The Fluffiest Sourdough Focaccia Recipe You’ll Ever Make

Baking sourdough focaccia brings pure comfort to every kitchen, with its crisp golden crust and irresistible light fluffy sourdough focaccia texture that melts in your mouth.

Soft bubbles of dough rise slowly, promising incredible flavor and delightful complexity.

Olive oil pools in delicate dimples across the surface, creating a rustic charm that beckons hungry souls.

Mediterranean traditions blend seamlessly with modern baking techniques in this versatile bread.

Each slice carries whispers of herbs and a satisfying chewiness that transforms simple ingredients into something magical.

Generous toppings like rosemary, sea salt, or roasted vegetables can elevate this bread from good to extraordinary.

You’ll want to share this stunning creation with everyone around your table.

Sourdough Focaccia Bread That Feels Like a Cloud

• Experience a heavenly soft, pillowy focaccia with a light crumb that melts in your mouth, thanks to the careful gluten development and multiple stretch-and-fold techniques.
• Learn professional-grade sourdough skills through a methodical process that builds confidence in bread making, with simple steps anyone can follow at home.
• Personalize your focaccia with endless herb and topping combinations, transforming a basic recipe into a gourmet masterpiece that suits any meal or gathering.
• Create an impressive bread using just a few pantry staples – flour, water, sourdough starter, salt, and olive oil – proving that delicious results come from simple ingredients.

Ingredients for Light Sourdough Focaccia

• Bread Flour: A high-protein flour that helps create a strong gluten structure for the perfect focaccia texture.
• Warm Water: Helps activate the sourdough starter and hydrate the flour for a light and airy bread.
• Sourdough Starter Discard: Provides tangy flavor and helps with fermentation of the dough.
• Kosher Salt: Enhances the overall flavor of the focaccia.

• Olive Oil: Adds richness, helps with dough development, and creates a crispy exterior.
• Herbs, Salt: Provides additional flavor and creates a classic focaccia topping.

• Refrigeration: Can be used to develop a tangier flavor profile during the second rise.

Sourdough Focaccia Kitchen Tool Guide

• Large Mixing Bowl: Essential for combining ingredients and mixing dough, with plenty of room for stretching and folding.
• Baking Pan: Rectangular sheet pan for shaping and baking focaccia, preferably with high sides.
• Parchment Paper: Prevents sticking and helps easy removal of focaccia from the pan.
• Wet Hands: Key for handling sticky sourdough dough during stretch and fold technique.
• Measuring Spoons: For accurately measuring olive oil and salt.
• Kitchen Towel or Plastic Wrap: Used to cover dough during resting and rising periods.
• Oiled Fingertips: Important for creating signature dimples before baking.
• Baking Spatula or Bench Scraper: Helpful for transferring and spreading dough in pan.

How to Craft Sourdough Focaccia Bread

Step 1: Craft Your Sourdough Base

Grab a spacious mixing vessel and whisk together bread flour, warm water, sourdough starter discard, and kosher salt.

Blend until the mixture transforms into a silky, liquid-like texture.

Shield the bowl and allow the concoction to relax for a quarter-hour.

Step 2: Build Dough Strength

Dampen your hands and execute a series of stretch and fold techniques.

Gently lift one edge of the dough, stretch upward, and fold inward.

Rotate the bowl by a quarter turn and repeat this motion up to 16 times.

Cover and pause for 15 minutes.

Repeat this entire process five additional times, completing six total sets.

Step 3: Initial Fermentation

Drizzle olive oil into a pristine bowl.

Transfer the dough, ensure complete oil coverage, and seal.

Allow the dough to expand at ambient temperature until it doubles in volume, approximately 4 hours when the room is around 75°F.

Step 4: Shape and Prepare Baking Surface

Line a baking pan with parchment paper and coat with olive oil.

Gently transfer the dough and spread it toward the pan’s edges.

If the dough resists stretching, pause for 10 minutes and attempt again.

Step 5: Final Proofing

Envelop the dough and let it rise until beautifully puffy, roughly 2 hours.

For a more pronounced tangy flavor, refrigerate overnight.

Return to room temperature and continue proofing for 2-4 hours before baking.

Step 6: Bake and Garnish

Heat the oven to 375°F.

Create delicate dimples across the dough’s surface using oil-coated fingertips.

Drizzle with additional olive oil, sprinkle with salt and herbs.

Bake until the focaccia turns a gorgeous golden brown, approximately 25-30 minutes.

Allow to cool for 10 minutes before slicing.

Tricks for Fluffy Sourdough Focaccia

• Use wet hands to prevent sticking and develop gluten structure gradually, creating a light, airy texture with each gentle fold.
• Generously coat the dough and pan with olive oil to enhance flavor, prevent sticking, and achieve a crispy, golden-brown crust.
• Allow sufficient rising time at room temperature, letting the sourdough develop complex flavors and achieve maximum volume.
• Maintain a consistent warm environment around 75F for optimal fermentation and rise, ensuring a fluffy, well-developed focaccia.
• Experiment with different herbs like rosemary, thyme, or za'atar to personalize your focaccia and add depth to the final result.

Flavor Variations for Sourdough Focaccia

• Gluten-Free Focaccia: Replace bread flour with a blend of gluten-free flour like rice flour, almond flour, and cornstarch. Use xanthan gum to improve texture and binding.
• Whole Wheat Sourdough Focaccia: Substitute half the bread flour with whole wheat flour for a nuttier, heartier flavor and increased fiber content.
• Vegan Focaccia: Swap sourdough starter discard with plant-based yogurt or additional water. Use extra virgin olive oil for brushing and topping.
• Mediterranean Herb Focaccia: Add dried oregano, thyme, rosemary, and za'atar spice blend to the dough and sprinkle on top before baking for an aromatic Mediterranean-inspired version.

