If you want a sourdough focaccia recipe that actually delivers, this is the one I keep coming back to. It bakes up light and airy inside, with a golden, crisp top and a soft, open crumb.
Using a natural sourdough starter gives the bread a depth of flavour that commercial yeast just cannot match. I keep my starter in the fridge and refresh it when I need it, which is a low-maintenance way to bake even if you are not at it every day.
It is lovely torn warm and topped with my Beetroot Cured Salmon (Gravlax).
Making a bigger tray or feeding your starter first? My sourdough calculator works out the flour, water and salt for any batch size, and the feed ratio for your starter too.
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Pin itThe Numbers Behind This Dough
Two figures explain why this focaccia behaves the way it does, and neither is on most recipes that look like it.
- 75% hydration. The starter brings 100 g of flour and 100 g of water with it, so the dough is really 400 g of flour to 300 g of water. That is wet enough to give the open, bubbled crumb focaccia is judged on, and wet enough that it will stick to your hands. It is meant to.
- 25% of the flour is already fermented. A fifth to a quarter of the flour goes in inside the starter, where most sourdough focaccia uses a tenth or less. That is the reason this one can be mixed in the morning and eaten the same evening, rather than needing an overnight bulk.
The one number to keep is the water. If the dough feels unmanageable, do not add flour. Adding flour is the commonest way people turn a focaccia into a brick, because it takes the hydration down and the crumb tightens with it. Wet your hands instead, or use a dough scraper, and the dough will firm up on its own as the gluten develops through the folds.
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.
Pin itSecond 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.
Pin itToppings: 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
- Savoury 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.
Equipment You’ll Need
Nothing fancy is needed for focaccia:
- A large mixing bowl.
- A baking tray or tin, roughly 9×13 inch - a deeper tin gives a thicker focaccia.
- Digital kitchen scales - bread comes out best when measured by weight.
- Nice to have: a dough scraper and a wire rack for cooling.
A Closer Look at the Ingredients
Focaccia has a short ingredient list, so each one counts:
- Plain flour Around 10 to 11 per cent protein, which is ordinary supermarket plain or all-purpose. Focaccia wants enough gluten to hold the gas and not so much that the crumb turns tight and chewy. Instead: strong bread flour gives a chewier, more defined crumb and 00 a finer one. Both are legitimate, they are simply a different focaccia.
- Active sourdough starter Fed and properly bubbly. That is a quarter of the flour in this dough arriving already fermented, where most sourdough focaccia uses a tenth or less, and it is the reason this one can be mixed in the morning and eaten the same evening. Instead: unfed discard works with a longer proof, which has its own section below.
- Water Lukewarm. The starter brings another 100 g with it, so the dough is really 300 g of water to 400 g of flour, and that wetness is the whole reason the crumb opens up. Resist the urge to correct it. If the dough feels unmanageable, wet your hands rather than adding flour, which is the commonest way a focaccia turns into a brick.
- Salt A shade under two per cent of the flour. It seasons the dough and tightens the gluten a little, which a dough this wet needs, and it slows the ferment just enough to keep it manageable. Instead: fine sea salt weighed rather than spooned, since coarse flakes measure short by volume.
- Olive oil It is not a garnish. Three quarters of it goes into the tin under the dough, where it effectively shallow-fries the base into the crisp bottom focaccia is judged on, and the rest goes over the top before it bakes. Instead: a milder olive oil if you find a strong peppery one turns bitter in the oven. Do not cut the quantity.
- Sun-blushed tomatoes Chopped. Sun-blushed are the soft, semi-dried sort, sweeter and juicier than sun-dried, so they melt into the dimples rather than staying leathery. Pat the oily ones dry first. Instead: sun-dried, which are firmer and more intense, or halved cherry tomatoes, which give up more moisture as they roast.
- Olives Press them into the dimples rather than scattering them on top, or they roll off in the oven and scorch on the tray. Instead: any olive you actually like, though the sharper brined sorts cut through the oil better than a mild black one.
- Oregano Dried, scattered with the last of the oil just before it goes in. Dried is right here rather than a compromise: oregano is one of the few herbs that holds its flavour through drying and through a hot oven. Instead: rosemary is the classic focaccia herb, needles pressed into the dimples so they do not burn, or thyme for something quieter.
How to Make Sourdough Focaccia, Step by Step
Seven steps across a day. The two proofs are where the recipe is won or lost, and both are judged by the look of the dough rather than by the clock.
- Wake the starter up. Take 100 g of starter from the fridge and feed it with 50 g of plain flour and 50 g of lukewarm water, then leave it covered somewhere warm, ideally 25 to 28 C, for at least four hours. Go by the starter, not the clock: it is ready when it has risen, is domed and full of bubbles, and smells sour and yeasty, not sharp like vinegar. In winter, give it longer.A cold kitchen slows the starter down a lot, and a sluggish starter is the commonest reason a sourdough focaccia never rises.
- Mix the dough. Combine the activated starter with the flour, salt and warm water. A stand mixer makes this easy, but a spoon and then a wet hand works too. Ten minutes of mixing is enough, no need to knead it into a ball. It will be sticky and slack. Do not add flour.At this hydration it is meant to look nothing like bread dough.
- Bulk proof, with two or three folds. Leave it covered in a large bowl for two to three hours at 25 to 28 C. In that time do a stretch and fold two or three times: wet your hand, lift one side of the dough and fold it over the middle, then turn the bowl and repeat all the way round.Each round tightens the dough, and by the last it should hold a rounded shape instead of spreading flat. That is the sign the gluten has come together.
- Get it into the tin. Line the tin with baking paper and pour in 75 ml of the olive oil, coating the base and the sides. Use the paper even though it is oiled. Tip the dough in and press it gently towards the corners. If it pulls back, leave it a few minutes and stretch again.Sticking is one of the most common focaccia problems, and oil alone does not always stop it. Fighting the dough only makes it pull back harder.
