Make aheadSourdough high-hydration focaccia
Sourdough Focaccia (Naturally Leavened, No Commercial Yeast)
A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.
Collection · 1 recipe
Sourdough Focaccia
A ripe starter gives focaccia the most complex flavor and a naturally open, custardy crumb. It asks for a little planning but rewards it generously.
Sourdough focaccia moves slower than yeasted dough, so lean on a long, cold overnight proof: it deepens flavor and lets you bake on your schedule rather than the starter’s. No starter yet? A biga or poolish preferment gets you partway with commercial yeast — see our overnight and preferment recipes for the middle ground.
If your starter is sluggish, feed it and wait for a lively, domed peak before mixing — a float test helps.
Start with
Sourdough Focaccia (Naturally Leavened, No Commercial Yeast)
A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.
Read the recipe