Easy Sourdough Focaccia with a Crispy Crust and Bubbly Crumb
There is something irresistible about freshly baked focaccia. The golden surface glistens with olive oil, the edges turn wonderfully crisp, and the soft crumb underneath is filled with irregular bubbles.
Sourdough makes this Italian bread even more flavorful. Instead of using commercial yeast, we allow an active starter and a long, cold fermentation to do the work. The dough develops slowly, gaining a deeper aroma and a pleasantly chewy texture without becoming heavy.
This recipe does require patience, but it does not demand complicated shaping or perfect scoring. Most of the work happens while the dough rests. A few gentle folds, a night in the refrigerator, and plenty of olive oil are enough to produce a light, beautifully browned focaccia at home.
Sourdough makes this Italian bread even more flavorful. Instead of using commercial yeast, we allow an active starter and a long, cold fermentation to do the work. The dough develops slowly, gaining a deeper aroma and a pleasantly chewy texture without becoming heavy.
This recipe does require patience, but it does not demand complicated shaping or perfect scoring. Most of the work happens while the dough rests. A few gentle folds, a night in the refrigerator, and plenty of olive oil are enough to produce a light, beautifully browned focaccia at home.
Why This Sourdough Focaccia Works
Focaccia needs enough water to create a soft, open crumb, but extremely wet dough can be difficult to handle. In this recipe, the overall hydration is approximately 72–74%. That is enough for good bubbles while keeping the dough manageable.
The dough begins its fermentation at room temperature. During this stage, several folds help it gain strength. It is then transferred to an oiled pan and placed in the refrigerator overnight.
Cold fermentation does more than make the schedule convenient. It gives the flour time to hydrate fully and helps the dough develop a richer flavor. The following day, the focaccia finishes proofing in the same pan in which it will be baked.
There is no need to force the dough into shape. Given enough time, it will relax and spread naturally.
The dough begins its fermentation at room temperature. During this stage, several folds help it gain strength. It is then transferred to an oiled pan and placed in the refrigerator overnight.
Cold fermentation does more than make the schedule convenient. It gives the flour time to hydrate fully and helps the dough develop a richer flavor. The following day, the focaccia finishes proofing in the same pan in which it will be baked.
There is no need to force the dough into shape. Given enough time, it will relax and spread naturally.
Ingredients
For the dough
For the pan and topping
The sourdough starter contributes another 50 grams of flour and 50 grams of water. This gives us 500 grams of total flour and approximately 360–370 grams of total water.
Use the lower amount of water if your flour is soft or does not absorb water well. Strong bread flour can usually handle the full 320 grams.
- 450 g bread flour
- 310–320 g water
- 100 g active sourdough starter at 100% hydration
- 10 g salt
- 40 ml olive oil
For the pan and topping
- 20–30 ml olive oil
- Fresh or dried rosemary, to taste
- Thyme, optional
- Coarse sea salt, for sprinkling
The sourdough starter contributes another 50 grams of flour and 50 grams of water. This gives us 500 grams of total flour and approximately 360–370 grams of total water.
Use the lower amount of water if your flour is soft or does not absorb water well. Strong bread flour can usually handle the full 320 grams.
Choose the Right Starter
For the best result, use a healthy wheat starter that rises predictably after feeding. It should be at its peak or just beginning to flatten when you mix the dough.
A ripe starter smells pleasantly fermented and has plenty of bubbles throughout. If it has already collapsed completely and smells sharply acidic, feed it again before making the focaccia.
A weak starter may still produce some bubbles in the dough, but it will usually need much more time and can leave the focaccia low and dense.
A ripe starter smells pleasantly fermented and has plenty of bubbles throughout. If it has already collapsed completely and smells sharply acidic, feed it again before making the focaccia.
A weak starter may still produce some bubbles in the dough, but it will usually need much more time and can leave the focaccia low and dense.
Mix the Flour and Water
Place 450 grams of flour and 300 grams of water in a large bowl. Mix until no dry flour remains.
