Sourdough Focaccia

ByNatalya Syanova
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Sourdough focaccia was the scariest thing for me to make for a long time. It seemed very complex and time consuming. Every baker I know has baked it many times already and shared it on social with their audience. I was still putting it off for later.

But as soon as I started, I realized how easy the process of making sourdough focaccia was, and how delicious was the result I got.

My family loved it. Light as an air crumb with soft thin crust. What else can you wish for?

Sourdough starter (night before)

I always feed starter with 90% all purpose flour and 10% rye. Which makes it nice and strong.

Please note, summertime ratio for overnight feeding is higher (1:10:10) compared to wintertime (1:7:7), because of the temperature difference. Depending on the strength of the starter, you can change the ratio.

Learn how to make starter from scratch here.

Main Dough (next morning)

  • 60g sourdough starter (20%)
  • 300g bread flour (100%)
  • 210g water (70%)
  • 45g extra water will be added during mixing (bassinage)(15%)
  • 9g olive oil (3%)
  • 6g salt (2%)
  • More olive oil for topping
  • Herbs, sea salt and any toppings if your choice.

Directions 

Starter preparation step

Night before

  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F till next morning until it reaches the peak (10-12 hours), it should at least double (starter isn’t strong enough), or triple in size(strong starter).

Focaccia dough preparation steps

Next morning

  • 8 am mix water with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. This activates gluten development).
  • 9 am add sourdough starter. Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 5-6 min until well incorporated. 
  • 9.30 am add salt ,mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 2-3 min until well incorporated. Add extra water little by little. Increase the speed of your mixing machine.

Note: The process of adding extra water is called bassinage, it helps to tighten up gluten. The dough has to come up together. 

  • At the end of mixing add olive oil.  Mix until well incorporated. Total mixing time shouldn’t take longer then 10-15 minutes.
  • Oil the container with olive oil, transfer the dough into the container, close the lid. 
  • Leave to rest 30 minutes at 74-78F /23-26C.
  • 10:15 am wet your hands and perform 1st stretch and fold.
  • 11:00 am 2nd stretch and fold.
  • 11:45 am 3rd stretch and fold.
  • 12.30 pm 4th stretch and fold.
  • Performing stretches and folds will help to continue gluten development.
  • After the final stretch let the dough rest for 15 minutes. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 30%-40% rise.
  • Close the lid, and put the container in the fridge for cold retard (12-48 hours).

Note: if for some reason the dough didn’t rise enough, add one more stretch and fold.

If the dough seems too proofed, you can shorten the time in between stretches and folds.

Focaccia shaping steps

Next day

  • Remove the dough from the fridge. 
  • Find the baking tray you are going to use. Any iron pan or baking tray works. I was using the The Challenger bread pan.
  • Cover the baking tray with parchment paper, generously sprinkle it with olive oil. 
  • Turn your container in to the oiled surface, spread the dough a little on your baking pan with oiled hands, be gentle. 
  • Cover and let it proof for 2 hours.
  • Preheat the oven 450F for 30 minutes.
  • When the dough reached the room temperature, and seems puffy, oil your hands and sprinkle olive oil on top of the dough.
  • Dimple the dough with your fingers, evenly space dimples all over the dough surface.
  • Sprinkle with herbs and sea salt, add any toppings of your choice.
  • Bake for 20-25 minutes uncovered and without steam until golden brown.
  • Let it cool down for about 1 hour.

Enjoy your sourdough focaccia.

Sourdough Focaccia

Sourdough Focaccia

1348kcal
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Prep 45 minutes
Cook 25 minutes
Rise & Rest Time 1 day 4 hours 30 minutes
Total 1 day 5 hours 40 minutes
Light as air with an exceptionally bubbly interior crumb and a delightfully thin, crispy crust, this classic artisan focaccia is incredibly simple to master. By employing a progressive water addition technique (bassinage), the dough handles high hydration beautifully, building an elastic gluten matrix that traps massive air pockets for a spectacular bake.
Cuisine Italian

