Sourdough Focaccia Recipe: A Step-by-Step Guide

Sourdough focaccia combines the tangy complexity of sourdough with the light, airy texture of focaccia. Its versatility makes it a favorite for both beginners and seasoned bakers. Whether you’re preparing a meal or looking for a delicious appetizer, this recipe will help you craft the perfect sourdough focaccia.

What is Sourdough Focaccia?

Sourdough focaccia is a type of flatbread made using a naturally fermented sourdough starter instead of commercial yeast. This starter, a mixture of flour and water, is teeming with wild yeast and lactic acid bacteria that leaven the bread and impart its characteristic tangy flavor.

Key Features of Sourdough Focaccia

1. Tangy Flavor: The fermentation process gives sourdough focaccia a depth of flavor not found in yeast-leavened bread.
2. Airy Texture: It has a soft, airy crumb with craggy holes, typical of a well-hydrated dough.
3. Crispy Crust: Generous use of olive oil creates a golden, crispy crust.
4. Versatility: Sourdough focaccia is a canvas for toppings like herbs, garlic, tomatoes, or sea salt, making it perfect for savory and even sweet applications.

Why Choose Sourdough Over Yeast?

• Natural Leavening: The wild yeast in the starter eliminates the need for commercial yeast, resulting in a more natural and wholesome bread.
• Improved Digestibility: The fermentation process breaks down gluten and phytic acid, making it easier on the digestive system.
• Unique Flavor: The natural fermentation develops a complexity of flavors, with a subtle tang and nutty undertones.
• Health Benefits: Sourdough contains probiotics and prebiotics, promoting gut health. For more wholesome bread ideas, explore this guide to sourdough bagels.

Whether served as a side dish, sandwich base, or snack, sourdough focaccia is a delicious and versatile bread that combines tradition with artistry.

Ingredients for Sourdough Focaccia

Making sourdough focaccia requires simple yet high-quality ingredients. Here’s what you’ll need to achieve its signature tangy flavor, airy crumb, and crispy crust:

Essential Ingredients

1. Sourdough Starter
   • Active and bubbly, fed 4–6 hours before use.
   • Provides natural leavening and contributes to the tangy flavor.
2. Flour
   • Bread flour: Best choice due to its high protein content, which supports gluten development.
   • Alternatively, you can mix with whole wheat flour for added flavor.
3. Water
   • Filtered or spring water to avoid chlorine, which can disrupt fermentation.
4. Olive Oil
   • Extra virgin olive oil enhances the flavor and ensures the crust becomes golden and crispy.
5. Salt
   • Fine sea salt for even distribution and flavor enhancement.

Optional Ingredients (For Toppings)

• Herbs: Fresh rosemary, thyme, or oregano.
• Garlic: Minced or roasted cloves.
• Cherry Tomatoes: Halved and lightly seasoned.
• Cheese: Parmesan, feta, or mozzarella.
• Flaked Sea Salt: Adds texture and a burst of flavor.
• Optional Toppings: Consider rosemary, garlic, or cherry tomatoes for added flavor. Check out these cherry tomato recipes for inspiration.

Ingredient Ratios (Example for One Pan)

• 500g Bread Flour
• 350g Water
• 100g Sourdough Starter
• 30g Olive Oil
• 10g Salt

Feel free to adjust quantities depending on the size of your baking pan or desired thickness. The focus on fresh, high-quality ingredients is key to creating an exceptional sourdough focaccia.

Step-by-Step Recipe

This detailed guide walks you through each stage of making sourdough focaccia, from activating your starter to baking a golden, airy loaf. Follow these steps for delicious results.

Day 1: Dough Preparation

1. Feed Your Sourdough Starter
   • Feed your starter 4–6 hours before mixing the dough. Ensure it’s bubbly and active.
2. Mix the Dough
   • Combine the following in a large mixing bowl:
     • 500g bread flour
     • 350g water
     • 100g active sourdough starter
   • Mix until just combined. Let rest for 30 minutes (autolyse).
3. Incorporate Salt and Olive Oil
   • Add 10g fine sea salt and 30g olive oil to the dough.
   • Use your hands to fold and stretch the dough until the ingredients are fully incorporated.
4. Bulk Fermentation
   • Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature for 4–6 hours.
   • Perform stretch-and-folds 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.
   • Refrigerate the dough overnight to enhance flavor and manageability.

