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 dough in a covered container to let rise for a total of about 1.5 hours in a warm spot. Every 30 minutes, stretch and fold the dough. Try to form a square like shape – a square baking dish helps here. 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.
My dough didn’t rise in the fridge at all over night very flat what did I do wrong?
It’s hard to say – my first question would be your starter – does it reliably double or triple in 4 to 6 hours when fed?
Does mature starter mean discard? So I don’t need recently fed starter?
Hi – no, not discard. By mature starter I mean starter that has been recently fed and it at peak. It should double or triple within 4 to 6 hours. I hope that helps!
If you don’t have access to a starter, can you use yeast
yes, you can make focaccia with instant yeast – I haven’t testing how much, proofing times etc but it’s on my list!
First attempt at Foccacia. Knocked it out of the park! Will definitely be using this recipe again in the future. Thank you!
This was amazing!! I threw in Fuji apple, white chocolate chips, cinnamon and coriander. Then basted it with melted butter, more cinnamon, coriander and raw sugar. Drizzled it with a powdered sugar glaze after it came out of the oven. Better than an Apple fritter! 6 kids and husband loved it!
Wow! That sounds amazing!
i’ve never used sugar to make focaccia before – does it make the bread rise faster? ive seen recipes where the bulk fermentation step +12 hours at room temp, so i was wondering if the sugar somehow contributes to the rising and fluffiness of the dough 🙂
Just a bit of sugar feeds the yeast, enhances browning, and softens the texture. Some might notice a mild flavor enhancing too with a little sugar. I use it also in my NY pizza dough recipe.
This was outstanding!! It came out exactly as pictured -beautifully bubbly and light, crispy top. My guests raved about this, and are still talking about it weeks later !! I never take the time to give ratings but for this I had to make an exception. Thanks for sharing!
Easiest and best focaccia I’ve ever made. Thank you for great recipe.
The first time I made this recipe, my husband said it was the best bread known to man. I make it once or twice every week. Absolutely delicious!
This recipe is amazing. Fluffy, crunchy, salty- everything you want a focaccia loaf to be. Immediately after making it I forwarded the recipe to my step mother and told her she had to give it a try. I will be adding this to my recipe box!
Have you made this using the overnight method (in the fridge)? If so, does it turn out the same?
Yes, it’s my preferred way to do the final rise.
Came out great. My oven may run a little hot though. Came out a little overdone at 425 and at 450. Tastes wonderful though.
I’ve made this at least 10 times and it comes out SO good every time. Making it again tonight to have with dinner tomorrow (it’s my kids fav!).
Lovely recipe that I have made over and over again. I have actually never used bread flour, only King Arthur All Purpose, and I’m still in love. I think this is a super forgiving dough. Also use the dough as a pizza dough in a half sheet pan (500g flour as written makes the perfect amount) and the bake takes longer but it’s the best homemade pizza I’ve made; totally have given up on at-home neopolitan/woodfire pizza and have fully leaned into this as the dough.
I will say I do put parchment at the bottom of the pan for both my ceramic and aluminum bakeware, I also learned that this will cement to the pan for me. But to the recipe author’s credit, that is probably highly variable.
I have made this several times! It is so good and always a hit. Do you think i could use whole wheat flour for it?
I haven’t tried but when I bake my sourdough loaves, I use 5 to 10% of whole wheat or light rye with no noticeable difference in the crumb or rise. More than that, I’m not sure
Made this tonight and filled it with a strawberry jam and topped with a vanilla glaze. Literally so good! Cant wait to try a savory version.