Ingredients

Sourdough Starter Levain (Night Before)
  • 5 g Sourdough starter culture
  • 35 g Water
  • 30 g All-purpose flour or bread flour
  • 5 g Rye flour
The High-Hydration Focaccia Dough
  • 300 g Bread flour (100%)
  • 210 g Water (70% – For the core autolyse mix)
  • 60 g Active sourdough starter levain (20% – From the stage above)
  • 6 g Fine sea salt (2%)
  • 45 g Extra water (15% – Held back as bassinage adjustment water)
  • 9 g Extra-virgin olive oil (3% – For the final dough integration)
The Topping & Pan Assembly
  • High-quality extra-virgin olive oil (For tray coating and dimpling)
  • Coarse flaky sea salt
  • Fresh herbs or toppings of your choice (e.g., rosemary, cherry tomatoes)

Equipment

  • Baking Tray or Cast Iron Pan (The author explicitly recommends utilizing a heavy cast iron vessel like the Challenger Bread Pan for maximum heat absorption)
  • Stand Mixer (Essential to properly integrate the extra bassinage hydration and olive oil)
  • Parchment Paper
  • Kitchen Scale

Method

Night Before – Levain Optimization
  1. 10:00 PM – Starter Build: In a small glass jar, add your 5g of starter culture to 35g of water and whisk together cleanly. Stir in 30g of all-purpose or bread flour and 5g of rye flour. Mix thoroughly, cover loosely, and let it sit at room temperature 70–75°F (21–24°C) overnight for 10 to 12 hours until the starter reaches its peak and at least triples in volume.
Day 2 – The Autolyse & High-Hydration Bassinage Mixing
  1. 8:00 AM – The Core Autolyse: In your stand mixer bowl, combine all 300g of bread flour and 210g of water. Mix with a spoon just until a rough, shaggy mass forms and no dry flour patches remain. Cover tightly and let it autolyse on your counter for 1 full hour.
  2. 9:00 AM – Sourdough Starter Integration: Add 60g of your active overnight starter peak directly into the autolysed dough. Attach your dough hook and mix on low speed for 2 to 3 minutes (or use a KitchenAid mixer on speed 3 for 5 to 6 minutes) until the starter is completely incorporated.
  3. 9:30 AM – The Bassinage Method: Add your 6g of salt directly into the bowl. Set the mixer to low-medium speed and begin adding the 45g of extra water little by little, allowing the dough to completely absorb each splash before adding the next. (The Bassinage Rule: Increasing the speed slightly during this process forces the high hydration to comfortably lock inside the tightening gluten strands).
  4. Olive Oil Emulsification: Once all the water is absorbed and the dough gathers tightly together, add the 9g of extra-virgin olive oil. Mix continuously on medium speed until the oil is fully incorporated and the dough looks smooth, glossy, and cohesive. The total combined mixing time across all stages should take roughly 10 to 15 minutes.
Bulk Fermentation Folds & Cold Retard
  1. Primary Interval Rest: Grease a clean container generously with olive oil and transfer the mixed dough inside. Close the lid tightly and let it rest undisturbed for 30 minutes at a warm room temperature of 74–78°F (23–26°C).
  2. The Stretch & Fold Cycle: Wet your hands slightly with water to prevent sticking, and execute 4 rounds of quadrant stretch-and-folds spaced cleanly apart: 10:15 AM: 1st Stretch & Fold (Lift one side high and fold over center; repeat for all 4 edges). 11:00 AM: 2nd Stretch & Fold. 11:45 AM: 3rd Stretch & Fold. 12:30 PM: 4th Stretch & Fold.
  3. Cold Fermentation Retard: After completing the final fold, let the dough rest for 15 minutes. It should look visibly lighter with noticeable gas bubbles forming on the surface, hitting roughly a 30% to 40% volume rise. Close the lid tightly and slide the container directly into the refrigerator for a long cold retard lasting between 12 to 48 hours.
Day 3 – Pan Proofing, Dimpling, and The Golden Bake
  1. Tray Assembly & Ambient Rise: Line your chosen baking tray, iron pan, or Challenger bread pan with parchment paper and sprinkle the bottom surface generously with extra-virgin olive oil. Tip the cold dough gently out of the container onto the oiled surface. Using lightly oiled hands, gently spread the dough outward toward the corners of the pan. Cover loosely and let it proof undisturbed at room temperature for 2 full hours until it feels warm, puffy, and jiggly.
  2. Oven Thermal Prep: While the focaccia completes its final rise, preheat your home oven to 450°F (232°C) for at least 30 minutes to saturate the baking chamber with heat.
  3. The Dimple & Dress: Drizzle a generous layer of high-quality olive oil across the top crown of the puffy dough. Oil your fingers thoroughly, and press your fingertips straight down through the dough until they touch the bottom of the pan, creating evenly spaced dimples all over the surface. Sprinkle with coarse flaky sea salt and fresh herbs.
  4. The Open Bake: Slide the tray immediately into the hot oven. Bake uncovered and without steam at 450°F (232°C) for 20 to 25 minutes until the crust turns an incredibly deep, crispy golden-brown. Transfer to a wire rack to cool down for 1 hour before slicing!