Day 2: Shaping and Proofing

1. Prepare the Pan
   • Generously grease a rectangular baking pan or sheet with olive oil.
2. Shape the Dough
   • Turn the dough out onto the pan. Gently stretch it to fit the pan without tearing it.
   • If the dough resists, let it rest for 10–15 minutes, then stretch again.
3. Proof the Dough
   • Cover and let the dough rise at room temperature for 2–4 hours, or until it appears puffy and airy.
4. Add Toppings
   • Drizzle olive oil over the dough.
   • Use your fingers to create dimples across the surface.
   • Sprinkle with toppings such as rosemary, cherry tomatoes, garlic, or flaked sea salt.

Baking

1. Preheat Your Oven
   • Preheat to 450°F (232°C) for at least 30 minutes to ensure consistent heat.
2. Bake the Focaccia
   • Place the pan in the oven and bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.
3. Cool and Serve
   • Remove from the oven and let the focaccia cool slightly in the pan.
   • Transfer to a wire rack for further cooling before slicing.

Tips for Success

• Hydration: The dough will be sticky. Resist the urge to add more flour.
• Fermentation Timing: Watch the dough, not the clock. Temperature and starter activity can affect timing.
• Storage: Store in an airtight container for up to 3 days or freeze for longer preservation.

Troubleshooting Tips

If you encounter issues while making your sourdough focaccia, don’t worry! Here are common problems and their solutions to help you achieve the perfect loaf.

1. Sticky or Runny Dough

• Cause: High hydration or insufficient gluten development.
• Solution:
  • Ensure you’re using high-protein bread flour to support structure.
  • Perform adequate stretch-and-folds during bulk fermentation.
  • If the dough is still unmanageable, slightly reduce the water (start with 10–20g less).

2. Dense or Tight Crumb

• Cause: Underproofing, overmixing, or weak sourdough starter.
• Solution:
  • Allow the dough to proof longer during bulk fermentation or final proofing.
  • Check your sourdough starter’s activity—it should double in size after feeding and be bubbly.
  • Avoid overworking the dough, which can break down gluten.

3. Flat or Deflated Focaccia

• Cause: Overproofing or mishandling the dough during shaping.
• Solution:
  • Proof the dough until just puffy, not overly expanded.
  • Handle the dough gently to retain air bubbles.
  • Create dimples lightly without deflating the dough.

4. Burnt or Undercooked Crust

• Cause: Incorrect oven temperature or uneven heat.
• Solution:
  • Preheat the oven thoroughly to 450°F (232°C) and use an oven thermometer to verify accuracy.
  • If the top browns too quickly, tent with foil during the final baking stage.
  • Ensure the dough is evenly spread in the pan for consistent baking.

5. Dull Flavor

• Cause: Starter underfed or insufficient fermentation.
• Solution:
  • Feed your starter regularly and ensure it’s active before using.
  • Allow enough time for fermentation to develop the dough’s flavor.

6. Toppings Sink or Burn

• Cause: Heavy toppings or high oven temperature.
• Solution:
  • Press toppings gently into the dimples to keep them secure.
  • Add delicate toppings (e.g., cheese or herbs) halfway through baking to prevent burning.

Quick Fixes:

• Sticky Dough in Hands: Wet your hands or use olive oil to handle sticky dough.
• Too Dense: Next time, let the dough ferment for longer during bulk fermentation.

Mastering sourdough focaccia can take practice, but troubleshooting common problems will help you refine your technique and achieve bakery-quality results every time!

For another bread recipe, try making milk bread for a softer texture.

