Sourdough focaccia bread – where have you been all my life? I have made focaccia before but it wasn’t until I started using my sourdough starter that focaccia has become a staple around our house. Airy, filled with craggy holes and a crisp, crunchy bottom, this focaccia bread is perfect for sandwiches, to dip in some oil and vinegar or just to eat plain. Every time I make this recipe, the bread disappears within a day. My family can’t get enough of this sourdough focaccia bread and I don’t blame them. It is show-stopper worthy!
Sourdough Takes Time
One thing to always keep in mind when working with sourdough is that it takes time. Sourdough starter is not the same as instant yeast. It’s going to take at least 24-48 hours for this focaccia bread to make it from your mixer to your belly, and that’s okay! Levain is mixed and rises. Dough is mixed and folded using the coil fold technique. The dough is spread in a pan and left to sit overnight in the refrigerator giving a beautiful crust and flavor to the focaccia bread. You can find a sample schedule below:
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Sourdough Focaccia Bread Sample Schedule
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake.
Note: This schedule assumes the dough temperature is 78-80 degrees F throughout the process.
|Day 1||Mix Levain|
|8:00 PM – 8:00 AM||Mix Levain. Let sit at 78 degrees F for about 10-12 hours until doubled/bubbly and ripe.|
|Day 2||Mixing/Bulk Fermentation/Shaping/Cold Bulk Fermentation|
|8:00 AM||Bulk Fermentation Begins|
Fermentolyse: Mix together flour/water/ripe levain
|8:30 AM||Add salt|
|9:00 AM||Coil Fold #1|
|9:30 AM||Coil Fold #2|
|10:00 AM||Coil Fold #2|
|10:30 AM||Coil Fold #4|
|10:30 AM- 12:30 PM||Bulk Fermentation continued|
|12:30 PM||Place dough into oiled pan, cover and refrigerate overnight or up to 48 hours.|
|Day 3||Proof and Bake|
|8:00 AM -12:00 PM||Pull dough out of the refrigerator. Let rest/rise in a warm 78-80 degree F place until the dough is airy, light and jiggly.|
|12:00 PM||Top with more olive oil, desired toppings and bake!|
High Hydration Dough
This recipe for focaccia uses a very high hydration dough. Hydration is the percentage of flour to water in a recipe. For this focaccia you will be working with a dough that is a little more than 85% hydration. This can be a little tricky because the dough is so wet. The benefit of this high hydration is the beautiful crumb that will result in your focaccia. It will be airy, bubbly and have lots of holes throughout. To help deal with such a high hydration dough, keep a jug of water nearby to continuously water your hands as you work with the dough. This prevents dough from sticking to your fingers. The dough is initially mixed in a mixer on low speed for five minutes and then high speed for five minutes to develop the gluten. It will be very, very wet. Don’t worry! You will see a beautiful change in the dough as you proceed with folding the dough over the period of a few hours.
Note: The original version of this recipe called for mixing the dough in a stand mixer. After years of making this focaccia I’ve moved to mixing it exclusively by hand and have updated the recipe to reflect that. The original mixing instructions can still be found in the recipe notes.
More Delicious Natural Yeast Recipes:
High Gluten Bread Flour
Another trick to help with the high water content is to choose a high gluten bread flour (affiliate link). High gluten bread flour will have a protein content at or above 14%. You can find it here. Please do not substitute all purpose flour for this recipe as written. Transforming the gluten in this dough is very important to a beautifully risen focaccia bread. If you don’t have high gluten bread flour, use bread flour and add vital wheat gluten (affiliate link) to the dough OR use bread flour and decrease the water to 400 grams. You can find more information about the benefits of using vital wheat gluten in your bread baking here. Check the recipe notes for the exact measurements. If you are adding the vital wheat gluten instead of using high gluten bread flour, you can also try decreasing the amount of water in the dough by 25 grams to make the dough easier to work with.
The coil fold is a technique of picking up the dough from the middle and letting the dough fall down onto and under itself, resulting in a coil. Once the dough is initially mixed, it will be very sticky. Place the dough in a rectangular container or glass pan. Cover it and let it sit. After half an hour, open the container and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Don’t worry if the dough is super sticky for the first one or two coil folds. It will transform into beautiful dough throughout this process.
I find it very helpful to watch this process before attempting it. You can watch the process here:
Focaccia Pan and Refrigerated Cold Ferment
After the dough has been developed through coil folds, let it bulk rise for an hour or two. Then it is time to put the dough in a pan. I have tried this recipe in a glass pan and a metal pan – the metal pan (affiliate link) wins hands down. I personally love using this pan. Coat a metal pan with olive oil and transfer the dough to the pan. Stretch lightly to get the dough into all four corners of the pan. If the dough resists, wait a minute and then try again, lightly stretching until the dough fills the pan. Cover the pan and place in the refrigerator overnight. This refrigeration process adds flavor and texture to the focaccia bread. I have baked the focaccia before without the refrigeration, and I think the bread turns out best when it has been refrigerated. If you really can’t wait, you can let the focaccia rise in the pan for another hour or two and get bubbly on top. Then dimple, cover with toppings and bake. For best results, though, use the overnight refrigeration method.
Good Quality Olive Oil and Salt
Another important step to amazing focaccia bread is using good quality olive oil. I prefer a light tasting olive oil because the focaccia will take on the flavors of the olive oil and give the most beautiful crispy crust. It may just be my favorite part of the focaccia bread. Top the focaccia bread with a flaky sea salt, some fresh herbs and maybe parmesan cheese for a delicious flavor. You can also top focaccia with tomatoes, olives, peppers, really anything that would be delicious in bread.
