Focaccia Sourdough Recipe

I truly believe nothing beats the smell of warm, fresh-baked bread, especially when it features the perfect combination of tangy sourdough and vibrant pesto with gooey mozzarella ribbons. This specific focaccia sourdough recipe makes it easy to create a delicious family favorite that’s perfect for sharing, whether as an appetizer or a light meal. We use a straightforward overnight cold proofing method for this focaccia sourdough recipe, so you can do most of the work ahead of time and have a fresh loaf ready when you need it most. This approach results in a light, airy texture and complex flavor that’s impossible to resist, making it a simple, high-impact recipe sure to impress everyone at the table. To create this light and airy focaccia sourdough recipe, patience during the long proofing is key.

Ingredients

• Active Sourdough Starter (100% hydration): You’ll need 100g (3.5 oz) of starter that’s been recently fed and is bubbly and active. A healthy, vigorous starter ensures the focaccia rises properly and develops its characteristic sour flavor. If your starter isn’t ready, feed it 4-6 hours before you plan to mix the dough.
• Warm Water: Use 350g (1 ½ cups) of water between 30-35°C (86-95°F) to activate the starter and encourage yeast activity. Water temperature is crucial in sourdough; too cold will slow things down, and too hot can kill the yeast. If you don’t have a thermometer, aim for slightly warmer than lukewarm.
• Strong Bread Flour: Use 500g (4 cups) of bread flour with high protein content (12-14%) for structure. Bread flour creates the chewy texture essential for focaccia by building strong gluten strands. All-purpose flour can work in a pinch, but the texture will be less airy and open.
• Fine Sea Salt: Use 10g (2 tsp) of salt to enhance flavor and regulate the fermentation process. Don’t add the salt directly on top of the starter initially, as it can slow down yeast activity; mix it in after the flour.
• Extra Virgin Olive Oil: Use 30g (2 tbsp) for incorporating into the dough, plus extra for greasing the pan and drizzling. Good quality olive oil is vital for the classic focaccia flavor and helps create a crispy crust. You’ll also need a final drizzle for garnishing before serving.
• Basil Pesto: Use 100g (½ cup) prepared basil pesto for a vibrant, flavorful topping. Check the ingredients to ensure it aligns with any dietary restrictions, such as using microbial rennet cheese or being dairy-free/vegan.
• Shredded Mozzarella Cheese: Use 150g (1 ½ cups) of low-moisture mozzarella cheese. This type of cheese melts cleanly and browns nicely without releasing excessive moisture that would soak the bread. Ensure it is made with microbial rennet for vegetarian diets, if necessary.
• Fresh Basil Leaves: A small handful of fresh basil leaves for garnish after baking. The fresh leaves add a pop of color and aroma that contrasts nicely with the baked focaccia.

