The Ultimate Guide to Making Sourdough Focaccia Recipe

If you love homemade bread, then sourdough focaccia recipe is a must-try. This light, airy, and flavorful Italian flatbread is made using a naturally fermented sourdough starter, resulting in a deliciously tangy taste and a crisp, golden crust.

Unlike traditional focaccia made with commercial yeast, sourdough focaccia benefits from a slow fermentation process that not only deepens its flavor but also enhances digestibility. Baking your own at home gives you the opportunity to customize toppings like herbs, olives, cherry tomatoes, or even caramelized onions, making each loaf uniquely your own. If you’re new to baking sourdough breads, don’t worry—this recipe is approachable and rewarding, perfect for honing your skills and enjoying a fresh, aromatic bread straight from your oven.

What is Sourdough Focaccia recipe?

Sourdough focaccia topped with fresh cherry tomatoes, rosemary, and flaky sea salt
Delicious homemade focaccia garnished with ripe cherry tomatoes and herbs

Sourdough focaccia recipe is a delightful variation of the classic Italian flatbread, where instead of using commercial yeast, a sourdough starter is incorporated into the dough. This substitution transforms the traditional focaccia into a more flavorful and aromatic bread, thanks to the natural fermentation process of the sourdough starter. The fermentation allows wild yeast and beneficial bacteria to develop, creating a unique tangy note that adds depth to the flavor profile.

Additionally, the extended fermentation time not only enhances the taste but also improves the bread’s digestibility. The natural fermentation breaks down complex carbohydrates and gluten, making it gentler on the digestive system for many people. As a result, sourdough focaccia tends to be easier to digest and less bloating-inducing compared to breads made with commercial yeast. Its rich, layered flavors and chewy, airy texture make it a favorite among artisan bread bakers and home baking enthusiasts seeking a bread that’s both delicious and healthful. Plus, the process of preparing and shaping sourdough focaccia can be a fun, rewarding experience for bakers wanting to hone their skills and create bakery-quality bread at home.


Benefits of Baking with a Sourdough Starter

1. Improved Flavor
Utilizing a sourdough starter introduces complex, deep flavors to your baked goods. The fermentation process creates a tangy, slightly sour note that enhances the bread’s overall taste. This natural development of flavors results in bread that is richer and more layered compared to those made with commercial yeast, which tends to produce a more uniform and mild flavor.

2. Better Digestibility
The long fermentation process involved in sourdough baking helps break down gluten and phytic acid in the flour. Phytic acid binds minerals like iron, zinc, and magnesium, reducing their absorption. By reducing these compounds, sourdough bread becomes easier on digestion and can be more tolerant for people with sensitive stomachs. Additionally, the gradual fermentation assists in predigesting starchy carbohydrates, making the bread gentler on your gut.

3. Healthier Bread
Sourdough bread is rich in beneficial bacteria and prebiotics formed during fermentation. These probiotics support a healthy gut microbiome, which is crucial for overall digestion, immune function, and nutrient absorption. The prebiotics, which are types of dietary fiber, nourish good bacteria in your intestine, further promoting gut health and potentially improving gut-related issues.

4. Longer Shelf Life
The natural acidity produced during fermentation acts as a preservative, helping prevent mold and staleness. This means sourdough bread can stay fresher longer without the need for artificial preservatives. The slightly tangy pH environment inhibits the growth of mold spores, allowing your bread to maintain its texture and flavor over several days.

5. Nutritional Advantages
Baking with sourdough can increase the bioavailability of nutrients. The fermentation process reduces antinutrients like phytates, which otherwise bind minerals and prevent their absorption. As a result, sourdough bread can provide more accessible vitamins and minerals, making it a more nutritious choice.

6. Environmental and Sustainable Benefits
Using a sourdough starter reduces reliance on commercial yeast, which is often produced through intensive industrial processes. Maintaining and cultivating your own sourdough starter is environmentally friendly, minimizes packaging waste, and promotes sustainable baking practices.


