If you’ve ever torn into a bakery-style focaccia and marveled at its soft, lofty texture and delicate golden crust, you’re about to recreate that magic right at home. This Extra Fluffy Sourdough Focaccia is the kind of bread that feels luxurious yet rustic, simple yet deeply flavorful.
Unlike standard focaccia, this version relies on high hydration and long fermentation to achieve that airy structure — the kind of open crumb full of bubbles that practically melts in your mouth. The sourdough process not only enhances flavor but also makes the bread easier to digest and naturally preserved.
Whether served as a side dish, base for sandwiches, or centerpiece at your next dinner gathering, this fluffy focaccia recipe delivers professional-quality results with minimal effort. The only requirement? Patience and good olive oil.
Why This Focaccia Is Extra Fluffy
The difference between good focaccia and great focaccia comes down to three key factors:
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High Hydration Dough (80–85%) – More water equals more steam during baking, which creates larger air pockets and a light texture.
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Slow Fermentation – Time allows gluten to develop naturally, enhancing both structure and flavor.
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Gentle Handling – No kneading means no overworking. Folding builds strength while keeping the dough airy.
This focaccia is tall, soft, and golden — perfect for slicing or tearing apart with your hands. Each bite is tender and aromatic, glistening with olive oil and sea salt.
Ingredients
For the Dough:
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500 g (4 cups) bread flour
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400 g (1 ⅔ cups) warm water (around 80% hydration)
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100 g (½ cup) active sourdough starter (fed and bubbly)
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10 g (2 tsp) fine sea salt
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20 g (1 ½ tbsp) extra virgin olive oil
For the Topping:
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3 tbsp olive oil (for drizzling)
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Flaky sea salt (Maldon or similar)
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Fresh herbs (optional: rosemary, thyme, or basil)
Tools You’ll Need
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Kitchen scale (for accuracy)
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Large mixing bowl
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Silicone spatula or dough scraper
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9×13-inch baking pan or 12-inch cast iron skillet
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Plastic wrap or damp kitchen towel
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Bench scraper
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Olive oil brush
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Cooling rack
The Science Behind the Fluff
The hallmark of extra fluffy focaccia is its open crumb — those irregular, airy pockets that form when the dough traps gases during fermentation. To achieve that:
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Hydration: More water allows gluten strands to stretch, accommodating more air bubbles.
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Fermentation Time: A long rise breaks down gluten gently, yielding tenderness.
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Minimal Handling: Overworking the dough collapses the air pockets.
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Proper Proofing: You want the dough puffy, not flat or overexpanded.
It’s a dance between science and art — and once you get the rhythm, you’ll never go back to store-bought focaccia again.
Step-by-Step Recipe
Step 1: Feed Your Starter
Feed your sourdough starter about 6–8 hours before baking. It should be bubbly, doubled in size, and able to float in water when ready.
Step 2: Mix the Dough
In a large bowl, dissolve your active starter in warm water. Stir until it’s mostly mixed. Add the flour and salt, then mix with a spatula until no dry spots remain. Drizzle in the olive oil and mix again until combined.
The dough will look shaggy and sticky — don’t worry, it will smooth out over time.
Step 3: Rest (Autolyse)
Cover the dough and let it rest for 30 minutes. This allows the flour to fully hydrate, making it easier to stretch later.
Step 4: Stretch and Fold
After resting, perform your first set of stretch and folds:
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Wet your hand and grab one side of the dough.
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Stretch it upward gently and fold it over the center.
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Rotate the bowl a quarter turn and repeat four times.
Let it rest for 30 minutes, then repeat this process 2 more times over the next hour and a half. Each fold strengthens gluten while maintaining softness.
Step 5: Bulk Fermentation
Cover the bowl with plastic wrap and let the dough rise at room temperature (around 75°F / 24°C) for 4–6 hours, or until it’s doubled and bubbly.
Step 6: Cold Fermentation (Optional for Best Flavor)
For maximum flavor and fluff, refrigerate the dough overnight (up to 24 hours). The cold slows fermentation while deepening flavor and improving texture.
Step 7: Prepare the Pan
Grease your pan generously with olive oil (about 2 tbsp). Transfer the dough into the pan, turning it once to coat both sides with oil. Let it rest for 30 minutes to relax.
Step 8: Shape and Proof
Using oiled hands, gently press and stretch the dough to fill the pan. If it resists, wait 10 minutes and try again. Cover and proof for another 2–3 hours at room temperature, or until it’s visibly puffy and jiggles when you shake the pan.
Step 9: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 10: Dimple and Top
Drizzle 2 tablespoons of olive oil over the dough. With your fingertips, press deep dimples across the entire surface. Sprinkle with flaky salt and, if desired, scatter herbs on top.
Step 11: Bake
Bake for 25–30 minutes, or until the top is golden and the edges are crisp.
If you want an extra crisp base, place the pan on a preheated baking stone or steel for the last 10 minutes.
Step 12: Cool and Serve
Let the focaccia cool for at least 10 minutes in the pan before transferring to a wire rack. Brush lightly with olive oil, slice, and enjoy warm.
Texture and Flavor Notes
When you cut into this extra fluffy sourdough focaccia, you’ll notice:
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A tall, airy crumb with big, irregular holes.
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A thin, crispy crust that shatters slightly when torn.
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A delicate tang from the sourdough.
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A rich aroma of olive oil and salt.
It’s soft enough to use as sandwich bread yet hearty enough to enjoy on its own with dipping oil or soup.
Flavor Variations
Once you’ve mastered the base recipe, try these flavor twists:
1. Garlic & Herb: Drizzle garlic-infused olive oil and sprinkle rosemary or thyme before baking.
2. Cherry Tomato Burst: Add halved cherry tomatoes and a sprinkle of basil.
3. Olive Delight: Scatter sliced Kalamata olives for a Mediterranean touch.
4. Cheese Lover’s: Add grated Parmesan or crumbled feta during the last 10 minutes of baking.
5. Sweet Option: Top with cinnamon, honey, and walnuts for a breakfast focaccia.
Tips for Perfect Fluffy Focaccia
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Use a kitchen scale. Accuracy ensures proper hydration levels.
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Hydrate properly. Don’t add more flour even if the dough feels sticky — that’s the key to fluffiness.
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Be gentle. Avoid deflating the dough during handling.
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Watch proofing time. If the dough overproofs, it may collapse and bake flat.
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Bake hot. A high temperature creates an instant oven spring.
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Use quality olive oil. It adds depth and keeps the bread tender.
Serving Suggestions
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As an appetizer: Tear into pieces and serve with a bowl of olive oil and balsamic vinegar for dipping.
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With soup: Perfect companion for tomato soup, lentil soup, or creamy mushroom soup.
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For sandwiches: Slice horizontally and fill with roasted vegetables, cheese, or grilled chicken.
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On a grazing board: Pair with hummus, marinated olives, and cheese.
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At breakfast: Toast and spread with butter or avocado for a light meal.
Troubleshooting Guide
Q: My focaccia didn’t rise much.
A: Your starter may not have been active enough. Always ensure it’s bubbly and recently fed.
Q: The dough was too sticky to handle.
A: That’s normal with high hydration. Use wet or oiled hands instead of adding more flour.
Q: The crumb is dense.
A: It was likely underproofed. Give it more time to ferment next time.
Q: The crust is too hard.
A: You may have baked too long or used too little oil. Try brushing olive oil right after baking.
Q: Can I make this gluten-free?
A: Not easily — sourdough focaccia relies on gluten for structure. Try a gluten-free specific recipe.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the crumb will be slightly less chewy. Bread flour yields better structure.
Can I skip the overnight cold rise?
You can, but the flavor will be milder and the crumb slightly less open.
What’s the best oil to use?
Extra virgin olive oil gives the best flavor and golden crust.
Can I add cheese on top?
Yes! Try shredded Parmesan or mozzarella added during the last 10 minutes of baking.
Can I make mini focaccias instead?
Absolutely. Divide the dough into small pans or muffin tins and reduce baking time slightly.
The Joy of Baking Extra Fluffy Focaccia
Baking focaccia is more than making bread — it’s creating a moment of warmth, a golden centerpiece that brings people together. The fragrance of olive oil and sourdough, the sound of a crisp crust crackling as you tear into it — this is what comfort food is meant to be.
Each batch is a small triumph: a balance of patience, timing, and simple ingredients coming together to form something truly special.
So whether you’re baking it for a holiday dinner, a cozy Sunday lunch, or simply to savor the joy of homemade bread, this Extra Fluffy Sourdough Focaccia will make every meal memorable.
