light fluffy sourdough focaccia

There’s something magical about pulling a golden, crispy loaf of light fluffy sourdough focaccia from the oven. The moment your fingers press into its dimpled surface, releasing the scent of olive oil and rosemary, you know you’re about to experience something special. This isn’t just bread—it’s an experience, a little slice of bakery perfection that you can create in your own kitchen.

The beauty of light fluffy sourdough focaccia lies in its simplicity and versatility. Whether you serve it warm alongside a bowl of soup, slice it open for a sandwich, or top it with bold flavors like caramelized onions and cheese, this bread transforms any meal into something extraordinary. And the best part? It all starts with just a few humble ingredients and a little patience.

I still remember the first time I made focaccia with my grandmother. She had an old wooden bowl, worn from years of use, where she mixed her sourdough by hand. “Good bread takes time,” she told me as she stretched and folded the dough, her hands dusted with flour. The wait felt endless, but when we finally pulled that beautifully puffed, golden loaf from the oven, I understood. The first bite—crispy on the outside, light and airy on the inside—was pure magic. Now, every time I bake a batch, I think of her, and that simple joy of turning flour and water into something truly special.

Why You’ll Love Light Fluffy Sourdough Focaccia

• Incredibly soft and airy: The long fermentation process helps develop a wonderfully light and fluffy texture.
• Crispy golden crust: Baking at high temperatures ensures a perfect crunch with every bite.
• Naturally leavened: No commercial yeast is needed; this focaccia relies on a sourdough starter for flavor and rise.
• Customizable toppings: From classic rosemary and salt to cheese, olives, or even caramelized onions, the possibilities are endless.
• Perfect for any occasion: Serve it as a side, turn it into sandwiches, or enjoy it as an appetizer.

How to Make the Perfect Sourdough Focaccia

Getting Everything Ready

Before you start, gather your ingredients and equipment:

Ingredients:

• 125g (½ cup) mature sourdough starter
• 375g (1 ⅔ cups) water
• 10g (2.5 tsp) sugar
• 500g (4 cups) bread flour
• 15g (1 tbsp) olive oil
• 10g (1 ¾ tsp) salt
• Additional olive oil, rosemary, and flaky salt for topping

Equipment:

• Large mixing bowl
• Baking sheet (13×9) or cake pans (10-inch round)
• Parchment paper
• Baking stone or steel (optional, but recommended)

Mixing the Dough for the Best Texture

1. Combine the sourdough starter, sugar, water, and flour in a large mixing bowl. Stir until a shaggy dough forms. Let it rest for one hour (autolyse phase).
2. After resting, add the salt and olive oil, mixing thoroughly. Use your fingers to pinch and fold the dough until fully incorporated.

Letting the Dough Rise Properly

1. Cover the dough and let it rise for 1.5 hours in a warm spot.
2. Every 30 minutes, perform a stretch and fold technique to build gluten strength.
3. After the last stretch and fold, let the dough rest for another 30 minutes.

During this resting period, you might consider preparing another delicious meal, such as this Garlic Parmesan Chicken and Potatoes Skillet, which pairs beautifully with fresh focaccia.

Final Rest Before Baking

1. Transfer the dough to a well-oiled or parchment-lined baking sheet.
2. Let it rise in a warm spot for 3 to 4 hours until bubbly and airy.
3. Alternatively, refrigerate overnight for enhanced flavor.

If you’re a fan of hearty, slow-cooked meals, you might also enjoy this Crockpot Beef and Noodles Recipe, a perfect pairing with warm, freshly baked focaccia.

Baking to Achieve a Golden Crust

1. Preheat your oven to 450°F (232°C). If using a baking stone, place it in the oven.
2. Generously coat the dough with olive oil and use your fingers to dimple the surface.
3. Sprinkle with flaky salt and fresh rosemary.
4. Bake in the bottom third of the oven for 20 minutes or until golden brown and crispy.
5. Let cool slightly before slicing and serving.

How to Store and Reheat Sourdough Focaccia for Freshness

To keep your light fluffy sourdough focaccia fresh, store it properly to maintain its crispy crust and airy interior. Follow these tips:

• Room Temperature: Wrap the focaccia in parchment paper and store it in an airtight container for up to 2 days.
• Refrigeration: While not ideal, you can refrigerate focaccia in an airtight bag for up to 5 days. Warm it up before serving.
• Freezing: Slice the bread and freeze it in a ziplock bag for up to 3 months. Thaw at room temperature before reheating.

To reheat, preheat your oven to 350°F (175°C), place the focaccia on a baking sheet, and bake for 5-7 minutes until crispy. Avoid microwaving, as it can make the bread chewy rather than crisp.

Best Toppings for Sourdough Focaccia for Maximum Flavor

One of the best things about homemade sourdough focaccia is its versatility. Here are some incredible topping ideas to take it to the next level:

• Classic: Olive oil, flaky salt, and fresh rosemary
• Cheesy: Parmesan, mozzarella, or feta crumbles
• Savory: Caramelized onions, sun-dried tomatoes, olives
• Herb-Infused: Basil, thyme, oregano, or roasted garlic
• Sweet & Savory: Fig jam with goat cheese, honey with ricotta

Feel free to get creative and customize your focaccia based on your preferences or the meal you’re serving it with!

Frequently Asked Questions About Sourdough Focaccia

What is sourdough focaccia?

Sourdough focaccia is a traditional Italian bread made using a sourdough starter instead of commercial yeast. This method imparts a tangy flavor and airy texture to the bread, resulting in a golden, crisp crust and a soft, pillowy interior. It’s often topped with ingredients like rosemary, sea salt, and tomatoes.

Can I make sourdough focaccia without a proofer?

Yes, you can make sourdough focaccia without a proofer. If your kitchen is cooler than the desired fermentation temperature, you may need to extend the bulk fermentation time to allow the dough to rise properly.

What is the best pan for making sourdough focaccia?

A traditional 10-inch by 15-inch jelly roll pan or a 10-inch by 14-inch pan is recommended. If you don’t have either, using two 9-inch by 9-inch square pans can also work effectively.

How should I store sourdough focaccia?

To keep your sourdough focaccia fresh:

• At Room Temperature: Store in an airtight container or wrap in plastic wrap for up to 2 days.
• In the Freezer: Freeze individual slices or the whole focaccia in a freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven.

Why didn’t my sourdough focaccia rise well?

Several factors can affect the rise of your focaccia:

• Inactive Starter: Ensure your sourdough starter is active and bubbly before use.
• Fermentation Time: Insufficient fermentation can lead to poor rise; allow adequate time for the dough to ferment.
• Temperature: A cool environment can slow down fermentation; try to keep your dough in a warm place.

Can I use whole wheat flour for sourdough focaccia?

Yes, you can substitute some or all of the bread flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more water and may require adjustments to hydration and fermentation times.

Conclusion

Making light fluffy sourdough focaccia at home is easier than you think! With a few simple ingredients and the right techniques, you’ll achieve bakery-quality results every time. Whether enjoyed on its own, as a sandwich bread, or paired with your favorite toppings, this focaccia is sure to impress.

Have you tried this recipe? Let us know your experience in the comments below! Don’t forget to share this guide with fellow baking enthusiasts. Happy baking!

Print