Classic Sourdough Focaccia Bread (Light, Airy & Crispy)
Classic Sourdough Focaccia Bread (Light, Airy & Crispy) is a beloved Italian bread known for its pillowy crumb, golden olive-oil crust, and signature dimples that hold pools of flavor. Made with wild yeast from sourdough starter instead of commercial yeast, this focaccia delivers a depth of flavor, superior texture, and artisanal quality that rivals professional bakeries.
Whether served alongside soups, used for sandwiches, or enjoyed on its own with olive oil, sourdough focaccia is a versatile bread that transforms simple ingredients into something extraordinary.
The History of Focaccia Bread
Focaccia dates back to ancient Rome, where early flatbreads were baked on hearths and flavored with olive oil and herbs. The word focaccia comes from the Latin focus, meaning hearth. Over centuries, this bread evolved across Italian regions, each adding unique toppings and techniques.
Sourdough focaccia reflects the oldest bread-making traditions, relying on natural fermentation for leavening—making it one of the most authentic forms of this iconic bread.
Why Use Sourdough Starter for Focaccia
Superior Flavor Development
Long fermentation allows natural yeast and bacteria to create complex, slightly tangy flavors that elevate the bread beyond standard yeast focaccia.
Better Texture
Sourdough strengthens gluten naturally, creating large air pockets and a soft, elastic crumb.
Improved Digestibility
Natural fermentation breaks down starches and gluten, making sourdough easier to digest for many people.
What Makes Classic Sourdough Focaccia Light, Airy & Crispy
High-Hydration Dough
Focaccia dough contains more water than traditional bread dough, resulting in an open, airy crumb.
Olive Oil-Rich Baking Method
Generous olive oil in the pan and on the surface creates a crisp, flavorful crust.
Proper Fermentation Timing
Allowing the dough to fully ferment ensures lightness instead of density.
Exact Ingredients List (Serves 6–8)
- 1 cup (240 g) active sourdough starter (bubbly and fed)
- 1¼ cups (300 ml) warm water
- 3½ cups (420 g) all-purpose or bread flour
- 2 tsp fine sea salt
- 3 tbsp extra-virgin olive oil (plus more for pan & topping)
- Flaky sea salt, for finishing
Optional Toppings
- Fresh rosemary
- Garlic cloves
- Cherry tomatoes
- Kalamata olives
- Caramelized onions
Step-by-Step Guide to Making Sourdough Focaccia
1. Mixing the Dough
In a large bowl, combine sourdough starter, water, and olive oil. Add flour and salt. Mix until a sticky, shaggy dough forms. No kneading required.
2. Autolyse Rest
Let the dough rest for 30 minutes. This hydrates the flour and improves gluten development naturally.
3. Stretch & Fold Process
Over the next 2 hours, perform stretch-and-folds every 30 minutes. This strengthens the dough without kneading.
4. Bulk Fermentation
Cover and allow dough to rise until doubled and bubbly—about 4–6 hours at room temperature.
Shaping & Second Rise
Generously oil a baking pan. Transfer dough gently into the pan. Stretch carefully toward the edges without deflating air bubbles. Cover and allow a second rise for 2–4 hours until noticeably puffy.
This stage is crucial for achieving the light, airy structure of Classic Sourdough Focaccia Bread.
Dimpling, Topping & Baking
Dimpling Technique
Drizzle olive oil generously over the dough. Press your fingers deep into the dough to create classic dimples—don’t be gentle!
Topping Time
Sprinkle flaky sea salt and add herbs or vegetables.
Baking
Bake at 425°F (220°C) for 22–25 minutes until golden brown and crispy on top.
Pro Tips for Bakery-Quality Results
- Use a fully active starter
- Don’t rush fermentation
- Oil the pan generously
- Bake until deeply golden
- Cool slightly before slicing
Popular Variations of Sourdough Focaccia
Rosemary Sea Salt
The timeless classic—simple and aromatic.
Garlic Parmesan
Roasted garlic cloves with grated Parmesan.
Mediterranean Focaccia
Tomatoes, olives, red onion, and oregano.
Sweet Focaccia
Honey drizzle with figs or grapes.
How to Serve Classic Sourdough Focaccia Bread
- With soups and stews
- As sandwich bread
- Dipped in olive oil & balsamic
- Alongside cheese boards
- Toasted for breakfast
Storage & Freezing Instructions
- Room temperature: up to 2 days
- Refrigerate: not recommended (dries bread)
- Freeze slices: up to 2 months
- Reheat: oven or skillet for best texture
Common Mistakes to Avoid
- Under-proofing the dough
- Using inactive starter
- Skipping olive oil
- Over-handling after fermentation
FAQs About Classic Sourdough Focaccia Bread (Light, Airy & Crispy)
Can I cold ferment overnight?
Yes—this improves flavor dramatically.
Why is my focaccia dense?
Likely under-fermented or starter was weak.
Can I use whole wheat flour?
Yes—replace up to 30% for best results.
Is this bread vegan?
Yes, naturally vegan.
Do I need special equipment?
No—just a bowl and baking pan.
How do I keep it crispy?
Reheat briefly in a hot oven before serving.
Conclusion
Classic Sourdough Focaccia Bread (Light, Airy & Crispy) is a celebration of traditional bread baking at its finest. With natural fermentation, olive oil richness, and a beautifully airy crumb, this bread delivers both comfort and craftsmanship. Whether baked for everyday meals or special occasions, sourdough focaccia is a timeless recipe that rewards patience with incredible flavor and texture.
