Sourdough Focaccia Recipe - Crispy, Fluffy, and Full of Flavor (No-Knead Hybrid Method)

Discover how to make the perfect sourdough focaccia with this step-by-step recipe guide! In this video, I’ll take you through each stage, from preparing your sourdough starter to creating that fluffy, airy texture and signature golden crust. You’ll learn pro tips for handling dough, performing coil folds, and achieving a bakery-quality focaccia with rich flavor and perfect texture. Ideal for home bakers looking to master sourdough techniques, this focaccia recipe will fill your kitchen with amazing aromas and impress everyone at the table. Try this authentic sourdough focaccia today!

Ingredients:
Starter:
-60g filter water
-60g all-purpose flour (11% protein)
-25g starter
Your starter needs 6-8 hours to grow before baking. I feed mine at 9:30PM and started working at 7AM.

Dough:
-410g water (divided)
-120g ripe sourdough starter
-500g bread flour
-1g instant yeast
-10g kosher salt
-10g olive oil (plus extra for greasing and topping)

Toppings:
-6-8 cherry tomatoes, halved
-red onion, thinly sliced
-2 large garlic cloves, minced
-3 tablespoons olive oil
-Fresh basil or other herbs (optional)
-Extra salt for sprinkling

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0:00 - Intro
0:32 - Feeding the Starter
0:59 - Making Focaccia Dough for Autolyse
1:57 - Finishing the Dough
2:57 - Stretch and Fold #1
3:24 - Stretch and Fold #2
3:36 - Stretch and Fold #3
3:50 - Coil Fold #1
4:20 - Coil Fold #2
4:33 - Coil Fold #3
4:41 - Placing in Baking Dish and Bulk Fermentation
5:12 - Preparing Toppings
5:40 - Finishing Focaccia
6:18 - Baking

Music: Don't Be Shy
Musician: Ahmed Sirour

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