⭐ Buttermilk (thickened with a bit of flour) (Best Fat-Free Option)
3 tablespoons buttermilk + 1 teaspoon flour per 1/4 cup sour cream Quick tip: Adds acidity and moisture but requires thickening to mimic sour cream’s texture.
Buttermilk provides the acidity necessary to tenderize gluten and enhance yeast fermentation, but it is much thinner than sour cream. Adding a small amount of flour helps thicken the buttermilk to better replicate sour cream’s consistency, preventing excess liquid in the dough.
Mix the buttermilk and flour well before adding to the dough. Be cautious with hydration levels as buttermilk is more liquid and can make the dough sticky if not adjusted.
The focaccia will have a slightly tangier flavor and lighter crumb, but the texture may be less creamy and tender compared to sour cream.