The Best Sourdough Focaccia Recipe – Crispy, Airy & Spectacular!

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Light, Airy, and Full of Flavor – Your New Favorite Sourdough Bread

If you’ve never made Sourdough Focaccia before, buckle up—because this recipe is about to change your life.

Imagine a golden, crispy crust drenched in extra virgin olive oil, an airy, chewy center full of beautiful sourdough bubbles, and just the right touch of sea salt and fresh rosemary. Sound good? It is.

And the best part? You don’t need to be a professional baker to pull it off.

This sourdough focaccia recipe is as simple as it gets—no kneading, no stress, just flour, water, salt, olive oil, and time.

Why You’ll Love This Sourdough Focaccia Recipe

✔ No kneading required – The fermentation does all the work for you.
✔ Healthier than regular focaccia – Sourdough = gut-friendly and easier to digest.
✔ Crispy edges, soft and airy inside – Thanks to a generous amount of olive oil.
✔ Foolproof and flexible – Perfect for beginners and adaptable for different toppings.
✔ Tastes like it came from an artisan bakery – But made in your own kitchen!

What Makes This Sourdough Focaccia Recipe Different & Better Than The Rest?

I know what you’re thinking—there are tons of sourdough focaccia recipes out there. So what makes this one the best? Here’s why this recipe stands out:

1. Extra Long Fermentation for Deep Flavor

Unlike many quick-rise focaccia recipes, this one relies on a slow, overnight fermentation that allows the sourdough culture to develop its rich, signature tang.

This means better flavor, better texture, and a more complex taste—without any commercial yeast.

2. No Kneading Required—Nature Does the Work!

Forget standing at your counter kneading dough for ages. This recipe relies on a stretch-and-fold method instead, which gently builds strength without any effort on your part.

Just mix, rest, fold a few times, and let time do its magic.

3. Generous Olive Oil for the Crispiest Crust

The secret to bakery-style focaccia? Lots of high-quality extra virgin olive oil. It’s what gives this focaccia that perfectly crispy, golden-brown crust while keeping the inside soft and pillowy.

This recipe doesn’t skimp on the olive oil, so you get that rich, indulgent texture in every bite.

4. The Perfect Hydration for a Soft, Airy Interior

Many focaccia recipes don’t use enough water, which results in dense, dry bread.

This dough has the perfect hydration balance, meaning it stays incredibly moist, light, and airy—just like authentic Italian focaccia should be.

5. Foolproof Method – Even for Beginners

If you’re new to sourdough, this is the perfect starting point. The process is low-effort, forgiving, and designed to give you a beautiful focaccia even on your first try.

No fancy equipment, no complicated steps—just simple, good baking.

6. Naturally Healthier & Easier to Digest

Because this is real sourdough focaccia, it’s naturally fermented, which helps break down gluten and phytic acid. That means:
✔ Better gut health
✔ Easier digestion
✔ More bioavailable nutrients
✔ No commercial yeast needed!

7. Fully Customizable for Endless Variations

Want to top it with roasted garlic? Sun-dried tomatoes? Parmesan? Go for it.

This focaccia recipe is a perfect base for any flavor combination, so you can make it savory, sweet, herby, or cheesy—whatever your taste buds are craving.

Bottom line? This isn’t just another focaccia recipe—it’s THE sourdough focaccia recipe. Crispy, chewy, flavorful, and ridiculously easy.

What Makes Sourdough Focaccia So Special?

Most people don’t realize that focaccia is one of the oldest forms of bread—dating all the way back to ancient Rome.

But while traditional focaccia uses commercial yeast, we’re taking things up a notch by making it with a bubbly, active sourdough starter.

Why? Because sourdough fermentation adds an insane amount of flavor, improves digestibility, and makes for the best texture ever—crispy on the outside, light and airy inside.

Fun fact: Did you know sourdough fermentation actually breaks down gluten and helps your body absorb more nutrients?

That means you can enjoy this bread without the post-bread nap.

How to Serve & What to Serve It With

Once you pull this crispy, golden sourdough focaccia out of the oven, the hardest part is waiting for it to cool down just enough to eat

But how you serve it makes all the difference!