Nutrition

Calories1348kcalCarbohydrates257gProtein41gFat15gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat7gSodium2348mgPotassium351mgFiber9gSugar1gVitamin A6IUCalcium61mgIron4mg

Notes

  • Mastering High-Hydration via Bassinage: Attempting to force all 255 grams of water into 300 grams of flour all at once during the initial mix will often result in a soupy, unmanageable mess. This recipe relies on bassinage—holding back 45 grams of water to add slowly after the core gluten chains have linked up during the autolyse. This slow, mechanical addition allows a highly hydrated 85% hydration dough to remain incredibly tight, elastic, and structured.
  • Why the Multi-Fold Schedule is Non-Negotiable: Because focaccia is handled and flattened directly into a pan rather than being shaped into a taut boule, it relies entirely on the 4 interval stretch-and-folds during bulk fermentation to build internal vertical strength. These intervals organize the expanding gluten strands into tight pockets that cleanly trap escaping carbon dioxide, ensuring a beautifully open, glassy, and hole-filled internal crumb structure.
  • Achieving an Ultra-Crispy Bottom Crust: To guarantee a fried, shatteringly crisp bottom crust that stands up to heavy olive oil, utilizing a heavy conductive baking surface like cast iron or a heavy baking steel is ideal. The intense thermal energy transferred from preheated cast iron instantly crisps the bottom skin of the focaccia upon contact, preventing it from turning soggy or doughy.

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62 Comments

    1. Yes, definitely!
      Shape it into a pan, make sure use a lot of olive oil, let it proof covered for 3-4 hours.
      Then follow instructions 🙏

      Reply

      1. I think it may be that the starter was not at its peak activity. This happened to me when I attempted sourdough focaccia this past weekend.

  4. I just mixed up starter to pull this together tomorrow and remembered the bowl for my kitchenaid is broken 😩. Do I have to use my mixer?

    Reply

  5. Hi natasha,
    I have a question with regard to your technique in folding, when you do the first fold, do you do the coil fold and fold it in all sides?

    Reply

  7. After I added the bassinage, my dough started breaking up. Does that I mean I shouldnt have put all of the extra water in? I ended up adding mour flour cause it didn’t look the same as your photo

    Reply

      1. It is normal for the dough to break up. Mine does too and I mix it by hand because I do not have stand mixer. You should make sure that you mix it well. It will look smoother after the foldings. If it is still not looking good after foldings I guess your flour might be too weak.

      2. Hi, I followed the recipe to exactly, except I used hard red flour. I didn’t get as many air pockets but the bread was still tender, moist and tasty.

  8. Thanks for the recipe!
    Doubt: I’m planning to bake it on the same day. Can I use the same times/degree of proof of the Italian bread recipe?
    Just like with baguettes, is hard for me to know when this second proof (after the cold one) is ready. 😔

    Reply

  10. Thanks for the great recipe
    My problem i had to leave home for some time so i put the dough in the fridge directly after i put it in the container till the next day, now I don’t know how long time i have to keep it in the fridge again after the stretch and fold, although it’s started to rise with bubbles on top

    Reply

  11. What about water temperature, when you mix flour and water, should you care about water temperature?
    Thank you for your reply 🙂

    Reply

  12. I followed your recipe for the starter the night before but woke up this morning to a flat starter?? Should I try to make the foccacioa anyways?

    Reply

  13. