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!
724 Comments
Hi Maurizio, I’ve been making your focaccia for months now and love it, but I’ve never managed to get the bottom brown… even with the oil. Love your thoughts. Many thanks, Susan!
Hey Susan! Try preheating your oven with a baking stone or baking steel inside, then bake the focaccia on there. You could also try preheating that stone a bit hotter than the bake temp for this recipe, then drop the oven temp once you slide the pan in.
Just made yet another of your stellar recipes and shared with neighbors. Rave reviews as usual!!! Many many thanks for clear, concise and always yummy fool proof recipes.
So glad to hear it turned out well for you, Nancy!
Made this over the weekend and the recipe works perfectly (I withheld some water, as I always do with your recipes, and even then I was on the limit).
Visually it looked great (tomatoes, black olives, fresh rosemary and oregano, coarse salt), and taste was very nice, and it was a success! Nevertheless, I’d like to tune it as it is perhaps a bit too “bready” for my idea of focaccia (I guess we all have our favorite memories of how focaccia should be).
Anyway, thanks for an excellent site!!
This is really interesting – I find my dough is always a bit too wet when I follow these recipes (maybe the flour I am using?). How much do you reduce it by roughly?
I’d start with reducing 5% if you find it’s too wet!
You’re vey welcome, Jurgen! You can definitely reduce that bready texture by upping the water, but also perhaps the olive oil. I tend to keep the OO low in my focaccia!
Hello Maurizio,
congrats on the new book!
I want to ask how do you gauge the bulk fermentation times regarding to the percentage of levain?
For example here you have 19% levain and bulk ferment for 2hrs.
The “Return to basics bread” has 25% levain and bulk for 4hrs
The “My Best Sourdough Recipe” has only 3,2% levain and bulk for 4,25 hrs.
I see huge difference in inoculation but very little time difference for bulk – can you elaborate on that?
I am trying to guess whether I am fermenting enough and getting very confused – maybe the reason for my flat loaves is elsewhere 🙂
Thanks, Dave
I don’t quite understand this either…
My starter for instance needs 30g leftover for a 100g flour starter to ferment properly over 12 hours. So when I add 6g leftover to a 60g flour levain, it just doesn’t ferment in time and takes nearly quadruple the proof time he has listed… I don’t quite see the correlation between fermentation and percent preferment.
I don’t quite understand this either…
My starter for instance needs 30g leftover for a 100g flour starter to ferment properly over 12 hours. So when I add 6g leftover to a 60g flour levain, it just doesn’t ferment in time and takes nearly quadruple the proof time he has listed… I don’t quite see the correlation between fermentation and percent preferment.
Hi Maurizio, where did you get that salt cellar shown in the photos? I really like that style with the flip lid like that. Thanks!
Karen—this is my salt box 🙂
Hello. Great recipe (as always), but I did have some interesting results in both times I made it. I did with and without a cold ferment, and both times I got quite an airy and open crumb. A lot different than the photos you posted, and other recipes I’ve seen: https://imgur.com/a/dh6GYHd
Any thoughts on what is going on with it? It is tasty and I don’t mind the openness, but not the results I was expecting.
Many thanks!
Erik–that looks great to me! It might be you’re using stronger flour than I do. You could try dimpling it a bit more or increasing the hydration of the dough just a bit.
Hi Maurizio! I’m going to bake this on the weekend ( if I can wait that long!) and one question – what temperatures do you recommend I use on the B&T proofer for the bulk fermentation and the proof? Thanks.
Same temps I list here in my proofing guide!
Thanks!!!!!
Hi Maurizio! I have made this twice and I’m loving the results! I live in a very warm place – and summer is here. We almost touch 50°C in this season. I was wondering, should I proof the dough for less than 4 hours then? What signs should I look for to know if it’s ready to be dimpled and baked? Thanks!
Yes, if it’s that warm definitely reduce the proof time! It should be loose and bubbly when you go to bake it.
When you call for ‘ripe starter’, do you mean starter that needs its (weekly) refreshing or starter that has been refreshed and is ready for use?
It’s a starter that has been fed and left for some number of hours to ferment, then used in that state. It’ll be bubbly, smell sour, and been loose.
Greetings Maurizio. Been making focaccia using your recipe for months and really enjoying the results. Many thanks! I was wondering is there an adaptation of this recipe to make a thin, crispy Focaccia Di Recco?
Super glad to hear that, I’m! I’ve never tried making it this way, but it would work really well. As long as you keep the dough thin (either reduce the dough weight or use two pans) it’ll be awesome. I should make that, though!
Hi Maurizio and thank you for a great recipe. Is it possible to convert it to whole wheat? If so, would you up the hydration and by how much? Thanks
I would start at 50% whole wheat and likely just increase hydration 5-10% or so. Hold back water in mixing though, this is already very highly hydrated!
[Pretty new to bread baking] I made this today, after putting it into the fridge last night. When it baked, it poofed up to ~2.5 times its previous size – more like a wonky loaf of bread than focaccia. 🙁 Do you think this is due to overproofing or poor dimpling technique or a combo of different things? I’m so bummed and I know it’s definitely an error on my end. The top also remained fairly light compared to yours, despite leaving it in the oven for 5 extra minutes.
Hey, Sarah! Welcome. If you got a huge rise it’s likely because it was actually under proofed and needed more time in bulk fermentation and/or proof. I would try to do everything exactly the same and give it another 15 minutes or so in bulk fermentation, then extend the proof time out until the dough is very bubbly and soft to the touch!