The dough will look rough and may feel rather firm at this stage. Cover the bowl and leave it for 20–30 minutes.
This short rest allows the flour to absorb the water before the remaining ingredients are added. The dough will already feel smoother and more flexible when you return to it.
The dough will look rough and may feel rather firm at this stage. Cover the bowl and leave it for 20–30 minutes.
This short rest allows the flour to absorb the water before the remaining ingredients are added. The dough will already feel smoother and more flexible when you return to it.
Add the Starter, Salt, and Olive Oil
Add 100 grams of active sourdough starter and mix it thoroughly into the dough.
Dissolve the salt in the remaining 10–20 grams of water and add it gradually. If the dough already feels very soft, you do not have to use all the reserved water.
Once the salt has been incorporated, begin adding the 40 ml of olive oil. Add it in several small portions, mixing each one into the dough before pouring in more.
At first, the dough may slide around the bowl and seem unwilling to absorb the oil. Continue squeezing and folding it gently. After a few minutes, the oil will disappear into the dough, leaving it softer and more elastic.
Do not add extra flour simply because the dough feels sticky. Focaccia dough is meant to be soft.
Dissolve the salt in the remaining 10–20 grams of water and add it gradually. If the dough already feels very soft, you do not have to use all the reserved water.
Once the salt has been incorporated, begin adding the 40 ml of olive oil. Add it in several small portions, mixing each one into the dough before pouring in more.
At first, the dough may slide around the bowl and seem unwilling to absorb the oil. Continue squeezing and folding it gently. After a few minutes, the oil will disappear into the dough, leaving it softer and more elastic.
Do not add extra flour simply because the dough feels sticky. Focaccia dough is meant to be soft.
Bulk Fermentation and Folding
Cover the bowl and leave the dough to ferment at room temperature.
During the first 90 minutes, perform three sets of stretch-and-folds at 30-minute intervals. Wet or lightly oil your hands, lift one side of the dough, and fold it over the center. Turn the bowl and repeat from the remaining sides.
As the folds continue, the dough should gain strength and begin holding its shape more confidently.
After the final fold, leave it undisturbed until it becomes lighter, smoother, and visibly aerated. Small bubbles may appear along the sides and beneath the surface.
Bulk fermentation usually takes around 3–5 hours in total, depending on the temperature of the dough and the strength of the starter.
Do not wait for the dough to double. An increase of approximately 50–70%, together with visible bubbles and a soft, lively texture, is generally enough before refrigeration.
During the first 90 minutes, perform three sets of stretch-and-folds at 30-minute intervals. Wet or lightly oil your hands, lift one side of the dough, and fold it over the center. Turn the bowl and repeat from the remaining sides.
As the folds continue, the dough should gain strength and begin holding its shape more confidently.
After the final fold, leave it undisturbed until it becomes lighter, smoother, and visibly aerated. Small bubbles may appear along the sides and beneath the surface.
Bulk fermentation usually takes around 3–5 hours in total, depending on the temperature of the dough and the strength of the starter.
Do not wait for the dough to double. An increase of approximately 50–70%, together with visible bubbles and a soft, lively texture, is generally enough before refrigeration.
Transfer the Dough to the Pan
Pour a generous amount of olive oil into a metal baking pan and spread it over the bottom and sides.
A pan approximately 23 × 33 cm or 9 × 13 inches works well for this amount of dough. A smaller pan will produce a thicker focaccia, while a larger pan will make it thinner and crispier.
Carefully release the dough from the bowl and transfer it to the prepared pan. Turn it once so that both sides are lightly coated in oil.
Do not aggressively stretch it toward the corners. If it resists, cover the pan and leave the dough to relax for 15–20 minutes. You can then gently stretch it a little farther without tearing it.
Cover the pan and place it in the refrigerator for 8–16 hours.
