Crisp and Fluffy Sourdough Focaccia
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This sourdough focaccia is one of my favorite breads to make—and judging by the reviews, many readers feel the same way. Home bakers often describe it as light, fluffy, crispy, and surprisingly easy to make.
It has a light, airy interior, a crispy golden bottom, and incredible flavor from a long fermentation. Whether you keep it simple with olive oil and rosemary or load it with toppings, it’s versatile enough for sandwiches, pizza, or serving alongside dinner. It also makes a great base for pizza-style toppings, similar to my Cast Iron Pizza or Crispy Detroit Pizza.
The secret isn’t complicated ingredients. It’s giving the dough enough time to develop flavor and structure while using a few simple techniques that create the perfect balance of crispness and chew.
What Readers are Saying
⭐⭐⭐⭐⭐
“This recipe is amazing and so easy! I make it at least once a week.”
— Gina R.
Why This Recipe Works
- Long fermentation builds flavor. The sourdough starter and extended rise create a depth of flavor that can’t be achieved with a quick dough.
- High hydration creates an airy crumb. The relatively wet dough helps produce the light, open interior that great focaccia is known for.
- Olive oil adds tenderness and chew. A small amount in the dough improves texture while the oil on top helps create a beautifully crisp crust.
- A generous final rise creates exceptional fluffiness. The dough should look puffy and bubbly before it goes into the oven. This step is key to achieving a light interior.
- Baking on a stone or steel helps crisp the bottom. If you don’t have one, baking in the lower third of the oven produces similar results.
Ingredient Notes
Active Sourdough Starter
Use a recently fed, active starter that has doubled in size and is bubbly. This recipe relies on the starter for leavening, so sourdough discard will not provide the same rise or texture. If you’re new to working with sourdough, the Tartine Bread recipe includes additional tips for maintaining an active starter.
Bread Flour
Bread flour helps create the chewy structure and open crumb that make focaccia so appealing. While all-purpose flour can be used in a pinch, the finished bread may be slightly less chewy.
Water
This is a high-hydration dough, which contributes to the light, airy interior. The dough will feel softer and stickier than many bread doughs—that’s exactly what you want.
Olive Oil
Olive oil is used both in the dough and on top of the focaccia. It adds flavor, helps create a tender crumb, and contributes to the crispy, golden crust.
Salt
Fine sea salt, kosher salt, or table salt may be used in the dough, while flaky or coarse salt works best for the topping. The larger crystals add texture and provide little bursts of flavor in every bite.
Rosemary
Rosemary is a classic focaccia topping, but feel free to experiment with other herbs and toppings. Fresh rosemary provides the strongest flavor, but dried rosemary works well too.
Troubleshooting
Why didn’t my focaccia rise?
The most common cause is an inactive starter. Make sure your starter is recently fed, bubbly, and has doubled in size before mixing the dough. The other possibility is time or temperature. Make sure it’s in a warm spot and that enough time has passed that your dough is nice and jiggly.
Why is my dough so sticky?
This is a high-hydration dough, so it will feel much softer and stickier than many bread doughs. Resist the urge to add too much flour. Use a bit of olive oil on your hands to make handling easier.
Why is my focaccia dense?
The dough likely needed more time to rise. Before baking, it should look noticeably puffy and bubbly. This is one of the keys to making light focaccia!
Why is my focaccia sticking to the pan?
Generously oil the pan or line it with parchment paper before adding the dough. Some readers have found parchment especially helpful when using newer baking sheets. I’ve also found that focaccia releases much more easily once the bottom is deeply golden brown and fully baked. If it’s sticking around the edges, run a knife around the perimeter before removing it from the pan.
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📖 Recipe
Thick Soft yet Crispy Sourdough Focaccia Recipe
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Equipment
- 13 x 9, baking sheet, small sheet pan, casserole dish For rectangular focaccia (line with parchment)
- 10-inch cake pans (two) For round focaccia (line with parchment paper)
- large mixing bowl
- baking stone or steel optional but highly recommended
Ingredients
- 125 grams (0.5 cups) mature sourdough starter
- 375 grams (1 2/3 cups) water
- 10 grams (2.5 tsp) sugar
- 500 grams (4 cups) bread flour
- 15 grams (1 tbsp) olive oil
- 10 grams (1 3/4 tsp) salt
For the Topping
- 1/4 cup olive oil or as needed (and to drizzle after baked)
- 1 teaspoon salt coarse flaky salt is recommended for topping but use what you have on hand.
- rosemary (fresh or dried) as needed
Instructions
To Mix the Dough
- Mix the mature sourdough starter, sugar, water and flour into a shaggy mass of dough and set aside, covered, in a warm spot for 1 hour.
- After 1 hour has passed, add the salt and olive oil to the dough.
- Mix the dough well after the salt and oil have been incorporated. I like to scrunch/pinch it in, you can use your fingers to press it in and keep folding the dough until incorporated.
