Sourdough Focaccia Recipe — Crispy, Airy & Delicious
Sourdough focaccia is one of the most rewarding breads you can bake at home. This recipe uses an active sourdough starter to create a naturally leavened flatbread with a crispy bottom, airy open crumb, and an irresistibly golden, olive-oil-soaked crust.
The Key to Great Sourdough Focaccia
Unlike regular focaccia, sourdough focaccia relies on wild yeast from your starter rather than commercial yeast. This gives it a subtly tangy flavor and a more complex texture. Use a strong, bubbly starter at peak activity. High hydration dough (around 75–80% water) is essential for an airy, open crumb structure.
Topping Ideas for Focaccia
Classic toppings include fresh rosemary, flaky sea salt, and olive oil. You can also top focaccia with sliced tomatoes, caramelized onions, olives, or roasted garlic. Press toppings gently into the dough dimples before baking so they stay in place.
Frequently Asked Questions
How long does sourdough focaccia take to make?
The total time is 12–24 hours including fermentation. Active hands-on time is about 30 minutes.
Can I make focaccia without sourdough starter?
Yes, substitute the starter with 1 tsp active dry yeast and adjust the flour and water ratios accordingly.
How do I store leftover focaccia?
Store at room temperature wrapped in a clean towel for up to 2 days, or freeze for up to 1 month.