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.
1,241 Comments on “Simple Sourdough Focaccia: A Beginner’s Guide”
Delicious!! I love working with sourdough!
It’s fun, right?? 🎉🎉🍞🍞😍😍
Everyone LOVED this bread! I used a full cup of starter and slightly reduced the amounts of flour and water. This one is a keeper–more sourdough recipes, please!
Wonderful to hear this, Mallory! And sure thing! 😍😍😍🍞🍞🍞
Hi Ali. Thanks so much for sharing this amazing and simple recipe. My wife and I have made it at least two or three times so far with success each time and it’s beyond delicious. I have one simple question for you, and after quickly scrolling through comments both on this page and on the YouTube video and not seeing anything, I thought I’d ask here. In the step right after folding it 8 to 10 times after the initial 30 minutes, you mention to drizzle it with the olive oil, however in the YouTube video this step seems to be skipped. I’m wondering if it was a simple oversight on the video that you missed it is step simply not needed? It’s been a few months since we made it and I honestly can’t remember if we followed the written recipe or the YT video. Thanks 🙏🏼
Hi Alexander! Wonderful to hear all of this! The truth is that it doesn’t really matter. In the winter, I always add the splash of oil, because my doughs rise so much more slowly, and because of this, they can dry out on top. In the summer, it isn’t as critical, because my doughs rise so quickly. I do, however, almost always add a splash of oil now because it adds flavor and focaccia is an oily dough. So in short: add the oil! Thanks for writing.
Can you make this with discarded starter that has been refrigerated? Or should I feed and use fresh starter?
Hi J! I’ve only ever tried with fed starter that has doubled in volume after the feeding, so that is what I would advise!
I just adore this recipe. It’s so simple and has worked perfectly for me every time I baked it. Looks just like the picture!!!
Wonderful to hear this, Jen!
Simply incredible. This was my second time making sourdough focaccia but first time using this recipe. I liked this recipe as the instructions were a lot more generous with resting times etc so I felt more comfortable making the dough the night before. The result was superb. I added fresh chopped garlic and rosemary before baking and it was a hit. It was meant to be used as a few slices as an addition to a cheese board before dinner and my family demolished the whole thing! Safe to say I’ll be using this recipe many more times to come. Thank you so much!
Wonderful to hear this, Jules! Thanks so much for writing. Garlic + rosemary sounds divine 😍
I used my own starter recipe, but the focaccia recipe was great! Turned out perfect and so delicious. Thank you!
Wonderful to hear this, Debbie!
Hi
Is it normal my base is still abit “moist“ due to the olive oil?
Hi Rine! If the finished bread is too moist for you, I would cut back some of the water. Use 50-60g less water next time around.
Thank you so much for this recipe! The bread came out wonderful and the instructions were easy to follow! 💖 I want to try adding cheese to the bread – do you have any recommendations on types of cheese and when I should add it in?
Wonderful to hear this, Jenny! I think any number of cheeses could work here or a mix: fontina, Monterey Jack, parmesan, cheddar. I would add the cheese after you do two sets of stretches and folds. And I would do at least two sets of stretches and folds once the cheese has been added. Hope that helps!
Had sourdough discard to use up and found this recipe. Made a beautiful, airy and soft focaccia, so delicious! Thanks 😊
Wonderful to hear this, Frances!
Hi, thanks for a great recipe! I’d like to add toppings like thinly sliced red onion, sliced mushrooms, mozarella etc. Would that work?
Yes! I would add them after the second rise. Spread them over the dough; then use your hands to lightly press them into the dough to secure them into place. As you press them into the dough, gently press outward to stretch the dough into the pan.
I’ve made this twice now and the dough keeps coming out much too watery ☹️I’ve been using a scale, so I’m not sure what’s off.
Hi Michelle! It likely has to do with what type of flour you are using or your environment. I would cut the water back even more. Try using: 410 or 420 g water to start.
Keep in mind, focaccia is a very wet dough. Reference the video for how the texture of the dough should be.
Hi Ali, thanks for the recipe! I was wondering if after the first rise, the dough could be spliced in half? I want to bake it into two different pans, since I dont have a big pan to fit it all! Thank you
Yes, absolutely! I’ve done this, and the smaller size is really nice 😍
I read both recipes for focaccia and I was wondering can I use a sourdough starter and the sourdough starter recipe and have the first rise in the fridge, like your refrigerated recipe instead of instant yeast? Is there anything else i need to modify for the recipe? I’m worried it wont rise as well as this particular recipe. Thank you for your time!
Hi Liz! Unfortunately, you can’t … you need to do the sourdough focaccia bulk rise at room temperature. If you need to stick the dough in the fridge during the bulk fermentation for convenience/timing purposes you can — it will slow down the rise considerably — but you’re looking for the dough to roughly double before getting it into the baking pan, and unfortunately, the fridge is too cold for sourdough.
This is so easy to follow and soooo good. Tried it with flour 00 and it works too. Thanks for sharing.
Wonderful to hear this!
Hi
This is my 2nd attempt but the base always come out a little moist… can u let me knw what went wrong?
Thx!
Hi Rine! I would start by cutting back the water by 50 g and see how it turns out.
What type of flour are you using?
I m using normal bread flour
OK, great. In that case, I would start by decreasing the amount of water by 50 g; then go from there based on your results. If it is still too moist, cut more water back next time.
I’ve made this recipe four times now. It’s a family favorite! My husband and I particularly love using it for a ham, cheddar, and honey mustard sandwich! Delicious! Another winning recipe from Alexandra cooks!
That sounds amazing, Sarah!!! So happy to hear this. Yay 🍞🍞🍞🍞
Just baked today, and it’s one of the tastiest loaves that’s ever come out of my oven! I’m on the humid east coast, so I cut the water back to 400 g, bulk fermented for about 4 hours on the counter, and let it hang out in the fridge overnight. Came out perfectly! Thanks for the recipe, I’ll be making this often. 🙂
Wonderful to hear this, Brian! Thanks for the notes regarding water quantity adjustments given the humidity — so helpful!
First time. Maybe you have a suggestion the second rise in the pan 10:30 to 5AM The oven thermometer registers 400 after I open the door and at 11 minutes to go still read 400 so I let it cook 10 more minutes as it was not as brown as yours. My dough did not show dimpling nor was it as puffy as yours. The bread temp after 35min when I removed it was 208 degrees. When I prepped for putting it in the oven it was not as puffy as yours and did not dimple very well Should I add more flour? It did not stretch or fold like yours.
It had less tension. Perplexed. But just learning?
Second comment: What does ovenproof mean? My bread is also more oily than I want.
can the oil be reduced to? The site us good I am disappointed but not discouraged. Just a beginner
Hi Darla!
You an definitely reduce the oil, and it sounds as though maybe you could reduce the water.
Questions: what type of flour are you using? Did the dough like like the texture of the dough in the video?
Overproofing essentially means rising too much — if your dough overproofs or over ferments during the bulk fermentation (first rise), it may not have the strength it needs to rise again.
This post may be good for you to read as it outlines the basic sourdough process: Favorite Sourdough Boule
This recipe is a winner! It came out on the first try for me, but I have been experimenting with sourdough for 2 months now. I live at altitude, so I have been making slight adjustments. I used regular flour, maxed out the starter and used the low end amount of water. The bread was totally crusty top and bottom, this would be a great base for a pizza, I also had good sourdough taste, I think because my starter has matured. If it doesn’t work on the first try, adjust the water and starter amounts. It’s so delicious! Oh – the dough was also super bubbly the whole time, when rising and in the oven. Make sure your starter is active.
So nice to hear this, Lisa! And wonderful to hear you were able to make it work at high altitude. Thanks for writing!
Hey Alexandra! I’m using a young starter and maybe it’s not got enough ooomph. I’m at hour 16 and I’ve only see about 2 inches of rise. Is it possible that I’ll have to wait more than 18 hours to double? It’s summer in the PNW and we had a hot day yesterday leaving my apartment at 72 degrees!
Hi Brooke! It sounds as though your starter needs some strengthening. You should see more of a rise by hour 16.
Questions: after a feeding how quickly does your starter double in volume? Ideally it should double within 4-6 hours. And are you using your starter at the doubling point? Finally, does it pass a float test?
This is the advice I always give in regard to strengthening your starter: be aggressive with how much you are discarding: throw away most of it, leaving behind just 2 tablespoons or so. Feed it with equal parts by weight flour and water. Start with 40 g of each or so. Use water that you’ve left out overnight to ensure any chlorine has evaporated. (This isn’t always necessary, but it might make a difference.) If you can find some organic flour — my store carries small bags of KAF organic flour … they’re a little more expensive ($3.49 for 2 lbs) but I use it exclusively for feeding my starter. Organic flour or a little bit of rye flour or some stone milled flour (fresh or locally milled if possible) can make a difference.