Creative Variations

While the classic sourdough focaccia is delicious on its own, experimenting with flavors and ingredients can take it to new heights. Here are some creative variations to inspire your baking:

1. Herb-Infused Focaccia

• Description: Elevate the flavor with a variety of fresh herbs.
• How to Make:
  • Incorporate chopped rosemary, thyme, or oregano directly into the dough.
  • Sprinkle additional herbs on top before baking for an aromatic finish.
• Best Paired With: Soups, roasted vegetables, or grilled meats.

2. Garlic Lover’s Focaccia

• Description: A savory, garlicky twist on the classic recipe.
• How to Make:
  • Add roasted garlic cloves to the dough or press them into the surface.
  • Drizzle garlic-infused olive oil over the top before baking.
• Best Paired With: Pasta dishes or creamy dips.

3. Cheesy Focaccia

• Description: Perfect for cheese enthusiasts, this variation adds richness and flavor.
• How to Make:
  • Sprinkle shredded Parmesan, mozzarella, or crumbled feta on top before baking.
  • Add cheese in the dimples for gooey pockets of flavor.
• Best Paired With: A fresh salad or tomato soup.

4. Sweet Focaccia

• Description: Transform your focaccia into a dessert or breakfast bread.
• How to Make:
  • Add toppings like honey, figs, fresh berries, or cinnamon-sugar.
  • Drizzle with a sweet glaze or balsamic reduction after baking.
• Best Paired With: Coffee or tea for a sweet treat.

5. Gluten-Free Sourdough Focaccia

• Description: A gluten-free alternative for those with dietary restrictions.
• How to Make:
  • Use a gluten-free sourdough starter and a blend of gluten-free flours.
  • Adjust hydration levels to accommodate the different flour properties.
• Best Paired With: Hummus or roasted vegetables.

6. Mediterranean-Inspired Focaccia

• Description: Packed with bold, sun-soaked flavors.
• How to Make:
  • Top with sun-dried tomatoes, olives, capers, and crumbled feta.
  • Finish with a sprinkle of za’atar or dried oregano.
• Best Paired With: Mezze platters or grilled seafood.

7. Seasonal Vegetable Focaccia

• Description: Highlight fresh, seasonal produce with vibrant toppings.
• How to Make:
  • Arrange thinly sliced zucchini, cherry tomatoes, bell peppers, or asparagus on the dough.
  • Brush with olive oil and sprinkle with flaked sea salt.
• Best Paired With: Light soups or salads.

8. Spicy Focaccia

• Description: Add a kick with bold spices and chili.
• How to Make:
  • Sprinkle red pepper flakes, chopped jalapeños, or smoked paprika on top.
  • Drizzle with chili oil after baking for an extra layer of heat.
• Best Paired With: Spicy stews or grilled meats.

9. Caramelized Onion Focaccia

• Description: Sweet and savory with a rich umami flavor.
• How to Make:
  • Spread caramelized onions across the dough before baking.
  • Optionally add goat cheese or gruyere for a creamy finish.
• Best Paired With: Hearty soups or roasted chicken.

10. Pesto Focaccia

• Description: Infused with the bold, nutty flavors of basil pesto.
• How to Make:
  • Swirl dollops of pesto across the surface of the dough.
  • Pair with fresh mozzarella or pine nuts for added texture.
• Best Paired With: Caprese salad or grilled vegetables.

FAQs About Sourdough Focaccia

If you’re looking to experiment with sourdough focaccia or tailor it to specific preferences, these variations and methods will guide you through different approaches and recipes. Each focuses on unique aspects of time, technique, or ingredients, making it easier to find the perfect fit for your schedule and taste.

1. Sourdough Discard Focaccia

• What It Is: A focaccia recipe utilizing sourdough discard (unfed starter), reducing waste while delivering excellent flavor.
• Why It Works: Though discard doesn’t have the leavening power of an active starter, combining it with a small amount of yeast ensures the dough rises properly.
• Tips:
  • Replace half the water in your usual recipe with sourdough discard for a tangy twist.
  • Pair with bold toppings like garlic and rosemary to complement the sour notes.

