Sourdough Focaccia – Crispy, Fluffy & Full of Flavor
If you love artisan bread, then sourdough focaccia is the perfect recipe to add to your baking repertoire. This rustic Italian flatbread is known for its crisp golden crust, airy interior, and signature dimpled surface drizzled with olive oil. By using sourdough starter instead of commercial yeast, you not only get that incredible tangy flavor but also the nutritional benefits of natural fermentation.
Originating from Liguria, Italy, focaccia has always been a versatile bread—served as a snack, appetizer, or even a side dish for soups and pastas. With sourdough, it transforms into a bakery-style masterpiece that’s easier to make than you might think!
Ingredients (Serves 8–10)
- 500 g (4 cups) bread flour
- 375 g (1 ½ cups + 1 tbsp) water, room temperature
- 100 g active sourdough starter (ripe and bubbly)
- 10 g (2 tsp) fine sea salt
- 40 g (3 tbsp) extra virgin olive oil (plus more for drizzling)
- Fresh rosemary sprigs (for topping)
- Flaky sea salt (for sprinkling)
Step by Step Cooking Guide
- Mix the dough – In a large bowl, combine flour, water, and sourdough starter. Mix until just combined. Rest for 30 minutes (autolyse).
- Add salt & oil – Sprinkle in the salt and olive oil. Knead gently or use the stretch-and-fold method until the dough is smooth.
- Bulk fermentation – Cover and let rise at room temperature for 4–6 hours, performing 3–4 stretch-and-folds every 30 minutes during the first 2 hours. Dough should double in size.
- Cold ferment – Transfer to a lightly oiled container, cover, and refrigerate overnight (8–12 hours) for better flavor.
- Shape & proof – Grease a baking pan generously with olive oil. Place dough in the pan and gently stretch it to fit. Let rise at room temperature for 2–3 hours, until puffy.
- Dimple the dough – Preheat oven to 450°F (230°C). Drizzle olive oil over the dough, then press your fingertips into it to create deep dimples. Sprinkle rosemary and flaky salt on top.
- Bake – Bake for 20–25 minutes until golden brown and crisp.
- Cool & serve – Let focaccia cool slightly before slicing. Serve warm or at room temperature.
Cooking Time & Serving Size
- Prep Time (active): 20 minutes
- Bulk Fermentation: 4–6 hours
- Cold Fermentation: 8–12 hours
- Final Proof: 2–3 hours
- Bake Time: 25 minutes
- Total Time: ~14–18 hours (mostly hands-off)
- Serving Size: 8–10 slices
Tips & Variations
- Flavor Boost: Add caramelized onions, sun-dried tomatoes, or olives before baking.
- Cheesy Twist: Sprinkle parmesan or mozzarella on top for extra richness.
- Herb Options: Try thyme, oregano, or basil instead of rosemary.
- Crispier Crust: Add a few ice cubes in a tray at the bottom of the oven for steam.
- Mini Focaccia: Divide dough into smaller pans for individual servings.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 1 g |
Healthy Alternatives
- Whole Wheat Focaccia: Replace 30–40% of bread flour with whole wheat flour.
- Gluten-Free Option: Use a gluten-free sourdough starter and gluten-free bread flour mix.
- Low-Oil Version: Reduce olive oil in the dough and use a non-stick baking pan.
- Keto-Friendly Hack: Swap traditional dough for almond flour keto bread topped with olive oil and herbs (though not traditional focaccia).
Serving Suggestions
This sourdough focaccia is delicious served warm with a drizzle of olive oil, paired with soups, stews, or Italian pasta dishes. It also makes the perfect base for sandwiches or bruschetta-style toppings.
Crispy on the outside, fluffy inside, and full of character—this bread is guaranteed to impress at the dinner table. Once you bake it, you’ll never look at store-bought bread the same way again!
FAQ’s
Q1: Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture. If using all-purpose, reduce water slightly.
Q2: How do I know my sourdough starter is ready?
Your starter should be bubbly, doubled in size, and pass the float test (a spoonful floats in water).
Q3: Can I skip the overnight cold ferment?
You can, but the flavor won’t be as deep. Cold fermentation adds tang and better texture.
Q4: How do I store sourdough focaccia?
Wrap in foil or keep in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Q5: Can I reheat focaccia?
Yes, warm slices in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
