Discover the best sourdough focaccia recipes! From sweet treats like cinnamon rolls and lemon blueberry to savory favorites like pizza and breakfast focaccia, learn how to bake perfect, airy, naturally leavened focaccia every time!
Sourdough focaccia has quickly become one of my favorite breads to bake at home. There’s something so satisfying about working with a naturally leavened dough and watching it transform into a golden, airy masterpiece. The best part? Focaccia is endlessly versatile — you can go sweet with berries and honey, or savory with herbs, garlic, and cheese.
In this guide, I’m sharing all my favorite sourdough focaccia recipes, from the classic base dough to creative sweet and savory variations. Whether you’re a seasoned baker or just starting your sourdough journey, these recipes are easy to follow and absolutely delicious.
Let’s get started baking bread that will make your kitchen smell amazing and impress everyone who takes a bite!
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Base Sourdough Focaccia Recipe
The base sourdough focaccia is the foundation for all the delicious variations. It starts with a simple dough that develops flavor over time thanks to natural fermentation. I like to keep the ingredients basic: flour, water, salt, olive oil, and a healthy sourdough starter. The key is to be gentle with the dough and allow it to rise slowly so it develops that signature airy texture.
I usually mix the ingredients in a large bowl and let the dough rest for an initial autolyse phase, which helps hydrate the flour and makes kneading easier. After kneading lightly, I let it ferment at room temperature until it doubles in size. This is when the sourdough magic happens — the dough develops flavor, texture, and those lovely little bubbles!
Once the dough is ready, I gently stretch it into a well-oiled pan, dimple it with my fingers, and drizzle it with olive oil. Then it’s ready for toppings and baking. This base is soft, airy, and golden — a perfect blank canvas for both sweet and savory variations.
Ingredients
- 500g (4 cups) all-purpose or bread flour
- 350g (1½ cups) water, room temperature
- 100g (½ cup) active sourdough starter
- 10g (2 tsp) salt
- 60ml (¼ cup) olive oil, plus extra for drizzling
Instructions
- Mix & Autolyse:
In a large bowl, combine the flour and water. Stir until just combined — no need to knead yet. Cover the bowl and let the mixture rest for 30–60 minutes. This autolyse phase hydrates the flour and makes the dough easier to handle. - Add Starter & Salt:
Add your active sourdough starter and salt to the dough. Mix gently until fully incorporated. The dough will be sticky, but that’s perfect — it helps create an airy crumb. - Bulk Fermentation:
Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 3–5 hours, folding gently every 30–60 minutes to build strength. The dough should roughly double in size and develop bubbles on the surface. - Shape & Oil:
Generously oil a 9×13-inch baking pan. Gently transfer the dough into the pan, stretching it to fit. Use your fingers to dimple the surface, then drizzle with olive oil. This creates a beautiful crust and pockets for flavors to settle in. - Final Proof:
Cover the pan and let the dough rest for 30–60 minutes. Meanwhile, preheat your oven to 450°F (230°C). - Bake:
Bake for 20–25 minutes, until the top is golden and crispy, and the internal temperature reaches about 200°F (93°C). Remove from oven and let cool slightly before slicing or adding toppings.
Tips for Perfect Base Focaccia
- Hydration: Aim for 70–75% hydration for a soft, airy crumb.
- Handling: Be gentle — avoid over-kneading to preserve bubbles.
- Pan Size: 9×13 inches works well for standard thickness; adjust for thicker or thinner bread.
- Flavor Base: This dough works for sweet or savory variations — experiment with herbs, cheese, fruits, or honey!
Ingredient Insights
Choosing the Right Flour
The flour you choose makes a big difference in your focaccia’s texture and flavor. I usually stick with bread flour because its higher protein content helps develop gluten, which gives that airy, chewy texture we all love in focaccia. All-purpose flour works too, but the crumb will be slightly softer and less structured.
I also like to experiment with a mix of flours sometimes — for example, part bread flour and part whole wheat. This adds depth of flavor and a slight nutty aroma. Just keep in mind that whole wheat absorbs more water, so you may need to adjust hydration slightly.
Using high-quality, fresh flour is key. Old or low-protein flour can make your dough denser and less resilient. I always keep my flour in a cool, dry place and use it within a few months of opening to get the best results in every bake.
The Importance of a Healthy Starter (Grab My Recipe Tutorial)
A sourdough focaccia is only as good as your starter. A healthy, active starter gives your dough flavor, rise, and that signature tangy depth. I feed my starter regularly — usually once a day if kept at room temperature or every few days if refrigerated — to make sure it’s bubbly and strong when I bake.