Instructions

1. Prepare the Dough (Evening before baking): In a large bowl, combine the active sourdough starter and warm water, mixing gently until the starter is mostly dissolved. Add the bread flour and salt, mixing with a spoon or your hand until a shaggy dough forms and no dry streaks of flour remain. Drizzle 30g (2 tbsp) of olive oil over the top, cover the bowl with a damp cloth or plastic wrap, and let it rest at room temperature (20-24°C / 68-75°F) for 30 minutes.
2. Stretch and Fold (Bulk Fermentation): Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes to build strength. To perform a stretch and fold, wet your hand slightly, grab a portion of the dough from one side, stretch it upward, and fold it over to the opposite side of the bowl. Repeat 3-4 times, rotating the bowl each time, until the dough feels stronger and more elastic. After the final set, cover and refrigerate overnight for 8-12 hours.
3. Prepare for Baking (Morning of baking): Lightly grease a 9×13 inch (23×33 cm) baking pan with olive oil. Gently transfer the cold dough from the bowl into the prepared pan; avoid pulling or stretching it aggressively to preserve the air bubbles. Drizzle a little extra olive oil over the top, cover loosely with plastic wrap, and let it come to room temperature and proof for 2-3 hours until it nearly fills the pan. This gentle handling helps preserve the air bubbles for a light focaccia sourdough recipe result.
4. Dimple and Add Toppings: Preheat your oven to 220°C (425°F). Once the dough has proofed and relaxed, gently dimple the surface with oiled fingertips, pressing down to create characteristic indentations without deflating the dough completely. Generously drizzle the basil pesto over the dimpled surface, then gently swirl it into the dimples before sprinkling the shredded mozzarella cheese evenly over the entire top.
5. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the focaccia is deeply golden brown and the mozzarella is melted and bubbly with some caramelized edges. The high heat ensures a crisp crust on the bottom and a light, airy crumb on top; for a precise reading, use an instant-read thermometer to ensure the internal temperature reaches 93-96°C (200-205°F). The result of this focaccia sourdough recipe is a light crumb and crispy base. If the cheese looks like it’s browning too fast before the focaccia is golden, try loosely tenting the top with foil for the last 5-10 minutes.
6. Cool and Serve: Once baked, remove the pan from the oven and carefully transfer the focaccia to a wire rack for cooling. Allow it to cool for at least 30 minutes before slicing to let the flavors set and prevent the cheese from running everywhere. Cut the warm focaccia sourdough recipe into generous squares or rectangles to serve.
7. Garnish: Arrange the sliced focaccia sourdough recipe on a light-colored platter to highlight the colors of the toppings. Drizzle with the additional 15g (1 tbsp) extra virgin olive oil for a final sheen and extra flavor. Scatter the fresh basil leaves over the top to emphasize the vibrant colors and aromas.

Tips for a Light and Chewy Sourdough Focaccia Texture

Getting that perfect airy crumb and crispy bottom requires specific techniques. Follow these tips to ensure your focaccia sourdough recipe delivers on texture every time.

• The Overnight Cold Proof: The long, slow fermentation in the refrigerator is essential for developing complex flavor and creating the large air bubbles characteristic of good focaccia. This method strengthens the dough structure and increases rise potential.
• Use High-Protein Flour: Bread flour has more protein, which creates stronger gluten strands during the stretch and fold process. This allows the dough to hold its shape and expand, resulting in a light and airy texture in your final bake.
• Don’t Over-Dimple: Be gentle when pressing the dough in step 4. Pressing too aggressively can deflate all the precious air bubbles you worked hard to build during the proofing process.
• The Olive Oil Layer: Generously oiling the pan ensures the bottom crust becomes perfectly crispy and golden brown, while the olive oil on top keeps the surface moist and flavorful.

Make-Ahead Sourdough Focaccia (Cold Proofing Method)

This method works perfectly for busy families by allowing you to break up the preparation process. The cold proof makes this focaccia sourdough recipe one of my favorite healthy meal prep recipes, as it gives you flexibility without sacrificing quality.

• Timing for Busy Weeknights: The great advantage of sourdough is its long fermentation window. Start the dough the evening before, refrigerate overnight, then proof and bake the next morning or evening.
• The Flavor Benefit: The cold proof enhances the complexity and sour notes of the focaccia, making it taste better than a simple same-day bake.
• Adjusting for Your Schedule: If you need to delay baking by a day, simply keep the dough in the refrigerator (for up to 48 hours) after the stretch and fold phase; pull it out when you are ready to proof and bake.

Serving and Topping Ideas

This cheesy focaccia with pesto is delicious on its own, but it’s also incredibly versatile for family-friendly dinners or appetizers.

• Meal Pairing: This focaccia with pesto and mozzarella works wonderfully alongside a hearty soup or a crisp green salad for a light meal.
• As an Appetizer: Cut into small squares or strips for a beautiful party appetizer; serve with balsamic vinegar or extra pesto on the side for dipping.
• Additional Topping Ideas: If you want to change it up next time, try adding cherry tomatoes, Kalamata olives, or thinly sliced red onion before baking.

