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.
I’ve read through the questions & answers and am still a bit confused on the rest/1st rise. After mixed into the shaggy dough, and let set for 1 hr….is that 1 hr leaving it untouched? And then do the 1.5 hr rise with the folds? Or is that very 1st hr, consider the “1st rise” and the 3 stretch & folds are done during that time, before adding the salt & olive oil?
Your first statement is the correct approach – mix into a shaggy dough, cover, and let rest untouched for 1 hour in a warm spot. Then over the following 1.5 hours, you do the folds while letting it rise. And then when you put it in the pan, that is the second rise. Enjoy!
Thank you!
The first hour is left untouched, then you add the salt and olive oil and mix until incorporated. 30mins later you do the first stretch and fold or coil fold, then two more time every 30 mins.
This focaccia is heaven-sent❣️As a basic bread it is unparalleled for sandwiches and toasting, dipped in olive oil with herbs… I added shredded sharp cheddar after the hour rest, as I add the salt and olive oil, now I’ve created a monster focaccia-lover who cannot get enough (my husband), and I’m getting adventurous with additions like olives, green chiles, more cheddar… honestly the only thing you can do wrong with this bread is not make it yourself❣️
am I to let the dough rest 1.5 hrs after folding the salt & oil, Then do an additional 3 folds every 30 min? Or is the 3 folds done during the 1.5 hr rest
during the 1.5 hour rest, you will perform folds every 30 mins and then there is the additional rest for 3 to 4 hours in the pan.
You do the stretch and folds during that 1 and 1/2 hour time, every 30 minutes.
Three folds at 30-minute intervals IS your 1.5 hours.
Delicious I have made a couple times, with the overnight ferment my focaccia doesn’t rise much so when I dimple there’s not many bubbles like the photo, any tips
I’d give it a little more time either before or after refrigerating — sometimes it just needs a longer window to get nice and puffy again. It’s always more reliable to watch the dough itself than the clock. Hope that helps!
I’ve tried a number of different recipes. Yours is now my absolute go to. Thank you for sharing.
Incredible recipe and one I have shared with friends! It was a hit at our last 58 person bbq as well!
Question for you, can it be frozen and at what stage? I would love to have this on hand to pop it in the oven when I would like it.
Thank you for my go to focaccia recipe!!
Is 2 1/2 a long enough rise time? I want to put it in the fridge overnight to do the final rise, and am worried about under proofing it
The first proof timing works well here – you may be comparing times to a country loaf, which needs stronger gluten development and is typically much longer.
I’ve used this recipe several times and we all love it!
Hi! I did a double batch and my dough is very dense, any ideas or should I just chuck it and start over?
Staci
Hi Staci, sorry i missed this – you could add more water early on not sure where you were in the process. Also, using a scale to weigh ingredients is a game changer! I like the OXO kitchen scale with the pullout display.
It turned out beautiful and DELICIOUS!
10/10 recipe. I top mine with caramelized onions and crème fraiche. I’ve shared your recipe with several people who’ve asked for it!
How would i make this into focaccia without the sourdough starter. I have tried and failed at many focaccia recipes. I know exactly how I wish for it to come out, and yours its the mark. I relocated from an area with a sandwich shop that had the absolute best I ever tasted, to an area that they have no clue! Please help!!
I have not tested this, but this is where I’d start (basically taking the flour and water from the sourdough and adding it to the flour and water in the ingredients list) and adding dry yeast (instant or active dry in place of the sourdough). The rising time would be much shorter – about 1 to 2 hours, depending on the ambient temperature -make sure that the final rise is nice and puffy:
435g (1 3/4 cups) water (375g original + 60g added)
10g (2.5 tsp) sugar
560g (4 1/2 cups) bread flour (500g original + 60g added)
15g (1 tbsp) olive oil
10g (1 3/4 tsp) salt
5.6g (1 3/4 tsp) active dry yeast (1% of total flour)
Delightful and very tasty !
Hi I followed your recipe x 2 and when I added flour it took 3 more cups to even begin to look shaggy. Your Water measurements was 3.3/3 so I assume that is 4 cups? Where have I gone wrong- I hate to toss out the dough and start over being I used so much flour!
I have no idea what could have happened but sounds like not enough water – I would try slowly adding enough water to get a nice dough and go from there.
Kitchen scales are really cheap. I love measuring by weight instead of using cups.
Have been trying different focaccia recipes for a while now, searching for the right blend of fluffiness, crispiness, one that uses my ripe starter without the need for commercial yeast, etc. This is it-hooray! I did the full 3 days of proofing in the refrigerator, topped with fresh grown sage and sea salt and it’s delicious-it will be my lunch today at work ❤️