Fluffy Sourdough Focaccia? Proven Method for Perfect Results
Sourdough focaccia represents the ultimate convergence of two beloved bread traditions: the tangy complexity of fermented sourdough and the pillowy, olive-oil-rich texture of Italian focaccia. This proven method delivers restaurant-quality results with a crispy exterior, an airy crumb structure, and that distinctive sourdough flavor that makes every bite memorable. Whether you’re a seasoned baker or exploring artisan bread-making for the first time, this recipe demystifies the process and guarantees success.
The beauty of sourdough focaccia lies in its flexibility and forgiving nature. Unlike finicky laminated doughs, focaccia thrives on long fermentation, which develops flavor while requiring minimal hands-on time. Your active sourdough starter becomes the foundation for a dough that’s easier to handle than traditional bread and more forgiving than croissants. With proper technique and patience, you’ll achieve that coveted fluffy texture that keeps people coming back for more.
Understanding Sourdough Focaccia Basics
Focaccia’s hallmark characteristics—dimpled surface, generous olive oil, and airy crumb—stem from high hydration dough and proper fermentation timing. When you incorporate sourdough starter, you gain natural leavening power plus complex flavor development that commercial yeast cannot replicate. The wild yeast and lactobacillus bacteria in your starter work slowly but steadily, creating organic acids that enhance taste while strengthening gluten networks.
The key distinction between standard focaccia and sourdough focaccia involves fermentation duration and temperature management. Traditional focaccia often uses commercial yeast with short bulk fermentation. Sourdough focaccia demands patience—typically 12-18 hours of cool fermentation that builds flavor and develops the characteristic open crumb. This extended timeline actually works in your favor because you control when baking occurs, fitting the process into your schedule rather than being enslaved to yeast schedules.
Hydration levels matter significantly. Sourdough focaccia typically uses 70-75% hydration, creating a dough that’s sticky but manageable with proper technique. This moisture content is essential for achieving those signature large, irregular holes throughout the crumb. Higher hydration also contributes to the soft, pillowy texture that makes focaccia so irresistible when paired with soups or enjoyed alone.
Ingredients and Starter Preparation
Your sourdough starter must be active and bubbly before beginning. This means feeding it 4-8 hours prior to mixing, depending on room temperature and starter maturity. A vigorous starter at peak activity shows visible bubbles, has risen noticeably in its container, and smells pleasantly sour with yeasty notes. If your starter seems sluggish, feed it daily for 3-5 days to strengthen its culture before attempting focaccia.
Essential ingredients for one large focaccia (roughly 9×13 inches):
- 500g bread flour or all-purpose flour
- 375ml water (75% hydration)
- 150g active sourdough starter at peak
- 10g salt
- 7g instant yeast (optional, for insurance)
- 60ml extra-virgin olive oil, divided
- Coarse sea salt for topping
- Fresh rosemary, thyme, or your preferred herbs
The optional instant yeast acts as insurance, ensuring reliable rise even if your starter is less vigorous than ideal. Many experienced bakers skip it, relying entirely on sourdough fermentation. Start with the yeast included, then experiment once comfortable with the method. Quality olive oil makes a tremendous difference—invest in a good extra-virgin variety for both dough and topping.
Room temperature significantly impacts fermentation timing. At 68-72°F, expect 14-18 hours for bulk fermentation. Warmer kitchens (75-78°F) accelerate fermentation to 10-14 hours. Cold kitchens (below 65°F) may require 24 hours or longer. Understanding your environment helps you predict timing and adjust accordingly. A simple thermometer placed near your dough provides invaluable information.
Mixing and Initial Fermentation
Begin by combining water and active sourdough starter in a large mixing bowl, stirring until mostly dissolved. This creates your liquid foundation. Add bread flour and mix thoroughly, ensuring no dry flour remains. This initial mixture, called the autolyse, can rest 30-60 minutes before adding salt. This rest period allows flour to fully hydrate and begins gluten development naturally, requiring less mechanical mixing later.
After the autolyse rest, sprinkle salt and optional instant yeast over the dough. Mix thoroughly, incorporating these ingredients completely. Some bakers prefer pinching and folding by hand; others use stand mixers on low speed for 5-8 minutes. Either method works—the goal is even salt distribution and slight gluten development. The dough will feel wet and shaggy at this stage, which is completely normal and desired.
Transfer the dough to a lightly oiled container for bulk fermentation. This is where patience becomes your greatest asset. During the next 12-18 hours, perform stretch-and-folds every 30 minutes for the first 2 hours. Wet your hand, grab one side of the dough, stretch it up and fold it over itself, rotating the bowl 90 degrees and repeating until you’ve folded all four sides. These gentle manipulations build structure without aggressive kneading.
After the initial stretch-and-fold sequence, leave the dough undisturbed for the remainder of bulk fermentation. You’ll notice gradual volume increase, visible bubbles, and a slightly domed surface. The dough should increase by 30-50% in volume and show signs of fermentation activity. Resist the urge to over-ferment—you want gentle rise, not complete doubling, which can lead to deflation during shaping.
Shaping and Second Rise
When bulk fermentation is complete, gently turn the dough onto a lightly floured surface. Avoid degassing aggressively—you’ve worked hard to develop those bubbles. Shape the dough into a rough rectangle matching your baking vessel dimensions (typically 9×13 inches). You don’t need precision here; gentle shaping that maintains gas is preferable to tight, neat shaping that destroys structure.
Transfer the shaped dough to a parchment-lined baking sheet or directly into an oiled pan. Drizzle 30ml olive oil over the surface and gently press the dough to spread and coat evenly. This is the beginning of your second rise, which typically lasts 2-4 hours at room temperature, or 8-12 hours in the refrigerator. Many bakers prefer overnight refrigeration because it firms the dough, making dimpling easier while continuing flavor development.
