Light Fluffy Sourdough Focaccia Recipe

Save this recipe on:

Golden, airy, and with just the right crisp at the edges — this Light Fluffy Sourdough Focaccia is everything a good focaccia should be. It boasts a pillowy crumb inside and a savory, golden crust on the outside, kissed with olive oil and topped with aromatic herbs and a sprinkle of sea salt. Each bite delivers the signature tang of sourdough, balanced beautifully by the richness of the olive oil and the subtle crunch of its crust.

Perfect as a standalone snack, a side to soups and salads, or a base for creative sandwiches, this focaccia brings rustic charm to any meal. The fermentation process not only gives it exceptional flavor but also makes it easier to digest. Whether you’re a seasoned sourdough enthusiast or a newcomer to bread baking, this recipe offers both simplicity and outstanding results.

---

Ingredients for this Light Fluffy Sourdough Focaccia

• 500g (about 4 cups) all-purpose flour or bread flour
• 100g active sourdough starter (100% hydration)
• 10g fine sea salt (about 2 tsp)
• 400g water (about 1 2/3 cups) at room temperature
• 30g olive oil (plus more for greasing and topping)
• Optional toppings: flaky sea salt, rosemary, thyme, everything bagel seasoning, or garlic-infused oil

---

Step 1: Mix the Dough

In a large mixing bowl, combine the flour, active sourdough starter, and water. Mix until no dry bits remain. The dough will be sticky — that’s expected. Let it rest, covered, for 30 minutes (this is called autolyse and helps gluten development).

---

Step 2: Add Salt and Olive Oil

After resting, add the salt and olive oil to the dough. Knead gently by hand in the bowl until everything is well incorporated. This may take 3–5 minutes. The dough will look shiny and slightly smoother after mixing.

---

Step 3: Stretch and Folds

Over the next 2 hours, perform 3 to 4 sets of stretch-and-folds every 30 minutes. To do this, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all sides. This builds strength in the dough.

---

Step 4: Bulk Fermentation

After the final stretch and fold, cover the bowl and let the dough rise at room temperature (ideally around 70–75°F / 21–24°C) for 4–6 hours or until it has visibly expanded and shows bubbles on the surface.

---

Step 5: Cold Proof (Overnight)

Transfer the dough into a well-oiled baking pan (9×13” or similar). Gently stretch the dough to fill the pan as much as possible without tearing. Cover and refrigerate overnight for a slow ferment and flavor development.

---

Step 6: Final Rise and Dimpling

The next day, remove the pan from the fridge and let it come to room temperature (1–2 hours). Once puffy, drizzle with more olive oil and use your fingers to dimple the surface generously. Add your chosen toppings (like rosemary, garlic oil, or seasoning blend).

---

Step 7: Bake

Preheat the oven to 450°F (230°C). Bake the focaccia for 20–25 minutes until golden brown and crisp on top. Rotate the pan halfway through for even baking.

---

Step 8: Cool and Serve

Let the focaccia cool slightly in the pan before transferring to a wire rack. Slice and enjoy warm, or at room temperature with dips, soups, or on its own.

---

Estimated Nutrition (per slice, assuming 12 servings)

• Calories: 180
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Sugar: 0g
• Sodium: 280mg

Note: Nutritional values may vary based on exact ingredients and toppings used.

---

Frequently Asked Questions

What makes sourdough focaccia different from regular focaccia?

Sourdough focaccia uses natural yeast from a sourdough starter instead of commercial yeast. This gives it a deeper flavor, chewier texture, and better digestibility.

---

Can I skip the cold proof step?

While it’s possible to skip it, the overnight fermentation enhances flavor and texture. If you’re short on time, extend the bulk fermentation a bit longer at room temperature instead.

---

How do I know if my starter is active enough?

Your starter should be bubbly, double in size within 4–6 hours after feeding, and pass the float test (a small spoonful floats in water).

---

What’s the best flour to use?

Bread flour gives a slightly chewier result, but all-purpose flour works well too. You can also mix in a small amount of whole wheat for added flavor.

---

Can I add toppings before baking?

Absolutely! After dimpling the dough, add toppings like rosemary, cherry tomatoes, olives, or garlic before placing it in the oven.

---

Why is my dough so sticky?

High hydration doughs like this are naturally sticky. Use wet hands during handling, and don’t be tempted to add more flour.

---

How do I get a crispy bottom?

Make sure to oil the baking pan generously. You can also preheat a pizza stone or baking steel and place the pan on it for an extra crisp bottom.

---

Can I double the recipe?

Yes, this recipe scales up beautifully. Just be sure to use a larger pan or multiple pans, and adjust baking time if necessary.

---

Print

Save this recipe on: