Beginner Sourdough Focaccia With 70% Hydration Bubbly Crumb

There is nothing quite as satisfying as pressing your fingers into a pillowy, olive-oil-soaked dough and watching it spring back with massive bubbles. If you have been intimidated by high-hydration sourdough breads, this 70% hydration sourdough focaccia is the perfect entry point. It is forgiving, requires no complex shaping, and rewards you with a crispy, golden crust and a soft, airy crumb. Whether you are a sourdough novice or a seasoned baker looking for a reliable weekend bake, this recipe delivers bakery-quality results right from your home oven.

Recipe Information

Prep Time: 30 minutes (active work)
Cook Time: 25 minutes
Total Time: 18 hours (includes proofing)
Servings: 8 servings
Difficulty: Easy

Nutrition values

Calories: 245 kcal
Protein: 7g
Carbs: 42g

Why Make This Beginner Sourdough Focaccia With 70% Hydration Bubbly Crumb

This recipe hits the “sweet spot” for hydration. At 70%, the dough is wet enough to produce those iconic sourdough bubbles and a light crumb, but it remains easy enough for beginners to handle without it turning into a sticky mess. Unlike traditional sourdough boules, focaccia does not require any specialized equipment like Dutch ovens or proofing baskets. You simply let the dough rise, stretch it into a pan, and bake. It is the ultimate low-stress, high-reward sourdough project that tastes incredible with just a drizzle of olive oil and a sprinkle of sea salt.

Ingredients

100g active, bubbly sourdough starter (fed within 4-8 hours)
350g lukewarm filtered water (about 80°F)
500g high-quality bread flour (12% protein or higher)
10g fine sea salt
20g extra virgin olive oil (for the dough)
Additional olive oil for the pan and drizzling
Flaky sea salt for finishing
Optional toppings: Fresh rosemary, cherry tomatoes, or sliced garlic

Directions

Step 1: Mixing the Dough

In a large glass bowl, whisk together your active sourdough starter and lukewarm water until the starter mostly dissolves and the water looks milky. Add the bread flour and the 10g of sea salt. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 to 45 minutes. This rest period, known as autolyse, allows the flour to fully hydrate and makes the dough easier to work with later.

Step 2: Stretch and Folds

Perform three sets of “stretch and folds” to build strength in the dough. Wet your hand slightly to prevent sticking. Reach under one side of the dough, pull it upward until you feel resistance, and fold it over the top toward the center. Rotate the bowl and repeat this four times until you have gone all the way around. Perform these sets every 30 minutes. After the final set, the dough should feel smoother and more elastic. Cover and let the dough rise at room temperature for 8 to 12 hours (or until it has nearly doubled in size and looks bubbly).

Step 3: Transfer and Second Rise

Generously coat a 9×13 inch baking pan with 2-3 tablespoons of olive oil. Gently tip the fermented dough into the pan. Do not force it to the edges yet. Flip the dough once so it is fully coated in oil. Cover the pan and let the dough rest for another 2 to 4 hours at room temperature. During this time, the dough will naturally spread out to fill the corners of the pan and become very jiggly and full of air bubbles.

Step 4: Dimpling and Topping

Preheat your oven to 425°F (220°C). Once the dough has filled the pan and looks puffy, drizzle another tablespoon of olive oil over the top. Grease your fingers well. Press your fingertips straight down into the dough to create deep dimples, touching the bottom of the pan as you go. You should see large bubbles rise to the surface. Sprinkle generously with flaky sea salt and add any desired toppings like fresh rosemary or sliced garlic.

Step 5: Baking

Place the pan on the middle rack of your oven. Bake for 20 to 25 minutes, or until the top is deep golden brown and the edges look crispy and fried. If you prefer an extra-crispy bottom, you can bake it for an additional 2-3 minutes on the lowest rack. Remove from the oven and let the focaccia cool in the pan for 5 minutes before transferring it to a wire rack. This prevents the bottom from getting soggy. Slice and serve warm.

Expert Tips for Perfect Beginner Sourdough Focaccia With 70% Hydration Bubbly Crumb

The secret to a great focaccia is the oil. Do not be afraid to use a generous amount of high-quality extra virgin olive oil; it creates that “fried” crust texture that defines a good focaccia. Always ensure your sourdough starter is at its peak activity—it should be doubled in size and pass the “float test” before you begin. If your kitchen is cold, your bulk fermentation might take longer than 12 hours. Look for visual cues like bubbles on the surface and a jiggly texture rather than just following the clock.

Delicious Variations

Garlic and Herb: Top with roasted garlic cloves and a blend of dried oregano and thyme.
Pesto Swirl: Dollop small amounts of basil pesto into the dimples before baking.
Tomato and Balsamic: Press halved cherry tomatoes into the dough and drizzle with a balsamic glaze after baking.
Caramelized Onion: Sauté onions until dark brown and spread them over the dough before the final dimpling.
Everything Bagel: Sprinkle the top with everything bagel seasoning for a salty, savory crunch.

Frequently Asked Questions

How do I know if my dough is overproofed?

Overproofed dough will look very flat and might have large, weak bubbles that pop easily. If you dimple it, the dough may deflate entirely instead of holding its shape. If this happens, bake it immediately; it will still taste good, though it may be less airy.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour is highly recommended. Bread flour has a higher protein content, which creates a stronger gluten network. This strength is what traps the gasses and creates those big, beautiful bubbles in the crumb.

Can I do the second rise in the fridge?

Yes! After transferring the dough to the oiled pan, you can cover it and put it in the fridge for up to 24 hours. This “cold ferment” actually improves the flavor. Just let the dough come back to room temperature for about 1-2 hours before dimpling and baking.

Why is my focaccia sticking to the pan?

This usually happens if there is not enough olive oil in the pan or if the pan is not non-stick. Ensure you use a generous 2-3 tablespoons of oil on the bottom. Using a light-colored metal pan or a high-quality ceramic dish also helps prevent sticking better than dark, thin pans.

What if my sourdough starter isn’t very bubbly?

If your starter isn’t active, your bread will be dense and flat. Ensure you feed your starter a few hours before starting the recipe and keep it in a warm spot. If it doesn’t double in size within 4-6 hours, it may need another feeding before it is ready for baking.

Conclusion

Mastering this beginner sourdough focaccia is a milestone for any home baker. With its 70% hydration, you achieve a professional-looking bubbly crumb without the frustration of handling extremely wet dough. It is a versatile bread that pairs perfectly with pasta, soups, or even as the base for a gourmet sandwich. Once you pull that golden, fragrant loaf out of the oven, you will realize why this recipe is a staple in so many kitchens. Happy baking!