Wrinkled fingers and toes, sand in every nook and cranny, lunch sacks with empty oil-stained white baker’s paper, and serpentine hair that could pass as a sun-bleached mop head—all signs of a successful outing to the beach. Our daily trips to the Adriatic’s cool, blue waters were welcome escapes from the city heat during family visits to Southern Italy. Our little beach— perhaps with a bit of fantasy I like to think it was just ours—was a short drive away in a small stick-shift car packed to the brim with people. Family car after family car, we’d speedily caravan through the small towns toward our respite. The few, yet crucial, stops along the way had a single purpose: to fill our sacks with baked goods meant to sustain our time away. My favorite among these, by a long measure, was a simple sourdough focaccia.
With hardly a second thought, we’d buy several full sheet trays of the golden bread. The baker would cut the thick slabs into manageable pieces and wrap the entire thing in the white paper, sealed shut with a shiny sticker— conceivably an attempt to elevate the humble, yet utterly otherworldly, snack.
You see, focaccia is a rustic and simple affair: it’s a slab of naturally leavened dough topped with simple ingredients, any vegetable in season, olive oil, and salt. Some focaccia are soft, and some are crispy (my preference), sometimes thick and sometimes thin. There are as many variations across Italy as there are dialects. The beauty of this bread is that you can make it with little effort. First, mix the dough in the morning, then let it rise during the day, and finally bake it just before dinner. If you have a ripe sourdough starter, salt, and olive oil, you’re hours away from golden focaccia—and all the wonderful olfactory impressiveness therein—baking in your home oven.
Because sourdough focaccia has so few ingredients, the ones you use should be of the utmost quality. Use vegetables in season and the highest quality olive oil you can find. In this post, I worked with Jovial’s Olio Nuovo, a fresh-pressed olive oil from the Valpantena area of Northern Italy. It isn’t easy to source exclusively fresh-pressed olive oil. Usually, this oil is blended with aged oil, balancing the flavor profile to make it consistent with other offerings throughout the year. This fresh oil has a delicate flavor but a balanced, upfront fruitiness as well. If you’ve never had the chance to try an oil like this, you’ll be pleasantly surprised.
Flour Selection
With this naturally leavened focaccia, I wanted little sourness in the result. While I typically include whole grains in most of my recipes, I wanted the flavor of this classic bread to be mild so the taste of the olive oil and fresh toppings pop. Removing all the whole grain flour from initial trials hit the spot.
For this formula, I blended 30% high protein flour (about 13% protein) with 70% all-purpose flour (11-12% protein). The high protein flour helps give this highly-hydrated dough strength and structure—and 30% is just enough.
Focaccia Toppings
This simple sourdough focaccia can be topped with just about anything you can imagine. My favorite is rosemary, chopped cherry tomatoes, pitted kalamata olives, coarse sea salt, and good quality olive oil. Traditionally, Ligurian focaccia (and as shown in the recent Salt Fat Acid Heat episode on Netflix) is topped with a salty brine. Instead, I love dusting the top with coarse sea salt: the chunky crystals bring unexpected pops of flavor.
Here are a few more ideas:
- Tomatoes, capers, oregano, garlic, olive oil
- Thinly sliced Yukon gold potatoes tossed with coarse salt. Let the potatoes drain over a colander for 15 minutes to help remove some water. Then top in addition to coarse sea salt, fresh thyme, and olive oil
- Sliced and olive oil-marinated red onions, brined olives, and fresh chopped tomatoes
- Grated hard cheeses of all kinds (parmesan, pecorino, etc.), rosemary, olive oil
A Simple Sourdough Focaccia Recipe
Special Equipment
For this sourdough focaccia, you will need a round or rectangular pan for baking. I like to use a deep pan (as opposed to a baking sheet) so the focaccia doesn’t dry out too fast in the oven. My preferred pans:
- 9″ x 13″ USA Pan Rectangular Cake Pan
- Two 10 x 2.25″ LloydPans Round Pans (use the same dough weight as in this recipe, just divide in half and place each half into one pan)
Both pans have a nonstick interior, and they conduct heat exceptionally well, imparting a beautiful crust on the naturally leavened focaccia.
Vitals
| Total Dough Weight | 1,200 grams |
| Sourdough Starter | 19.00% |
| Hydration | 76.00% (78.00% with olive oil) |
| Yield | One 1200g focaccia |
Total Formula
This table shows the entire quantity and baker’s percentages for each ingredient. If you’d like to make two large focaccia (or four smaller ones), double everything in the table below.
There’s no specific levain build for this focaccia, just use some of your sourdough starter when it’s ripe (when you’d normally give it a refreshment). See my post on the differences between a levain and sourdough starter for more information on the two preferments.