Before using your starter in focaccia, check that it’s doubled in size and has lots of bubbles. This is a good sign it’s active and ready to leaven the dough. Using a weak or sluggish starter can result in dense bread or slow fermentation.
It’s also important to use the right ratio of starter to flour in your dough. Too much can overpower the flavor, while too little can slow down rising. I usually aim for 20% starter relative to the flour weight for the perfect balance of tang and lift.
Salt, Oil, and Flavor Additions
Salt isn’t just for taste — it strengthens the gluten network and helps control fermentation, giving focaccia a balanced texture. I sprinkle it evenly into the dough and sometimes finish with a pinch of coarse sea salt on top before baking for a little crunch.
Olive oil is another essential ingredient. I like using extra-virgin olive oil for flavor and color. It also keeps the dough moist and creates those golden, crisp edges we all crave. Drizzling olive oil over the dough before and after baking makes a noticeable difference.
Finally, herbs and spices can elevate your focaccia from simple to spectacular. Rosemary, thyme, garlic, or even chili flakes add aroma and flavor without overpowering the bread. For sweet focaccias, try cinnamon, nutmeg, or a light drizzle of honey to complement the base dough.
Fermentation & Rising
Bulk Fermentation Tips
Bulk fermentation is where your sourdough focaccia really develops flavor and structure. I like to let my dough rise at room temperature for 3–5 hours, depending on the strength of my starter and the warmth of my kitchen. During this time, I gently fold the dough every 30–60 minutes to build strength without deflating those precious air bubbles.
Temperature plays a big role in fermentation. Warmer kitchens speed up the rise, while cooler spaces slow it down. I’ve learned to adjust my schedule based on how the dough looks and feels — not just the clock. If it’s rising too quickly, I’ll move it to a slightly cooler spot to slow things down and improve flavor.
Keeping the dough covered during bulk fermentation is important to prevent it from drying out. A damp towel or lightly oiled plastic wrap works well. This keeps the surface soft and pliable, making it easier to stretch into the pan later.
Cold Fermentation Option
Refrigerating your dough overnight is a fantastic way to enhance flavor. Cold fermentation slows down the activity of the yeast, allowing natural enzymes and bacteria to develop complex, tangy notes in your bread. I often prepare my dough in the evening and let it rest in the fridge overnight before shaping and baking the next day.
Cold fermentation also gives you more flexibility with timing. If mornings are hectic, you can prepare the dough the night before and bake it when you’re ready without rushing the process. The slower rise also improves the texture, making the crumb lighter and more open.
When using the fridge method, make sure your dough is well-covered to prevent a dry crust. About 30–60 minutes before baking, let it come to room temperature so it becomes easier to stretch and handle. This ensures even baking and the best final texture.
How to Know Your Dough is Ready
Knowing when your dough is ready comes down to visual and tactile cues. I look for dough that has roughly doubled in size and shows small bubbles forming on the surface — a sign that fermentation has done its work. The dough should feel soft, elastic, and slightly sticky to the touch.
Another test I use is the “poke test.” Gently press a finger into the dough; if it springs back slowly and leaves a small indentation, it’s ready to shape. If it springs back too quickly, it may need more time, and if it collapses, it’s likely over-fermented.
Trusting your senses is key. While timing and recipes are helpful, the dough will often tell you what it needs. With experience, you’ll get a feel for how your focaccia should look and behave at each stage of fermentation.
Baking & Oven Tips
Best Oven Temperature & Racks
Baking your focaccia at the right temperature is key to achieving a golden, crispy crust and a soft, airy interior. I usually set my oven to 450°F (230°C) — this gives enough heat for the dough to rise quickly while creating a beautiful crust. Adjust slightly if your oven runs hot or cool.
Rack placement also matters. I bake my focaccia on the middle rack for even heat distribution, which helps the top brown evenly without burning. For thicker focaccia or smaller pans, sometimes I lower the rack slightly to ensure the bottom cooks through without becoming soggy.
If your oven has hot spots, rotating the pan halfway through baking can make a big difference. I’ve found that small adjustments like this prevent uneven browning and keep your focaccia looking and tasting perfect every time.
Using Steam for Crispy Crust
Adding steam to your oven can transform your focaccia, giving it a crisp, professional-style crust. I like to place a small pan of water on the bottom rack while the oven preheats. As the bread bakes, the steam helps create a shiny, golden surface while keeping the interior soft.