Sourdough Focaccia Serving Inspiration

• Rustic Dinner Companion: Pair this sourdough focaccia with hearty Italian pasta dishes like lasagna or spaghetti bolognese for a complete meal that celebrates traditional flavors.
• Mediterranean Mezze Platter: Slice focaccia into triangles and serve alongside hummus, tzatziki, marinated olives, and grilled vegetables for a vibrant Mediterranean-style appetizer spread.
• Sandwich Base Magic: Use cooled focaccia as a gourmet sandwich bread, creating delicious loaded sandwiches with prosciutto, fresh mozzarella, roasted peppers, or grilled chicken and pesto.
• Dipping Delight: Cut into strips and serve with high-quality olive oil, balsamic vinegar, or flavored herb-infused dipping oils for an elegant and simple appetizer experience.

Keeping Sourdough Focaccia Tasting Great

• Wrap cooled focaccia tightly in plastic wrap or aluminum foil, keeping it fresh for 3-4 days. Store in the refrigerator to maintain texture and prevent staleness.
• Slice focaccia, separate layers with parchment paper, place in freezer-safe bag, and freeze up to 2 months. Prevents freezer burn and makes reheating easier.
• Keep at room temperature in airtight container for 1-2 days. Cover with clean kitchen towel to retain moisture and prevent drying out.
• Warm in 350F oven for 5-7 minutes wrapped in foil. Alternatively, use toaster oven or air fryer at 325F for crispy edges and soft center, restoring original freshness.

FAQs

• Why use sourdough starter discard in this focaccia recipe?

Sourdough starter discard adds complex flavor, helps develop better texture, and reduces food waste by using an ingredient that would typically be thrown away.

• How important are the stretch and fold techniques in this recipe?

Stretch and fold techniques are crucial for developing gluten structure, creating a light and airy texture, and ensuring the focaccia has a soft, tender crumb without heavy kneading.

• Can I make this focaccia if I'm new to sourdough baking?

Yes, this recipe is beginner-friendly. The process is straightforward, and the technique of stretch and fold is easy to learn, making it perfect for home bakers wanting to explore sourdough baking.

Light Fluffy Sourdough Focaccia Recipe

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4.9 from 27 reviews

• Total Time: 5 hours 55 minutes
• Yield: 12 1x

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Description

Rustic Italian light fluffy sourdough focaccia delivers herbal aromas and crisp textures from Mediterranean kitchens. Olive oil-infused bread creates delightful sensory experiences for passionate home bakers seeking authentic Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 grams (4 cups + 3 tablespoons) bread flour
• 450 grams (1 3/4 cups + 2 tablespoons) warm water
• 100 grams (1/2 cup) sourdough starter discard

Salt and Seasoning:

• 10 grams (2 1/2 teaspoons) kosher salt
• Extra kosher salt for topping

Oil and Herbs:

• 6 tablespoons extra virgin olive oil
• Fresh or dried herbs of your choice

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Instructions

1. Create a soft, batter-like mixture by blending bread flour, warm water, sourdough starter discard, and kosher salt in a large mixing bowl. Ensure thorough incorporation, leaving no dry spots. Allow the mixture to rest, covered, for 15 minutes to hydrate ingredients.
2. Execute a comprehensive gluten development technique using moistened hands. Perform stretch and fold method: lift one dough edge, fold over itself, and rotate bowl 90 degrees. Repeat this motion approximately 16 times per set. Complete six consecutive sets, with 15-minute intervals between each set, allowing dough to relax and strengthen.
3. Transfer dough to a clean container, generously coating with olive oil. Position in a consistent 75°F environment and permit fermentation until volume doubles, approximately 4 hours. Monitor dough’s expansion and texture during this crucial development phase.
4. Line baking pan with parchment paper and distribute olive oil evenly. Gently transfer dough, carefully spreading toward pan edges. If dough demonstrates resistance, permit a brief 10-minute relaxation before continuing manipulation.
5. Allow dough to undergo secondary proofing, becoming visibly puffy and expanded. For enhanced tanginess, consider overnight refrigeration, then return to room temperature and continue proofing for 2-4 hours before baking.
6. Heat oven to 375°F. Use oil-coated fingertips to create characteristic dimples across dough surface. Drizzle remaining olive oil, sprinkle complementary salt and herbs. Bake until achieving a rich golden-brown color, approximately 25-30 minutes. Rest focaccia for 10 minutes before slicing to maintain structural integrity.

Notes

• Develop Consistent Dough Texture Maintain consistent water temperature and use a kitchen scale for precise flour measurements to ensure uniform dough hydration and structure.
• Optimize Stretch and Fold Technique Perform stretch and folds with wet hands to prevent sticking, creating stronger gluten networks and achieving lighter, airier focaccia.
• Temperature Control for Fermentation Keep dough in a consistent warm environment around 75F to promote even fermentation and develop complex sourdough flavor profile.
• Customize Flavor Variations Experiment with different herb combinations like rosemary, thyme, or za’atar to personalize the focaccia and match various meal styles.

• Prep Time: 5 hours 25 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 155
• Sugar: 0.2g
• Sodium: 180mg
• Fat: 6.5g
• Saturated Fat: 0.8g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg