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Sourdough Focaccia Guide
Sourdough focaccia is soft, airy, and deeply flavoured. This guide covers what makes it different, why high hydration works, the role of olive oil, dimpling technique, and topping ideas. Use our sourdough focaccia calculator to get exact ingredient weights.
What makes sourdough focaccia different
Sourdough focaccia uses wild fermentation instead of commercial yeast. The long fermentation develops complex flavours and a tender, open crumb. Yeast focaccia rises quickly; sourdough benefits from slower fermentation and often tastes tangier and more nuanced.
Why high hydration
Focaccia typically uses 75–85% hydration—higher than most bread. The extra water creates a soft, slack dough that bakes into an airy, moist crumb. The pan supports the dough, so you don't need to shape it. High hydration is what gives focaccia its characteristic softness.
Olive oil
Olive oil is essential in focaccia. It's mixed into the dough (around 4% of flour weight) and used to coat the pan and surface. Oil enriches the dough, improves extensibility, and creates a golden, crisp crust. Use a good-quality extra virgin olive oil for the best flavour.
Dimpling
Dimpling is the classic technique: press your fingertips firmly into the dough to create indentations. This creates pockets for olive oil and salt, adds texture, and helps the dough bake evenly. Dimple after the dough has relaxed in the pan—don't deflate it too aggressively.
Toppings
Classic focaccia is topped with olive oil, coarse salt, and rosemary. You can also add cherry tomatoes, olives, garlic, or caramelised onions. Add toppings before baking, or partway through for a fresher finish. Keep it simple or go loaded—both work.
Frequently Asked Questions
80% is a good default. It's soft and airy. Go 75% for a firmer result, 85% for maximum softness. The pan supports the dough, so high hydration is manageable.
Around 4% of flour weight in the dough, plus more for the pan and surface. A 450g dough might use 18g in the dough and another 15–20g for oiling.
Dimple after the dough has relaxed and filled the pan—usually 30–60 minutes into the final proof. The dough should be puffy but not overproofed.
Yes. All-purpose works and gives a softer result. Bread flour produces a chewier texture. Both are fine—choose based on preference.
Bulk ferment 4–8 hours at room temp, then transfer to the oiled pan. Final proof 1–3 hours until puffy. Cold proofing overnight is also possible.
Focaccia uses higher hydration (75–85% vs 60–70%), more olive oil (4% vs 2%), and is baked in a pan. Pizza dough is lower hydration for easier stretching and a crispier crust.
Avertissement : les résultats varient selon le type de farine, la température ambiante, l'état du levain et la technique. Utilisez ce guide et notre calculateur d'hydratation au levain comme point de départ, puis adaptez à vos conditions.