Another method I use is misting the dough lightly with water just before sliding it into the oven. This extra moisture interacts with the high heat, producing a lovely crust that isn’t dry or tough.
Remember, too much steam can make the bottom crust soggy, so balance is key. I’ve found that a few minutes of steam at the beginning of baking, then removing the water tray, gives the best results for focaccia.
Troubleshooting Baking Issues
Sometimes, even with careful preparation, issues arise. If your focaccia comes out pale on top, it may need a slightly higher temperature or more time in the oven. I usually check the top after 15–20 minutes and adjust as needed.
A dense crumb can be caused by under-fermentation or over-handling the dough. I recommend checking your starter’s activity, folding gently during bulk fermentation, and giving the dough enough time to rise. These steps usually fix that problem.
If the bottom turns out soggy, it could be due to pan type or placement. I make sure to use a well-oiled pan, sometimes preheat a baking sheet, and place the pan in the center or slightly lower in the oven. These simple tweaks help achieve the perfect focaccia every time.
Serving and Storage
How to Slice and Serve
Focaccia is incredibly versatile, and how you slice it can change the whole experience. I like to cut it into squares or rectangles for casual snacking, or long strips for sandwiches. Thicker slices work well for breakfast topped with butter or jam, while thinner pieces make perfect sides for soups and salads.
For gatherings, I sometimes serve focaccia on a wooden board with a drizzle of olive oil and a sprinkle of coarse salt or fresh herbs. This makes it easy for everyone to grab a piece and enjoy. You can even tear it by hand for a rustic, family-style presentation that’s always a hit.
I also love using leftover focaccia for creative meals. Top it with cheese and roasted vegetables for a quick pizza-style lunch, or use strips for dipping into olive oil, hummus, or soups. The possibilities are endless, making this bread a staple in my kitchen.
Storing Focaccia
Fresh focaccia tastes best the day it’s baked, but it can keep well if stored properly. At room temperature, I wrap it tightly in foil or store it in an airtight container for up to two days. This helps maintain moisture and prevents it from drying out.
For longer storage, the fridge works, but I only refrigerate if I plan to use it within a week. I wrap it tightly to prevent it from absorbing other odors and becoming tough. Freezing is my go-to for keeping focaccia longer — I slice it first, wrap portions individually in plastic wrap, then place them in a freezer bag.
When freezing, I always label the bag with the date so I can keep track. This way, I have ready-to-go focaccia on hand for meals or snacks anytime, which is a real lifesaver on busy days.
Reheating Tips
Reheating focaccia properly brings back its soft, airy texture and crisp edges. I like to reheat slices in a 350°F (175°C) oven for 5–10 minutes, which restores the golden crust without drying out the interior.
For a quicker method, I sometimes warm individual slices in a skillet on the stovetop. Adding a tiny drizzle of olive oil or butter helps revive the flavor and moisture while crisping the bottom slightly.
If your focaccia has been frozen, I let it thaw at room temperature first before reheating. This ensures it warms evenly and keeps that fresh-baked taste, making it almost as good as the day it came out of the oven.
Troubleshooting Tips
Even experienced bakers sometimes run into challenges with sourdough focaccia. One common issue is dense bread. If your focaccia turns out heavy, it’s often due to under-fermentation or a starter that isn’t active enough. Make sure your starter is bubbly and healthy before mixing, and don’t rush the rising process.
Another challenge is uneven browning. If the top is pale while the bottom is golden, your oven temperature or pan placement may need adjusting. I recommend preheating the oven thoroughly and using a well-oiled pan. You can also rotate the pan halfway through baking for even color.
Finally, dryness can occur if the dough is too stiff or overbaked. The solution is proper hydration and careful baking time. Always check the dough’s texture before baking — it should feel soft and slightly sticky, not tight or dry. A little trial and error goes a long way, but once you get it right, it’s absolutely worth it.
Understanding Hydration
Hydration refers to the ratio of water to flour in your dough. Higher hydration creates a more open crumb with larger bubbles, while lower hydration produces a tighter, denser texture. I usually aim for 70–75% hydration for sourdough focaccia — enough for light, airy bread but still manageable to handle.
If you’re new to high-hydration doughs, start on the lower end and gradually increase as you gain confidence. Using your hands to gently fold the dough instead of heavy kneading helps maintain structure while encouraging bubbles.
Remember, flour absorbs water differently depending on type and humidity, so you may need to adjust slightly. A dough that feels sticky but workable is ideal — don’t add too much extra flour, as that can reduce airiness.