Overall, baking with a sourdough starter not only elevates the flavor and texture of your bread but also offers substantial health and environmental benefits, making it a rewarding technique for home bakers and artisan bread enthusiasts alike.

Essential Ingredients for Sourdough Focaccia

"Ingredients for sourdough focaccia laid out on a surface, including flour, water, sourdough starter, olive oil, salt, and toppings like herbs and cherry tomatoes"
“Essential ingredients for making homemade sourdough focaccia”

1. Flour
Bread flour is the preferred choice because of its high protein content, which provides the gluten structure necessary for an airy, chewy crumb. You can also blend in some whole wheat flour for added flavor and nutrition, but keep the ratio balanced to maintain the bread’s light texture.

2. Water
Use filtered or spring water to avoid chlorine and other chemicals that can interfere with yeast activity and fermentation. Proper hydration is key to achieving a tender, open crumb with beautiful air bubbles.

3. Sourdough Starter
Ensure your active and bubbly sourdough starter is fed and at its peak fermentation stage. It should have a lively, airy appearance with lots of bubbles, indicating it’s ready to leaven the dough effectively and develop that signature tangy flavor.

4. Olive Oil
Extra virgin olive oil adds richness, flavor, and helps create a crisp crust. Use a good-quality olive oil for the best taste and texture, and incorporate it both in the dough and generously brushed on top before baking.

5. Salt
Salt is vital for flavor and helps strengthen the dough’s structure. Use fine sea salt or kosher salt, and incorporate it evenly to enhance the overall taste.

6. Toppings (Optional but Recommended)
Classic toppings elevate the flavor and presentation of your focaccia. Popular choices include:

  • Fresh rosemary sprigs for an aromatic touch
  • Cherry tomatoes for bursts of sweetness
  • Thinly sliced garlic for a savory punch
  • Flaky sea salt sprinkled on top before baking for added texture and flavor

Feel free to get creative with your toppings based on your taste preferences. The key ingredients listed above form the foundation for a beautifully flavorful and aromatic sourdough focaccia.


Step-by-Step Guide to Making Sourdough Focaccia Recipe

"Step-by-step images showing mixing dough, fermenting, spreading in a pan, adding toppings, and baking sourdough focaccia recipe"
“Step-by-step process to make delicious homemade sourdough focaccia”

1. Prepare the Sourdough Starter

Before starting, ensure your sourdough starter is active by feeding it 4-6 hours ahead of time. It should be bubbly and double in size.

2. Mix the Dough

  1. In a large mixing bowl, combine:
    • 500g bread flour
    • 350g water
    • 100g active sourdough starter
    • 10g salt
    • 30g olive oil
  2. Mix until a shaggy dough forms, then let it rest for 30 minutes.

3. Bulk Fermentation

  • Perform stretch and folds every 30 minutes for the first 2 hours.
  • Cover and let ferment at room temperature for 6-8 hours until doubled in size.

4. Shaping and Second Proof

  • Grease a baking pan with olive oil.
  • Gently transfer the dough into the pan, stretching it to fit.
  • Cover and proof for another 4-6 hours (or overnight in the fridge for better flavor).

5. Dimpling and Adding Toppings

  • Preheat oven to 450°F (232°C).
  • Drizzle olive oil over the dough.
  • Use your fingertips to create dimples.
  • Sprinkle toppings such as rosemary, garlic, or flaky salt.

6. Bake to Perfection

  • Bake for 20-25 minutes until golden brown.
  • Let cool slightly before slicing.

Common Mistakes to Avoid When Baking Sourdough Focaccia recipe

1. Using an Inactive Starter
Always ensure your sourdough starter is active, bubbly, and thriving before mixing your dough. An inactive or weak starter won’t produce enough leavening power, resulting in dense, flat bread with less flavor. Make sure to feed your starter regularly and confirm it has doubled in size and is full of bubbles, indicating it’s ready to leaven your focaccia effectively.