Target final dough temperature (FDT) is 76°F (24°C).
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 423g | All-purpose flour (King Arthur All-Purpose Flour) | 70.00% |
| 181g | High protein bread flour, malted (King Arthur Bread Flour) | 30.00% |
| 12g | Extra virgin olive oil (Jovial Olio Nuovo Organic Olive Oil) | 2.00% |
| 459g | Water | 76.00% |
| 11g | Salt | 1.80% |
| 115g | Sourdough starter (100% hydration) | 19.00% |
Method
Mix – 9:00 a.m.
This dough can be mixed by hand (I would use the slap and fold technique) or with a stand mixer like a KitchenAid or Famag spiral mixer.
To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing).
Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.
Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together.
Transfer your dough to a bulk fermentation container and cover.
This highly hydrated and enriched dough is wet and loose, it won’t strengthen to the same degree as a typical bread dough.
As you can see below on the left, the dough is still very wet and chunky immediately after mixing. However, it’s not falling apart or soupy. Please resist the temptation to add more flour at this point. As you can see below in the image at the right, by the middle of bulk fermentation, it’ll strengthen after several sets of stretch and folds (see my guide on how to stretch and fold sourdough for more information).
Transfer the dough to a covered container for bulk fermentation.
Bulk Fermentation – 9:15 a.m. to 11:15 a.m.
Give the dough 4 sets of stretches and folds (fold a side of the dough up and over to the other side, and then rotate the container to perform 4 folds per set), starting 30 minutes after mixing, and a set every 30 minutes after that.
Proof – 11:15 a.m. to 3:15 p.m.
Transfer the dough to a deep rectangular pan that’s been greased with olive oil. If you don’t have a pan with a silicone liner, make sure to heavily oil the pan’s interior so the focaccia doesn’t stick during baking.
At 76-78°F (24-25°C), the dough will proof for 4 hours. This time period is flexible and dependent on the temperature: if it’s cooler, let it proof longer, and conversely, if it’s warm, you might be able to bake sooner.
Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan’s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it’s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and proof for 4 hours.
OVERNIGHT OPTION: After two hours in proof, cover the rectangular pan with an airtight cover and transfer to the fridge. The next day, take out the dough and let it come to room temperature, and continue with the Top & Bake step below.
The rectangular pan I use fits perfectly inside my B&T Dough Proofer. I keep it inside the proofer, covered with reusable plastic, and set to 78°F (25°C) until ready to bake.
About 30 minutes before you anticipate the sourdough focaccia dough being ready, preheat the oven to 450°F (232°C) with a rack placed in the bottom third (a baking stone is not necessary).
Top & Bake – 3:15 p.m.
First, dimple the unadorned dough with wet fingers. Make sure the dimples are evenly spaced and go all the way down to the bottom of the pan. Then, drizzle on 1-2 tablespoons of your extra virgin olive oil and sprinkle with herbs and coarse sea salt. If using other toppings, add them now as well—I like to press them into the dough gently.
Bake the focaccia in the oven at 450°F (232°C) until deeply colored on top, about 30 minutes. Rotate the pan front-to-back halfway through this time. Keep an eye on it during the last 5 minutes and pull it out if it’s coloring too quickly, or leave it in longer if you’d like it a little darker.
Let the focaccia cool a few minutes in the pan, then transfer to a cooling rack. It’s fantastic warm from the oven, and best on the day of baking, but it’ll keep well for a couple of days loosely wrapped in foil (reheat under the broiler before serving).
Conclusion
When I topped the pillowy focaccia dough, the aroma of fruity olive oil and chopped rosemary was captivating. Once the pan was slid into the oven, my house gradually filled with the most intoxicating perfume as the dough rose high and the edges began to crisp. The melange of baking dough, toasted herbs, olive oil, and briny olives had me checking the oven frequently—as if checking on it would expedite things. Sit tight, wait for it to finish, I told myself as I gently slapped my hand from opening the door yet again.
Thanks to the copious addition of high-quality olive oil, both in the mix and on top of the dough, causes the dough to turn crispy and take on a beautiful golden hue. Biting through a slice first provides a faint resistance, then gives way to a soft and ultra-tender interior. A perfect mix of flavors and textures—an experience best savored, as if you’re at the beach without an agenda.
This simple and rustic sourdough focaccia, made with a naturally leavened dough and topped with just the right balance of ingredients, brings me right back to the blue waters of the Adriatic; the sun in my eyes and thick, crunchy slices of bread eaten with haste. The only things absent are the beautiful white wrapping paper and all those little bits of sand that seem to work their way into just about everything—yea, I can do without that.
