Light Fluffy Sourdough Focaccia: The Perfect Artisan Bread

Few things compare to the simple pleasure of freshly baked focaccia—crispy on the outside, airy and fluffy inside, infused with the deep flavors of olive oil and sea salt. But when you introduce sourdough into the mix, the result is even more spectacular! Light, fluffy sourdough focaccia brings together the tangy complexity of natural fermentation with the pillowy texture of traditional Italian flatbread. Whether you’re a seasoned sourdough baker or a beginner, this recipe will guide you to the perfect golden, dimpled loaf.

Why You’ll Love Sourdough Focaccia

• Unmatched Flavor: The natural fermentation enhances the depth of flavor, offering a rich, slightly tangy taste.
• Incredible Texture: Crisp on the outside, airy and soft inside, with just the right amount of chew.
• No Kneading Required: This high-hydration dough develops gluten through stretching and resting, making it an easy, hands-off bake.
• Versatile and Customizable: Top it with fresh herbs, garlic, olives, or cheese for a unique touch.

Essential Ingredients for Sourdough Focaccia

To make this light, airy focaccia, you’ll need:

• 500g (4 cups) bread flour – Provides the structure needed for a chewy, fluffy texture.
• 100g (½ cup) active sourdough starter – Well-fed and bubbly, this is the heart of the bread’s flavor.
• 375g (1 ½ cups) water – Hydration is key to a light, airy crumb.
• 10g (2 tsp) salt – Enhances the flavor and strengthens the gluten.
• 20g (1 ½ tbsp) olive oil – Adds moisture, richness, and the classic focaccia taste.
• Extra olive oil for coating and drizzling – Prevents sticking and adds a golden crust.
• Flaky sea salt & fresh herbs (optional) – For the perfect finishing touch.

Step-by-Step Instructions for Perfect Sourdough Focaccia

1. Mix the Dough

In a large bowl, combine the flour and water. Mix until no dry flour remains. Let the mixture rest (autolyse) for 30 minutes to allow the flour to absorb the water.

2. Incorporate the Starter and Salt

Add the active sourdough starter and salt to the dough. Use the stretch-and-fold method to incorporate the ingredients evenly. Cover the bowl and let it rest for 30 minutes.

3. Stretch and Fold

Over the next 3-4 hours, perform 4 sets of stretch-and-folds at 30-minute intervals. This strengthens the gluten structure, giving the focaccia its signature texture.

4. Bulk Fermentation

Cover the dough and let it ferment at room temperature (21-24°C / 70-75°F) for 8-12 hours, or until it doubles in size and looks bubbly.

5. Shape the Dough

Generously oil a baking pan (9×13-inch recommended) and transfer the dough into it. Gently stretch the dough to fit the pan, then let it rest for 2-4 hours until it becomes puffy.

6. Dimple and Add Toppings

Drizzle olive oil over the surface, then use your fingertips to create deep dimples in the dough. Sprinkle flaky sea salt, rosemary, or other toppings of choice.

7. Bake to Perfection

Preheat your oven to 230°C (450°F). Bake for 20-25 minutes until golden brown and crisp. Let it cool slightly before slicing.

Expert Tips for the Best Sourdough Focaccia

• Use a well-fed starter – The better the starter, the better the rise and flavor.
• Don’t skimp on olive oil – It’s crucial for flavor, moisture, and that classic crispy crust.
• Be patient with fermentation – Long fermentation ensures a light, airy crumb.
• Customize your toppings – Experiment with sun-dried tomatoes, caramelized onions, or parmesan cheese.

How to Store and Serve

• Store at room temperature in an airtight container for up to 2 days.
• Reheat in the oven for a few minutes to bring back its crispiness.
• Serve warm with olive oil, balsamic vinegar, or alongside soups and salads.

Final Thoughts

This light, fluffy sourdough focaccia is a must-bake for anyone who loves homemade bread. With its crispy crust, soft interior, and tangy sourdough flavor, it’s a true showstopper. Whether served as an appetizer, side dish, or sandwich base, this focaccia will quickly become a household favorite.

Have you tried this recipe? Share your experience and favorite focaccia toppings in the comments below!