2. Skipping or Rushing Fermentation Steps
Patience is key in sourdough baking. Rushing through fermentation can lead to bread that is overly dense, compact, or too sour. Allow adequate fermentation time for the dough to develop flavor and structure—this may mean a bulk rise of several hours or overnight. Proper fermentation creates the characteristic lightness and depth of flavor in your focaccia.

3. Not Using Enough Water (Under-Hydration)
Hydration level dramatically impacts the bread’s texture. Using insufficient water can produce a stiff, dense dough, resulting in a less airy focaccia. Aim for a hydration level of around 70-80%, meaning your dough should be sticky and slightly wet, which promotes the formation of open, irregular holes and a tender crumb.

4. Baking at the Wrong Temperature
Baking temperature plays a critical role in achieving the perfect crust and crumb. Baking at too low a temperature may prevent the focaccia from crisping properly, leaving it pale and soft. Conversely, baking at too high a temperature can burn the top before the interior is fully cooked. Usually, baking at 425-450°F (220-230°C) ensures a beautifully golden, crisp crust while keeping the inside soft and airy. Always preheat thoroughly and adjust oven racks to optimize heat exposure.


Avoiding these common pitfalls will help you craft a flavorful, airy, and beautifully textured sourdough focaccia with that perfect crispy crust.

Serving Ideas for Sourdough Focaccia

1. Pair with Dips and Spreads
Serve warm sourdough focaccia alongside an assortment of dips like hummus, baba ganoush, or a creamy herbed ricotta. Its sturdy texture makes it perfect for scooping and dipping, creating a flavorful appetizer or snack.

Warm sourdough focaccia sliced and served on a plate, topped with fresh herbs and sea salt
Delicious homemade sourdough focaccia ready to enjoy

2. Accompany with Salads
Enjoy your sourdough focaccia as a side to fresh salads, such as a vibrant arugula and cherry tomato salad, a crunchy Greek salad, or a classic Caprese. Its aroma and texture complement light, crisp greens beautifully.

3. Make an Open-Faced Sandwich
Turn slices of the focaccia into gourmet sandwiches by adding ingredients like fresh mozzarella, roasted vegetables, greens, or cold cuts. Drizzle with olive oil and balsamic glaze for a simple yet impressive meal.

4. Serve with Pasta or Soups
Pair warm focaccia with hearty pasta dishes, minestrone, or tomato basil soup. Its crispy crust and soft crumb are perfect for soaking up flavorful broths and sauces.

5. Create a Focaccia Board
Arrange slices of sourdough focaccia with assorted cheeses, cured meats, olives, pickles, and fresh herbs for a lovely antipasto or snack platter. It’s great for gatherings and parties.

6. Toasted for Breakfast
Lightly toast slices of focaccia and top with scrambled eggs, avocado, or a drizzle of honey. It makes for a flavorful and satisfying breakfast or brunch option.

Storage Tips for Sourdough Focaccia

1. Room Temperature Storage
Store leftover sourdough focaccia in an airtight container or wrap it tightly with plastic wrap. Keep it at room temperature for up to 1-2 days. To maintain its crispiness, you can also wrap it loosely in foil, which allows the crust to stay crunchy while remaining soft inside. For best results, consume within the first day or two for maximum freshness.

2. Reheating for Freshness
To enjoy leftover focaccia at its best, reheat it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This restores some of the original crispness and soft interior, making it almost as good as freshly baked.

3. Refrigeration
If you need to store sourdough focaccia longer, wrap it well with plastic wrap or place it in an airtight container and refrigerate for up to 3-4 days. Keep in mind that refrigeration may make the crust less crispy, so reheating is recommended before serving.

4. Freezing for Longer Storage
For extended storage, freeze individual slices or the whole loaf in airtight freezer bags or wrap it tightly with plastic wrap and foil. Properly stored, focaccia can last up to 2-3 months in the freezer. To reheat, thaw at room temperature and warm in the oven to revive the crunch and aroma.

