Introduction
If you’re looking for a reliable sourdough focaccia recipe that actually delivers, this is the one I keep coming back to. This focaccia is light, airy, and full of flavour, with a golden, crisp exterior and a soft, open crumb inside. Using a natural sourdough starter gives it a depth and character that commercial yeast simply can’t match.
I make this focaccia using my sourdough starter, which I keep stored in the fridge and refresh when needed. It’s a low-maintenance approach that makes sourdough baking practical, even if you don’t bake every day. Once your starter is active, this recipe fits easily into everyday cooking—perfect when you want something simple but deeply satisfying.
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Choosing the Right Flour for Sourdough Focaccia
Flour choice has a big impact on the texture of sourdough focaccia. For the best balance between structure and lightness, aim for flour with a protein content around 10–11%. This gives enough gluten strength to hold gas while keeping the crumb soft and airy.
Plain flour works well if you want a tender, pillowy focaccia. Bread flour, with slightly higher protein, produces a chewier texture and a more defined structure. 00 flour, commonly used in Italian baking, creates a delicate dough and a crisp exterior, though the crumb will be slightly finer.
For a deeper, nuttier flavour, you can replace a small portion of the flour with whole wheat flour. Keep it modest—too much whole wheat can weigh the dough down and reduce its light, open texture.
In focaccia, the goal isn’t maximum strength but balance. Choosing the right flour helps the dough ferment evenly, rise well, and bake into a focaccia that’s crisp on the outside and airy inside.
Stretch and Fold Technique 🍞
Instead of traditional kneading, this focaccia uses the stretch and fold method to build gluten gently while keeping the dough light and airy. This approach strengthens the dough without knocking out the gas that gives focaccia its soft, open crumb.
To stretch and fold, lightly wet your hands, lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Perform this 2–3 times during the first proof, spacing the folds about 20–30 minutes apart.
You’ll notice the dough becoming smoother and more elastic with each fold—this is exactly what you want for a focaccia that bakes up airy, tender, and well-structured.
Second Proofing: Why It Matters
The second proof is where focaccia develops its final structure and that soft, pillowy texture. During this stage, the dough continues to ferment, allowing air pockets to expand and giving the bread its characteristic lightness.
You can choose one of two approaches, depending on your schedule:
- Room Temperature Proof (2–3 hours)
Best if you’re baking the same day. At around 25–28°C (77–82°F), the dough will rise steadily and be ready to bake with a fresh, mildly tangy flavour. - Overnight Cold Proof (8–12 hours)
Proofing in the fridge slows fermentation, which deepens flavour and improves digestibility. If using this method, let the dough sit at room temperature for about 1 hour before baking so it relaxes and bakes evenly.
Both methods work well, but if you have the time, the overnight proof produces a focaccia with more depth of flavour and a slightly better structure.
Toppings: My Favourites and Other Great Options
For this sourdough focaccia, I usually keep things simple. A combination of sun-blushed tomatoes, olives, and oregano works beautifully—sweet, salty, and aromatic without overpowering the dough itself. The oregano adds that unmistakable Mediterranean note that makes focaccia so comforting.
If you’d like to experiment, these toppings also work well:
- Cheese: Parmesan or Pecorino (use sparingly so the crumb stays light)
- Herbs: Fresh rosemary, thyme, or basil
- Vegetables: Thinly sliced red onions, roasted garlic, bell peppers, or artichoke hearts
- Spices: Cracked black pepper, chilli flakes, or za’atar
- Savory extras: Sun-dried tomatoes, caramelised onions, or anchovies
- Seeds & nuts: Toasted pine nuts, sesame seeds, or pumpkin seeds
A good rule with focaccia is restraint—choose one or two toppings and let the dough stay the star.
Recipe Card for Sourdough Focaccia:
Homemade Sourdough Focaccia
Ingredients:
- 200 g activated sourdough starter
- 300 g plain flour - recommended protein content: 10-11%
- 200 ml lukewarm water
- 7 g salt
- 100 ml olive oil
- 100 g sun-blushed tomatoes - chopped
- 100 g olives
- 1 tbsp oregano
Instructions:
Starter Activation:
- Begin by activating your sourdough starter. Take 100g of starter from the fridge and mix it with 50g of plain flour and 50g of lukewarm water. Leave it at room temperature (ideal range: 25C-28C / 77F-82F) in a covered bowl for at least 4 hours. During this time, your starter will become vigorous, showing rise and bubble development.Here is a link to my sourdough starter that you can store in the fridge and use when necessary – super convenient!
