Fresh Milled Sourdough Focaccia Bread

Fall is here, and it’s hard to imagine a crisp fall dinner without a tangy slice of sourdough, in some shape or form. I often set down my sourdough baking through the busy summer months, mostly out of necessity, when too many things are begging for my time. But when September hits and harvest season is complete, the sourdough itch sparks again.

Fresh milled sourdough focaccia bread is probably the most versatile sourdough bread out there, and I don’t think you can change my mind on that one. Sandwiches, appetizers, dinner bread, dipping bread, there’s really endless uses, variations and toppings.

If you’re new to sourdough, fresh milled focaccia bread is the perfect bread to start with. No shaping, no scoring, and no special equipment needed. There are a lot of very technical sourdough recipes out there, and I often refer to them as more “science” than sourdough, ha! They have their time and place, and if sourdough is your profession, I can absolutely appreciate the very technical recipes that level up your sourdough game, but i am a dump-and-bake kind of gal.

We have busy kids, a busy farm, and a busy life. If there are too many steps, or too many bowls required, I’m probably going to keep looking for another recipe. And that is my inspiration behind this recipe. Minimal prep for maximum flavor? Sign me up. With a crispy outside and a soft chewy inside, its texture and flavor is unmatched. There are endless focaccia varieties, and I love to play around with them. But often a basic oil and herb focaccia is what’s on my mind.

Focaccia flour choice:

I prefer to bake mostly with fresh milled flour. I buy whole wheat berries from Azure Standard in bulk, and I store them in food grade, 5 gallon buckets, also from Azure Standard. I made the switch to fresh-milled flour about 2 years ago, you can read more about that switch here. I mill my own flour fresh for each bake, for maximum nutrients. I like to use this harvest grain mill, it’s a real work horse in my kitchen.

If you are familiar with using fresh milled & whole wheat flours, you know it’s kind of a different ball game. Not all recipes are friendly with whole wheat options, and that is usually because when the bran is intact, the flour will absorb more liquid. You have to adjust your hydration to account for the varying types of flour. As a general rule of thumb, I increase my hydration quite a bit for fresh milled recipes, although there are exceptions. If you would like to swap that and use an all-purpose flour, I would recommend stepping down the liquid to 455 grams.

If you’re struggling with your fresh-milled baking, or feeling frustrated with dense loaves, check out my guide to fresh milled grains. Its 50+ pages of helpful tips, conversion charts and fun recipes!

Focaccia Toppings

This simple fresh sourdough milled focaccia bread can be topped with anything you can dream up. My personal favorites are olive oil and fresh herbs, or some fresh garlic and butter for a tangy garlic bread. I have done almost any variation, sweet or savory, and they turn out fantastic. It is such a versatile bread. But a few more favorites are:

• Tomatoes, oregano, olive oil
• Olives, red onions, sliced tomatoes
• Cheeses of any variety, alllll the cheese

Ingredients:

• 600 g freshly milled hard white wheat flour– see notes for other flour options
• 485 g water (room temperature)
• 120 g ripe sourdough starter (100% hydration)
• 15 g fine sea salt
• 12 g extra virgin olive oil (plus more for topping and the pan)

Instructions

Mix (10:30 am)

• To the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl, if working by hand), add the starter, flour, water, and salt.
• Mix on low until just combined into a shaggy dough, 1–2 minutes.
• Cover and let rest 10 minutes (this short rest helps hydrate the flour).

Incorporate oil (10:40 am)

• With the mixer on low, slowly drizzle in the olive oil.
• Once absorbed, increase to medium speed and knead for 2–3 minutes, until the dough comes back together. It will look wet and rough at this stage — that’s okay.
• Transfer dough to a lightly oiled container and cover.

Bulk fermentation (10:45 am – 12:45 pm)

• Let dough rise at room temperature for 2 hours.
• During this time, perform 4 sets of stretch and folds, spaced 30 minutes apart (at 11:15, 11:45, 12:15, and 12:45). Each set: with damp hands, grab one edge of the dough, stretch it up, and fold it over. Rotate the container 90°, repeat until all 4 sides are folded. Cover after each set.
• By the end, the dough should feel smoother, more elastic, and airy.

Proof in the pan (12:45 pm – 4:45 pm)

• Generously oil a 9×13″ rectangular baking dish.
• Gently scrape the dough into the pan. With damp hands, coax it toward the edges. Don’t force it — if the dough resists, let it rest for 10–15 minutes, then continue stretching.
• Cover and let proof at room temperature for about 4 hours, until the dough is puffy, airy, and nearly fills the pan.
• About 30 minutes before baking, preheat oven to 450°F (230°C) with a rack in the middle.

Top & bake (4:45 pm)

• Just before baking, drizzle 1–2 tbsp of olive oil over the dough.
• With damp or oiled fingertips, press deep dimples across the surface, every 1–2 inches.
• Sprinkle with coarse salt, fresh herbs, or other toppings as desired.
• Bake for 28–32 minutes, until golden on top and bottom.

Cool & serve

• Cool in the pan for 5 minutes, then transfer to a wire rack.
• Best enjoyed warm the same day. To store, keep in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) for 5–10 minutes before serving.

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.

Let the fresh milled sourdough focaccia bread 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 for a few days. I keep mine in an airtight container in the fridge to increase the shelf life, and re-heat when I’m ready to enjoy a slice.

Try something new

Ready to try something new? My Fresh Milled Blueberry Dutch Baby Pancake Recipe has quickly become the fave of so many of my readers!

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