Adjusting Hydration for Your Environment
Hydration isn’t one-size-fits-all. The flour you use, the humidity in your kitchen, and even the temperature can change how much water your dough needs. I’ve learned that some days my dough feels perfect at 70% hydration, and other days I need closer to 72% just to get the same soft, airy texture.
When I’m in a dry environment, I add a little extra water to prevent the dough from feeling stiff or tight. In more humid conditions, I sometimes reduce water slightly so the dough isn’t overly sticky. Paying attention to how the dough feels is more important than strictly following percentages.
Keep notes in a little baking journal — jot down flour type, hydration, and results. Over time, you’ll learn exactly how your kitchen and ingredients behave, which makes baking consistent and stress-free.
Hydration and Dough Handling Tips
High-hydration dough can feel intimidating at first because it’s sticky and soft, but it’s what gives focaccia that open, bubble-filled crumb. I like to use wet hands when folding the dough during bulk fermentation to prevent sticking, and I lightly oil the work surface when stretching it into the pan.
Instead of heavy kneading, gentle folding every 30–60 minutes during the bulk rise helps build structure without collapsing bubbles. This technique keeps the dough light and airy while still developing strength for a good rise.
When you’re shaping the dough, think of it like handling a cloud — minimal pressure, gentle stretching, and a light touch. Over time, you’ll start to feel the dough’s elasticity and know exactly when it’s ready for baking.
Pan Size Guide
The pan you choose affects thickness, crispiness, and baking time. I prefer a 9×13-inch pan for standard focaccia, which gives a nice thickness without being too flat. For thicker, fluffier bread, you can use a smaller pan, and for thinner, crispier focaccia, a larger pan works best.
Always generously oil the pan to prevent sticking and create a crisp bottom crust. I like to use extra-virgin olive oil for flavor and golden color. You can also sprinkle coarse salt or herbs directly into the pan for added texture and aroma.
Baking time varies by size. Keep an eye on the bread and remove it once it’s golden brown on top and cooked through. Using an instant-read thermometer can help — focaccia is done around 200°F internal temperature.
Choosing the Right Pan for Your Focaccia
The size and shape of your pan directly affect the thickness and texture of your focaccia. I usually stick with a 9×13-inch pan for a standard loaf — it gives a nice balance between height and crispiness. If I want a thicker, pillowy focaccia, I’ll go smaller, like an 8×8-inch pan, which concentrates the dough and makes it taller.
For a thinner, crispier focaccia, a larger sheet pan works beautifully. It spreads the dough wider, which is perfect for topping-heavy versions like pizza, focaccia, or herb-laden breads. I always keep in mind how much dough I have and what I want the final texture to be before choosing my pan.
Experimenting with different pans has taught me that it’s not just about size — material matters too. Cast iron, glass, and metal all conduct heat differently, giving slightly different crusts and textures. Over time, you’ll find your favorite pan for each variation.
Pan Preparation and Flavor Tips
I’ve learned that oiling the pan generously is crucial — it prevents sticking and also helps create that beautiful, crisp bottom crust. I always use extra-virgin olive oil for the flavor and golden color it adds. Sometimes I even swirl a little into the dimples of the dough before baking for extra richness.
You can also sprinkle coarse salt, fresh herbs, or garlic directly into the pan. This not only adds flavor but also enhances the texture of the crust. For sweet focaccia, I lightly coat the pan with a touch of butter or oil and dust it with a tiny bit of sugar to give a subtle caramelized effect.
Another tip: line your pan with parchment if you want easier cleanup, but still oil lightly on top of the paper. This little extra step ensures the dough doesn’t stick and helps the bread release easily when it’s done baking.
Sweet Sourdough Focaccia Recipes
Cinnamon Rolls Sourdough Focaccia
Cinnamon Rolls Sourdough Focaccia is like two favorite treats in one. The base dough is rolled with a cinnamon-sugar filling, then baked until golden and drizzled with icing. The naturally tangy sourdough complements the sweetness beautifully.
I like to gently score the dough before baking to allow steam to escape and prevent overly dense spots. The key is not to overfill with cinnamon sugar, or it can ooze out.
Serve warm with a drizzle of glaze or honey for a breakfast treat that tastes indulgent but is completely homemade. It’s a crowd-pleaser at brunch or holiday gatherings.