If you’re looking for more focaccia-goodness, check out my sourdough focaccia Pugliese which has potato added into the dough, for even more chew, softness, and deliciousness.
Thanks so much to Jovial for supplying me with their wonderful olive oil and sponsoring this simple sourdough focaccia recipe! As usual, the content and opinions here are my own.
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A Simple Sourdough Focaccia
- Prep Time: 6 hours
- Cook Time: 30 minutes
- Total Time: 6 hours 30 minutes
- Yield: 1 focaccia
- Cuisine: Italian
Description
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that’s fresh and sounds delicious!
Ingredients
- 423g all-purpose flour
- 181g high-protein bread flour
- 12g extra virgin olive oil
- 459g water
- 11g salt
- 115g ripe sourdough starter
Instructions
- Mix (9:00 a.m.)
This dough can be mixed by hand or with a stand mixer (like a KitchenAid). To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing). Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together. Transfer your dough to a bulk fermentation container and cover. - Bulk fermentation (9:15 a.m. to 11:15 a.m.)
Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. - Proof (11:15 a.m. to 3:15 p.m.)
Liberally oil the inside of a 9×13″ rectangular pan or two 10″ diameter circular baking pans. Gently scrape the dough out of the bulk fermentation directly into the rectangular pan (or onto a work surface, divide in two, and place each in a circular pan).The dough will proof in the pan for 4 hours. Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan’s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it’s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and let it proof for the remainder of the 4 hours. About 30 minutes before the end of the 4-hour proof period, preheat your oven to 450°F (230°C) with an empty rack in the bottom third. - Top & Bake (3:15 p.m.)
When your oven is preheated, dimple the top of the dough all over with wet fingers. Then, liberally drizzle on olive oil to cover the surface of the dough. Spread on chopped herbs and coarse sea salt. Bake until golden on the top and bottom, about 30 minutes. Let the focaccia cool in the pan, then transfer to a cooling rack. It’s wonderful straight from the oven, and best the day it’s baked.
Notes
Overnight proof option: mid-way through the 4-hour proof, place the covered pan with dough in the refrigerator to proof overnight. The next day, take the dough out, bring it up to room temp, finish proofing until well-risen and bubbly, and continue with the Top & Bake step.
If you use this recipe, tag @maurizio on Instagram so I can take a look!
722 Comments
I love bread but must do keto now. Wil this work?
Hard to say, but if there's any bread that'll take alternative flours, this may be it. Would love to hear how it goes for you!
Can you use almond flour for keto?
I’d encourage anyone struggling with sourdough to make this recipe. More than the simple sourdough (which is terrific!), this gave me confidence because it’s pretty hard to mess up. I’d made some decent loaves before I made the focaccia, but it was such a huge success I think it made me relax and my subsequent loaves got better and better.
Amazing. Thank you Leslie. Sometimes we all need a "reset" bake (I talk about this in my cookbook !)
this is my absolute favourite recipe for focaccia, i see that you update some of your recipes every so often, it would be fantastic to see a changelog to see how the recipe changes over time!
I like that idea, Jane. Yes, I go back and update recipes as I make improvements. I love the idea of a changelog! Glad you like this one, still my all-time fav focaccia 🙂
Maurizio – Thank you so much for your awesome resources. I've enjoyed them for several years. I do have a question. Today, I only had a 100% whole wheat starter to work with and used that for the recipe, keeping all else the same. But, do you a have a general rule of thumb about how to adjust water when it comes to using 100% whole wheat starter (or even flour) when the recipes assumes white flour? I added about 5% more water to account for the starter. But I'm always a little unsure how much to adjust when it comes whole wheat in general.
Best, Mark
Hey Mark! Generally, with more whole grain flour, you'll need to increase the hydration. If it's just a ww starter/levain, though, you can just use it as-is and everything else the same. I wouldn't say there's a set amount of water to increase when adding whole wheat, though, it's so dependent on how much you're adding!
I just made this for the 1st time. I topped it with Roma tomatoes, carmelized sweet onions, ricotta cheese, a little grated pecorino Romano cheese, a mushroom mixture, garlic salt and some dried thyme and rosemary. Definitely the BEST focaccia I have ever made! Well done sir :0)
Fantastic, Kathleen! Happy to hear that 🙂
just made this recipe for the 1st time. Topped it with sweet onion, Roma tomato slices, mixed mushrooms, ricotta cheese, a little grated pecorino Romano, some garlic salt, dried thyme and rosemary. I must say, probably the BEST foccacia I have ever made! So light and fluffy, yet crispy and golden-well done sir!
