This foolproof Sourdough Focaccia Recipe will guide you to baking a loaf with a perfectly crispy, golden-brown crust and a light, airy, and chewy crumb. Forget dense, disappointing focaccia; this recipe leverages the magic of slow fermentation to build incredible flavor and that classic open texture. It’s the perfect canvas for your favorite toppings and a guaranteed crowd-pleaser.
We’ll walk you through every step, from mixing the dough to the signature dimpling, ensuring you have the confidence to create an artisan-quality loaf right in your own kitchen. Let’s get baking!
Why This Sourdough Focaccia Recipe Works
The secret to exceptional sourdough focaccia lies in its hydration and fermentation. This recipe uses a relatively high-hydration dough, which creates the steam needed for that wonderfully open and airy interior. The long, cold fermentation period doesn’t just make the dough easier to handle; it develops a deep, complex, and slightly tangy flavor that you just can’t get from a commercial yeast recipe. We also employ a series of simple “stretch and folds” which builds strength in the dough without tedious kneading.
The Simple Ingredients You’ll Need
You only need a few pantry staples to create this incredible bread. The quality of your ingredients, especially the olive oil, will truly shine through in the final product.
- Active Sourdough Starter: Your starter should be bubbly and active. Feed it 4-8 hours before you plan to mix your dough.
- Bread Flour: The higher protein content in bread flour provides the structure needed for a chewy crumb.
- Water: Use lukewarm water to help kickstart fermentation.
- Extra Virgin Olive Oil: This is a key flavor component! We use it in the dough and for finishing.
- Fine Sea Salt: Salt is crucial for flavor and for controlling fermentation.
- Flaky Sea Salt & Rosemary: The classic topping combination for a deliciously savory and aromatic finish.
How to Make Sourdough Focaccia: A Step-by-Step Guide
Our method for this Sourdough Focaccia Recipe is broken down into simple, manageable phases. While the total time is long due to proofing, the active, hands-on time is surprisingly minimal.
Step 1: Mixing and Bulk Fermentation
In a large bowl, whisk together the active sourdough starter and lukewarm water until the starter is mostly dissolved. Add the bread flour and salt. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl and let it rest for 30 minutes.
After the rest, perform your first set of “stretch and folds.” Wet your hands to prevent sticking, grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process 3-4 times. Cover and repeat this process every 30 minutes for the next 2 hours (a total of 4 sets).
Step 2: Cold Proof (The Secret to Flavor)
Once the stretch and folds are complete, cover the bowl tightly and place it in the refrigerator for at least 12 hours, or up to 3 days. This cold proof, or retardation, slows down the yeast activity while allowing beneficial bacteria to develop the signature tangy flavor of sourdough.
Step 3: Shaping and The Final Proof
Generously coat a 9×13 inch baking pan with olive oil. Gently release the dough from the bowl into the oiled pan. Gently stretch the dough to roughly fit the pan. If it springs back, cover it and let it rest for 15-20 minutes before trying again. Once shaped, cover the pan and let the dough proof at room temperature for 2-4 hours, or until it looks puffy and airy.
Step 4: Dimpling and Baking to Golden Perfection
Preheat your oven to 425°F (220°C). Drizzle the top of the proofed dough with more olive oil. Oil your fingertips and press firmly into the dough, creating deep dimples all over the surface. Be careful not to puncture the dough completely. Sprinkle generously with flaky sea salt and fresh rosemary. Bake for 20-25 minutes, or until the top is deep golden brown and the edges are crispy. Let it cool in the pan for a few minutes before transferring to a wire rack.
Tips for the Best Sourdough Focaccia
- Use an Active Starter: For the best rise, your sourdough starter must be bubbly and at its peak activity.
- Don’t Rush the Proof: The long fermentation times are essential for flavor and texture. Be patient!
- Be Generous with Olive Oil: Don’t be shy! The olive oil creates the signature crispy crust and rich flavor.
- Dimple with Confidence: The dimples create the classic focaccia texture and hold pools of delicious olive oil and toppings.
Classic Topping Ideas and Variations
While rosemary and sea salt are classic, focaccia is a blank slate for your creativity. Try adding halved cherry tomatoes, sliced olives, thinly sliced red onions, or even crumbled feta cheese before baking. For a delicious pairing, serve a warm slice alongside a comforting bowl of creamy broccoli cheese soup.
Frequently Asked Questions
This recipe is formulated for an active, bubbly sourdough starter to ensure a proper rise. While some recipes are designed for discard, using it here would likely result in a much denser, less airy focaccia with a more pronounced sour flavor. For best results, stick with an active starter.
Large bubbles, or an open crumb, come from a combination of high hydration, a strong and active sourdough starter, and proper fermentation. The ‘stretch and fold’ technique builds dough strength without kneading, which helps trap the gases produced by the yeast, leading to a light, airy texture.
This recipe uses a two-stage proofing process. The first is a long, cold proof (bulk ferment) in the refrigerator for at least 12 hours. The second is a final proof at room temperature for 2-4 hours after shaping the dough in the pan. The dough should look visibly puffy and airy before baking.
The classics are always a great choice: flaky sea salt, fresh rosemary, and a generous drizzle of olive oil. Other delicious options include cherry tomatoes, Kalamata olives, thinly sliced red onion, roasted garlic cloves, and crumbled feta or parmesan cheese. Add toppings just before baking.
A dense focaccia is usually caused by an under-active (or weak) sourdough starter, under-proofing the dough, or not having high enough hydration. Ensure your starter is at its peak, allow the dough to get puffy and jiggly during the final proof, and follow the recipe’s measurements precisely.
Storing Your Homemade Focaccia
Focaccia is best enjoyed the day it’s baked. However, you can store it in an airtight container at room temperature for up to 2 days. To refresh, simply reheat it in a 375°F (190°C) oven for 5-7 minutes. Leftover slices also make a fantastic base for sandwiches or can be cut into cubes to make croutons for a delicious Mediterranean salad. It’s also the perfect side to soak up the sauce from a main course like our famous Marry Me Chicken.
Share Your Creation!
We are so excited for you to try this Sourdough Focaccia Recipe! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful creation on Pinterest!
Sourdough Focaccia Recipe
Sourdough Focaccia Recipe (The Best Crispy, Chewy Loaf)
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the active starter and water. Add the bread flour and fine sea salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Perform 4 sets of stretch and folds, spaced 30 minutes apart. For each set, wet your hands, stretch the dough up, and fold it over itself. Rotate the bowl and repeat 3-4 times.
- After the final stretch and fold, cover the bowl tightly and refrigerate for at least 12 hours or up to 3 days.
- Coat a 9x13 inch pan with 2 tablespoons of olive oil. Transfer the dough to the pan, stretching it gently to fit. Cover and let it proof at room temperature for 2-4 hours until puffy.
- Preheat oven to 425°F (220°C). Drizzle the dough with the remaining 2 tablespoons of olive oil. Oil your fingertips and press firmly into the dough to create dimples all over.
- Sprinkle with fresh rosemary and flaky sea salt. Bake for 20-25 minutes, until deep golden brown. Let cool slightly before slicing and serving.
Notes
The long, cold proof is key to developing the characteristic sourdough taste; don't skip it!
Be generous with the olive oil to achieve a perfectly crispy crust.
