Thick Soft Crispy Focaccia

This thick soft yet crispy sourdough focaccia embodies the perfect balance between fluffy interior and a golden, crunchy crust. Its long rise process brings out deep flavor and a tender crumb that makes it great for sandwiches or enjoyed plain with a drizzle of olive oil. Whether you are baking for dinner or preparing homemade bread for the week, this recipe delivers reliably delicious results.

I remember making this focaccia on a quiet Sunday afternoon The dough was easy to handle and watching it rise into a bubbly cushion never gets old

Gather Your Ingredients

• 125 grams mature sourdough starter: delivers that classic fermented tanginess and encourages a good rise make sure your starter is active and bubbly
• 375 grams water at room temperature: hydrates the dough and supports gluten development
• 10 grams sugar: feeds the yeast to kickstart fermentation naturally
• 500 grams bread flour: high protein content for structure and chewiness use unbleached if possible for best flavor
• 15 grams olive oil: adds richness and keeps the crumb moist opt for extra virgin for a fruity note
• 10 grams fine salt: essential for flavor balancing and strengthening the dough
• About 1/4 cup olive oil for drizzling: to add crispness and flavor
• Coarse flaky salt: recommended for finishing for texture and burst of saltiness
• Fresh or dried rosemary: to infuse the bread with aromatic herbaceous notes

How to Make It

Mix the Dough:

Combine the mature sourdough starter sugar water and bread flour in a large mixing bowl until a shaggy mass forms. Cover and let it rest in a warm spot for 1 hour allowing fermentation to start fully.

Add Salt and Oil:

After the first rest incorporate the salt and olive oil. Scrunch and fold the dough repeatedly using your fingers to integrate these ingredients fully into the dough for even seasoning and hydration.

First Rise:

Transfer the dough into a covered container and let it rise for about 1 and a half hours. Every 30 minutes perform a stretch and fold technique to strengthen the dough structure aim for a loose square shape to help with even rising.

Final Rise:

Place the dough onto a well-oiled baking sheet or cover the sheet with parchment paper for easier handling. Allow it to rest uncovered in a warm location for 3 to 4 hours until it is bubbly and has spread naturally. Gently stretch it if it needs shaping.

Alternative Refrigeration Rise:

You can refrigerate the dough overnight or up to 2 to 3 days loosely covered with oiled plastic wrap. This slow cold fermentation deepens flavor and the focaccia can be baked directly from the fridge when ready.

Prep for Baking:

Preheat your oven to 450 degrees Fahrenheit. Place a baking stone or steel in the oven center if you have one to mimic professional oven heat and ensure a crispy bottom crust.

Dimple the Dough:

Before baking use your fingers to press deep dimples all over the dough surface reaching the bottom. These dimples are signature to focaccia and allow the oil and toppings to settle.

Add Toppings and Bake:

Drizzle olive oil generously over the dimpled dough and sprinkle coarse salt and rosemary or your choice of toppings. Bake on the stone or the bottom third oven rack for about 20 minutes until the crust is golden and crispy.

Finish:

Once baked drizzle additional olive oil on top while still warm for added richness and flavor. Slice and serve warm or at room temperature.

This focaccia is one of my favorite breads because I love the way the rosemary infuses into the oil pooled in the dimples creating pockets of intense aroma and taste. It reminds me of baking days when my kitchen fills with the scent of fresh herbs and warm bread, a comforting moment worth savoring.

Flavor Boosters

Fresh or dried rosemary infuses deeply into the olive oil pockets, while a drizzle of extra virgin olive oil after baking enhances richness and aroma.

Serving Suggestions

This focaccia is fantastic served with soups salads or charcuterie boards. It also makes delicious sandwiches with meats cheeses and fresh veggie toppings. For an indulgent treat try it toasted with melted mozzarella and tomato slices.

Creative Twists

Experiment with seasonal toppings like cherry tomatoes in summer or caramelized onions and roasted garlic in fall. Adding olives or sun-dried tomatoes introduces Mediterranean flair perfect for festive gatherings.

This focaccia recipe balances flavor and texture perfectly with slow fermentation and careful handling resulting in reliably delicious bread every time.

Recipe FAQs

→ How does the long rise affect the focaccia texture?

The extended rise allows the dough to develop a soft, airy crumb inside and a crispy exterior by enhancing gluten structure and fermentation.

→ What is the best way to achieve a crispy crust?

Baking on a preheated baking stone or steel and drizzling olive oil before baking helps produce a golden, crispy crust.

→ Can I customize the toppings?

Yes, fresh herbs like rosemary, coarse salt, or other ingredients can be added on top for varied flavors and textures.

→ Is it necessary to stretch and fold during the first rise?

Stretching and folding every 30 minutes strengthens gluten, improves dough elasticity, and creates an open, chewy structure.

→ Can the dough be refrigerated before baking?

Yes, refrigerating the dough overnight enhances flavor and allows for flexible baking times without compromising texture.