12 Chewy Sourdough Focaccia Recipes

I still remember the aroma of fresh focaccia wafting from my nonna’s kitchen in Tuscany during summer visits as a child. She’d knead the dough with her weathered hands, dimpling it just so before drizzling it with olive oil and sea salt. Those golden, chewy slabs were the highlight of every family gathering, pairing perfectly with antipasti and leaving us all licking our fingers clean. That simple joy sparked my lifelong love for bread-making.

Fast-forward to my recent kitchen experiments during lockdown, where I revived a neglected sourdough starter and dove headfirst into focaccia variations. What started as a basic recipe evolved into chewy masterpieces infused with global flavors—proving that sourdough’s tangy depth and natural chewiness make it the ultimate base for focaccia. In today’s busy world, these no-knead wonders are a game-changer: wholesome, customizable, and perfect for meal prep or impressing guests.

Classic Rosemary and Sea Salt Sourdough Focaccia

This timeless version captures the essence of Italian focaccia with aromatic rosemary and flaky sea salt for that irresistible chew. Ingredients: 500g active sourdough starter, 400g bread flour, 300ml warm water, 50ml olive oil (plus extra for topping), 2 tbsp fresh rosemary, coarse sea salt. Mix starter, flour, water, and oil into a shaggy dough; let ferment 8-12 hours. Spread in oiled 9×13 pan, dimple, top with rosemary and salt, then bake at 425°F for 25-30 minutes until golden. Benefits include gut-friendly fermentation from sourdough and heart-healthy olive oil for a satisfying, chewy texture without refined sugars.

Olive and Lemon Zest Sourdough Focaccia

Bright lemon zest cuts through briny Kalamata olives for a Mediterranean twist that’s chewy and zingy. Ingredients: 500g sourdough starter, 400g bread flour, 300ml water, 50ml olive oil, 1 cup pitted olives, zest of 2 lemons. Combine wet and dry ingredients; bulk ferment overnight. Press into pan, stud with olives and zest, drizzle oil, rise 2 hours, bake 425°F for 28 minutes. The sourdough’s chew pairs with vitamin C-rich zest for immune support and a lighter, digestible carb option.

Cherry Tomato and Basil Sourdough Focaccia

Juicy roasted cherry tomatoes burst atop fresh basil for a garden-fresh focaccia with sourdough chew. Ingredients: 500g starter, 400g flour, 300ml water, 60ml olive oil, 2 cups halved cherry tomatoes, handful basil leaves. Mix dough, ferment 10 hours; dimple in pan, press in tomatoes and basil, oil generously, bake 425°F 30 minutes. Loaded with lycopene antioxidants and herbs for anti-inflammatory benefits, it’s a chewy, flavorful side for any meal.

Garlic Parmesan Sourdough Focaccia

Roasted garlic and nutty Parmesan create an umami bomb in this chewy, golden loaf. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, 1 head roasted garlic, ½ cup grated Parmesan. Ferment dough 8 hours; spread in pan, mash garlic on top with cheese, dimple, bake 425°F 25 minutes. Garlic’s allicin boosts immunity, while sourdough aids digestion for a crave-worthy, protein-enriched treat.

Caramelized Onion and Thyme Sourdough Focaccia

Sweet, jammy onions meld with earthy thyme for a deeply savory, chewy focaccia. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, 2 large onions (caramelized), 2 tbsp thyme. Dough ferments overnight; top with onions and thyme post-rise, bake 425°F 28 minutes. Onions provide prebiotic fiber synergizing with sourdough probiotics for gut health.

Potato and Rosemary Sourdough Focaccia

Thin potato slices crisp up over rosemary-infused dough for hearty chew. Ingredients: 500g starter, 400g flour, 300ml water, 60ml oil, 2 sliced potatoes, rosemary sprigs. Ferment 12 hours; layer potatoes on dimpled dough, rosemary tucked in, bake 425°F 35 minutes. Potatoes add potassium for sustained energy in this filling, chewy variation.

Sundried Tomato and Artichoke Sourdough Focaccia

Tangy sundried tomatoes and tender artichokes yield a chewy, Italian-inspired delight. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, ½ cup sundried tomatoes, 1 cup artichoke hearts. Overnight ferment; press toppings into dough, bake 425°F 30 minutes. Rich in fiber and antioxidants for digestive ease and bold flavor.

Pesto Swirl Sourdough Focaccia

Basil pesto marbled through the dough creates pockets of herbaceous chewiness. Ingredients: 500g starter, 400g flour, 280ml water, 50ml oil, ½ cup pesto. Swirl pesto into dough before 8-hour ferment; dimple and bake 425°F 25 minutes. Pesto’s healthy fats enhance nutrient absorption in this visually stunning loaf.

Feta and Kalamata Olive Sourdough Focaccia

Salty feta crumbles and olives amp up the chew in this Greek-inspired focaccia. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, 1 cup olives, 150g feta. Ferment overnight; crumble feta and olives on top, bake 425°F 28 minutes. Calcium from feta supports bones alongside sourdough’s bioavailability.

Fig and Honey Sourdough Focaccia

Sweet figs drizzled with honey balance sourdough tang for a chewy sweet-savory hybrid. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, 8 sliced figs, 2 tbsp honey. Ferment 10 hours; top with figs, drizzle honey, bake 425°F 25 minutes. Figs offer fiber for steady blood sugar in this dessert-like bread.

Jalapeño and Cheddar Sourdough Focaccia

Spicy jalapeños and sharp cheddar melt into fiery, cheesy chew. Ingredients: 500g starter, 400g flour, 300ml water, 50ml oil, 1 cup sliced jalapeños, 1 cup cheddar. Overnight rise; stud with peppers and cheese, bake 425°F 30 minutes. Capsaicin aids metabolism for a bold, protein-packed snack.

Roasted Red Pepper and Goat Cheese Sourdough Focaccia

Smoky peppers and creamy goat cheese create luxurious chew. Ingredients: 500g starter, 400g flour, 300ml water, 60ml oil, 1 cup roasted peppers, 100g goat cheese. Ferment 8 hours; dollop cheese over peppers, bake 425°F 28 minutes. Peppers’ vitamin A boosts vision in this elegant variation.

These 12 chewy sourdough focaccia recipes are your ticket to bakery-worthy bread at home—easy, versatile, and packed with flavor. Grab your starter, experiment with toppings, and share your bakes in the comments; your taste buds (and gut) will thank you!