- Second proof, and this is the one that decides the crumb. Two to three hours more, covered, until it is puffed and wobbles when you shake the tin. Test it, do not time it: press a fingertip lightly into the edge. If the dent springs straight back it needs longer. If it fills in slowly and leaves a mark, it is ready.Baking it while it still springs back gives you a flat, dense slab.For a slower, deeper flavour: put the tin in the fridge overnight for 8 to 12 hours instead, then let it come back to room temperature for an hour before baking.
- Dimple, top and bake. Heat the oven to 200 C. Oil your fingers and press them straight down through the dough to the base of the tin, all over, pressing the tomatoes and olives in as you go. Drizzle over the rest of the oil and scatter the oregano. Bake for about 30 minutes, or up to 40 for a darker crust. It is done when the top is properly golden, not pale, the edges have pulled away from the tin a little, and the base sounds hollow when you lift a corner and tap it.The dimples hold the oil and give focaccia its texture. Pressed in, the toppings do not slide off.
- Get it out of the tin. Lift it out on the paper within a few minutes and let it cool on a rack. Eat it warm, not hot.Left in the tin, the steam has nowhere to go and the bottom softens. Straight out of the oven the crumb is still setting, and ten minutes on the rack makes it easier to cut and better to eat.
A Rough Timetable
Times assume a kitchen at 25 to 28 C. A cooler room stretches every stage, so read the dough rather than the times.
- 7:00 Feed the starter and leave it somewhere warm.
- 11:00 Starter risen and bubbling. Mix the dough.
- 11:15 to 14:00 Bulk proof, with a stretch and fold at about 11:45, 12:30 and 13:15.
- 14:00 Oil the tin and get the dough in.
- 14:00 to 17:00 Second proof, until it is puffed and holds a fingertip dent.
- 17:00 Dimple, top and bake for 30 to 40 minutes.
- Overnight version: do everything to the end of step 4, then put the tin in the fridge for 8 to 12 hours and bake the next morning after an hour back at room temperature.
Recipe Card for Sourdough Focaccia
Homemade Sourdough Focaccia
Sourdough focaccia at 75% hydration with a quarter of the flour already fermented in the starter, so it runs in a day rather than overnight. Olives and sun-blushed tomatoes pressed into the dimples.
Equipment I Use
Ingredients
Instructions
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!
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.
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.
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.
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 flavour 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.
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.
Chef’s notes
- Judge the proof, not the clock. Press a fingertip into the edge: springs straight back means it needs longer, holds a slow-filling dent means it is ready.
- Never add flour to a sticky dough. It drops the hydration and tightens the crumb, and it is the commonest reason focaccia comes out dense. Wet your hands instead.
- Line the tin with paper as well as oiling it. Oil alone does not always stop it sticking at this hydration, and lift it out within a few minutes of baking.
- Tin: about 20 by 30 cm for a thick focaccia, 23 by 33 cm for a thinner, crisper one. Metal browns the base better than glass.
- Keeping it: best the day it is baked. Freeze in squares for up to 3 months and reheat from frozen in a hot oven for 8 to 10 minutes.
Nutrition per serving
Check out my other Recipes:
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.
FAQ for Sourdough Focaccia
Can I use bread flour instead of plain flour?
You can, though the recipe is written for plain flour at 10 to 11 per cent protein, which is what gives the soft, airy crumb. Bread flour has more gluten and bakes chewier with a more defined structure. Both are good; they are simply a different focaccia, so pick the one you prefer rather than treating plain flour as the compromise.
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. My guide to why sourdough is dense covers the starter and the rise.
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.
How do I know when the second proof is finished?
Press a fingertip lightly into the edge of the dough. If the dent springs straight back it is not ready. If it fills in slowly and leaves a visible mark, it is. The tin should also wobble as one soft mass when you shake it. This test is far more reliable than the clock, because a warm kitchen can finish the proof in under two hours and a cold one can take five.
Why did my focaccia come out dense and flat?
Three causes, in order of how often they happen. The starter was not properly active when it went in, so there was never enough lift in the dough. The second proof was cut short, which the dimple test would have caught. Or flour was added during mixing to make the dough easier to handle, which drops the hydration and tightens the crumb. That last one is the most common self-inflicted version: wet your hands instead of flouring the dough.
What size tin should I use?
This makes about 900 g of dough, which suits a tin of roughly 20 by 30 cm for a proper thick focaccia. A bigger tin, say 23 by 33 cm, gives you a thinner, crisper slab, which is a legitimate choice rather than a mistake. Much bigger than that and the dough spreads too thin to hold the open crumb. Metal browns the base better than glass.
It stuck to the tin even though I oiled it. Why?
Oil alone is not always enough at this hydration, particularly in glass. Line the tin with baking paper and oil on top of the paper, which is what the recipe does. Get it out of the tin within a few minutes of baking too, because focaccia left to cool in its own steam will weld itself to the base.
Can I freeze focaccia?
Yes, and it freezes better than most bread because of the oil. Cool it completely, cut it into squares, and bag them with as little air as you can manage. They keep about three months. Reheat from frozen in a hot oven for eight to ten minutes and it comes back close to fresh. Do not freeze the raw dough; a sourdough this wet does not restart reliably.
Can I make it in one day instead of overnight?
That is what this recipe already does. A quarter of the flour goes in already fermented inside the starter, which is a much bigger proportion than most sourdough focaccia uses, and it is what lets the whole thing run in a single day. The overnight option in the fridge is there for flavour and for convenience, not because the dough needs it.
Pin itIf 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.
- Sourdough Pizza - An overnight dough, baked in an ordinary home oven.
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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