Sourdough Focaccia: Artisan Sourdough Focaccia Recipe for Crispy, Flavorful Bread
I fell in love with sourdough focaccia on a rainy afternoon in a small Italian bakery during a trip to Tuscany. The baker handed me a warm, golden piece, still steaming from the oven, perfumed with olive oil and rosemary. That single bite — airy inside, crisp at the edges, and salty-sweet on the surface — convinced me that homemade focaccia is as comforting as it is impressive. Back home, I adapted the recipe to include a naturally fermented sourdough starter, which brings depth, better digestibility, and a subtle tang that pairs beautifully with herbs and olive oil. Focaccia has deep roots in Mediterranean cuisine as a versatile flatbread enjoyed across Italy, often served alongside soups, salads, or simply as a snack.
Who is this recipe for?
- This recipe is ideal for home bakers who love artisan bread, busy parents wanting make-ahead loaves, and beginners ready to try sourdough with forgiving timings.
Core ingredients overview:
- This focaccia combines 500g bread flour, 350g water, 100g active sourdough starter, 10g salt, 50ml olive oil, flaky sea salt for topping, and fresh herbs (optional) to create a moist, flavorful, and airy focaccia with a crisp, olive-oil-forward crust.
Tools & Ingredients
Tools
- Kitchen scale — for accurate measurements and consistent results.
- Large mixing bowl — roomy enough for mixing and bulk fermentation.
- Dough whisk or wooden spoon — makes mixing wet dough easy.
- Bench scraper — handy for handling and folding the sticky dough.
- 9×13-inch (or similar) baking pan — shapes the focaccia and creates the crispy bottom.
- Measuring spoons — for precise salt measurement.
- Damp cloth or plastic wrap — to cover dough during rises.
- Oven and oven thermometer (optional) — ensures accurate baking temperature.
Ingredients (with short benefits)
- 500g bread flour — high-protein flour gives structure and a chewy crumb.
- 350g water — hydrates the dough and creates an open, airy crumb.
- 100g active sourdough starter — provides natural leavening and complex flavor.
- 10g salt — enhances flavor and strengthens the gluten network.
- 50ml olive oil — enriches the dough and promotes a crispy, golden crust.
- Flaky sea salt for topping — adds crunchy bursts of seasoning on the surface.
- Fresh herbs (optional, e.g., rosemary or thyme) — add aromatic, savory notes.
Instructions
- In a large mixing bowl, combine 500g bread flour, 350g water, and 100g active sourdough starter. Mix until a shaggy dough forms and all flour is hydrated.
- Cover the bowl and let the dough rest for 30 minutes (autolyse). This helps gluten development and makes the dough easier to handle.
- After the autolyse, add 10g salt and 20ml of olive oil to the dough. Knead or fold the dough until the salt and oil are well incorporated and the dough feels elastic (about 5–8 minutes of gentle folding or kneading).
- Place the dough in a lightly oiled bowl, turning once so the surface is coated. Cover with a damp cloth or plastic wrap.
- Let the dough rise at room temperature until doubled in size, about 4–6 hours depending on your starter’s activity and kitchen temperature.
- Once risen, pour the remaining 30ml of olive oil into your baking pan, spreading it so the bottom is coated.
- Gently transfer the dough to the oiled pan, stretching it with oiled fingertips to fit the pan without deflating the dough too much. If it resists, let it relax for 10 minutes and try again.
- Cover the pan and let the dough rise again for about 1–2 hours, until puffy and nearly doubled.
- Preheat the oven to 220°C (425°F).
- Before baking, use your fingers to dimple the surface of the dough, creating the characteristic focaccia dimples. Drizzle any pooled oil over the top.
- Sprinkle flaky sea salt and fresh herbs (if using) evenly across the surface.
- Bake for 20–25 minutes, or until the focaccia is golden brown and crisp on top.
- Remove from the oven and let cool slightly in the pan for 5–10 minutes before transferring to a rack. Slice and serve warm or at room temperature.
FAQ
Q: Can I freeze this focaccia?
