sourdough focaccia recipe

How to Make Sourdough Focaccia: The Ultimate Guide to a Fluffy, Flavor-Packed Bread

Have you ever wondered if sourdough can give focaccia a deeper flavor and fluffier texture than traditional yeast?
That’s exactly what we’re going to explore today! Sourdough focaccia is more than just bread—it’s an experience. With a golden, crisp crust and a pillowy soft inside, this recipe combines the tangy magic of sourdough with the classic Italian flatbread in the most satisfying way. Whether you’re new to sourdough or already have a bubbling starter on your counter, this focaccia will quickly become your favorite weekend bake.

Let’s get into everything you need to know to make the perfect sourdough focaccia from scratch.

Why This Sourdough Focaccia Recipe is Worth It

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This sourdough focaccia stands out for its flavor and texture. Unlike regular focaccia that uses commercial yeast, the sourdough version brings a natural tang and complexity from the wild yeast. It’s soft and airy inside, with a crispy, olive-oil-rich crust that’s simply addictive.

Time Requirement:
This recipe requires an overnight rise (about 12-18 hours) plus a second rise of 3-4 hours. It’s mostly hands-off, but patience brings the best results.

Difficulty Level:
Beginner-friendly. As long as you have an active sourdough starter, the rest is easy to follow.

Essential Ingredients for Sourdough Focaccia

Base Ingredients:

• 3 ½ cups (450g) all-purpose flour – You can substitute half with bread flour for more chew.
• 1 ½ tsp salt – Sea salt or kosher salt works best.
• ¾ cup (170g) active sourdough starter – Make sure it’s bubbly and recently fed.
• 1 ⅔ cups (400g) water – Preferably lukewarm to help fermentation.
• ¼ cup (60g) olive oil – For the dough and pan. Use extra virgin for best flavor.

Toppings (Optional but Delicious):

• Cherry tomatoes
• Fresh rosemary or thyme
• Sea salt flakes
• Sliced olives
• Caramelized onions
• Garlic cloves

Substitutions and Variations:

• Gluten-free option: Use a 1:1 gluten-free flour blend, though texture may vary.
• Flavored dough: Add minced garlic or herbs into the dough for extra aroma.
• No sourdough starter? Try a quick yeast version, but you’ll lose the sour flavor.

Step-by-Step Instructions

1. Mix the Dough (Night Before):
In a large mixing bowl, combine flour, salt, water, and active sourdough starter. Mix with your hands or a spoon until a shaggy dough forms. Cover with a towel and let rest for 30 minutes.

2. Stretch and Fold:
After resting, perform 3 sets of “stretch and folds” every 30 minutes. To do this, grab one edge of the dough, stretch it up, then fold it over the center. Rotate the bowl and repeat on all four sides.

3. Bulk Fermentation:
Cover the bowl and let it sit at room temperature overnight (12–18 hours). The dough should double in size and look bubbly on the surface.

4. Prepare the Pan:
Generously grease a 9×13-inch baking pan with olive oil. You want a good coating to give the focaccia that crispy bottom.

5. Transfer and Proof:
Gently transfer the dough into the pan. Don’t deflate it. Use oiled fingers to gently stretch it to the corners. Cover and let it rise for 3-4 hours until puffy.

6. Dimple the Dough:
Preheat your oven to 450°F (230°C). Drizzle olive oil on top. Use your fingertips to press deep dimples into the dough, pushing all the way to the bottom of the pan.

7. Add Toppings:
Sprinkle with fresh herbs, flaky salt, and your favorite toppings like tomatoes or olives.

8. Bake:
Bake for 25–30 minutes until the top is golden brown and crisp. Let cool slightly before slicing.

How to Assemble and Present Sourdough Focaccia

Once baked, sourdough focaccia is incredibly versatile. Serve it warm, cut into squares or strips. Pair it with:

• A bowl of olive oil and balsamic vinegar
• Cheese boards
• Soup or salads
• As sandwich bread

For a rustic presentation, place it on a wooden cutting board with a sprig of fresh rosemary.

Storage and Make-Ahead Tips

Storing:

• Wrap leftover focaccia tightly in foil or plastic wrap. Store at room temperature for up to 2 days.
• For longer storage, freeze individual slices in a zip-top bag for up to 3 months.

Reheating:

• Reheat in the oven at 350°F for 8–10 minutes to bring back the crisp edges.
• You can also use a toaster oven or air fryer for small portions.

Make-ahead:

• You can refrigerate the dough after bulk fermentation. Just bring it back to room temperature before shaping and dimpling.

Recipe Variations

• Cheesy Focaccia: Add shredded mozzarella or Parmesan on top before baking.
• Herb-Focused: Use thyme, oregano, and sage for a garden-fresh flavor.
• Sweet Option: Swap savory toppings for sliced figs and a drizzle of honey.
• Stuffed Focaccia: Layer sautéed onions and spinach inside the dough before dimpling.

Conclusion

Sourdough focaccia is a joy to make and even more rewarding to eat. Whether you enjoy it plain, topped with vibrant veggies, or paired with your favorite meals, this bread adds something special to any table. The tangy flavor from the sourdough and the golden crispy crust are a combo that’s hard to beat.

Don’t be afraid to get creative with toppings or make it your own with herbs and cheese. With a little planning and a bubbly starter, you’ll have a bakery-worthy focaccia fresh out of your own oven.

Frequently Asked Questions

1. Can I make this with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat. It’ll be denser and more nutty in flavor.

2. How do I know my starter is active enough?
It should double in volume within 4–6 hours after feeding and pass the “float test” (a small spoonful should float in water).

3. Is sourdough focaccia healthier than regular bread?
Yes. The long fermentation helps break down gluten and phytic acid, making it easier to digest and richer in nutrients.

4. What if my dough doesn’t rise overnight?
Your starter might not be active enough, or your room might be too cold. Try placing the dough in a warmer spot or give it more time.

5. Can I bake this in a cast-iron skillet?
Absolutely. A well-oiled cast-iron pan gives focaccia an extra crispy crust.

6. Why is olive oil important in focaccia?
It helps the crust brown, adds flavor, and keeps the crumb moist. Don’t skimp on it.