Although I bake sourdough bread regularly, I often experiment with extra starter to make other wild-yeast creations when I don’t want a loaf. This sourdough focaccia is the result of several weeks of testing, and my family loves it. Unlike a typical sandwich loaf, this focaccia is airy and soft inside with crisp, caramelized edges — perfect for entertaining and easy to decorate for any occasion.
I use sourdough techniques along with extended bulk fermentation and a long cold proof to maximize the benefits of natural fermentation. The method yields a thick, cloud-like focaccia roughly 2 inches high. If you prefer a thinner focaccia, divide the dough between two pans or halve the recipe; a thinner result will be closer to a deep-pan pizza with a higher topping-to-dough ratio.
Tips
Slow proofing
Don’t rush the timings in this recipe. The combination of a thorough bulk fermentation and an extended cold proof enhances flavor, improves digestibility, and creates an open, tender crumb.
Toppings
Fresh herbs and vegetables work best. To preserve color and brightness in delicate vegetables and herbs, briefly submerge them in acidulated water (water with a splash of lemon or vinegar) before using. Avoid sun-dried tomatoes packed in oil for direct topping, as the sugars and oil can caramelize and burn during baking — fresh tomatoes are a better choice.
If you want mushrooms on your focaccia, slice them very thin so moisture evaporates quickly and won’t make the dough soggy. For large amounts of mushrooms, sauté them first to release excess liquid, then add as a topping.
Unbaked focaccia
Baked focaccia
After baking, the surface will look matte. For an appealing sheen and extra flavor, lightly spray or brush the focaccia with olive oil and sprinkle coarse salt over the top just before serving.
Reheating
To reheat, heat a pan with a little olive oil, place the focaccia in the pan, and cover with a lid. The oil crisps the base while the lid traps enough heat to warm through. Leave a small gap or a vent for steam to escape so the crust stays crisp rather than becoming soggy.
Serving
This focaccia’s height makes it versatile: slice thin for appetizers or serve it halved as a sturdy sandwich bread.
Thin sliced focaccia with sprouts, arugula and egg
Focaccia sandwich, sliced in half with sprouts, arugula and avocado.
I’d love to hear how your focaccia turns out — feel free to leave a comment with your experience or questions.
SOURDOUGH FOCACCIA
Equipment
- 9 x 13″ (quarter sheet) baking pan
Ingredients
Dough
- 300 grams bread flour
- 300 grams all-purpose flour
- 120 grams active levain
- 400 grams lukewarm water
- 60 grams additional lukewarm water (if needed)
- 11 grams sea salt
- 12 grams olive oil
- 1 Tbsp additional olive oil for oiling the pan
Toppings
- 2 Tbsp olive oil
- Vegetables of your choice
- Herbs of your choice
Instructions
Dough
- Combine 400 grams lukewarm water with the active levain.
- Add both flours and mix until incorporated.
- If the dough feels tight, add the additional water gradually (up to 60 g). The dough should be soft but not paste-like.
- Cover and autolyse for 45 minutes.
- Add sea salt and the 12 g olive oil, mixing to incorporate.
- Perform a series of stretch-and-folds; repeat the cycle to build strength (the recipe calls for repeating stretches and rest periods multiple times).
- After building structure, transfer the dough to the oiled pan and gently stretch it; it may not yet reach the edges.
- Cover and rest for 30 minutes, then gently pull the dough to cover the pan. Let rest another 60 minutes.
- Transfer the pan to the refrigerator and proof overnight for a slow, cold fermentation.
Toppings & Baking
- Preheat the oven to 450°F (230°C).
- Remove the dough from the refrigerator.
- With wet fingertips, poke dimples across the surface to hold olive oil and topping flavors.
- Pour the olive oil over the dough and, with a brush or your fingers, spread it across the surface.
- Arrange toppings and herbs as desired.
- Bake for about 25 minutes until the top is nicely browned and the edges are crisp.
- After baking, brush or spray with additional olive oil and finish with coarse salt.
- Cut and serve warm or at room temperature.