Simple Sourdough Focaccia: A Beginner’s Guide
This post may contain affiliate links. Please read my disclosure policy.
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.
1,227 Comments on “Simple Sourdough Focaccia: A Beginner’s Guide”
Hi there,
I’ve made this recipe once already and it turned out great! I’m making it for a second time now, but I had to put it in the fridge after doing the one set of turns. Now about 12 hours later, it’s the same size.
My question is, is this normal? Should I let it continue to rise until it’s doubled? Or just go ahead and put it in the pan for the second rise?
Thanks!
Hi! Yes, totally normal. Sourdough, unlike yeasted dough, doesn’t change much in the fridge. Let it rise at room temperature until it is doubled. Then shape and transfer to the pan.
Great, Thanks so much!
This recipe is perfect! Thank you for sharing it.
So great to hear this, Clare!
I’m a bit confused. In the written instructions, it says to drizzle and coat it in olive oil, cover, and then rest for 4-18 hours. But when I watch the attached YouTube video, it is not coated in olive oil for the bulk rise. The olive oil is not added until after the dough does the bulk rise, right before being placed in the pan for the second, shorter rise. Can you please clarify when the olive oil should actually be added to the dough? Thanks.
Hi Paige! Sometimes I put oil on the dough because the dough can dry out when the bulk fermentation is long (like in the middle of the winter). Recently, I have not been doing oil, but honestly, it doesn’t matter either way: a little oil will not affect the process. For simplicity: you can wait to add the oil till after the bulk rise.
Thank you so much for the clarification. It turned out FANTASTIC. I just finished the loaf this afternoon, and am already starting a second one for tomorrow. My family loved it. I have a feeling I will be making this recipe for years to come.
Oh yay! Wonderful to hear this, Paige 😍😍😍
I was terrified when I made this recipe because the first time I did not follow the directions as I should have done it…. Well, this time I followed the directions and I watched the video. I made a beautiful and delicious focaccia!!!! This is a great recipe to keep for ever and to share with friends! Thank you Alexandra!
So wonderful to hear this, Carolina!
Made it last week and it came out so good. Wish I had some fresh rosemary.
Great to hear this, Bobby!
I’ve made this a few times and currently have it in the oven. I get a ton of oven spring – should I be cutting down on the starter to get a flatter bread?
I’ve had the same issue! It rises a LOT
You could try that! But first: how aggressive are you being when dimpling?
My bulk rose has been 13hrs so far and has maybe raised 50%, i am going to deflate and refrigerate overnight then pull out in the morning. I would LOVE to make sandwich loaf bread instead (i cannot tolerate bakers yeast so have not had sandwich bread in a decade-just sourdough artesian style). Other than putting same recipe into loaf pan, what other changes? Do i butter the pan? What temperature to bake and how long. I am a newbie to breads!
OK, smart! Keep me posted on how the focaccia turns out.
Regarding sandwich bread, follow this recipe: Simple Sourdough Sandwich Bread. It’s the same proportions as the focaccia, but instructions are for loaf pan.
Tremendous recipe – my focaccia turned out beautifully. Such a satisfying project to do. Only problem, is that as a single person, it’s hard to finish all of that focaccia on my own! I’ve frozen most of it, and will eat it toasted or cut up as croutons.
Generally – is it is easy to halve recipes and bake smaller loaves? Or is it best to bake to a recipes instructions and simply freeze for enjoyment later?
Hi Lee! Wonderful to hear this. I think you could definitely halve this recipe, though I haven’t tried. It does freeze beautifully, however, so that is what I generally recommend.
Many many thanks for the delicious recipe. I was in search of a SD focaccia without yeast. Your recipe caught my eye n the video helps a lot. I messed up with the oven temperature but next time I won’t. Still it was deliberate my guests enjoyed it a lot. Thanks again.
So wonderful to hear this, Shweta!
This is such an amazing recipe, thank you for sharing. I’m new to sourdough world. Followed your instructions on creating starter with Breadtopia. I used half quantity to make my focaccia in a 9” square pan. It came out so beautiful.
If I want to add some whole grain flour into this how would I go about this? I have stone ground Rye and whole wheat flour handy. Thanks again I love your blog, ordered your book waiting for it to arrive. Love so many of your recipes including peasant bread !!
Awww Manju, thank you! Means the world. 😍😍😍 So happy to hear the bread turned out well. Regarding adding whole wheat or rye flours, I would start with a small proportion, like no more than 12.5%, which for this recipe would mean: 64 g. And that would bring the ap or bread flour down to 448. If you wanted to round up to 65 g whole wheat flour and 450 g white flour, I think that would be a good start. Then, depending on how it turns out, consider increasing the amount, again incrementally.
