10 Bubbly Sourdough Focaccia Recipes

I remember the aroma of warm, bubbly focaccia wafting through my nonna’s kitchen in Italy during summer visits as a child. She’d knead the dough with her weathered hands, dimples forming naturally from the wild yeast, and top it with olive oil and rosemary plucked fresh from the garden. Those golden, airy loaves were the highlight of family gatherings, teaching me early on that bread isn’t just food—it’s a vessel for love and tradition.

Fast forward to my recent kitchen experiments during lockdown, where I dove headfirst into sourdough. Using my active starter, I played with focaccia variations, pushing for maximum bubbles by extending fermentation times and incorporating bubbly discard. The results? Irresistibly chewy, dimpled breads that rival any bakery. In today’s fast-paced world, these recipes matter because sourdough focaccia is forgiving for beginners, nutrient-rich from natural fermentation, and endlessly customizable for healthy, gut-friendly meals.

Classic Rosemary Sea Salt Focaccia

This timeless version captures the essence of traditional Italian focaccia with its signature herbal punch. Ingredients (for one 9×13-inch pan): 500g bubbly sourdough starter (100% hydration), 400g all-purpose flour, 350g water, 10g salt, 50ml olive oil (plus extra for drizzling), 3 tbsp fresh rosemary, flaky sea salt. Mix starter, flour, water, and salt into a shaggy dough; let rest 30 minutes, then perform stretch-and-folds every 30 minutes for 2 hours. Pour into oiled pan, dimple generously, drizzle with oil, and top with rosemary and salt. Proof 4-6 hours until bubbly, bake at 425°F for 25-30 minutes until golden.
Its benefits include improved digestibility from sourdough fermentation and heart-healthy monounsaturated fats from olive oil, making it a perfect everyday bread.

Tomato and Olive Mediterranean Focaccia

Bright and briny, this focaccia bursts with summer flavors. Ingredients: 500g active sourdough starter, 400g bread flour, 350g water, 10g salt, 60ml olive oil, 1 cup halved cherry tomatoes, ½ cup pitted black olives, fresh oregano. Combine wet and dry ingredients, autolyse 1 hour, then fold in tomatoes and olives during bulk fermentation (3-4 hours with folds). Spread in oiled pan, dimple, add more oil and herbs, proof until puffy (4 hours), bake 425°F for 28 minutes.
Packed with antioxidants from tomatoes and healthy fats from olives, it’s a vibrant, fiber-rich option that supports gut health.

Garlic Herb Infused Focaccia

A garlicky delight for herb lovers, with layers of savory aroma. Ingredients: 500g bubbly starter, 400g flour, 340g water, 10g salt, 50ml olive oil, 6 minced garlic cloves, 2 tbsp mixed dried herbs (thyme, oregano), fresh parsley. Mix dough, incorporate garlic and herbs after autolyse, ferment 4 hours with folds. Dimple in pan with oil, sprinkle parsley, proof 5 hours, bake 425°F 25 minutes.
Boosts immunity with allicin from garlic and anti-inflammatory herbs, plus sourdough’s prebiotic benefits.

Caramelized Onion and Goat Cheese Focaccia

Sweet-savory indulgence with creamy tang. Ingredients: 500g starter, 400g flour, 350g water, 10g salt, 60ml olive oil, 2 large caramelized onions, 100g crumbled goat cheese, balsamic glaze. Ferment dough 4 hours, layer onions during second fold, spread in pan, top with cheese, proof bubbly (5 hours), bake 425°F 30 minutes, drizzle balsamic post-bake.
Onions provide prebiotics for digestion, goat cheese adds protein and calcium for a satisfying, nutrient-dense snack.

Pesto and Fresh Mozzarella Focaccia

Italian-inspired melt-in-your-mouth goodness. Ingredients: 500g starter, 400g flour, 350g water, 10g salt, 50ml olive oil, ½ cup basil pesto, 150g fresh mozzarella slices, pine nuts. Bulk ferment 4 hours, swirl pesto into dough, dimple with oil and cheese in pan, proof 4-5 hours, bake 425°F 25 minutes until bubbly and browned.
Rich in basil’s vitamins and mozzarella’s probiotics, it’s a lighter pizza alternative promoting healthy fats.

Lemon Thyme Citrus Focaccia

Zesty and refreshing with a bright twist. Ingredients: 500g bubbly starter, 400g flour, 340g water, 10g salt, zest/juice of 2 lemons, 50ml olive oil, 3 tbsp fresh thyme. Infuse dough with lemon during mixing, ferment 4 hours, top with zest-thyme-oil mix, proof 5 hours bubbly, bake 425°F 28 minutes.
Lemon boosts vitamin C for immunity, thyme aids digestion—ideal for a tangy, low-calorie treat.

Sundried Tomato and Basil Focaccia

Intense umami from sun-kissed tomatoes. Ingredients: 500g starter, 400g flour, 350g water, 10g salt, 60ml olive oil, ¾ cup chopped sundried tomatoes (oil-packed), fresh basil leaves. Fold tomatoes into dough midway through 4-hour bulk, dimple with oil and basil, proof 4 hours, bake 425°F 27 minutes.
High in lycopene for heart health and basil’s antioxidants, a flavorful gut-friendly flatbread.

Potato Rosemary Crunchy Focaccia

Hearty and textured with crispy potato slices. Ingredients: 500g starter, 400g flour, 350g water, 10g salt, 50ml olive oil, 1 thinly sliced potato, 2 tbsp rosemary, sea salt. Parboil potato slices, layer into oiled pan post-bulk ferment (4 hours), dimple around them with rosemary oil, proof 5 hours, bake 425°F 30 minutes.
Potatoes add potassium and fiber, creating a filling, satiating bread with sourdough’s digestibility.

Fig and Honey Balsamic Focaccia

Sweet autumnal vibes with a gourmet edge. Ingredients: 500g starter, 400g flour, 350g water, 10g salt, 50ml olive oil, 8 sliced fresh figs, 2 tbsp honey, balsamic reduction. Ferment 4 hours, press figs into dimpled dough, drizzle honey-balsamic, proof bubbly 4-5 hours, bake 425°F 25 minutes.
Figs offer fiber and minerals for digestion, honey provides natural sweetness—a dessert-like healthy indulgence.

Spicy Jalapeño Cheddar Focaccia

Bold heat meets melty cheese for spice enthusiasts. Ingredients: 500g bubbly starter, 400g flour, 350g water, 10g salt, 60ml olive oil, 1 cup diced jalapeños, 150g shredded cheddar. Mix in half the cheese and jalapeños during folds (4-hour bulk), top with rest pre-bake, proof 5 hours, bake 425°F 28 minutes until bubbly.
Capsaicin from jalapeños aids metabolism, cheddar adds calcium—perfect for a protein-packed, fiery snack.

These 10 bubbly sourdough focaccia recipes are your ticket to bakery-worthy breads at home—easy to customize, forgiving with timing, and full of flavor. Grab your starter, experiment with toppings, and share your bubbly masterpieces in the comments; I can’t wait to hear which one becomes your favorite!