The BEST Sourdough Focaccia Recipe (No-Knead, Overnight, Super Airy!)

Yes, you can use discard, but for the lightest, most airy no-knead sourdough focaccia we recommend an active sourdough starter that is bubbly and recently fed. An active starter gives stronger fermentation, better oven spring, and a more open, irregular crumb typical of artisan bread.

Dense focaccia usually comes from one or more of these issues: under-active starter, low hydration, insufficient bulk fermentation, or over-handling the dough. For an airy focaccia with large holes, prioritize:

• Active starter (bubbly after feeding).
• High hydration (wet dough = better oven spring).
• Long, gentle fermentation (overnight or cold ferment for flavor and structure).
• Minimal degassing: handle gently when transferring to the pan and create dimples with fingertips without deflating too much.

Try cold fermenting in the fridge for 12–24 hours to develop flavor and a lighter crumb.

For a typical no-knead sourdough focaccia:

• Bulk fermentation: 8–18 hours at room temperature depending on starter strength and kitchen temperature (overnight is common).
• Second proof (in pan): 1.5–3 hours until puffy and jiggly.

If your kitchen is warm, shorten bulk fermentation. Alternatively, cold ferment in the fridge for 12–24 hours to slow fermentation and concentrate flavor — great for deeper, more complex sourdough notes.

Yes—all-purpose flour works and still yields tasty focaccia, but bread flour (higher protein) gives stronger gluten structure and a more open, chewy crumb. If you only have all-purpose, consider:

• Using slightly less water (to maintain workable hydration).
• Allowing a longer fermentation to develop gluten naturally.

Preheat your oven to 220°C / 425–450°F. Bake for about 22–28 minutes depending on the thickness of your focaccia and your oven’s true temperature. Look for a deep golden brown top and a crisp bottom. Allow the focaccia to rest on a cooling rack for 10–15 minutes before slicing to let the crumb set.

A hot tray or baking stone helps with bottom crisping; plenty of olive oil in the pan also contributes to that signature golden, slightly fried base.

Classic toppings include fresh rosemary, flaky sea salt, garlic, cherry tomatoes, olives, caramelized onions, and grated Parmesan. To keep toppings from sinking:

• Dimple the dough deeply with your fingertips to create pockets for oil and toppings.
• Drizzle extra virgin olive oil over the dough before adding toppings.
• Press toppings lightly into the dimples rather than piling them on.
• For watery toppings (like tomatoes), pat dry or halve and blot juices to avoid sogginess.

Storage tips for sourdough focaccia:

• Room temperature: Store loosely wrapped in parchment or a bread bag for 1–2 days.
• Refrigerator: Up to 4 days — but refrigeration can dry bread; reheat to regain texture.
• Freezer: Freeze slices or whole loaf wrapped tightly for up to 2 months. Thaw and reheat in a hot oven (180°C / 350°F) for 5–10 minutes to refresh.

Avoid plastic wrap directly on the crust for long storage; it softens the crust and reduces crispness.

Absolutely — cold fermentation in the refrigerator (12–48 hours) is a powerful tool. It slows yeast activity, allows enzymatic breakdown of starches, and produces deeper, tangier flavors and a more complex aroma. Cold fermenting also makes the dough easier to handle and can produce a more open crumb if you give it adequate time to warm before baking.

Focaccia and pizza dough share similar ingredients but differ in hydration, handling, and final texture. Focaccia typically has higher hydration, more olive oil, and is baked thicker with dimples and toppings. Pizza dough is usually stretched thin and baked at higher temps for a crisp bottom and slightly chewy crust. Both are beloved Italian breads, but focaccia is more bread-like and pillowy.

Gluten-free focaccia is possible, but it requires a specialized gluten-free sourdough starter and binding agents (xanthan gum, psyllium husk, or commercial blends) to mimic gluten’s structure. Expect a different texture — still delicious, but not the same airy crumb as wheat-based sourdough focaccia.