Thick Soft Crispy Sourdough

This thick sourdough focaccia strikes the perfect balance between a soft, fluffy interior and a delightfully crispy crust. Its long rise time allows for deep flavor development and a light texture that holds up beautifully whether you serve it plain, topped with rosemary and salt, or use it as a base for sandwiches or pizza.

I first tried this recipe on a lazy weekend and was amazed at how the long fermentation time transformed the dough into something truly special. Now it’s a go-to whenever I want impressive bread with surprisingly little effort.

Gather Your Ingredients

• Mature sourdough starter: ensures natural fermentation for a tangy flavor and airy texture
• Water: use filtered or spring water for best results to avoid off-flavors
• Sugar: enhances fermentation speed and helps browning during baking
• Bread flour: high protein content supports gluten development critical for focaccia’s structure
• Olive oil: adds richness and contributes to the crust’s crispness
• Salt: essential for flavor balance and strengthening gluten
• Coarse flaky salt: perfect for sprinkling on top to provide a satisfying crunch and burst of flavor
• Fresh or dried rosemary: classic aromatic herb that complements the bread beautifully, use fresh if available for a brighter taste

How to Make It

Mix the Dough:

Combine the mature sourdough starter, sugar, water, and bread flour in a large bowl. Stir together until a shaggy dough forms then cover and let rest in a warm spot for 1 hour. This initial autolyse step helps hydrate the flour and kickstarts gluten formation.

Incorporate Salt and Olive Oil:

After the hour has passed, add the salt and olive oil to the dough. Work these ingredients in by scrunching and folding using your fingers. This technique helps evenly distribute the salt and oil without overworking the dough.

First Rise With Stretch and Folds:

Transfer the dough to a covered container and let it rise in a warm place for about 1.5 hours. Every 30 minutes, perform a gentle stretch and fold to build structure and strength. Aim for a square shape by folding edges toward the center or use coil folds to achieve the same result.

Final Rise on Baking Sheet:

Prepare a generously oiled baking sheet or line with parchment paper to prevent sticking. Place the dough on the sheet and let it rest at room temperature for 3 to 4 hours until bubbly and spread out naturally. If using cake pans, divide the dough in half and let each rise separately. Alternatively, you can refrigerate the dough overnight for convenience and bake next day.

Dimple and Top the Dough:

Preheat your oven to 450 degrees Fahrenheit and position a baking stone or steel in the center if you have one—it crisps the bottom beautifully. Just before baking, press your fingertips deeply into the dough all over to create dimples that hold the olive oil and toppings well. Drizzle with olive oil, sprinkle with coarse salt and rosemary or your preferred toppings.

Bake Until Golden and Crispy:

Bake for about 20 minutes until the focaccia is golden brown on top and crispy underneath. The baking stone will help create the signature crisp crust.

Finish with Extra Olive Oil:

Right after removing from the oven, drizzle additional olive oil over the focaccia for that lush, glossy finish and extra flavor boost.

Rosemary is my favorite topping because its piney aroma pairs perfectly with the olive oil and enhances the bread’s earthiness. One cozy afternoon, I shared this focaccia with my family during a rainstorm and it felt like the ultimate soul food moment—warm, fragrant bread fresh from the oven and plenty of smiles around the table.

Flavor Boosters

This focaccia is delicious served warm, accompanied by olive oil and balsamic vinegar for dipping. It also makes an excellent base for sandwiches with fresh mozzarella, tomatoes, and basil or as a side to soups and salads.

Serving Suggestions

This focaccia is delicious served warm, accompanied by olive oil and balsamic vinegar for dipping. It also makes an excellent base for sandwiches with fresh mozzarella, tomatoes, and basil or as a side to soups and salads.

Creative Twists

In summer, I love adding fresh cherry tomatoes and basil right before baking for a bright seasonal focaccia. In winter, caramelized onions and rosemary create a cozy, comforting bread perfect for chilly nights.

This recipe delivers a perfect focaccia with minimal effort while allowing room for creativity. Enjoy the process and the delicious results every time.

Recipe FAQs

→ What makes this focaccia crispy yet soft?

The long fermentation and final rise develop gluten and air pockets, while baking on a hot stone or steel creates a crispy crust with a tender, fluffy inside.

→ Can the dough be refrigerated overnight?

Yes, refrigerating the dough after the first rise slows fermentation and enhances flavor. Bake directly from the fridge when ready.

→ What are ideal toppings for this focaccia?

Classic toppings include olive oil, flaky salt, and rosemary, but you can customize with herbs, garlic, olives, or your favorites.

→ Why stretch and fold the dough during the rise?

Stretching and folding helps develop gluten structure and even out fermentation, resulting in better texture and rise.

→ What pan options work best for baking?

A well-oiled 13 x 9 inch pan or two 10-inch cake pans work well. Using parchment can prevent sticking if your pan isn’t well-seasoned.