Hi, quick question, do you bake in a fan forced oven or straight air?
I’ve made this several times and I haven’t used the fan/convection of my oven and it turns out PERFECT!! The last 5-10 minutes don’t be afraid to just stare into your oven window and wait for the color you prefer. Sometimes I have to rotate the pan one more time to keep the golden color even. Good luck.
Both ways will work!
Hello! Do you have any recommendations for getting the top to darken more? I love a good dark top, but mine keep coming out light on top and dark on the bottom (my gas oven doesn’t have great circulation)!!
I’d bake it hotter or for longer! If you don’t have good circulation in there, rotate the pan halfway through its bake time as well.
Hi Maurizio! I’m so sorry if this question is like bread blasphemy but could you make this in a large glass baking dish? Looks great, I want to try it w raisins, nice olive oil, and lots of flakey salt.
Not a problem to do that at all. It may still stick in the dish, though, I’d grease it liberally or use parchment!
Hi Maurizio, I’ve been making this recipe for ages and it always turns out delicious. Now I’ve moved to a new country and I haven’t been able to find any kind of bread/high protein flour. Would this recipe work if I just used only all purpose? Would you advise any adjustments? Thanks!
Hey there! Yes, it’ll absolutely work with whatever flour you have access to (except for maybe a super low protein flour, but even that you could make work). I would recommend reducing the hydration significantly (maybe 10%?) to start, then, work it up through tests. Usually, lower protein flour isn’t able to handle as high of a hydration. That’s where I’d start!
Hello again, I finally tried it and it worked out pretty well with reducing the hydration, as you recommended. It didn’t rise in the pan as much as it normally does and I am wondering if that is due to a lack of bread flour? (I think the flour I used is about 11% although it doesn’t actually say on the package!). I added half an hour to the proofing time plus put up the temperature from 78 F to 80 F for the last hour and half. Would you recommend leaving it to proof for longer at the lower (78) temp?
It probably needs a few tweaks to get it back to its former glory, but good start. Thank you for the advice!
This is the second time I’m making this, but the dough really feels too wet. Both times, I used a kitchen scale. The first time, I added a bit more flour early on because I assumed I added too much water. This time, I followed the recipe. The dough is just *really* sticky and doesn’t look like it has any structure. I’m going with it…maybe I’m wrong. Used King Arthur All-Purpose and their Sir Lancelot Hi-Gluten flour. Hm.
It sounds like your dough is most likely over hydrated—your flour likely isn’t able to take on quite a much water, and that’s ok! Try reducing the hydration by 5-8% and give it another go—the reduced water should bring strength to the dough and you’ll feel it immediately. Once you find a 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.
Yes. I think that makes sense. I baked it and it definitely was not up to par. My intuition to add more flour last time was right. Thanks for your reply!
Hi Maurizio –
I went looking for a focaccia recipe that poured saltwater over the unbaked dough. Have you ever tried that? Do you think it would work if I just tried it during the last proof?
Thanks for the beautiful site.
Hey, Lora! Yes, you could do that. I opt for sprinkling salt on top instead, and for me, it gives the same result. A light saltwater solution will also work.
Hi Maurizio. You only use 20% of Sourdough starter. I normally add a higher percentage to my breads like 30 or 40%. Will you recommend doing this for this focaccia? Is there a reason for the 20%? Thank you
Given the time and temp for this recipe, I find only 20% is needed. If you usually add more and the recipe is structured similarly, you can certainly increase this to suit. I would give it a try as-is though! If the dough looks sluggish for you, just give it more time to proof.
Hey – love this recipe, just made it successfully today!
One question, if I wanted to go for a more open crumb (I.e. slightly less dense) how would you achieve that? Higher % of bread flour? Higher hydration?
Right on, Alexander! Glad to hear that. You could try stronger flour, sure. If you increase the % of high protein flour, I’d stick with the same hydration and see how that turns out. I’d also say try a slightly longer mix to strengthen the dough further. Finally, be very gentle with the dough once you have it in the pan and proofing.
thank you for the recipe, I am trying this tomorrow. I have a bottle of really good macadamia nut oil – do you think that would work as the topping oil?
I’ve never tried that, but if you like the flavor it should work!
Hi! Wondering if this can be made in a glass pan?
Hey, Natasha! As long as it’s oven-safe, it should work no problem!
Followed your timings and they worked perfectly, had fresh focaccia for the breakfast table. I did a caprese style with basil, mini heirloom tomatoes and mini mozzerella balls. I would recommend using either a stand mixer or using the Rubaud method of mixing the ingredients, because this dough was initially so sticky and soupy that there was no way I could slap and fold it. Otherwise, this is just an amazing canvas waiting for me to paint with all sorts of delicious toppings. Thank you Maurizio!
So glad to hear it worked out well for you! Yes, this is definitely a wet dough—I like using a stand mixer. Thanks for the comments and enjoy!
Hi Maurizio. When topping the focaccia with potatoes do you use raw potatoes or do you pre-cook them? Thanks!
Hey, Esmee. I slice them very thin on my mandoline, maybe 1/8″, then soak them in a brine (some water and a dash of salt) in the fridge for several hours or overnight. Then I just top the dough with the drained potatoes and bake them raw.
Thank you, will try it out!
Made this today, topped with some home made pesto. So so so good.
Sounds awesome, Matt! Perfect with all the ripe basil in the garden at this time. Enjoy 🙂