For the final rise, the dough should increase noticeably in volume and feel pillowy when gently poked. The surface should show visible bubbles beneath the skin. If using refrigeration, remove the dough 1-2 hours before baking to allow it to come closer to room temperature. Cold dough bakes differently than room-temperature dough, potentially resulting in dense bottoms and underdeveloped tops.
Dimpling occurs immediately before baking. Wet your fingertips with water and press firmly into the dough at roughly 1-inch intervals, creating characteristic focaccia dimples that allow olive oil to pool and create crispy, flavorful pockets. Work gently but confidently—hesitant pokes won’t create proper dimples. Drizzle remaining 30ml olive oil over the surface, allowing it to flow into dimples. Sprinkle coarse sea salt generously and add fresh herbs if desired.
Baking for Golden Perfection
Preheat your oven to 450°F (230°C) for at least 30 minutes. A fully preheated oven is non-negotiable for proper oven spring and crust development. If your oven has a baking stone, place it on the middle rack and preheat it as well—this creates even heat distribution and crispy bottoms.
Transfer your prepared focaccia to the oven and bake for 20-25 minutes, until the top is deep golden brown and the edges show caramelization. The focaccia should sound hollow when tapped on the bottom and register 205-210°F on an instant-read thermometer inserted into the thickest part. Baking time varies based on oven characteristics, so begin checking at 18 minutes.
Some bakers rotate the pan halfway through baking for even browning, though this isn’t strictly necessary if your oven heats evenly. The goal is golden-brown color on top with crispy edges and a tender, pillowy interior. If the top browns too quickly before the interior is cooked, lower the oven temperature by 25°F and extend baking time accordingly.
Remove the focaccia from the oven and immediately transfer it to a cooling rack. This prevents bottom sogginess from steam accumulation. Brush the warm surface with additional olive oil if desired—this adds richness and improves browning. The focaccia will continue setting as it cools; resist slicing for at least 15 minutes to allow the crumb structure to firm up properly.
Finishing Touches and Storage
Once cooled, your focaccia is ready to enjoy. The contrast between crispy exterior and fluffy interior should be immediately apparent. Slice into squares or rectangles and serve alongside soups, salads, or simply with quality olive oil for dipping. Focaccia also makes exceptional sandwiches—slice horizontally and fill with cured meats, cheeses, and vegetables.
Storage depends on your timeline. At room temperature in an airtight container, focaccia stays fresh for 2-3 days. Wrap it well to prevent drying. For longer storage, freeze cooled focaccia in freezer bags for up to one month. Thaw at room temperature and briefly refresh in a 350°F oven for 5-10 minutes to restore crispness and warmth.
Many bakers freeze individual portions for convenience. Slice the cooled focaccia, layer pieces with parchment, and freeze in an airtight container. Frozen pieces toast beautifully in a toaster oven, making quick snacks or accompaniments to meals. This method also works wonderfully if you want to enjoy your focaccia in stages rather than consuming it all at once.
For variations, try adding different toppings before baking. Caramelized onions, olives, sun-dried tomatoes, or even cheese create delicious flavor combinations. Add toppings after your final dimpling and olive oil drizzle, pressing them gently into the dough so they stay in place during baking. These additions make focaccia suitable for entertaining or special occasions.
If you enjoy bread baking, consider exploring other sourdough creations like our artisan bread techniques or mastering complementary sides for your focaccia presentation. The skills developed here transfer directly to other fermented dough projects, expanding your baking repertoire significantly.
FAQ
Can I use a less active starter for this recipe?
A sluggish starter can work if you add 7g instant yeast as insurance. However, investing a few days in strengthening your starter through daily feedings yields better flavor and more reliable results. Strong starter cultures are the foundation of successful sourdough baking.
What if my focaccia doesn’t rise enough during bulk fermentation?
Extend bulk fermentation by 2-4 hours and monitor closely. Cold kitchens require significantly longer fermentation. Alternatively, increase the optional instant yeast to 10g to accelerate rise. Remember that slower fermentation develops superior flavor, so patience is rewarded with better taste.
How do I know when bulk fermentation is complete?
Look for 30-50% volume increase, visible bubbles throughout the dough, and a slightly domed surface. Perform the poke test: gently press your finger into the dough. If the indentation springs back slowly but doesn’t completely disappear, fermentation is ideal. If it springs back immediately, ferment longer. If it doesn’t spring back at all, you’ve over-fermented.
Can I skip the overnight refrigeration step?
Yes, but refrigeration offers advantages. Cold fermentation continues flavor development while firming dough for easier handling. If skipping refrigeration, reduce final rise to 1-2 hours at room temperature until the dough feels pillowy and shows surface bubbles.
Why is my focaccia dense instead of fluffy?
Dense crumb typically results from over-fermentation, insufficient degassing during shaping, or under-fermented dough. Ensure bulk fermentation reaches 30-50% rise, not complete doubling. Gentle shaping preserves gas structure. Strong starter activity is also crucial—sluggish cultures produce dense bread regardless of technique.
What’s the difference between this and regular sourdough bread?
Higher hydration (75% vs. 65-70%), generous olive oil, extended cold fermentation, and dimpling create focaccia’s signature texture. The result is fluffier, more tender crumb than typical sourdough boules. Both use sourdough starter, but focaccia prioritizes tenderness while bread emphasizes structure.
Can I add cheese to my focaccia?
Absolutely. Grated Parmesan, crumbled feta, or shredded mozzarella work beautifully. Add cheese after dimpling and olive oil drizzle, pressing gently so it stays during baking. Cheese can burn easily, so monitor closely and reduce oven temperature by 25°F if browning too quickly.
