croissant/donut hybrid without being bready.
So glad you loved this recipe! Thank you so much for sharing your review.