Simple Sourdough Focaccia: A Beginner’s Guide
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Sourdough is having a moment. Longtime sourdough bakers may cringe at this proclamation, just as our grandparents likely roll over in their graves when they hear “toast” is a thing.
But it’s true. I cannot open a magazine without seeing a feature on a bakery and its naturally leavened loaves; I cannot scroll through Instagram without seeing a crumb shot of a halved sourdough miche, a beautiful web of irregular holes, or an intricately scored, thick-crusted boule being presented like Simba to the animal kingdom.
My interest in sourdough in recent months has been spurred by a number of requests about how to make my mother’s peasant bread with a sourdough starter. Initially, I thought why? The beauty of the peasant bread is that it doesn’t require a starter or a long rise or any fussy techniques; it can be on your table start to finish in three hours. Everyone will rave.
Over the years, I’ve been able to answer questions relatively easily about how to make the peasant bread morph into something else: a boule with a thick crackling crust — thank you Jim Lahey — or a thinner round to use for pizza or something palatable for the gluten-free crowd.
But achieving that sour taste — even a subtle sour taste — is something yeast, even with a long slow rise cannot achieve. And, moreover, natural leavening is natural leavening — no yeast allowed.
So I began experimenting. I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from Breadtopia. I followed the instructions to activate it, and within a day, I had a vibrant, bubbling starter.
After a bit of trial and error, I soon found a nice rhythm, mixing the dough in the afternoon, letting it rise all evening, splitting the dough into two portions and plopping each into a buttered Pyrex bowl in the morning. By early afternoon, the bread was ready to bake. The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. (Photo below.)
Using the sourdough peasant bread proportions, I decided to make focaccia, my favorite, a bread I love for so many reasons: its versatility — sandwich bread, appetizer, dinner bread — and its flavor and texture: the oil-crisped crust, the generous amount of salt, the chewy crumb.
I also think focaccia is an ideal bread with which to begin a sourdough journey. Why?
- First, it requires no special equipment — not a Dutch oven or a Baking Steel to create a thick crust; not two Pyrex bowls to create a golden, less-thick crust. You likely have a 9×13-inch pan somewhere in your kitchen. This is all you need.
- Second, it requires no tricky shaping technique on a floured work surface. Shaping free-standing sourdough boules is an art and it takes practice and repetition. It’s a beautiful thing when you get the hang of it, but it can be frustrating until you do.
- Third, it requires no scoring. With focaccia, you don’t need a razor sharp lame — you use your fingers to dimple the dough.
For those intimidated by sourdough bread baking, this recipe, as well as this simple sourdough bread recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia, which requires minimal effort but yields spectacular results.
Curious about Sourdough? Let’s Start From the Top.
You need a sourdough starter, and you can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch, there is no shame in buying one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start.
I’ve purchased sourdough starters from King Arthur Flour and also from Breadtopia. Both were easy to feed and activate. Once your starter arrives, follow this guide on How to Activate, Feed, and Maintain A Sourdough Starter.
Four Reasons to Buy (or Procure) a Starter
- First, if you’re curious about sourdough, get to it! Making a starter from scratch takes weeks. I did it once many years ago following the instructions in Tartine Bread, and after nearly losing my mind, I literally jumped for joy when I dropped a spoonful of my starter into a cup of water, and it floated. Making a starter from scratch is a really cool exercise, and it’s something to be proud of should you succeed (or not!), but why not start experimenting with an active sourdough starter while you build a starter from scratch on the side?
- Second, feeding a mature starter will help you understand how to build one from scratch. You’ll observe how a starter rises and falls, what happens when you feed it more regularly, what happens when you neglect it, how it smells at various stages, etc.
- Third, they’re relatively cheap (or free if you get one from a friend).
- Fourth, maybe you embark on a sourdough journey and decide it isn’t for you. Why go through the trouble of building a starter till you know you enjoy the process of sourdough baking?
Begin with an Easy Recipe
As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven. The recipe below also can be baked in a loaf pan, another great option if you do not want to deal with shaping and scoring and Dutch ovens.
PS: Whole Wheat(ish) Sourdough Bread recipe
PPS: Essential Equipment For Sourdough Bread Baking
How to Make Sourdough Focaccia: A Step-by-Step Guide
Get a starter. If you don’t have a starter and don’t have a friend who can lend you one, I recommend buying one. I bought mine from Breadtopia, and I’ve managed to keep it alive for 6 months now. Score!
I store my starter in this quart container. When I’m ready to use it, I discard some of it, and add about 45 g flour…
… and 45 g water. You don’t have to be exact, but when you’re getting started, I think it’s helpful to weigh both the water and flour. Depending on how long the starter has been in the fridge, it may need one or two feedings before use.