Can I make this in a 22×32 rectangular pan? Thanks
You can but the dough will be very thin if stretched out that far!
Just dropped by to say what a terrific recipe this is! I think it's just what it should be: light, fluffy, and pairs well with my homemade pasta. Well done Maurizio!
Thank ya so much, really appreciate that Rowland!
would you use sugar or honey to sweeten this recipe? If honey do you reduce water by equal amount? If sugar How much would you add?
I would use honey, and I would reduce the water by the same amount.
Not sure what I did wrong here, but this dough just never came together and was a gloppy mess no matter how long it was in the stand mixer or how much I tried slap and fold. It actually got worse. Used gold medal all purpose and king arthur bread flour.
It sounds like your dough is most likely over hydrated—your flour likely can’t take on quite a lot of water, and that’s ok! Try reducing the hydration by 5% and give it another go—the reduced water should bring strength to the dough, and you’ll feel it immediately. Once you find suitable hydration, you can try to push it back up (if desired), but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation.
Generally, with increased hydration, you need to mix longer to develop the gluten in the dough to support the water added sufficiently, but this only goes so far. At some point, the flour you’re using can’t take on any more water and you’ll essentially have a weak and slack dough. It’s always best to start conservatively and work your way up with hydration as you feel out your flour. I typically recommend holding back water during mixing, adding it in as the dough handles it.
Keep everything else as consistent as possible and let me know how the next attempt goes!
Thank you for this! I’ll give it another shot. Appreciate you taking the time to dive into my issue and diagnose what may have went wrong.
This recipe is the one that has made my focaccia the talk of my family. Thank you, it's simply perfect.
Ahh, thank you so much Maria!
For the overnight proof option, how much is the estimated time to finish proofing once taken out? If I need to finish baking and cooling by 8am next morning, I'm wondering how much earlier I need to wake up to finish the process. 3 hours, 4 hours?? Does anyone have a guesstimation?
It's usually around 1-2 hours, depending on the temp in your kitchen.
Approx 1-2h from overnight fridge to oven???? Interesting, i thought you'd say more!! I thought it'd take 1-2h just to get back to room temps, then another 2h to finish proofing since we stopped the original proofing halfway at 2 out of 4h. But it must be still proofing really well in the cold fridge all that time. Temp in kitchen will be 25C.
Well, it depends on when you stick it into the fridge. If you place it in the fridge right after you move the dough to the final baking pan, it will need more time the next day as you suggested: time to warm up, then time to fully proof. That may be more like 3-4 hours.
If you let it bulk/proof a bit in the final pan, then put it in, you'll reduce that time period the next day.
Makes sense. If one places it in the fridge right after moving the dough to final baking plan, then one skips the initial hour of stretching it to the edges, which would then be much harder to do when it’s cold after overnight. I’ll stick with the original timeline and move it to fridge after ~2h of final proofing.
Good plan!
I realize CHH, that your comment is months old. However, just wanted to chime in with my experience with this recipe. I find that my rise times are often longer than Maurizio's. So I watch the dough, not the clock. I've just finished mixing the dough at 3pm. It is a cool 60 degrees in my kitchen. I will likely move the dough to its baking pan around 7:30pm. And then move to the fridge around 10pm. If it is super bubbly going in the fridge, I'll pull it out at 10:30am and bake at 11:30 am for lunch. If at 10pm tonight it is risen but not with crazy bubbles, I'll pull it out at 7:30am tomorrow and bake at 11:30am. When it is that bubbly, I don't dimple with fingers, I just poke my toppings in well.
I saw on some pages about starter discard that it was possible to use the discard to make focaccia. But this recipe calls for a ripe starter. So is it possible to use discard to bake focaccia ?
Take some of your ripe starter is essentially starter discard. That works just fine! Now, I don't like to use discarded starter that is days old or has been kept in the refrigerator. Yes, it will work, but you won't get very good rise most likely.
I'm a newbie, only baking for a couple of months now and still learning how to navigate everything, including the scorching greek summer! (You are so right that temperature is actually an ingredient!). Thank you so much, this recipe turned out amazing! More than that, which is already enough, I finally got a first good and successful sense of higher hydration recipes which I haven't managed yet.
I wholeheartedly recommend this to all newbies like me. It's so educational and helps us understand what the higher hydration dough looks and feels like without worrying about the shape of the bread. Thanks again and looking forward to the arrival of your book.
Ahh, thank you so much for all the comments Alexandra! Really glad you liked this recipe, but more importantly, that you're getting a firm grasp of the process 🙂 Happy baking and hope you love my cookbook!!
I began making my first sourdough started about 6 weeks ago and I have no baking experience at all. I have tried your beginner's sourdough and the 1/2 Whole Wheat sourdough. They turned out pretty good considering. However, the starter has really become much more aggressive over the last week and sometimes more than doubles in 12 hours. I tried this Focaccia recipe for my third attempt. Wow, this turned out amazing. With the really active starter, the end result was fluffy in the center and crispy on the outside. Thank you for sharing your passion for baking with us. Your book is arriving the morning….Can't wait!
Oh that's just all fantastic to hear, Craig! Sounds like your starter is ready to go now, sometimes it takes a few more days. I love having this focaccia recipe in my back pocket, ready for any day I want something great (or have guests over). Enjoy and thanks so much for picking up my cookbook! Hope you love it.
Can this be frozen once cooked?
Yes. Cut it into portion size pieces, wrap twice with Saran Wrap, and pop it in the freezer. If you've put salt on the top, it will melt when you thaw it, but I pop mine in the oven for a few minutes after it's thaw to refresh it.
Yup, just as Melissa said! If you know you're going to freeze, don't add the salt on top before baking.
Hey Maurizio! I’ve been learning to bake sourdough and I absolutely love your book. I have a question on this recipe though, in the book you say to do 3 sets of S&F, and here you say 4. How come the change?
Also, I left the dough to double by volume during bulk, (12hrs overnight at 72ambient) I assume I’ll need to adjust the proof time some? The dough is beautifully soft and I’ve got really high hopes for it!
I'd say this dough is anywhere between 3-4 sets of stretches and folds, and it really depends on how the dough feels during bulk fermentation. Like I mention in my book (thank you for getting it, btw!), adjust the number of sets as needed. I'd start with 3.
Should be fine to double, just be gentle with it the rest of the way!
Greetings Maurizio!
I've noticed when you state 75% (78% w/ oil) hydration it often does NOT include the starter flour and water weight.
Your Focaccia recipe calculates to 80% when including the 12g of evo and 58 g of starter water.
When calculating some of your recipes, I find them closer to 78-80% hydration.
529/662= 80% Am I calculating or doing something wrong?
It seems as if I'm often over-hydrating my dough and I'm trying to nail down a reason and come to a precise hydration % for various recipes.
I appreciate all your help and advise.
You're right, I don't include the starter ingredients in the calculations here, though I probably should! In my cookbook, I make a levain for everything and so I do count those, but when using a starter, I don't usually to make it more simple. If the dough eels too wet, def. add a bit of flour (keep in mind, though, this is a very high hydration focaccia!).
hello! i'm wanting to use a 8×8 square pan. how do i adjust the ingredients? thank you!!!!!
I would reduce the recipe by 2/3rds to fit that pan. Or, if you want to stretch it a bit, make the recipe and divide it into two 8×8 pans (you'll have a slightly thinner focaccia).
I found your recipe while searching Google on how to save my overproofed sourdough bread. It’s in the oven now and I’m excited that it will work! Thank you!
Hope it turned out well for you, April!
Tried this today after trying out some others’ recipes.
Initially after the final proofing time I was quite worried, frustrated and disappointed, thinking to self that I must have missed as step as it was not as bubbly as I’ve seen in the many videos/tutorials.
Went ahead and baked and oh boy! Super happy with how it turned out! The best recipe and will be my only recipe from now on.
Thank you Maurizio!
One Happy mum of her 3 Musketeers, Malaysia.
Fantastic, Patricia! Happy it turned out. It is kind of a deceptive dough leading all the way up to baking… Enjoy!
Patricia, you took the strokes right out of my keyboard. First time making it last night and had low expectations because mine was quite soupy and not as bubbly after proofing as I've seen on other recipes as well as the pic here. Turned out fabulous!
Great recipe!
My families Mola Di Bari Focaccia from Southen Italy has far more EVO, 100-125g in total!
Nona would say “if your fingers have oil on them after the first bit, just right”!
Give it a try.
Ha ha, will do. I recently made one with 4% OO and it was fantastic, too.
OMG I wish I could post a photo. Topped with flaky sea salt, herbes de Provence, shaved Parmesan, grape tomatoes, garlic, and thinly sliced onion. It’s gorgeous. And delicious!
LOVE that combo, Victoria!
This came out great — I added some rosemary, thyme and salt. However, there are only 3 of us so we didn’t finish it. I decided to turn the leftovers into croutons — drizzled on a bit of olive oil and baked at 350* for about 15 minutes. Oh my goodness, rosemary and thyme sourdough focaccia makes phenomenal croutons. So good!
Great idea with the croutons, Annie! I do this with leftover bread all the time, but you know, I've never done it with this focaccia. Trying it next time 🙂