Also, try feeding your starter more often. When you see it starting to rise, feed it again with 40 g flour and 40 g water.
Stumbled across your website trying to figure out a good beginners focaccia recipe so hopefully in a few hours after my final rise, I’ll have some answers! I do have a question though, and hopefully experimental results to go along with it in those same few hours. Why is so little starter used? I started with 100 g of starter and fed it 100 g of water and flour at both 6 PM and Midnight yesterday to make sure it was going strong. This morning, the whole thing was wonderfully 2-2.5 times the volume at 2nd feeding. What I decided to do, was drop all 500 grams of starter into a bowl, and I topped off to the requisite 430 g water, 512 g flour your recipe called for. As long as my weights of starter + flour + water are in line with the recipe, will that be okay? Or does the yeast having access to the additional flour for a longer period throw things off? Just curious. Thank you! – Joe
Hi Joe!
Let me know how your focaccia turned out! My concern would be that it will taste very sour due to using that much starter. 100g of starter for 512 g flour isn’t actually on the small side — some recipes call for 50 g starter for the same amount of flour. I find 100 g gives a nice amount of sourness while also allowing the dough to rise at a slow but not glacial pace.
Keep me posted on your results!
Absolutely delicious. Perfect recipe!
Wonderful to hear this, Erin!
If I’m using regular all purpose flour and baking the bread in a dry environment ( I live in California), how much water do you suggest I use?
Try 430 g. Keep me posted on how it turns out!
I used 50g of starter and 430g of water, it came out delicious! I also added rosemary and roasted garlic. The bread is super fluffy and chewy, I’ll probably be making this again soon. Thank you for the recipe!
Wonderful to hear this, Isabelle! Thanks for writing 🍞🍞🍞🍞🍞
Simple and delicious! Have you tried adding herbs or cheese to this recipe? Also how do you store your baked focaccia?
Wonderful to hear this Olivia! I have not, but many commenters have. When you dimple the dough, you can add all sorts of toppings from herbs and cheese to olives and tomatoes to caramelized onions, etc.
I store the focaccia in an airtight plastic bag or container. It’s not the most eco-friendly but I find it keeps the bread the freshest — the crumb the softest — the longest. Always reheat bread on day 2 and beyond. The crust revives beautifully in the toaster or oven.
My first ever sourdough anything and it was amazing. I doubled the recipe and divided into 3 pans after the first rise. Topped one with chilli salt and rosema6, one with bacon and cheddar and the third with mushroom and fetta. First rise overnight in about 13C was too long, tripled in size. Second rise 10 hours at about 15C doubled. Felt like I had too much oil in the pans but the focaccia came out perfect.Thanks for the clear and straightforward recipe.
Wonderful to hear all of this Phil! All of your toppings sound incredible!
Made this today, it was delicious!
Wonderful to hear this, Randi!
Sensational and so easy! I feel this is a fool proof recipe – I’m almost embarrassed to take credit for making it as it’s basically zero work! I put mine in the fridge for second rise overnight and baked just as a free form on a baking sheet. Came out all airy and perfect.
Wonderful to hear this, Eva! Thanks for writing 🙂 🙂 🙂
Tried this recipe, added garlic infused olive oil with some herbs. Soooo good. Thank you for sharing!
Wonderul to hear this, Sakeena!
Thank you so much for being so patient and thorough with your recipes. The simple sourdough technique has worked wonders and is amazing! I tried this recipe yesterday and it whilst the final product tasted amazing, the dough was constantly wet and impossible to dimple and stretch, and only rose slightly in the oven. Would you suggest using more flour next time until it feels more comfortable to work with? I followed the measurements exactly so far as I’m a stickler for such things.
The bread had a great crisp and was also soft in the middle, just not as fluffy as a normal foccacia. It almost looked like a cake on the surface due to the dimpling not going to plan, but like I said, Looking forward to giving it a go next weekend as well, hope you can advise to avoid the above issues.
Thank you so much! I love your website.
Hi Rich! Thanks so much for the kind words… means a lot 🙂 🙂 🙂
OK: I think you definitely need to cut back the water quantity: hold back 50-75 g of water … you can always add a little bit back in at a time if the mixed dough seems too dry.
Question: you are using a scale, yes?
Also: how long is your bulk fermentation going? You might be over-fermenting your dough.
A great recipe! The best I’ve tried for sourdough focaccia. So fun, easy, and tasty.
Wonderful to hear this, Sarah!