1. Dips & Spreads

✔ Extra Virgin Olive Oil & Balsamic Vinegar – A must-have!
✔ Whipped Ricotta with Honey & Herbs – Creamy and slightly sweet.
✔ Roasted Garlic Butter – Just trust me on this one.
✔ Hummus & Baba Ganoush – Perfect for a Mediterranean-style snack.
✔ Marinara Sauce – Dip it like breadsticks for an Italian-style treat.

2. Soups & Stews

✔ Tomato Basil Soup – The ultimate pairing!
✔ Minestrone – Hearty, full of vegetables, and perfect for dipping.
✔ Italian Wedding Soup – A cozy, brothy classic.
✔ Roasted Butternut Squash Soup – Creamy and slightly sweet.
✔ Lentil Soup – Healthy, hearty, and packed with protein.

3. Salads & Sides

✔ Caprese Salad – Fresh mozzarella, tomatoes, basil, and balsamic.
✔ Shaved Brussels Sprout Salad – Crisp, nutty, and full of texture.
✔ Arugula & Parmesan Salad – A simple, peppery side.
✔ Grilled Vegetables – Eggplant, zucchini, and bell peppers drizzled with olive oil.
✔ Antipasto Platter – A mix of cured meats, cheeses, olives, and marinated veggies.

4. Main Dishes

✔ Pasta Dishes – Serve alongside pasta carbonara, Bolognese, or seafood linguine.
✔ Roast Chicken or Steak – Focaccia makes the perfect side.
✔ Braised Short Ribs – Soak up all those incredible juices.
✔ Seafood Dishes – Great with mussels, shrimp scampi, or grilled fish.
✔ Charcuterie Board – The ultimate way to impress guests!

Equipment & Tools

✔ Large mixing bowl – For mixing and fermenting the dough
✔ Wooden spoon or dough whisk – For easy mixing
✔ Kitchen scale – For accurate ingredient measurements
✔ Bench scraper – For handling the dough
✔ 9×13-inch baking pan (or cast iron) – For baking
✔ Measuring spoons – For salt and oil
✔ Damp kitchen towel or plastic wrap – To cover the dough
✔ Oven – Preheated to 450°F (230°C)
✔ Cooling rack – To let the focaccia set after baking

Ready? Let’s bake some perfect sourdough focaccia!

The Recipe: Sourdough Focaccia

Get ready to bake the best Sourdough Focaccia you’ve ever tasted!

With its perfectly crisp, golden crust, airy, chewy center, and that signature sourdough tang, this bread is pure magic.

Topped with rich olive oil, flaky sea salt, and fragrant rosemary, every bite is irresistibly delicious.

Whether you’re tearing into it warm from the oven or using it for the ultimate sandwich, this focaccia is about to become your new favorite bake.

Easy, foolproof, and packed with flavor—let’s do this!

Pro Tips for the Best Sourdough Focaccia

✔ Use a strong starter – A well-fed starter makes all the difference.
✔ Don’t rush fermentation – The longer it ferments, the better the flavor!
✔ Generous olive oil = crispy edges – Be bold with it.
✔ Customize your toppings – Try caramelized onions, roasted garlic, or sun-dried tomatoes.

This sourdough focaccia is crispy on the outside, light and airy inside, with that perfect sourdough tang. Pure magic. Enjoy!

What Can Be Substituted in This Recipe?

Not everyone has the exact ingredients on hand, and that’s okay!

This Sourdough Focaccia is flexible enough to work with a few substitutions while still delivering incredible results.

1. Flour Substitutes

✔ All-Purpose Flour: If you don’t have bread flour, you can use all-purpose flour, but expect a slightly softer texture. If possible, mix 75% all-purpose with 25% whole wheat to add some strength.
✔ Whole Wheat Flour: Want to make it a little healthier? You can swap up to 30% of the flour with whole wheat flour, but keep in mind this will make the focaccia denser.
✔ Spelt Flour: Works well as a 50/50 mix with bread flour for a more nutty, earthy flavor.