Dimpling the Dough
Focaccia bread is known for its dimpled look. Once the dough has been refrigerated overnight, pull it out of the fridge and bring it to room temperature (this may take longer in the winter months and shorter in the summer). Watch for the dough to bubble up and see that fermentation happening. Once the dough is bubbly and puffed up, top with desired toppings. Then take your fingers and press down lightly into the dough all around the pan. The entire top of the bread should look dimpled and bubbly. At that point it is ready to bake.
The Perfect Slice
Once the focaccia has been baked at high heat, let the bread sit in the pan for about 5-10 minutes. This lets some of the oil soak into the bread dough a little more and keeps the bottom nice and crispy. Remove it from the pan after 5-10 minutes and let cool completely on a wire rack. We all agree that focaccia is one of those breads that tastes better cooled or room temperature. The flavors have a chance to blend and it is just perfection!
If you’ve never made focaccia before, what are you waiting for? It is one of our favorite breads to snack on and never lasts more than a day around our house. If I ever have any leftovers I love to slice them up and freeze them in a big ziplock bag. I hope you love this recipe as much as we do!
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Frequently Asked Questions
How do I store leftover focaccia?
Sourdough focaccia bread can be left out for 24 hours. After that stick in an airtight container and freeze for up to a couple months.
My focaccia stuck to the bottom of the pan. Help!
My focaccia wasn’t quite baked in the center on the bottom. Help!
This can happen from uneven baking and not using the right pan. Make sure you use a metal, non-stick pan and increase the baking time a little.
I want to make this recipe for a large group. How should I modify it?
1.5 times this recipe and put it in a large half sheet baking pan covered with olive oil. This helps the oil to not bubble over quite as much. I also like to stick a foil-lined baking sheet on the rack under this pan to catch any drips of oil and keep the oil from splattering and burning in my oven. If you double the recipe for a thicker focaccia, the focaccia (and oil) will rise up and over the top of the sheet pan which can cause a mess and quite a bit of smoke in your oven. I know from personal experience. The sheet pan size focaccia makes about 48 slices of bread or 20-24 sandwich sized pieces, which is great for a larger crowd.
What should I top the focaccia with?
Good quality, light-tasting olive oil, flaky sea salt, some fresh herbs and a little freshly grated parmesan cheese. I also love fresh tomatoes with pesto and mozzarella. Caramelized onions and roasted garlic are also among my favorite flavor combinations. If you want to try out a focaccia pizza, I’ve got that recipe here.
How do I serve focaccia?
Slice it up for sandwiches. Serve in place of dinner rolls or just dip it in some olive oil/balsamic vinegar and enjoy! We have no qualms about eating it plain and snacking on it throughout the day.
Try These Focaccia Inspired Recipes Next!
Sourdough Focaccia Bread
Levain (1:10:10, overnight or about 10-12 hours)
- 6 grams ripe sourdough starter
- 60 grams room temperature water
- 60 grams all purpose flour
- 100 grams ripe, bubbly levain
- 425 grams room temperature water
- 500 grams high gluten bread flour (14% protein or higher) see recipe notes for substitution
- 13 grams salt
Levain:1:10:10, overnight about 10-12 hours, Day 1
- Mix together 6 grams ripe sourdough starter with 60 grams water and 60 grams flour. Cover and let sit overnight at room temperature until doubled in size, bubbly and active. You can also substitute 100 grams of bubbly sourdough starter if you prefer.
Sourdough Focaccia Dough: Mixing/Developing Dough, Day 2
- Add the salt and use your fingers to squeeze the dough until all the salt is incorporated and you don't feel any granules on your fingers. The dough will be very sticky and wet but will stay together. Transfer the dough to a shallow container. Cover and let rest for 30 minutes.
- Coil Fold 1: Open the container and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here. Cover and let rest for 30 minutes.
- Coil Fold 2: Wet your hands. You will notice the dough is stronger than your first set of coil folds. Repeat the coil fold 4-6 times. Cover and rest for 30 minutes.
- Coil Fold 3: Wet your hands. Repeat the coil fold 4-6 times. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.
- Coil Fold 4: Repeat the coil fold 4-6 times. Cover and rest for 1.5-2 hours.
- After the long bulk rest, prepare a 9 by 13 metal baking pan (my favorite here, affiliate link) with 1/4-1/3 cup good quality olive oil. Pour the oil in the pan and tip the pan around to cover the entire bottom. If your pan has issues with dough sticking, put some parchment paper down first. Add the oil on top of the parchment paper and the dough on top of that.
- Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again.
- Cover the pan with plastic wrap and stick in the fridge to rest overnight.
Baking the Focaccia: Day 3
- Take the pan of dough out of the fridge and set on the counter. Let it come to room temperature and rise (3-5 hours at 78-80 degrees F). The focaccia dough will begin to bubble up as it rises on the counter and the dough will become light and airy.
- Preheat oven to 450 degrees.
- After the dough has puffed up & is jiggly and aerated with air bubbles, drizzle more olive oil (about 3-4 Tablespoons worth) over the top of the dough. Spread it out with your hands so it evenly covers the dough. Then take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
- Top the dough with your choice of fresh or dried herbs, salt and parmesan cheese (or any other topping you would like ie: cherry tomatoes, peppers, olives, etc…).
- Bake for 25 minutes until bubbly, crispy and light golden brown on top. Let cool in the pan for 5-10 minutes before removing to a wire rack.
- Cool to room temperature before slicing. Enjoy!