If you stick a rubber band around your starter vessel, you’ll know when …
… it has doubled and is ready for use.
If you need reassurance as to if it’s ready, you can do the float test: drop a spoonful of starter into a glass of water. If it floats, it’s ready.
As with all bread, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. Start with 100 g starter.
Add 10 g kosher (or other) salt.
Add 440 g water. (See recipe notes: If you live in a humid environment, you may want to use less.)
Stir to combine.
Add 512 g bread flour.
Stir to form a sticky dough ball.
Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours):
When it doubles …
… drizzle it with some olive oil.
Deflate the dough by pulling the sides into the center.
Dough, ready to make it’s second rise, which will take 5-6 hours. Love this USA Pan.
After 5-6 hours, the dough is ready to be dimpled and stretched and salted. Bake at 425ºF for 25 minutes.
Just-baked sourdough focaccia:
Simple Sourdough Focaccia
- Total Time: 24 hours 25 minutes
- Yield: 1 loaf
Description
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter.
UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card.
What you need to make this recipe…:
- …a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here.
- …time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours.
- …water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I’ve used water straight from the tap and have not noticed a difference.
Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit.
Timing:
The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 – 6 hours; in the winter the first rise takes 12 – 18 hours.
The key with this recipe is to make sure the first rise doesn’t go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don’t despair … recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.)
A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Flour choice:
- I’ve been using King Arthur Flour’s special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Ingredients
- 50 g – 100 g (1/4 to 1/2 cup) active starter, see notes above
- 10 g (about 2.5 teaspoons) kosher salt
- 430 – 440 g water (1.75 cups – 1.75 cups + 2 tablespoons), room temperature, see notes above*
- 512 g (about 4 cups) bread flour, see notes above
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Nice, flaky sea salt, such as Maldon
Instructions
- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.
- If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance.
- Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.).
- When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I’ve used oil alone with other baking vessels.)
- Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down. Video guidance here.
- Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled.
- Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.
- Prep Time: 24 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Italian
Incidentally, this same recipe can be used to make sandwich bread. You need one large loaf pan, 10×5-inches, such as this one.
As noted above, this same recipe can be baked, like the original peasant bread recipe, in buttered Pyrex bowls. More on this soon.
Just-baked sourdough peasant bread.
Sliced sourdough peasant bread.
This post may contain affiliate links. Please read my disclosure policy.
1,220 Comments on “Simple Sourdough Focaccia: A Beginner’s Guide”
I just made this and it was soo tasty, but my loaf was a little too chewy. Not undercooked, but just a little more dense than I expected. The loaf rose nicely when it baked, so it looked liked it would be more airy than it was. Any suggestions? Thank you!
Hi! Are you using a scale to measure? What type of flour are you using? Brand name included is helpful.
I’m using a scale yes, and using wegmans brand bread flour.
Great to hear about the scale. My suggestions would be perhaps to hold back some of the water — did the dough feel very wet when you mixed it up? And do you live in a humid environment?
My next suggestion would be, after you finish your Wegman’s flour, to try King Arthud Flour bread flour. It’s what I use for most breads and pizzas now.
(I do LOVE Wegman’s.)
Mine turned out really pouffy. It tasted really good, though. Is it supposed to rise high and be pouffy?
Yes, it is! What size pan did you use?
9 x 13 glass pan
OK, that should be fine. I’d suggest for the very last dimpling, right before you place the pan in the oven, to stick to dimpling the center of the dough… you can dimple very close to the perimeter, just try to avoid dimpling the perimeter itself. Also, while you are dimpling in the center, as you approach the side, you an push out to push the edges of the dough even closer to the sides — all of this should help keep the center from being too poofy.
Thank you. I’ll try that. When i did the dimpling, it really didn’t keep that shape. It was so pouffy that it just mostly rose back up where I dimpled it.
It sounds as though you might need to let it proof a little bit longer in the pan.
So I think I started too early and now I’m not sure what to do. I have already done all the steps and the dough is in the pan right now doing the second rise for 4-6 hours. I don’t need the bread until Sunday but will be gone most of the day tomorrow (Saturday) so needed to start early. Can I put it in the fridge until Sunday to bake? Or even keep it in the fridge and bake tomorrow, on Saturday? If not I’ll just bake today, but just curious if it can go in the fridge after the 2nd rise, and if so, how long can it be in there? Thanks so much!!! I can’t wait to try it!
Yes! Use the fridge! Just be sure the dough is in a an airtight/lidded container so that it doesn’t dry out 🙂
Thank you!! I left it in the fridge until Sunday, then dimpled it and cooked and it was a HUGE hit! Absolutely amazing, thanks again! Can’t wait to make it again soon!
Great to hear, Taylor!
This recipe made an absolutely lovely focaccia! I added rosemary along with the sea salt. Since I live at 7500 ft. I put it in the fridge to slow down the rise and lined the pan with baking paper so it wouldn’t stick.