FAQs

How do I get those big, airy bubbles inside my focaccia sourdough recipe?

The secret lies in the long cold proof and gentle handling of the dough. Avoid overworking it and be careful not to deflate the air bubbles when transferring the dough to the pan. The longer proof time helps create those large air pockets.

Can I use all-purpose flour for this recipe instead of bread flour?

Yes, but your focaccia might not have as much chew and structure. The high protein in bread flour helps create the characteristic bubbly texture. If using all-purpose, you may need a slightly longer bulk fermentation time to develop sufficient strength.

What should I do if my sourdough starter isn’t active enough?

If your starter isn’t bubbly and active after feeding, try feeding it again, placing it in a warm spot, and waiting a few more hours. A sluggish starter won’t provide enough lift for the dough, leading to a denser result.

Can I bake this without an overnight cold proof?

Yes, you can do a shorter bulk fermentation (4-6 hours) at room temperature and skip the cold proof, but the flavor won’t be as complex, and the texture may be slightly denser. The cold proof method helps create that signature focaccia sourdough recipe flavor.

How do I store leftover sourdough focaccia?

Store leftover focaccia at room temperature in an airtight container for up to 3 days, or wrap tightly and freeze for up to 3 months. When reheating from frozen, I recommend thawing it first and then warming it in the oven at 175°C (350°F) for about 10 minutes to restore crispness.

Conclusion

This easy focaccia sourdough recipe provides the perfect combination of a chewy crumb, crispy crust, and comforting toppings for a perfect family meal. The pesto and mozzarella variation elevates this simple bake into a flavorful side dish or light lunch that your family will ask for again and again. Try making a batch this weekend to share with friends and family. Save this recipe to Pinterest for quick access to a delicious, healthy meal idea.

focaccia sourdough recipe

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• Author: Lauren Mitchell
• Total Time: 720 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A flavorful and airy sourdough focaccia, featuring a long cold proof for complex flavor development, topped with vibrant basil pesto and gooey mozzarella cheese. This recipe is perfect for sharing as an appetizer or light meal.

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Ingredients

Scale 1x2x3x

• 100g active sourdough starter (3.5 oz)
• 350g warm water (1.5 cups)
• 500g strong bread flour (4 cups)
• 10g fine sea salt (2 tsp)
• 30g extra virgin olive oil (2 tbsp), plus extra for pan and garnish
• 100g basil pesto (0.5 cup)
• 150g shredded mozzarella cheese (1.5 cups)
• Small handful fresh basil leaves

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Instructions

1. Mix Dough: Combine starter and warm water in a large bowl until dissolved. Add flour, salt, and 2 tablespoons of olive oil; mix until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Perform Stretch and Folds: Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes to build strength. Cover the bowl and refrigerate overnight for 8-12 hours.
3. Warm Proof Dough: Grease a 9×13 inch baking pan with olive oil. Gently transfer the cold dough to the pan, drizzle with extra olive oil, and cover. Let proof at room temperature for 2-3 hours until nearly filling the pan.
4. Add Toppings: Preheat oven to 425°F (220°C). Gently dimple the dough surface with oiled fingertips. Spread the basil pesto over the top, then sprinkle evenly with shredded mozzarella cheese.
5. Bake Focaccia: Bake for 25-30 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly. Tent with foil if the cheese begins to brown too quickly.
6. Cool and Serve: Remove from oven and transfer to a wire rack to cool for at least 30 minutes before slicing. Drizzle with additional olive oil and garnish with fresh basil leaves before serving.

Notes

For the best flavor and texture, use a long, slow overnight cold proof. Be gentle when handling the dough to preserve air bubbles during transfer and dimpling. A generous layer of olive oil ensures a crispy bottom crust.

• Prep Time: 180 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 245 kcal
• Sugar: 2g
• Sodium: 360mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1.5g
• Protein: 6.5g
• Cholesterol: 3mg