First Rise of the Dough
- Place the dough in a covered container and let it rise in a warm spot for about 1½ hours. During this time, perform a set of stretch and folds every 30 minutes (about 3 sets total). Try to keep the dough in a roughly square shape—a square baking dish helps. You can also coil fold the dough, which is a simple and very effective technique.
Final Rise of the Dough
- Place the dough on your baking sheet (which must be well-oiled; update: some bakers have reported sticky, so please use parchment paper if you are not using a well-seasoned baking sheet) and allow it to rest at room temperature in a warm location for 3 to 4 hours until it's nice and bubbly. It should spread out naturally on its own, but if it needs some help, gently stretch it.
- If you are using cake pans (10-inch), divide dough in half and gently place into the cake pans. (500 grams or 1 lb of dough in each one).
- Alternatively, instead of the 3 to 4-hour warm rise, place in the refrigerator overnight (or up to 2-3 days), cover loosely with oiled plastic wrap (so it doesn't stick to the dough), and bake the next day. The focaccia can be baked directly from the refrigerated state.
Baking the Focaccia
- Preheat your oven to 450 degrees and insert a baking stone or baking steel if you have one, in the center of the oven.
- Before baking, dimple the top of the focaccia heavily by pressing your fingers in the dough and pushing all the way down to the bottom. Do this repeatedly all over the top of the focaccia.
- Top your focaccia with olive oil, salt and rosemary (or whatever topping you'd like) and bake on the baking stone or steel for about 20 minutes until golden and the bottom is crispy.
- IMPORTANT: If you don't have a baking stone or steel, ensure you are baking the focaccia in the bottom third of your oven so the bottom gets nice and crispy.
- To finish, drizzle the baked focaccia with additional olive oil l
Notes
Make Ahead
For the best flavor, refrigerate the dough overnight after shaping. It may be refrigerated for up to 2 to 3 days before baking. Bake directly from the refrigerator.Storage
Sourdough focaccia is best enjoyed the day it is baked but may be stored in an airtight container at room temperature for up to 2 days.Freezing
Freeze sliced focaccia in a freezer-safe bag for up to 3 months. For best results, flash-freeze the slices on a baking sheet first, then transfer them to a freezer bag. Alternatively, wrap individual slices in plastic wrap before freezing.Leftover Ideas
Leftover focaccia can be turned into homemade croutons or dried and processed into breadcrumbs. Nutrition calculated at 1/6 of the recipe using the 13×9 pan. May use a baking sheet or pan that is 13 x 9 (for 1000 grams/2 pounds of dough) or two cake pans (10-inch) holding 500 grams/1 pound of dough each. Note that the focaccia will be a little bit thinner using the cake pans (but also less calories per slice!). Slightly adapted from Baking Bread in the NetherlandsNutrition
Frequently Asked Questions
Can I use sourdough discard?
No. This recipe relies on an active sourdough starter for leavening. Sourdough discard will add flavor but won’t provide enough lift to create the light, airy texture this focaccia is known for. Looking for ways to use extra discard? Try my Sourdough Discard Pretzel Bites.
Can I refrigerate the dough for more than one night?
Yes. The dough may be refrigerated for up to 2 to 3 days before baking. A longer cold proof can actually improve flavor while giving you more flexibility with timing.
Do I need a baking stone or baking steel?
No. A baking stone or steel helps create a crispier bottom crust, but you can still make excellent focaccia by baking it in the lower third of your oven.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour will produce a slightly chewier texture and better structure. If using all-purpose flour, expect a slightly softer finished focaccia.
Focaccia Topping Ideas
One of my favorite things about focaccia is how versatile it is. Keep it simple with olive oil, rosemary, and flaky salt, or dress it up with vegetables, cheeses, meats, or even sweet toppings. Just be careful not to overload the dough, as too many toppings can weigh it down and affect the rise and texture.
No matter which combination you choose, finish with a drizzle of olive oil and a sprinkle of salt for the best flavor.
Classic Toppings
- Rosemary, coarse salt, and olive oil
- Roasted garlic and rosemary
- Caramelized onions
Vegetable Toppings
- Cherry tomatoes and pesto
- Tomatoes, olives, and feta
- Roasted eggplant or zucchini
Pizza-Inspired Toppings
- Pizza sauce and cheese
- Pepperoni and cheese
- Sausage and cheese
Unique Toppings
- Grapes and fennel seeds
- Olives and lemon zest
- Balsamic reduction
- Thinly sliced potatoes and rosemary
Ways to Serve Sourdough Focaccia
This sourdough focaccia is delicious on its own, but it’s also incredibly versatile. Here are some of my favorite ways to enjoy it:
- Toast leftover slices and top with ricotta, tomatoes, or roasted vegetables.
- Slice it horizontally and use it for sandwiches (homemade Italian meatballs are great here).
- Grill it for panini.
- Serve it alongside soups, stews, or chili.
- Pair it with pasta dishes instead of garlic bread.
- Add it to an antipasto or charcuterie board.
- Serve it with olive oil and balsamic vinegar for dipping.
- Use it as a base for pizza-style toppings.
Hello! is mature starter discard? or just fed starter?
thanks!
