Go Back

Simple Sourdough Focaccia Recipe

Acres and Aprons
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Fermentation time 6 hours 30 minutes
Total Time 7 hours
Servings 8 people

Equipment

  • 1 9x13 baking dish
  • 1 Stand mixer optional

Ingredients
  

  • 600 grams freshly milled hard white wheat flour see notes for other flour options
  • 12 grams extra virgin olive oil (more for topping)
  • 485 grams water
  • 15 grams salt
  • 120 grams ripe sourdough starter

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.

Notes

 

  • Flour substitution: If using all-purpose or bread flour, reduce the water to 455 g. Follow the rest of the recipe as written.
  • Stretching dough: Be gentle when stretching — pull just until the dough resists. It will relax more with time.
  • Overnight option: To extend fermentation for more flavor, transfer the dough to the fridge halfway through the 4-hour pan proof. The next day, let it come fully to room temperature before dimpling, topping, and baking.