2. Sourdough Focaccia Recipe (Same Day)

• What It Is: A faster sourdough focaccia recipe that skips the overnight refrigeration.
• Why It Works: By using a highly active starter and warm proofing conditions, you can achieve delicious focaccia in just 6–8 hours.
• Steps:
  • Start early in the morning.
  • Keep the dough in a warm spot (75°F–80°F) during fermentation to speed up the process.
• Downside: Slightly less depth of flavor compared to the overnight method.

3. Sourdough Focaccia Recipe (Quick)

• What It Is: The quickest way to make sourdough focaccia, often combining sourdough starter with a small amount of commercial yeast.
• Why It Works: The yeast accelerates proofing while the starter adds flavor.
• Best For: Busy days when time is short but you still want homemade bread.

4. Sourdough Focaccia Recipe (Overnight)

• What It Is: The classic approach that allows the dough to ferment slowly in the refrigerator overnight.
• Why It Works: Slow fermentation enhances flavor and creates a more complex texture.
• Tips:
  • Refrigerate the dough after bulk fermentation for at least 12 hours.
  • Bring the dough to room temperature before shaping and baking.

5. Best Sourdough Focaccia Recipe

• What It Is: A refined version combining optimal hydration, slow fermentation, and the right balance of ingredients.
• Why It Works: Tested ratios of flour, water, starter, and olive oil ensure consistency and flavor.
• Pro Tips:
  • Use bread flour for a light and airy crumb.
  • Opt for high-quality olive oil to achieve the signature crust.

6. Sourdough Focaccia Recipe (In Cups)

• What It Is: A recipe using cup measurements instead of grams, catering to bakers without a scale.
• Why It Works: While less precise than weighing ingredients, converting the recipe into cups ensures accessibility.
• Example:
  • 4 cups bread flour
  • 1 ½ cups water
  • ½ cup sourdough starter
  • 2 tbsp olive oil
  • 2 tsp salt

7. Sourdough Focaccia Toppings

• What They Are: Creative additions that enhance the flavor and presentation of focaccia.
• Popular Choices:
  • Herbs: Rosemary, thyme, oregano.
  • Vegetables: Cherry tomatoes, red onions, zucchini.
  • Cheese: Parmesan, feta, or goat cheese.
  • Special Additions: Sun-dried tomatoes, caramelized onions, olives, or chili flakes.
• Pro Tip: Press toppings into the dimples to keep them from sliding off during baking.

8. Sourdough Focaccia Recipe (King Arthur)

• What It Is: A recipe inspired by King Arthur Baking’s approach to sourdough bread, known for its precision and detailed instructions.
• Key Features:
  • Encourages the use of unbleached bread flour for optimal structure.
  • Focuses on proper folding techniques to develop gluten.
  • Often provides alternative measurements for both weight and volume.
• Best Resource: Visit King Arthur Baking’s sourdough guide for expert tips.

Can I Make Sourdough Focaccia Without a Starter?

No, a starter is essential for the fermentation process and the unique sourdough flavor.

How Do I Store Sourdough Focaccia?

Wrap it in a clean towel and store it at room temperature for up to 3 days. Reheat in the oven for a fresh taste.

Why is Olive Oil Important?

Olive oil creates the signature crispy crust and enhances the bread’s flavor. For a similar recipe featuring olive oil, explore this lemon pasta recipe.

Conclusion

Sourdough focaccia is more than just a bread recipe; it’s an opportunity to combine tradition, creativity, and flavor in one delightful bake. Whether you opt for the classic overnight fermentation method, a quick same-day bake, or experiment with unique toppings and variations, this versatile bread adapts beautifully to your preferences.

By understanding the fundamentals—like the importance of a well-fed sourdough starter, high-quality olive oil, and proper fermentation—you can master the art of sourdough focaccia. Even if you encounter challenges, troubleshooting tips and creative approaches ensure there’s always a solution to elevate your bread-making skills.

So, whether you’re savoring a slice dipped in olive oil, topping it with your favorite herbs and vegetables, or serving it alongside hearty soups, your homemade sourdough focaccia will be a testament to the joy of baking.. Dive into your baking journey today and explore other recipes like pumpkin muffins to complement your creations!

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