Carrot Cake Sourdough Focaccia
This variation combines lightly sweetened focaccia dough with grated carrots, cinnamon, and nutmeg. I sometimes fold in chopped walnuts or raisins for texture. Once baked, a cream cheese drizzle on top takes it over the top.
The tangy sourdough balances the sweet spices and makes this a delightful twist on traditional carrot cake. It’s perfect for dessert or an afternoon snack with tea or coffee.
Lightly flour your hands when spreading the carrots and topping ingredients to prevent sticking. Baking time may be slightly longer due to the added moisture, so keep an eye on color and texture.
Lemon Blueberry Sourdough Focaccia
Lemon Blueberry Sourdough Focaccia is a bright, fresh twist on classic focaccia. Blueberries are sprinkled on top of the stretched dough along with lemon zest, and a light honey drizzle after baking adds extra flavor.
The key is not to overload the dough with fruit — it should be evenly distributed to prevent excess moisture pockets. I like to gently press the berries into the dough, so they stay in place while baking.
This version is perfect for breakfast, brunch, or dessert. The tangy lemon enhances the sourdough flavor, and the natural sweetness of the berries creates a beautiful balance.
Savory Sourdough Focaccia Recipes
Easy Breakfast Sourdough Focaccia
Breakfast focaccia is versatile — think scrambled eggs, cheese, and herbs tucked into the dough before baking. You can also bake plain and top with avocado, tomatoes, or smoked salmon for a morning treat.
I like to lightly oil the pan and dimple the dough before adding toppings to ensure they stay in place. A sprinkling of coarse salt on top brings out flavor and texture.
Serve warm for a filling breakfast or brunch. This version is perfect for feeding a family or prepping ahead for weekday mornings.
Pizza Sourdough Focaccia
Pizza focaccia takes your base dough and adds mozzarella, tomatoes, olives, and herbs for a quick, cheesy bread. The tang of sourdough pairs beautifully with savory toppings.
I recommend partially baking the plain dough first, then adding toppings to prevent sogginess. A final 5–10 minutes in the oven melts the cheese perfectly without overcooking the bread.
This makes a great appetizer, snack, or side for pasta dishes. The combination of sourdough tang and savory toppings is always a hit at the table.
Conclusion
Sourdough focaccia is one of those recipes that’s endlessly adaptable and always delicious. By mastering the base dough, understanding hydration, and experimenting with both sweet and savory variations, you’ll have a versatile bread that can be a side, snack, or show-stopping treat.
Remember, the key is practice and attention to detail — gentle handling, proper fermentation, and clear internal linking within your recipes will make a difference. Whether you stick with classic focaccia or explore cinnamon roll, carrot cake, lemon blueberry, breakfast, or pizza versions, you’re creating bread that’s full of flavor and texture.
Bake, experiment, and enjoy the process — there’s nothing like pulling a golden, airy loaf out of your own oven!
Frequently Asked Questions
1. How do I keep my sourdough focaccia light and airy?
Use an active starter, properly hydrate your dough, and allow adequate fermentation time. Gentle folding instead of heavy kneading preserves air bubbles.
2. Can I make focaccia ahead of time?
Yes! You can refrigerate the dough overnight for slower fermentation. Bring to room temperature before baking for best results.
3. How do I prevent toppings from sinking?
Dimple the dough gently, lightly press toppings in place, and avoid overloading with heavy ingredients or too much fruit.
4. What pan size works best for sourdough focaccia?
A 9×13-inch pan is ideal for standard thickness. Smaller pans yield thicker bread; larger pans produce thinner, crispier focaccia.
Summary
I hope I have inspired you to bake your very own bread loaves to enjoy and share with your friends and family.
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Here are some more of my bread-making inspiration posts to check out!
How to Make Elven Lembas Bread: A Taste of Rivendell
How to Make a Sourdough Gnome Bread
The Best Hoagie Buns Recipe Made From Scratch!
Pumpkin: How to Make Chocolate Chip Pumpkin Bread
Sweet Potato Bread: How to Make Sweet Potato Bread
Chocolate Chip Cookies: How to Make Chocolate Chip Cookie Bread
Carrot Cake Quick Bread: How to Make Carrot Cake Quick Bread
How to Make Strawberries and Cream Sourdough Bread
How to Make S’mores Sourdough Bread
July 4th Bread: How to Make a Firecracker Marble Bread Braid
Artisan Bread: How to Make Artisan Bread
Challah Bread: How to Make a 6 Braided Challah Bread
Sweet Bread: How to Make Sweet Bread
Blessings,
The Off Grid Barefoot Girl