Great to hear, Kate! Thanks for writing and sharing these notes — helpful for others to know it works well at high altitude.
When I get to the dimpling stage, the dough is too wet to stay dimpled. I’m going to bake it anyway but I guess I should have used less water?
Yes, possibly… questions for you:
Do you live in a humid environment?
Are you using a scale to measure?
What type of flour are you using?
Could the dough possibly have over fermented during the bulk fermentation? Or did it have strength and elasticity when you turned it out into the pan?
Humidity not bad.
Bulk ferment mat have been to long. The expansion (rise) was about 3x.
I weighed 430g water and 512g bread flour (King Arthur).
The finished product was good if a little chewy.
OK, it sounds as though the dough possibly over fermented during the bulk fermentation, which is why you were having trouble at the dimpling phase. Great to hear about the scale, humidity, and bread flour.
Next time, I would monitor the bulk fermentation a little more closely — use a straight sided vessel if you are not already and end it after it doubles or before it doubles. You could consider holding back some of the water, but 430 grams should work given you are not in a humid environment.
Hello, can I do the bulk ferment and leave it in the fridge? Instead of leaving it out for 18 hours just keep it in the fridge?
You need to do some bulk ferment at room temperature — it has to rise till it’s increased in volume by roughly 50-75% and this won’t happen in the fridge. I’d recommend refrigerating it after the bulk ferment (or during if necessary keeping in mind you’ll have to let it complete the bulk ferment at room temperature).
Do you have any recommendations on scaling this recipe by half?
Hi! If you’re using a scale, I’d halve all of the weight amounts but use 50 grams of starter.
Excellent recipe, turns out perfect every time. I have made numerous times with a variety of toppings.
Great to hear, Diane! Thanks so much for writing 🙂
I LOVE it!! ✨ Turned out really good, even on my first try! Wish I could leave a picture because it is beautiful! My only complaint is that the recipe clearly states *not* to proof it in the oven with the light on, but that is the only way I saw significant growth on mine. My sourdough had not grown hardly at all after about 9 hours out in my kitchen but as soon as I put it in the oven (oven off but light on) it began to rise. Proofed in the oven the rest of time. I don’t know why this would be. It is winter and I live in a very dry area so that may have contributed. But it turned out great! Can’t wait to make it again.
Can I put it in the refrigerator on the second rise overnight to bake the next day?
Yes!
This has become my ‘go to’ recipe for sourdough Focaccia … it’s easy, I typically start in AM, and we have wonderful Focaccia bread by supper time. Baking traditional ‘yeast’ bread, I’ve been afraid of too much hydration, always adding more flour to make it more ‘manageable’ … this focaccia has taught me that a highly hydrated dough is the bomb – just wet your fingers and stretch and fold. Thank you Ali !
Great to read Susann! Thanks for writing and sharing this — it will give others confidence, too 🙂
Hello! If I wanted to add cheese and seasonings would I do it on top right before baking or while I’m doing the coil folds? Thank you!
I’d recommend doing it during the coil folds 🙂
This focaccia is absolutely delicious. Normally I have to try out a few recipes to find one that works for me, but this was perfect first try. I was wondering if someone could tell me how many calories this contains, as I’ve recently had to start monitoring my calorie intake.
Thank you so much for this recipe, I will be using it lots!
Hi Layla! Great to hear. I don’t have the calorie info, but here’s a great site that can help you with that: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I love this recipe and have made it several times. I use glass pans and I buttered the pans the first time. The next time, I used cooking spray and the the oil that it says to use. I had no issues with the bread sticking with using the cooking spray. The butter works, but make the crust a little too crispy for my preference. I think I will also try just using parchment paper next time and see how that works as well. But the cooking spray was fast and easy.
Great to hear, Stacey! Thanks so much for writing and sharing these notes 🙂
Hi Ali!
I have been using this recipe for years and we use it quite often for sandwiches, etc. Recently, I needed to make two loaves for a gathering and I only have one USA pan that you recommended. I ended up using the Detroit pizza pan ( that you had also recommended)for the second loaf and the bottom turned out golden and beautiful, much more than with the USA pan. I will continue using the Detroit pan for the sourdough focaccia. I love all your recipes, can’t wait for your pizza book🙌
Great to hear, Lisa! Thanks so much for writing and sharing this. I do love that Lloyd pan so much… it will try it the next time I make focaccia. Thank you for the kind words regarding the pizza book 🙂
My family and friends rave every time I serve this. Delicious!! One of the most consistent baking recipes I have ever used. It even reheats well (in the oven wrapped in foil until just warm, then out of foil on higher heat to recrisp the outside). Also, the USA pan you recommend is the best. Nothing ever sticks to it.