Soft Yet Crispy Sourdough Focaccia

This thick sourdough focaccia recipe transforms simple ingredients into an irresistibly pillowy bread with a satisfyingly crisp bottom. The long fermentation process creates complex flavors and that signature sourdough tang, while the generous olive oil ensures a rich, tender crumb that pairs perfectly with practically any meal.

I first created this recipe during a weekend when I was determined to recreate the incredible focaccia I had in Tuscany. After several attempts and many tweaks, this version became my signature bread that friends and family now specifically request when visiting.

Ingredients

• 125 grams mature sourdough starter: The heart of this recipe that provides flavor complexity and natural leavening
• 375 grams water: Creates the perfect hydration for an open crumb structure
• 10 grams sugar: Helps activate the starter and encourages browning
• 500 grams bread flour: Provides the structure and chew factor; look for one with 11 to 13 percent protein for best results
• 15 grams olive oil: Infuses flavor throughout the dough; choose a good quality oil as you will taste it
• 10 grams salt: Enhances all flavors and controls fermentation
• 1/4 cup olive oil: For topping; use your best extra virgin for this final flourish
• 1 teaspoon flaky salt: Creates delightful pockets of flavor across the top
• Fresh or dried rosemary: Adds aromatic earthiness; choose fresh for the most pronounced flavor

Step-by-Step Instructions

Mix the Starter and Flour:

Combine your mature sourdough starter with water, sugar, and bread flour until it forms a shaggy, somewhat messy dough. This initial mix doesn't need to be perfect—just ensure all the flour is hydrated. Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm spot for exactly one hour to begin the autolyse process, which develops gluten naturally.

Add Salt and Oil:

After the hour rest, add salt and olive oil to the dough. This delayed addition prevents the salt from inhibiting initial fermentation. Work the salt and oil thoroughly into the dough using a pinching motion with your fingers—really get in there and feel the dough transforming as you incorporate these ingredients. The dough will initially seem to reject the oil but will eventually absorb it completely.

First Rise with Folds:

Transfer the dough to a clean, oiled container with a lid. Allow it to rise for about 90 minutes total in a warm location, ideally around 75°F. During this time, perform stretch and fold techniques every 30 minutes. This means pulling each side of the dough up and folding it over itself, rotating the container 90 degrees each time until you've done all four sides. This builds strength in the dough without overworking it. Try shaping it somewhat square to match your eventual baking vessel.

Final Proofing:

Transfer your dough to a generously oiled baking sheet or parchment-lined pan. Let it spread naturally and rise for another 3 to 4 hours until noticeably puffy and filled with bubbles. The dough should look alive—almost breathing. If your kitchen is cool, this may take longer. Alternatively, you can refrigerate the dough overnight at this stage for even more flavor development, allowing you to bake the next day or even 2-3 days later.

Prepare for Baking:

Preheat your oven to 450°F with a baking stone or steel inside if you have one. Just before baking, create the signature focaccia dimples by pressing your fingertips firmly all the way through the dough in multiple places. Be bold here—press firmly down to the bottom of the pan. These dimples will catch the olive oil and create the characteristic texture.

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This focaccia recipe became a weekly staple in my home after I discovered how easily the dough could wait patiently in the refrigerator. I particularly love how the olive oil creates those crispy edges that contrast with the pillowy interior. My favorite memory with this recipe was when my daughter declared it better than restaurant bread and proceeded to eat half the pan herself.

Make Ahead and Storage Options

This focaccia dough benefits immensely from the refrigerator method. You can prepare the dough through the first rise, then refrigerate it for up to three days before baking. This extended cold fermentation develops exceptional flavor while fitting conveniently into your schedule. The unbaked dough improves with time in the refrigerator.

Topping Variations

While rosemary and salt create a classic flavor profile, focaccia serves as an excellent canvas for countless topping combinations. Try thinly sliced tomatoes and oregano in summer or caramelized onions and thyme year-round. For something sweeter, press grapes into the dough before baking and sprinkle with sugar for an Italian inspired schiacciata all'uva.

Serving Suggestions

Focaccia shines as both a standalone snack and mealtime accompaniment. Serve warm squares alongside a bowl of good olive oil mixed with balsamic vinegar for dipping. It makes extraordinary sandwich bread when sliced horizontally through the middle.

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This focaccia is a foolproof way to impress guests or indulge yourself. Its simplicity and deeply satisfying flavors will make you want to bake it again and again.

Frequently Asked Questions

→ Can I refrigerate the dough overnight instead of the 3-4 hour rise?

Yes, you can refrigerate the dough overnight or up to 2-3 days. Cover it loosely with oiled plastic wrap to prevent sticking. The focaccia can be baked directly from its refrigerated state, which often enhances flavor development.

→ Why is dimpling the focaccia important?

Dimpling serves multiple purposes: it creates the characteristic focaccia texture, prevents excessive rising in the oven, and creates pockets for olive oil and toppings to collect, enhancing flavor distribution throughout the bread.

→ How can I ensure my focaccia has a crispy bottom?

For a crispy bottom, use a preheated baking stone or steel. If you don't have these tools, position your focaccia in the bottom third of your oven. Also ensure your baking sheet is well-oiled or lined with parchment paper to prevent sticking.

→ Can I use different toppings besides rosemary?

Absolutely! While rosemary is traditional, focaccia is versatile and works well with many toppings. Try cherry tomatoes, olives, caramelized onions, thinly sliced potatoes, garlic, or different herbs like thyme or oregano.

→ What's the purpose of the stretch and fold technique?

The stretch and fold technique develops gluten strength without heavy kneading, creating an open, airy crumb structure. It also helps incorporate the salt and oil evenly throughout the dough while retaining the air bubbles that give focaccia its characteristic texture.

→ How do I know when my focaccia is properly baked?

A properly baked focaccia should be golden brown on top with a crispy bottom. When tapped, it should sound hollow. The internal temperature should reach about 200°F (93°C) when measured with an instant-read thermometer.