Focaccia Sourdough Recipe: Focaccia sourdough is the perfect blend of rustic Italian tradition and the tangy, airy qualities of naturally fermented bread. Unlike regular focaccia made with instant yeast, sourdough focaccia has a richer flavor, chewier texture, and a golden crisp crust that makes it irresistible. If you’ve been looking for a foolproof guide to making sourdough focaccia at home, you’re in the right place.
This guide will take you through everything from the ingredients you’ll need to step-by-step instructions, along with tips to make your focaccia light, fluffy, and full of flavor.
What is Focaccia Sourdough?
Focaccia sourdough is an Italian flatbread made using a naturally fermented starter instead of commercial yeast. This process gives the bread a signature tangy flavor and a delightfully chewy texture. Unlike other breads, focaccia is typically baked in a pan generously coated with olive oil, which not only prevents sticking but also helps achieve a crispy, golden crust. It’s often topped with herbs, sea salt, and sometimes vegetables, making it both versatile and delicious.
Why Choose Sourdough for Focaccia?
Using sourdough instead of instant yeast changes the entire bread-making experience. Sourdough enhances flavor complexity and makes the bread easier to digest because of the natural fermentation process. It also has a slightly nutty aroma that pairs beautifully with herbs like rosemary, garlic, and oregano. Moreover, sourdough focaccia stays fresh longer than yeast-leavened focaccia thanks to the lactic acid bacteria in the starter.
A Brief History of Focaccia
Focaccia is one of Italy’s oldest breads, believed to have originated with the Etruscans and later popularized in Liguria. Traditionally, it was baked on hearths or hot stones and served with olive oil, salt, and herbs. Over time, different regions in Italy developed their own versions, from thin and crispy to thick and fluffy styles. Today, focaccia has become a favorite worldwide, loved for its simplicity and adaptability.
Ingredients You’ll Need
Essential Ingredients for the Dough
To make focaccia sourdough, you’ll need:
- 500g (4 cups) bread flour – gives structure and chewiness
- 100g active sourdough starter – bubbly and fed
- 400ml lukewarm water – hydration for an airy crumb
- 10g sea salt – enhances flavor
- 50ml extra virgin olive oil – for richness and crust
Optional Toppings for Flavor
The beauty of focaccia is in its toppings. You can experiment endlessly, but some classics include:
- Fresh rosemary sprigs
- Coarse sea salt flakes
- Garlic cloves or roasted garlic
- Cherry tomatoes or sun-dried tomatoes
- Caramelized onions
- Olives (green or black)
- Cheese shavings (like Parmesan)
Tools and Equipment Required
While you don’t need fancy equipment, a few tools make the process easier:
- Large mixing bowl
- Digital kitchen scale (for accuracy)
- Bench scraper or dough spatula
- Rectangular baking pan (9×13 inch recommended)
- Clean kitchen towel or plastic wrap
- Oven thermometer (optional but useful)
Preparing the Sourdough Starter
What is a Sourdough Starter?
A sourdough starter is a live culture of flour and water that captures wild yeast and bacteria from the environment. Over time, it develops into a bubbly, tangy mixture that acts as a natural leavening agent. Without it, you wouldn’t get the airy texture or the unique sour flavor that sets sourdough apart from other breads.
How to Feed and Maintain Your Starter
Feeding your starter is essential for keeping it strong. Typically, you discard a portion and feed it with equal parts flour and water by weight. For example, if you have 50g starter, you might feed it with 50g flour and 50g water. This should be done at least once daily if kept at room temperature or a few times a week if stored in the refrigerator.
Signs Your Starter is Ready to Use
Before making focaccia, check if your starter is active:
- It should double in size within 4–6 hours of feeding.
- It should have a pleasant, slightly tangy smell (not sour or unpleasant).
- Drop a spoonful into water – if it floats, it’s ready to use.
Step-by-Step Guide to Making Focaccia Sourdough
Step 1 – Mixing the Dough
In a large bowl, combine flour, water, and sourdough starter. Mix until no dry flour remains. At this stage, the dough will be shaggy and sticky, but don’t worry – this is normal. Cover with a damp towel and let it rest for 30 minutes. This process helps the flour absorb the water, making it easier to handle later.
Step 2 – Autolyse (Resting the Dough)
After the initial mix, allow the dough to autolyse for about 30–60 minutes. This resting phase allows the gluten to begin developing naturally, which will make the dough more elastic. Autolyse is one of the secrets behind achieving that beautiful open crumb in focaccia.