Karen
Omg, this was delicious! I used rosemary olive oil on the bottom of the baking pan, and after dimpling, I used some grated parm, Mediterranean sea salt, and black garlic (from Trader Joes). My family loved it! My only problem, I think, is that I used a glass baking dish and the bread stuck to the bottom and didn’t brown much, even with the pizza stone. Next time I will use parchment paper as was suggested earlier. Thank you for this tasty bread recipe!
Made this into a Detroit style pizza and it was incredible! The fluffiest, softest pizza with the best crispy crust!
Do you do cold ferment for a day in the refrigerator in a mixing bowl or in the 9x 13 pan that you plan to bake it in? Looking forward to trying your recipe.
You could do either way, but I highly prefer the final rise to be done in the fridge. Plus baking it straight from the fridge when it’s cold gives you even more oven spring.
This recipe was so easy and it turned out just like you said! Delicious! It was beautiful to look at too! Thanks I’ll absolutely make again!
I’m just a bit confused. Do you preheat the stone then put the uncooked dough on that, then dimple?
Preheat your stone about one hour before the end of the final rising. If you decided to refrigerate the focaccia, preheat the oven one hour before you want to bake it. After it reaches the baking temperature, place your pan with dough or tray with dough on top of the stone and bake. You will dimple the dough just before baking – hope that helps.
Just finding this recipe. Cant wait to try it. Just wondering i should preheat my stone. I usually do when i make my pizza crust. Didnt know if this aids in bread being too crispier
Yes, if you have one preheat it and place in the center of the oven. It will help for sure.
This recipe was Devine. Everyone loved it . I did a cold fermentation in the fridge for two days.
I opted for the overnight rise in my refrigerator, however it hasn’t risen at all. Please clarify if the overnight rise is in addition to, or instead of the 3 to 4 hour warm rise. And is it possible that the cold dough is salvageable if I let it rise at room temperature now?
Thank you!
Yes! Absolutely salvageable and will be even better. If it didn’t rise enough before refrigeration please let it come to room temp and rise until nice and puffy. Timing will depend on room temp – enjoy!
I’m excited to try this! I’m putting it in the fridge but does it need to be covered? And if so, with a towel or something to keep moisture in?
Yes, I would cover it loosely with plastic wrap.
I’d love to try this recipe, I’ve the 13×9 inch pan, so what is the right recipe for that pan? Would the one with 500gr of flour work? Thank you
Yes, I used the entire 2 pounds (1000 kg) of dough for 13×9 inch pan – it’s nice and thick. So to answer your question, yes the recipe includes 500 grams of flour for that size pan along with the other ingredients.
How is 10 gr of sugar and/or salt converted to 2.5 t for the sugar and the salt is saying 1 3/4 t ??
10 grams is 2 teaspoons, so I don’t understand your conversions?
The conversions are automatic and estimated/calculated using the recipe card. Estimating this manually, salt is 6 grams per teaspoon (so 10 grams/6 grams = 1.6666 teaspoons) and sugar is ~4 grams per teaspoon (so 10 grams/4 grams = 2.5 teaspoons). Does that make sense?
This was so simple and absolutely delicious! Will absolutely be a new staple in our house! Thank you!
Thank you 😊 !
We love this recipe!! I eat it for breakfast , lunch and dinner. My favorite way to eat it is to spread it with herbed cream cheese. All my friends have asked for the link to the recipe so they can make it, too. My only problem has been with the bread sticking to the bottom of my pan, even when well oiled. I solved this by putting a sheet of parchment paper in the bottom of the pan. Now it’s easy to get out of the pan and I haven’t noticed any difference in the way the bread bakes.
Oh, that’s a good tip! Thanks for letting us know. I’m so glad you all love it – it’s one of my absolute favorites
This bread is amazing alongside pretty much any meal! We’ve enjoyed it with a chicken caesar salad, pasta, and made sandwiches with it. I can’t wait to prepare it to have with some soup in the colder months! The rosemary and flakey salt variation is my favorite. We’ve also tried it with Italian seasoning and that was good too. I think it would be very good with jalapeños and cheddar cheese, or garlic cloves and parmesan cheese. This comes together so easily too. It also stays very fresh tasting and soft for days after making unlike a lot of homemade breads. Try it, you won’t be disappointed!
Thanks!! I absolutely love this focaccia also!!
Hello Marie. Thank you for sharing this recipe to the public! It seems like everyone loves this recipe, and I am very interested in trying it.
I do have a question. It is absolutely my first time to try making a focaccia bread. I am a little confused about where to get or how to make the mature sourdough starter. Would you please share this with me?
Thanks 😄😄
Hi Felipe, I made mine years ago using the Tartine method but you can also use this site or this one – both are very popular sourdough sites.
This bread is utterly delicious 🤤
Thank you so much!! I absolutely love it also!
Hi! I haven’t made this yet but could you use discard starter or should it be the active/just fed starter?
It should be active starter. It could be adapted to use discard but I haven’t tested it yet and it would need to include dry yeast to be added if you used discard.