A pan approximately 23 × 33 cm or 9 × 13 inches works well for this amount of dough. A smaller pan will produce a thicker focaccia, while a larger pan will make it thinner and crispier.
Carefully release the dough from the bowl and transfer it to the prepared pan. Turn it once so that both sides are lightly coated in oil.
Do not aggressively stretch it toward the corners. If it resists, cover the pan and leave the dough to relax for 15–20 minutes. You can then gently stretch it a little farther without tearing it.
Cover the pan and place it in the refrigerator for 8–16 hours.
Proof the Focaccia the Next Day
Remove the pan from the refrigerator and leave it at room temperature for approximately 1½–3 hours.
The exact time will depend on the temperature of your kitchen. Cold dough may initially look tight and flat, but as it warms, it should spread more easily and develop visible bubbles.
The focaccia is ready for dimpling when the dough looks puffy, trembles slightly when the pan is moved, and contains bubbles both on the surface and beneath it.
If the dough still looks dense and immediately springs back when touched, give it more time. The clock is only a guide—the condition of the dough is more important.
The exact time will depend on the temperature of your kitchen. Cold dough may initially look tight and flat, but as it warms, it should spread more easily and develop visible bubbles.
The focaccia is ready for dimpling when the dough looks puffy, trembles slightly when the pan is moved, and contains bubbles both on the surface and beneath it.
If the dough still looks dense and immediately springs back when touched, give it more time. The clock is only a guide—the condition of the dough is more important.
Add the Classic Focaccia Dimples
Preheat the oven to 230°C (445°F).
Drizzle the surface generously with olive oil. Oil your fingers and press them deeply into the dough, almost reaching the bottom of the pan.
Use both hands and spread your fingers apart as you press. The goal is to create deep, uneven dimples without flattening the entire loaf.
If large bubbles rise to the surface, try to preserve some of them. These bubbles will become one of the most beautiful features of the finished focaccia.
Sprinkle the top with rosemary, thyme if desired, and coarse sea salt.
You can also add cherry tomatoes, olives, thinly sliced onions, or roasted garlic.
Avoid covering the surface too heavily, as wet toppings can prevent it from browning properly.
Drizzle the surface generously with olive oil. Oil your fingers and press them deeply into the dough, almost reaching the bottom of the pan.
Use both hands and spread your fingers apart as you press. The goal is to create deep, uneven dimples without flattening the entire loaf.
If large bubbles rise to the surface, try to preserve some of them. These bubbles will become one of the most beautiful features of the finished focaccia.
Sprinkle the top with rosemary, thyme if desired, and coarse sea salt.
You can also add cherry tomatoes, olives, thinly sliced onions, or roasted garlic.
Avoid covering the surface too heavily, as wet toppings can prevent it from browning properly.
Bake Until Deeply Golden
Bake the focaccia at 220–230°C (425–445°F) for approximately 22–30 minutes.
The top should become richly golden, not merely pale yellow. The edges should be crisp, and the underside should be well browned.
If the surface browns too quickly while the bottom remains pale, move the pan to a lower oven rack for the final part of baking.
When the focaccia is ready, carefully remove it from the pan and place it on a wire rack. Leaving it in the pan for too long can trap steam underneath and soften the bottom crust.
Allow it to cool for at least 20–30 minutes before slicing. Warm focaccia is wonderful, but cutting it immediately may compress its delicate crumb.
The top should become richly golden, not merely pale yellow. The edges should be crisp, and the underside should be well browned.
If the surface browns too quickly while the bottom remains pale, move the pan to a lower oven rack for the final part of baking.
When the focaccia is ready, carefully remove it from the pan and place it on a wire rack. Leaving it in the pan for too long can trap steam underneath and soften the bottom crust.
Allow it to cool for at least 20–30 minutes before slicing. Warm focaccia is wonderful, but cutting it immediately may compress its delicate crumb.
How to Get Bigger Bubbles
Large bubbles are not created by adding more starter or simply waiting longer. They appear when several things come together: a sufficiently hydrated dough, good gluten development, active fermentation, and gentle handling.