Let me know if you have any other questions!
I made this for the first time yesterday. After it doubled I put it in the baking pan, covered it and kept it in the fridge overnight. I then left it out the next morning, uncovered, for six hours then baked. It did stick a bit, even with the butter and oil coating, so next one I think I’ll spray my glass pan with PAM before buttering and oiling. The underside was the best part, crackly and delicious. It was all over perfection!
So great to hear this, Cara! Sticking is such a bummer … PAM is a good idea. Glad the recipe was a success despite the sticking.
One of the best sourdough recipes I’ve tried so far. You needs lots of patience for this recipe but so worth it! Thanks so much 🙂
Wonderful to hear this, Gina!
Hi! So my dough is in the process of bulk fermenting right now and I’m thinking of adding olives. I read some comments saying they added it in the third fold. Out of curiousity, when do these folds happen? I didn’t see any information on stretch & folds besides the one at 30 minutes. Praying this one turns out well because my first one didn’t – stater issue I think. Thanks!
Hi Natalie! This is totally my bad … in the video, I perform 4 sets of stretches and folds, whereas in the text I simply say: if time permits, perform one set of stretches and folds. Truly: the stretches and folds are optional, but I now do four (when time permits) out of habit.
If you want to add olives with your current dough, sprinkle them over top after you dimple the dough or while you are dimpling the dough to help sink them in.
Next time, if you want to incorporate the olives into the dough, you can add an extra set of stretches and folds and incorporate them in the dough then.
Keep me posted on this bake! Let me know if you have other questions.
This was easy and amazing. Turned out beautiful and bubbly- better than anything you could buy!
Wonderful to hear this, Carri!
Tried this the other day and it was going really well until I burnt it 🤦🏼♀️! Going to give it another go – have you ever tried adding anything to it? I’d like to try caramelised red onion possibly!
Hi Sarai! Bummer re burning 😩😩😩 I have not tried adding toppings, but many people have. You can add them right on top when you dimple the dough. Some people fold olives or other ingredients into the dough during the “stretches and folds” phase (… in the video I do 4 set of stretches and folds; you can add ingredients during the 3rd or 4th set of stretches and folds). Let me know how round 2 turns out!
I recently added sliced roma tomatoes and rosemary to the top after dimpling and right before baking. It was delicious!
Yum Beth! Sounds so good 😍
I am fairly new to sourdough but have made my own starter which I used for this focaccia. It was wonderful!! After the first stage I left it overnight in the fridge then at room temperature this morning for 5 hours before baking. My dough was pretty runny throughout – I’m guessing that relates to quality of starter – but this did not affect the end product! I added some dried oregano to the surface with the sea salt before baking. Delicious warm with virgin olive oil and balsamic vinegar for dipping 🙂
Wonderful to hear this, Hilary! And congrats on building a vigorous starter from scratch … not an easy task! Your starter will just continue to get stronger the more you use it, so keep doing what you’re doing.
I’ve failed my sourdough focaccia twice with other recipes, but with this recipe I’ve finally succeeded!!!!!!!!! It’s SO puffy and chewy and crunchy at the same time. I used bread flour and it’s perfect. My herbs on top are actually scallion and garlic, so it kinda gives it a Taiwanese scallion pancake kick to it, which I love. Thank you so much for sharing this recipe. I’m so so happy that it turned out amazing! xo
Wonderful to hear this, Kit! I love the idea of scallions + garlic … yum!
Thanks for your great recipes! I made your sourdough bread, sourdough toasting loaf & now I’m making the focaccia. My daughter made the starter & each recipe gets better & better. So glad I found your site❤️
Wonderful to hear this, Judy! So impressed your daughter made the starter from scratch … not an easy task 👏🏽👏🏽👏🏽💕💕💕
Hi, sorry if this has been asked already, I tried to read back, but there were so many comments! I don’t have a pan with high sides and was wondering if just a baking sheet would be okay to bake this on? Thanks!
I used a baking sheet before and it was totally fine, and the bottom would get baked faster too. 🙂
Hi! So sorry for the delay here. Yes, you can use more of a sheet pan or anything with some sort of edge … the focaccia will come out thinner, but it will still be delicious. You may need to reduce the baking time, too, due to the thinner height.
First attempt at sourdough focaccia, was wonderful. awesome!
Wonderful to hear this, Jennifer! 💕💕💕
<3 this recipe, your videos and this site
I used 50/50 All-Purpose/Whole-Wheat because I ran out of AP. It's still tasty and pretty, but definitely denser and the bottom was pretty moist/not ideal.