Step 3 – Stretch and Fold Technique
Instead of kneading, you’ll use the stretch-and-fold method. Every 30 minutes during the first 2 hours, grab one side of the dough, stretch it upward, and fold it over. Rotate the bowl and repeat on all four sides. This gentle method strengthens gluten without overworking the dough.
Step 4 – Bulk Fermentation
Bulk fermentation is where the magic happens. After your stretch and fold sessions, cover the bowl and let the dough rest at room temperature for 4–6 hours, depending on how active your starter is and the warmth of your kitchen. During this time, the dough should become bubbly, airy, and noticeably larger. You’re looking for a dough that has risen about 50–70% in volume—not necessarily doubled.
To check if your dough has fermented enough, gently shake the bowl. If the surface wobbles and looks alive with bubbles, it’s ready. Patience here is key: under-fermented dough will be dense, while over-fermented dough may collapse and lose structure. If your kitchen is cooler, bulk fermentation may take longer, so always go by the dough’s appearance, not just the clock.
Step 5 – Shaping the Dough
Once bulk fermentation is complete, it’s time to transfer the dough to a well-oiled rectangular baking pan. Be generous with the olive oil—it prevents sticking and helps create a crisp, golden base. Gently tip the dough into the pan and fold it over itself once or twice to add strength. Then, cover the dough and let it rest for another 1–2 hours for the final proof.
At this stage, resist the urge to handle the dough too much. The key to fluffy focaccia is keeping as much air in the dough as possible. When ready, the dough should jiggle slightly and feel airy when you poke it.
Baking Your Focaccia Sourdough
Preparing the Pan with Olive Oil
Focaccia is all about olive oil. Before dimpling the dough, drizzle a generous amount of oil over the top and under the dough. You should see the dough almost “swimming” in oil—that’s what gives it the signature crisp crust and luxurious flavor.
Dimpling the Dough
This is the fun part! Wet your fingers with oil, then press into the dough, creating dimples across the entire surface. Don’t be afraid to press deep—the dimples help trap olive oil and toppings, giving focaccia its iconic look and texture.
Adding Toppings and Seasonings
Now it’s time to get creative. Scatter fresh rosemary sprigs, sprinkle flaky sea salt, or press cherry tomato halves into the dough. Drizzle with more olive oil before baking. The toppings not only add flavor but also infuse the bread with irresistible aromas.
Baking Time and Temperature
Preheat your oven to 220°C (425°F). Bake the focaccia for 25–30 minutes, or until the top is golden brown and crisp. For an extra crunchy bottom, you can place the pan on the lower rack of the oven for the last 5 minutes of baking.
Cooling and Serving
Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack so the bottom doesn’t become soggy. Slice it into squares or strips and serve warm. Focaccia is delicious on its own, dipped in olive oil, or served alongside soups, salads, and cheeses.
Tips for Perfect Focaccia Sourdough
Common Mistakes to Avoid
- Using an inactive starter: If your starter isn’t bubbly and lively, the dough won’t rise properly.
- Over-proofing the dough: This can cause the dough to collapse and lose structure.
- Not enough oil: Olive oil is crucial—without it, you won’t get that crisp golden crust.
- Handling the dough too much: Rough handling knocks out the air, leaving the bread dense instead of fluffy.
Adjusting Hydration Levels
Focaccia dough is high hydration, which means it will be wetter and stickier than other doughs. Don’t panic—this is normal. If you’re new to baking, you can reduce the water slightly (by 20–30ml) to make the dough easier to handle. With practice, you’ll appreciate how higher hydration leads to a more open crumb.
How to Get the Perfect Crust
The secret to that irresistible crisp crust is olive oil and high heat. Make sure your pan is well-oiled and your oven fully preheated before baking. For extra crunch, drizzle a final splash of oil over the dough just before it goes into the oven.
Flavor Variations and Topping Ideas
Classic Rosemary and Sea Salt
This is the timeless focaccia topping. Simply sprinkle flaky sea salt and scatter fresh rosemary leaves over the dough before baking. The salt brings out the flavor of the bread, while rosemary adds a fragrant, earthy aroma.
Garlic and Olive Focaccia
For garlic lovers, press thinly sliced garlic cloves and pitted olives into the dough. As the focaccia bakes, the garlic caramelizes slightly, giving a sweet, nutty flavor that pairs beautifully with the briny olives.
Tomato and Basil Twist
Cherry tomatoes pressed into the dough release juices as they bake, creating little bursts of sweetness. Add fresh basil after baking for a true taste of Italy.