Strong bread flour usually creates a more open crumb than weak all-purpose flour. The folds during bulk fermentation help the dough hold the gases produced by the starter.
Most importantly, avoid pressing all the air out when transferring or dimpling the dough. Handle it confidently but gently.
Do not overproof it in pursuit of dramatic bubbles. An overproofed focaccia may look beautifully inflated before baking but collapse in the oven and develop a weak, gummy crumb.
Strong bread flour usually creates a more open crumb than weak all-purpose flour. The folds during bulk fermentation help the dough hold the gases produced by the starter.
Most importantly, avoid pressing all the air out when transferring or dimpling the dough. Handle it confidently but gently.
Do not overproof it in pursuit of dramatic bubbles. An overproofed focaccia may look beautifully inflated before baking but collapse in the oven and develop a weak, gummy crumb.
Why Focaccia Sometimes Turns Out Dense
Dense focaccia is often the result of an immature starter or insufficient fermentation. If the dough has not become visibly aerated before it enters the refrigerator, cold fermentation alone may not provide enough lift.
A cool kitchen can also slow the process considerably. If necessary, allow more time during bulk fermentation or the final proof rather than baking according to a strict schedule.
Too much flour is another common cause. Sticky dough can seem uncomfortable at first, but adding handfuls of flour changes the balance of the recipe and produces a tighter crumb.
Finally, make sure the dough has warmed and become puffy after refrigeration. Baking it while it is still cold and dense can limit its rise in the oven.
A cool kitchen can also slow the process considerably. If necessary, allow more time during bulk fermentation or the final proof rather than baking according to a strict schedule.
Too much flour is another common cause. Sticky dough can seem uncomfortable at first, but adding handfuls of flour changes the balance of the recipe and produces a tighter crumb.
Finally, make sure the dough has warmed and become puffy after refrigeration. Baking it while it is still cold and dense can limit its rise in the oven.
How to Store Sourdough Focaccia
Focaccia is at its best on the day it is baked, while the surface and edges are still crisp.
Store leftovers in an airtight container at room temperature for up to two days. To restore the crust, reheat the focaccia in a hot oven for 5–8 minutes.
For longer storage, slice it into portions and freeze them in an airtight bag. Reheat the pieces directly from frozen until they are hot and crisp again.
Avoid refrigerating baked focaccia if possible. The refrigerator tends to dry the crumb and make bread stale more quickly.
Store leftovers in an airtight container at room temperature for up to two days. To restore the crust, reheat the focaccia in a hot oven for 5–8 minutes.
For longer storage, slice it into portions and freeze them in an airtight bag. Reheat the pieces directly from frozen until they are hot and crisp again.
Avoid refrigerating baked focaccia if possible. The refrigerator tends to dry the crumb and make bread stale more quickly.
A Simple Bread Worth Waiting For
Sourdough focaccia is one of those breads that looks impressive without requiring complicated techniques. You do not need a banneton, a scoring blade, or the ability to shape a perfect round loaf.
What matters is using an active starter, allowing the dough enough time to ferment, and resisting the temptation to add too much flour. Olive oil takes care of the golden crust, while the overnight rest develops the flavor.
When the focaccia comes out of the oven, the rosemary is fragrant, the edges are crisp, and olive oil shimmers inside every dimple. Beneath that golden surface is a soft, airy crumb that makes the long fermentation entirely worthwhile.
What matters is using an active starter, allowing the dough enough time to ferment, and resisting the temptation to add too much flour. Olive oil takes care of the golden crust, while the overnight rest develops the flavor.
When the focaccia comes out of the oven, the rosemary is fragrant, the edges are crisp, and olive oil shimmers inside every dimple. Beneath that golden surface is a soft, airy crumb that makes the long fermentation entirely worthwhile.
© 2026 Babushkin Bread. All rights reserved.
Made with flour, patience, and love.
Made with flour, patience, and love.