11 Bubbly Sourdough Focaccia Recipes
I’ve always had a soft spot for focaccia—those pillowy, bubbly loaves that seem to whisper “tear me apart” with every dimple. My love affair started in childhood, watching my Nonna in her tiny Italian kitchen, her hands dusted with flour as she pressed herbs into golden dough that bubbled like a living thing. Fast-forward to last year, when I revived my sleepy sourdough starter during lockdown. What began as a desperate pandemic project turned into obsession: endless kitchen experiments with bubbly focaccia, tweaking hydration for those irresistible air pockets, and topping them with seasonal gems from my garden.
Today, sourdough focaccia feels more relevant than ever. It’s forgiving for beginners yet endlessly customizable, packed with gut-friendly fermentation benefits, and perfect for sharing (or not). Whether you’re meal-prepping, hosting, or just craving carbs, these recipes elevate the classic with unique twists—all leveraging that signature sourdough tang and bubble magic.
Classic Rosemary Sea Salt Focaccia
Start with 500g bubbly active sourdough starter, 500g bread flour, 400g warm water, 10g salt, and 50ml olive oil for the dough. For topping: fresh rosemary sprigs, flaky sea salt, and extra olive oil. Mix starter, water, and flour into a shaggy dough, autolyse for 30 minutes, then add salt and perform stretch-and-folds every 30 minutes for 2 hours. Let bulk ferment 4-6 hours until bubbly, spread into an oiled 9×13 pan, dimple generously, add toppings, and proof 1-2 hours before baking at 450°F for 25-30 minutes until golden. This foundational recipe delivers chewy texture with herbaceous aroma, aiding digestion thanks to sourdough’s natural probiotics.
Bursting Cherry Tomato and Basil Focaccia
Combine 450g starter, 500g flour, 425g water, 10g salt, and 40ml oil. Top with halved cherry tomatoes, fresh basil leaves, garlic slices, and a balsamic drizzle. Follow the same mixing, folding, and fermenting steps as classic, then layer tomatoes cut-side up in dimples post-proofing. Bake for crisp edges and juicy pops. The tomatoes release sweet juices into the bubbles, creating caramelized pockets—rich in lycopene for heart health and a vibrant summer vibe.
Garlic Parmesan Crunch Focaccia
Use 500g starter, 500g flour, 400g water, 10g salt, 50ml oil; toppings: minced garlic, grated Parmesan, black pepper, and chili flakes. Dough process as above, infusing garlic oil for drizzling. After dimpling, sprinkle cheese generously—it melts into bubbly craters. Bake until edges crisp. This savory upgrade boosts umami with aged cheese’s proteins, supporting bone health via calcium, while garlic adds immune-boosting allicin.
Caramelized Onion and Thyme Focaccia
Dough: 480g starter, 500g flour, 410g water, 10g salt, 45ml oil. Sauté 2 large onions until golden, mix with fresh thyme. Standard ferment and proof, topping with onions and thyme post-dimple. Bake for soft, jammy sweetness amid bubbles. Slow-cooked onions provide prebiotic fibers that feed gut bacteria, enhanced by thyme’s antioxidants for anti-inflammatory benefits.
Sundried Tomato and Kalamata Olive Focaccia
Blend 500g starter, 500g flour, 400g water, 10g salt, 50ml oil. Chop sundried tomatoes and pitted Kalamata olives for topping, plus oregano. Follow base method, pressing olives into dimples for salty bursts. Bake to infuse tangy Mediterranean flavors. Olives deliver healthy monounsaturated fats for cholesterol control, paired with tomatoes’ vitamin C.
Rosemary Potato and Chive Focaccia
Base dough as classic; thinly slice 2 medium potatoes, toss in rosemary, chives, and oil. Layer potato slices in dimples before final proof. Bake until potatoes crisp atop bubbles. This hearty version mimics street food, with potatoes adding potassium for blood pressure balance and sustained energy.
Feta and Roasted Red Pepper Focaccia
500g starter, 500g flour, 400g water, 10g salt, 50ml oil; crumble feta and jarred roasted peppers for topping. Standard process, scattering feta to melt into crevices. Bake for briny, smoky tang. Feta’s probiotics amplify sourdough’s, while peppers provide vitamin A for eye health.
Pesto Swirl Green Herb Focaccia
Prepare dough; swirl 1/2 cup basil pesto into the bulk fermented mass before panning. Top with more pesto dimples and pine nuts. Proof and bake for green-streaked bubbles. Pesto’s nuts and greens offer omega-3s for brain health, turning focaccia into an antioxidant powerhouse.
Lemon Zest and Dill Focaccia
Dough base; zest 2 lemons, chop fresh dill, and add flaky salt. Infuse zest into oil for drizzling post-dimple. Bake for bright, citrusy lift amid bubbles. Lemon boosts vitamin C immunity, dill aids digestion—perfect for lighter meals.
Fig and Honey Balsamic Focaccia
500g starter et al.; slice fresh figs, drizzle honey-balsamic glaze. Press figs into dough, bake for jammy sweetness contrasting tangy sourdough. Figs provide fiber for gut regularity, honey soothes throats naturally.
Jalapeño Cheddar Spicy Focaccia
Base recipe; sliced jalapeños and shredded sharp cheddar. Layer post-proof for melty heat in bubbles. Bake to balance spice with sourdough chew. Capsaicin from peppers revs metabolism, cheddar adds protein satiety.
These 11 bubbly sourdough focaccia recipes are your ticket to bread bliss—easy to scale, endlessly adaptable, and guaranteed to impress. Grab your starter, get those hands in the dough, and share your bubbly masterpieces in the comments. Your kitchen (and taste buds) will thank you!