A: Yes. Once cooled, wrap slices or the whole loaf tightly in plastic and aluminum foil, and freeze for up to 3 months. Reheat in a 180°C (350°F) oven until warmed through.
Q: What can I use instead of a sourdough starter?
A: If you don’t have a sourdough starter, you can adapt this recipe with commercial yeast. Use about 7g (1 packet) active dry yeast and reduce the initial rise time—expect quicker fermentation. Keep in mind the flavor will be less tangy.
Q: Can I make this with whole wheat flour?
A: You can substitute up to 25–30% whole wheat flour in the recipe for nuttier flavor, but higher percentages will absorb more water and yield a denser crumb. Adjust hydration slightly if needed.
Q: How do I know my starter is active enough?
A: A reliably active starter will double 4–6 hours after feeding at room temperature and pass the float test (a small spoonful floats in water). If it’s sluggish, give it a couple of regular feedings before baking.
Tips & Tricks
- Use a kitchen scale for all ingredients — sourdough is forgiving but precise weights give consistent results.
- Don’t overhandle the dough when transferring to the pan; the air pockets are what give focaccia its open crumb.
- If your dough resists stretching, let it rest 10–15 minutes to relax the gluten, then continue gently.
- For extra crispness, place the pan on a preheated baking stone or preheat your oven with a baking steel if you have one.
Conclusion
If you want extra step-by-step photos and a beginner-friendly walkthrough, check out this helpful guide from Alexandra’s Kitchen: Simple Sourdough Focaccia Bread Recipe | Alexandra’s Kitchen. For another visual tutorial and tips on shaping and dimpling, see Beginner’s Guide To Sourdough Focaccia Bread – The Clever Carrot. If you’d like to explore a deeply technical take on crumb structure and fermentation, this post offers excellent insights: A Simple Sourdough Focaccia | The Perfect Loaf.
Enjoy your homemade sourdough focaccia — serve it with olive oil, soups, or share it with friends. Always add
tag after Directions.
Artisan Sourdough Focaccia Recipe
Ingredients
- 500 g bread flour High-protein flour gives structure and a chewy crumb.
- 350 g water Hydrates the dough and creates an open, airy crumb.
- 100 g active sourdough starter Provides natural leavening and complex flavor.
- 10 g salt Enhances flavor and strengthens the gluten network.
- 50 ml olive oil Enriches the dough and promotes a crispy, golden crust.
- to taste g flaky sea salt Adds crunchy bursts of seasoning on the surface.
- optional g fresh herbs (e.g., rosemary or thyme) Add aromatic, savory notes.
Method
- In a large mixing bowl, combine 500g bread flour, 350g water, and 100g active sourdough starter. Mix until a shaggy dough forms and all flour is hydrated.
- Cover the bowl and let the dough rest for 30 minutes (autolyse). This helps gluten development and makes the dough easier to handle.
- Add 10g salt and 20ml of olive oil to the dough. Knead or fold the dough until the salt and oil are well incorporated and the dough feels elastic (about 5–8 minutes of gentle folding or kneading).
- Place the dough in a lightly oiled bowl, turning once so the surface is coated. Cover with a damp cloth or plastic wrap.
- Let the dough rise at room temperature until doubled in size, about 4–6 hours depending on your starter’s activity and kitchen temperature.
- Pour the remaining 30ml of olive oil into your baking pan, spreading it so the bottom is coated.
- Gently transfer the dough to the oiled pan, stretching it with oiled fingertips to fit the pan without deflating the dough too much. If it resists, let it relax for 10 minutes and try again.
- Cover the pan and let the dough rise again for about 1–2 hours, until puffy and nearly doubled.
- Preheat the oven to 220°C (425°F).
- Use your fingers to dimple the surface of the dough, creating the characteristic focaccia dimples. Drizzle any pooled oil over the top.
- Sprinkle flaky sea salt and fresh herbs (if using) evenly across the surface.
- Bake for 20–25 minutes, or until the focaccia is golden brown and crisp on top.
- Remove from the oven and let cool slightly in the pan for 5–10 minutes before transferring to a rack. Slice and serve warm or at room temperature.