5. Tips to Maintain Quality

  • Avoid leaving focaccia exposed to air for long periods, which can cause it to dry out.
  • When rewarming, use an oven rather than a microwave to preserve the crust’s crispness.
  • If the bread becomes too crusty after refrigeration or freezing, a quick warm-up in the oven will help regain its texture.

Following these tips will help you enjoy your homemade sourdough focaccia at its freshest and most flavorful, whether you’re savoring it right away or saving some for later

FAQs about Sourdough Focaccia Recipe

1. Can I make this sourdough focaccia recipe vegan?
Yes! To keep it vegan, substitute any butter with olive oil and skip dairy-based toppings. The sourdough fermentation still works perfectly for this recipe.

2. How active should my sourdough starter be for making sourdough focaccia?
For the best results in your sourdough focaccia recipe, ensure your sourdough starter is bubbly, active, and has doubled in size—this guarantees good leavening and flavor development.

3. What is the ideal hydration level for the sourdough focaccia recipe?
The sourdough focaccia recipe benefits from a high hydration level, around 70-80%, which creates a light, airy texture with beautiful irregular holes.

4. How long should I ferment the sourdough focaccia dough?
The fermentation time varies, but for a flavorful sourdough focaccia, aim for a bulk fermentation of at least 4-6 hours at room temperature, or overnight in the fridge for better flavor.

5. Can I customize the toppings on my sourdough focaccia recipe?
Absolutely! The sourdough focaccia recipe is versatile—top it with fresh herbs, cherry tomatoes, olives, garlic, or sea salt, depending on your preference.

6. How do I know when my sourdough focaccia is ready to bake?
Your sourdough focaccia dough should be puffy, slightly domed, and pass the stretch test. It’s ready for baking once it has sufficiently risen and is light and airy.

7. What temperature should I bake my sourdough focaccia recipe?
Bake your sourdough focaccia at 425-450°F (220-230°C) for crisp, golden edges and a soft, airy interior. Preheat the oven for even heat distribution.

8. How do I keep my sourdough focaccia fresh?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked focaccia and reheat as needed for a fresh-tasting experience.

9. Can I use commercial yeast instead of sourdough starter in this focaccia recipe?
For the authentic sourdough focaccia flavor and benefits, use a sourdough starter. Substituting with commercial yeast will change the texture and flavor profile.

10. What are some common mistakes to avoid in my sourdough focaccia recipe?
Avoid using an inactive starter, rushing fermentation, under-hydrating the dough, and baking at incorrect temperatures. Properly ferment and bake for the best results in your sourdough focaccia.


Final Thoughts about Sourdough Focaccia Recipe

"Golden baked sourdough focaccia topped with rosemary and sea salt"
“Freshly baked sourdough focaccia with fragrant herbs and flaky salt”

Mastering sourdough focaccia recipe is a rewarding baking journey that combines patience, technique, and a love for artisan bread. While it may take some practice to perfect the process, the effort pays off in the form of a beautifully made, homemade sourdough focaccia that boasts a naturally fermented tang, a satisfyingly chewy crumb, and a irresistibly crisp crust.

This bread’s unique flavor and texture come from the long fermentation process of the sourdough starter, which develops complex aromas and enhances digestibility. Achieving the ideal balance of crispy edges and soft, airy interior requires attention to hydration, fermentation timing, and baking temperature. Even if you’re a beginner, following a clear, step-by-step guide can help you learn the nuances of sourdough bread-making and build confidence in your baking skills.

With each attempt, you’ll gain a better understanding of dough handling, proofing, and baking techniques that are essential for bakery-quality results. The joy of creating your own sourdough focaccia at home is not just in its delicious taste but also in the satisfying process of mastering a traditional craft. Keep experimenting, and soon you’ll be delighting family and friends with your flavorful, handcrafted bread.

Have you tried making sourdough focaccia recipe? Share your experiences in the comments below!

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