The Ultimate Guide to Sourdough Focaccia (Easy & Fluffy)

What Is Focaccia and Why Is It So Loved?

Focaccia is one of Italy’s most iconic breads — soft, golden, and generously drizzled with olive oil. It originated in the Ligurian region and is sometimes called the “mother of pizza” because of its similar dough base. Today, focaccia is enjoyed across the world, often served as an appetizer, sandwich base, or even a snack with dips and antipasti. It’s known for its characteristic dimples, crispy edges, and deep flavor. If you want to know more about its history, check out Wikipedia! 

And when made with sourdough, this humble flatbread gets even better. The fermentation brings depth, character, and subtle tang — plus potential digestive benefits. If you want to know more, check out our post: Health Benefits of Sourdough.

Why Sourdough Focaccia?

While classic focaccia relies on yeast, sourdough focaccia uses a naturally fermented starter. This means:

• No commercial yeast

• More flavor

• Improved digestibility

• Longer freshness

Want to start your own sourdough journey? We’ve got you covered - check out our posts on How to Make a Sourdough Starter from Scratch: A Foolproof Guide.

Tools You’ll Need

• A mixing bowl

• A deep baking tray (to allow the dough to rise and spread without overflowing)

• Plastic wrap or a cover

Ingredients for the Best Sourdough Focaccia

This easy sourdough focaccia recipe uses a high-hydration dough and a mix of flours for the perfect texture.

• 200g pizza or 00 flour

• 100g bread flour

• 240g water

• 70g active sourdough starter (not discard - it needs strength for proper proofing)

• 12g salt (adjust to taste)

• 2 tbsp olive oil (plus more for greasing and topping)

Step-by-Step: How to Make Sourdough Focaccia

Mix and Knead

First, make sure your sourdough starter is active and bubbly. If you're unsure how to get it ready, we’ve got a guide on How to Feed Your Sourdough Starter for Perfect Baking Results.

In a bowl, combine the flours, water, starter, salt, and olive oil. Mix thoroughly. The dough will be sticky - that’s normal. It’s a high-hydration dough and will strengthen over time.

Bulk Fermentation with Stretch and Fold

Let the dough rest for 45 minutes, then perform your first stretch and fold. We use this technique often for high-hydration doughs - you can learn more in our post on Folding Dough: Why It Matters and How to Do It Right.

Repeat this 3–4 times every 45 minutes. This is also the moment to add flavorings like chopped rosemary, sun-dried tomatoes, or olives if you’d like.

Shape and Overnight Proof

After the final fold, transfer the dough to a well-oiled baking tray. Use your hands to gently stretch it toward the edges. Cover with plastic wrap and let it rise overnight in a cool spot like a pantry. If it’s too warm, refrigerate it after a couple of hours to avoid overproofing.

In the morning, let it sit at room temperature again if needed - you’ll know it’s ready when it looks puffy and jiggly.

Final Touches and Bake

Preheat your oven to 230°C (445°F). Gently dimple the dough with oiled fingers and drizzle more olive oil over the top. This step creates those beautiful golden bubbles and open crumb.

Now is the time to add toppings: flaky salt, garlic slices, fresh herbs, or whatever you like.

Bake for 25–30 minutes or until golden brown and crisp on top.

Common Variations and Toppings

Here are some of our favorite twists on classic sourdough focaccia:

• Garlic rosemary focaccia bread

• Focaccia with olives and sun-dried tomatoes

• Cheddar cheese focaccia

• Sourdough cinnamon roll focaccia (yes, sweet focaccia is a thing!)

• Simple sourdough focaccia with just olive oil and flaky salt

Toppings can be added before baking or after dimpling - just be sure they won’t burn easily.

Can You Freeze Focaccia Dough?

You’ll find differing opinions on this. While some freeze focaccia dough after bulk fermentation, we recommend baking it fresh for best results. If needed, you can freeze the baked bread, then reheat it in the oven - it crisps up beautifully.

Healthier Bread, Naturally

Sourdough bread, including focaccia, has several benefits over commercial yeast breads. Thanks to long fermentation, it's:

• Easier to digest

• Lower in phytic acid (so minerals are more absorbable)

• Lower in glycemic impact

• Naturally preservative-free

A 2019 review in Nutrients suggests sourdough fermentation improves the bioavailability of nutrients and may reduce post-meal blood sugar spikes - which is great news if you’re looking for a better bread option.

Final Thoughts

Whether you’re baking for guests or making a simple weeknight side, sourdough focaccia is a crowd-pleaser that never fails. Its rustic texture, deep flavor, and satisfying chew put it in a league of its own — and once you try it, you’ll never look back.

Want more baking inspiration? Explore our full library of sourdough resources, including recipes for sourdough bread, starter care, and baking techniques. Happy baking!

Other posts you might like:

How to Make a Sourdough Starter from Scratch: A Foolproof Guide

How to Make Homemade Sourdough Bread: A Beginner’s Guide

Folding Dough: Why It Matters and How to Do It Right

The Best Sourdough Hamburger Buns

How to Feed Your Sourdough Starter for Perfect Baking Results