Mixing the Dough:
- Combine the activated starter with flour, salt, and warm water. Use a stand mixer or mix with a spoon (the dough will be quite wet).Knead for about 10 minutes until well combined.
First Proof & Stretch and Fold:
- Leave the dough to proof for 2-3 hours in a large bowl.During this time, perform a stretch and fold 2-3 times (keep the dough covered with a cloth or clingfilm at room temperature, ideally 25C-28C / 77F-82F). This technique helps build gluten strength, improving the dough's structure and elasticity, leading to a better rise and airy texture in the final bake.
Preparing the Baking Tin:
- Line the tin with baking paper and coat the bottom and sides with 75ml (4 tbsp) olive oil.Place the dough in the tin, gently stretching it to fit. It will shrink back initially but will gradually spread out.
Second Proof:
- Leave to proof for another 2-3 hours, or until it doubles in size. Keep it covered at the same temperature range. Alternatively, you can place the dough in the fridge overnight (8-12 hours) for a slower fermentation, which enhances flavor complexity. If using the overnight method, allow the dough to come back to room temperature for about an hour before proceeding to the next step.
Baking:
- Preheat the oven to 200C (392F) when the dough nears the end of its final proof.Add the toppings: distribute the sun-blushed tomatoes and olives evenly. Drizzle with the remaining olive oil and sprinkle oregano.Bake for approximately 30 minutes. If you prefer a darker crust, extend baking time to 40 minutes, though it is not necessary.
Serving:
- Enjoy while warm!
Nutrition:
Making Focaccia with Sourdough Discard
If you have sourdough discard, you can absolutely use it to make focaccia—no fully active starter required. The crumb will be slightly denser than with a bubbly starter, but the flavour will still be rich and well-developed.
A few small adjustments help get the best result:
- Add a little yeast: Discard has less leavening power, so adding a small amount of commercial yeast (around 3 g dry yeast) helps the dough rise properly.
- Watch hydration: Discard is often looser than active starter. Reduce the added water slightly to keep the dough soft but manageable.
- Expect great flavour: Even with discard, fermentation still adds depth and that familiar sourdough character.
Simply replace the active starter with the same amount of discard, make the small adjustments above, and proof as usual. It’s an easy way to reduce waste and still bake a very satisfying sourdough focaccia.
Frequently Asked Questions
- Can I use all-purpose flour instead of bread flour? Yes. All-purpose flour with a protein content of 10–11% works very well and produces a soft, airy focaccia. Bread flour gives a slightly chewier structure, but both are suitable.
- Why is my sourdough focaccia dense? This is usually caused by under-proofing or not developing enough strength during stretch and folds. Make sure the dough rises properly and feels airy before baking.
- Can I make sourdough focaccia without olive oil? Olive oil plays an important role in both flavour and texture. You can reduce it slightly or use a neutral oil, but skipping it entirely will affect the crumb and crust.
- How should I store leftover focaccia? Keep it at room temperature in an airtight container for up to 2 days. For longer storage, freeze slices and reheat in the oven to restore the crust.
- Can I refrigerate the dough for longer? Yes. The dough can be cold-proofed for up to 24 hours, which improves flavour. Let it come back to room temperature before baking for best results.
If You Enjoy Baking with Sourdough
If your dough ever feels slow to rise, especially in cooler kitchens, temperature and proofing conditions are often the reason. I’ve put together a practical dough proofing guide that explains what actually works in winter kitchens. While written with colder months in mind, it’s useful year-round whenever fermentation feels sluggish.
👉 Dough Not Rising in Winter Kitchens: What Actually Works
- Quick and Easy Sourdough Bread Recipe – A no-fuss loaf with a crisp crust and airy crumb.
- Simple Sourdough Starter Recipe – How to create and store a starter in the fridge for flexible baking.
- English Breakfast Bread – A hearty loaf designed to pair with savoury breakfasts.
- Authentic Greek Flatbread – Soft, chewy flatbreads perfect for wraps and mezze.
- Chicken Shawarma with Laffa Bread – A full dish built around homemade flatbread.
A Few Words from the Chef
I hope you enjoy making this sourdough focaccia as much as I do. It’s one of those breads that rewards patience and attention without needing to be complicated. If you try it, I’d love to hear how it turned out—and whether you experimented with different toppings or proofing methods.
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