Sourdough Focaccia Recipe: A Complete Guide to a Bubbly, Crispy & Flavorful Loaf

Discover the secrets behind the perfect Sourdough Focaccia Recipe: A Complete Guide to a Bubbly, Crispy & Flavorful Loaf. Learn how to make an airy, golden focaccia with your sourdough starter, step by step. From the bubbly dough to the olive oil drizzle, this video will guide you through every detail for bakery-level results at home. Perfect for beginners and bread lovers alike!

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Sourdough Focaccia Recipe: A Complete
Guide to a Bubbly, Crispy & Flavorful Loaf What if I told you that your kitchen could
smell like an Italian bakery by tonight? Imagine the golden crust crackling under your
fingers, the olive oil glistening like sunlight, and those irresistible bubbles of sourdough
focaccia that make every bite a masterpiece. This isn’t just bread it’s a celebration of flavor,
texture, and patience. Whether you’re a seasoned baker or just beginning your sourdough journey,
this focaccia will become your new obsession. Sourdough focaccia takes everything you love about
the classic Italian flatbread and elevates it with the tang and depth only natural fermentation can
give. It’s chewy yet airy, crisp yet pillowy, and it keeps that rich flavor long after it
leaves the oven. Unlike traditional focaccia, this version relies on your sourdough
starter that living, bubbling culture that brings bread to life making it not
just delicious but beautifully authentic. For this recipe, you’ll need: 500 g bread flour 400 g water (around 80% hydration) 100 g active sourdough starter 10 g fine sea salt 30 g extra virgin olive oil
(plus more for drizzling) This recipe makes one large sheet-pan focaccia,
enough to serve 6–8 hungry bread lovers. Start by mixing your flour and water, letting them
rest for about 30 minutes for an autolyse. Then, add your starter and salt, and knead gently
until everything comes together. The dough will be sticky that’s the secret to its
airy texture. Over the next few hours, perform three to four sets of stretch and folds, every 30 minutes. Each fold builds strength
while preserving that delicate crumb. Once your dough feels bouncy and elastic,
transfer it to a well-oiled bowl, cover it, and let it ferment until doubled in size about
5–6 hours, depending on the temperature. Then, oil your baking tray generously, and gently
spread the dough out. Let it rest again, allowing those signature bubbles to form. Before
baking, drizzle plenty of olive oil, sprinkle flaky salt, and if you’d like, add rosemary,
cherry tomatoes, or garlic for an aromatic twist. Bake at 220°C (425°F) for 25–30 minutes until
the edges turn deep golden brown and your kitchen smells like heaven. When it’s done, brush it with
a little more olive oil for that glossy finish. What makes this sourdough focaccia so special
is its versatility. You can serve it with soups, slice it for sandwiches, or enjoy it warm,
dipped in balsamic vinegar. It’s the kind of bread that turns any meal into a feast
rustic, comforting, and always a showstopper. And here’s a pro tip: to keep your focaccia
crispy on the outside but soft on the inside, let it cool slightly before slicing. That few
minutes of patience makes all the difference. So, are you ready to roll up your sleeves
and bake your own sourdough focaccia? Which topping will you choose classic rosemary
and salt, or something more adventurous?