Sweet Focaccia Options
Focaccia doesn’t have to be savory! Try topping it with thinly sliced pears, a drizzle of honey, and a sprinkle of cinnamon for a sweet twist. You can even use grapes and sugar for a traditional Tuscan-style schiacciata.
Storage and Serving Suggestions
How to Store Focaccia Properly
Focaccia sourdough is best enjoyed fresh out of the oven, but if you have leftovers, storing it properly ensures it stays delicious for days. Once completely cooled, wrap the bread tightly in parchment paper or foil and keep it at room temperature for up to 2 days. Avoid storing it in the fridge—it tends to dry out faster there. If you want to keep it longer, freezing is the best option. Wrap portions in foil, place them in an airtight freezer bag, and store for up to 2 months.
Reheating for Freshness
To bring day-old focaccia back to life, sprinkle it lightly with water, wrap it in foil, and warm it in a 180°C (350°F) oven for 10–12 minutes. This revives its crusty exterior and soft interior. For frozen focaccia, let it thaw at room temperature first, then reheat in the oven using the same method. Avoid using the microwave, as it tends to make focaccia rubbery.
Best Dishes to Serve with Focaccia
Focaccia is incredibly versatile—it can be a snack, side dish, or even the main event. Pair it with:
- Soups: Tomato soup, minestrone, or creamy mushroom soup.
- Salads: A fresh Caprese or Caesar salad pairs beautifully.
- Cheese and meats: Serve with burrata, mozzarella, prosciutto, or salami for a Mediterranean-style platter.
- Sandwiches: Slice focaccia in half and fill with grilled vegetables, cheese, or roasted chicken for a hearty sandwich.
Health Benefits of Sourdough Focaccia
Easier Digestion
One of the biggest advantages of sourdough bread is its digestibility. The natural fermentation process breaks down gluten and phytic acid, making nutrients more accessible and easier for your body to absorb. Many people who struggle with regular bread find sourdough gentler on their stomachs.
Lower Glycemic Index
Compared to bread made with commercial yeast, sourdough has a lower glycemic index. This means it won’t spike your blood sugar as quickly, making it a better option for those watching their sugar levels. The slow fermentation process alters the starches, giving you longer-lasting energy.
Richer in Nutrients
Sourdough is packed with vitamins and minerals, including iron, magnesium, and B vitamins. Since fermentation reduces anti-nutrients like phytic acid, your body can better absorb these nutrients. Plus, focaccia made with extra virgin olive oil provides heart-healthy fats and antioxidants, making it not just delicious but also nourishing.
FAQs about Focaccia Sourdough Recipe
1. Can I Freeze Sourdough Focaccia?
Yes! Sourdough focaccia freezes beautifully. Wrap individual portions in foil, then place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, thaw at room temperature and warm in the oven until crispy again.
2. How Do I Know If My Dough Has Fermented Enough?
Look for bubbles on the surface and a dough that has risen by at least 50%. When you jiggle the bowl, the dough should wobble slightly like jelly. These are signs your dough is airy and ready for shaping.
3. Can I Use Whole Wheat Flour?
Absolutely. Replacing some bread flour with whole wheat flour adds a nutty flavor and extra nutrients. However, whole wheat absorbs more water, so you may need to increase hydration slightly to keep the dough soft and airy.
4. How Do I Make It Extra Fluffy?
The secret to fluffy focaccia is proper fermentation and hydration. Don’t rush the process—allow your dough enough time to rise and develop bubbles. Also, avoid pressing out too much air when transferring it to the baking pan.
5. What’s the Best Oil for Focaccia?
Extra virgin olive oil is the classic and best choice. Its fruity, peppery flavor enhances the bread beautifully. You can also experiment with flavored oils, like garlic-infused or chili-infused olive oil, for an extra kick.
Conclusion
Making focaccia sourdough at home may seem intimidating at first, but once you understand the process, it’s a truly rewarding baking project. From the bubbly starter to the golden, crispy crust fresh out of the oven, every step is worth the effort. Whether you enjoy it plain with olive oil, topped with fresh herbs and tomatoes, or even in a sandwich, sourdough focaccia is one of those breads that never disappoints.
With its rustic charm, incredible flavor, and health benefits, this bread is more than just food—it’s a little piece of Italian tradition you can recreate in your own kitchen. So roll up your sleeves, feed your starter, and get ready to bake a loaf that will fill your home with the irresistible aroma of fresh focaccia.