2. Sourdough Starter Substitutes

✔ Commercial Yeast (For Non-Sourdough Focaccia): If you don’t have a sourdough starter, use 1 packet (2¼ tsp) of active dry yeast instead. However, this will change the texture and flavor—you’ll lose that deep, tangy sourdough taste.
✔ Sourdough Discard: If your starter isn’t active, you can still use sourdough discard, but you’ll need to add ¼ tsp of commercial yeast to help with rising.

3. Water Substitutes

✔ Milk: Want a richer, softer focaccia? Substitute half the water with whole milk for a slightly more tender crumb.
✔ Herb-Infused Water: Boil water with rosemary, garlic, or thyme, let it cool, and use it in the dough for a subtle herb flavor.

4. Olive Oil Substitutes

✔ Avocado Oil: Works as a great neutral alternative, keeping that same richness.
✔ Butter: For a slightly different, buttery taste, swap half the olive oil for melted unsalted butter.
✔ Coconut Oil: Gives it a unique, slightly sweet flavor—great if you’re experimenting with toppings like cinnamon sugar or honey.

5. Topping Variations

✔ Salt Substitute: If you don’t have flaky sea salt, coarse kosher salt works fine, but avoid table salt—it won’t give the same crunch.
✔ Fresh Herbs: No rosemary? Use thyme, oregano, sage, or basil. Dried herbs work in a pinch but use half the amount.
✔ Cheese: Try grated Parmesan, Asiago, or Pecorino Romano for extra flavor.
✔ Vegetables: Swap cherry tomatoes for roasted red peppers, caramelized onions, or olives.
✔ Sweet Version: Skip the salt, drizzle with honey, and top with figs, walnuts, or cinnamon sugar for a delicious twist.

6. Baking Pan Substitutes

✔ Cast Iron Skillet: Gives extra crispy edges and bakes beautifully.
✔ Sheet Pan: Works well for a thinner focaccia—just watch the baking time.
✔ Glass Baking Dish: Fine to use, but the crust may not be as crispy.

Final Thoughts on Serving Sourdough Focaccia

The beauty of homemade sourdough focaccia is that it pairs with just about everything—from soups and salads to sandwiches and charcuterie boards.

Whether you’re keeping it simple with olive oil and balsamic or getting fancy with bruschetta or breakfast toppings, this bread is a must-have in your kitchen.

But let’s be real—if you’re anything like me, there’s a high chance you won’t even make it to the “pairing” part.

You’ll pull this crispy, golden, olive oil-drenched beauty out of the oven, tear off a piece while it’s still way too hot, burn your fingers, and go straight in for a taste

And you know what? No regrets. Because this bread is worth it.

I’ve made focaccia for dinner and ended up eating half the pan before the meal even started.

I’ve told myself I was “saving it for sandwiches,” only to find that I mysteriously “sampled” every single corner of the pan to make sure each bite was as good as the last. Spoiler: They were.

So whether you’re serving this alongside a fancy dinner, using it as sandwich bread, or just eating it straight off the cutting board like a true carb-loving champion—this sourdough focaccia is guaranteed to be a new favorite.

Frequently Asked Questions (FAQs)

Got questions? I’ve got answers! Here are some of the top questions people ask about making Sourdough Focaccia—so you can bake with confidence.

1. Why Didn’t My Focaccia Rise?

If your focaccia didn’t rise properly, a few things could be at play:
✔ Your sourdough starter wasn’t active enough – Make sure it’s bubbly and well-fed before using.
✔ The room was too cold – Sourdough needs warmth! If your kitchen is chilly, let it ferment in a slightly warm spot.
✔ You didn’t give it enough time – Sourdough is slow magic. If it hasn’t doubled, be patient—it may need a few more hours.

2. How Do I Get the Crispiest Focaccia Crust?

✔ Use a metal or cast iron pan – These hold heat better than glass, giving a better crust.
✔ Be generous with olive oil – The more oil, the better the crisp factor!
✔ Bake at a high temperature – 450°F (230°C) is perfect for that deep golden color and crispy edges.

3. Can I Freeze Sourdough Focaccia?

Absolutely! Freeze it in slices so you can grab a piece whenever you want. Wrap in parchment paper, then in foil or a freezer bag. When ready to eat, just reheat at 350°F (175°C) for 10 minutes, and it’ll taste just like fresh-baked!