Sourdough Focaccia (Crispy Edges, Airy Crumb)

What Makes This Recipe Work

An overnight cold ferment lets the starter build gas slowly, creating an open crumb without kneading. Generous olive oil both fries the bottom crisp and keeps the interior tender.

Ingredients for Sourdough Focaccia (Crispy Edges, Airy Crumb)

• 500 g (about 4 cups) bread flour (100 percent)
• 400 g (1 2/3 cups) water, lukewarm (80 percent hydration)
• 100 g (1/2 cup) active sourdough starter, 100 percent hydration, at its peak (20 percent)
• 10 g (1 3/4 tsp) fine sea salt (2 percent)
• 50 g (1/4 cup) olive oil (10 percent), plus more for the pan
• Topping: 2 to 3 tbsp olive oil
• Topping: flaky sea salt to taste
• Topping: 1 to 2 sprigs rosemary or a handful of cherry tomatoes

How to Make Sourdough Focaccia (Crispy Edges, Airy Crumb)

1. Mix the flour and water in a large bowl and rest 30 minutes so the flour hydrates. Add the starter and salt and mix until evenly combined, then work in the olive oil.
2. Cover and bulk ferment at room temperature 4 to 6 hours, performing a set of stretch-and-folds every 30 minutes for the first two hours, until the dough is puffy and jiggly.
3. Transfer the dough to a well-oiled bowl or container, cover, and refrigerate 12 to 18 hours for the cold ferment.
4. Pour 2 to 3 tbsp olive oil into a 9 by 13 inch pan and spread the cold dough into it with oiled hands. Let it relax at room temperature 1 to 2 hours, until it spreads toward the corners.
5. Once relaxed, gently stretch the dough to fill the pan, keeping as much gas as possible. Cover and proof 1 to 2 hours more, until visibly puffy and jiggly when you shake the pan.
6. Heat the oven to 450 degrees Fahrenheit. Oil your fingers and dimple the dough all over, pressing to the bottom without tearing it, then drizzle with olive oil and scatter salt, rosemary, or tomatoes.
7. Bake 20 to 25 minutes, until the top is deep golden and the bottom is crisp and lifts easily from the pan. If the top browns too fast, tent loosely with foil.
8. Slide the focaccia onto a rack, brush the crust with a little olive oil, and cool 10 minutes before cutting so the crumb sets.

Tips for the Best Sourdough Focaccia (Crispy Edges, Airy Crumb)

• Use a metal pan for the crispiest bottom, since glass browns more slowly.
• Do not skip the cold ferment, as it is what builds the open, airy crumb.
• Oil the pan generously so the base fries rather than sticks.

Variations and Substitutions

• Top with cherry tomatoes, olives, or thin onion slices before baking.
• Add a drizzle of honey and flaky salt alongside rosemary for a sweet-savory contrast.
• The same starter and cold-ferment method works for sourdough english muffins and sourdough bagels.
• For a sweeter bake, try sourdough cinnamon rolls with the same overnight approach.

How to Store and Reheat

• Focaccia is best the day it is baked; store leftovers at room temperature, wrapped, up to 2 days.
• Revive slices in a 350 degree Fahrenheit oven for 5 minutes, or freeze up to 2 months.

Sourdough Focaccia (Crispy Edges, Airy Crumb) FAQ