Would it be crispier if I had used less WW? Should I have let it sit longer? Are there any rules of thumb when incorporating WW, or just the expectation that it will be denser?
Wonderful to hear this, Michael! Thank you for the kind words.
I would advise adding whole wheat flour incrementally. So start with 12.5% whole wheat flour (64 g); then see how it turns out. I know this seems like a tiny amount, but you might like the flavor and texture. Depending on how it turns out, next time try 25% whole wheat flour (128 g).
Whole wheat bread definitely makes for a denser bread. There is only so much you can do. Keep me posted on your trials!
Hi!
Just saw the comment at the end of the recipe that you were going to provide guidance on making this in two buttered pyrex bowls…cannot wait to try it. 🙂
Beth! It is on my to-do list. If you want to use the peasant bread bowls, I would follow this recipe: Easy Sourdough Toasting/Sandwich Bread. After the bulk fermentation, divide it among the two buttered bowls, and let it rise till it crowns the rim. Then bake at 425F for 15 minutes and 375F for 17-20 minutes.
Great I will try it! I will need to use my Duralex glass bowls instead of the pyrex but I think I have the correct size.
Actually I just checked and I cannot bake in those so I will get some pyrex and then try it!
Oh darn! OK 😍😍😍
First time making any kind of sourdough bread, and it came out amazing! Thank you for the recipe and the explanations!
Wonderful to hear this!
I’ve made this several times (we make pizza out of it) and it’s worked like a dream, but this time it is just taking forever to double. It does have lots of bubbles and it’s grown slightly. Is it possible for my kitchen to be too hot? It’s about 106 outside and in the mid 80’s inside.
Hi Joy! I’m likely too late here. What did you end up doing? Did you shape it? Had it over fermented? Or were you able to get it into a ball?
Your environment is a bit warm, but that should be fine — it should just mean that your bulk fermentation might take much less time.
Did you make any other changes? Was your starter nice and active before using it?
How can I adjust the recipe if the mix was too watery? I went on the higher end for water because I live in Colorado, but I also added more flour to balance. I got it with enough flour and water to make it into a messy ball and it doubled in size, but it was lacking shape after the first fermentation and the mix was too gooey to dimple.
Hi Leslie! Sorry for the delay here. What did you end up doing? Unfortunately, there is nothing you can do when the dough over ferments during the bulk fermentation, and I’m a little bit worried that that’s what happened. How many hours was your bulk fermentation?
If you are willing to give it another go, I would cut the water back (use the smaller amount suggested or less). And as you mix the dough, if it seems dry, slowly add more water a little bit at a time.
Sorry this didn’t work out!!
So easy and delicious! It is hot today so both my rises only took a couple hours each. My dough was going crazy and so bubbly. Baked up chewy and crispy. Thank you!
Wonderful to hear this, Kira!
I’m new to sourdough baking and this was the first recipe I made, and it was out of this world! The first time I made it, I put it in my old Anolon nonstick pan, and the edges turned out golden brown and deliciously crispy! The second time I made it, I put it in an aluminum airbake pan and the bottom did not bake enough and the edges did not crisp, even when adding extra time. My nonstick is peeling so I’m looking to get a new pan. When using your USA Pan, do the edges and bottom become golden and crispy?
Hi Kathleen! Wonderful to hear this! And so interesting re pans. Yes, with my USA pan, the edges and bottom becomes beautifully golden and crispy. I adore my USA pan!!
My 3rd time trying this recipe. The first 2 times I ended up with a very dense and hard bread. This time it was a resounding success! So Glad I tried it again as it was disheartening after 2 failed attempts. I live in warm and humid place (82F) and realised I had most likely
overproofed preciously.
I followed the recipe but shorten bulk rise to about 5 hours and 2nd rise in 2.5 hrs, keeping my eye on the dough almost doubling each time and moving to the step. It really taste good. Great recipe thanks.
Wonderful to hear you were able to make this work, Annie! It’s always astonishing to me to see how the recipe works for different people in different environments — water levels and bulk fermentation times can vary dramatically depending on the environment.
Thank you for another wonderful recipe! I made this focaccia today and it is wonderful! We used it to make muffulettas for dinner. I want to try it again for regular sandwich bread, but I know I’ll be making the focaccia again! YUM! I wish I could share pictures here!
Oh yay! Wonderful to hear this, Judy! I LOVE muffulettas. So, so good. Thanks for writing 💕
I made this and it was so amazing! It’s a keeper for sure and so easy. I’m going to try it as a deep dish pizza next.
Wonderful to hear this, Shelley! Report back on the deep dish experiments. Yum 🍕🍕🍕🍕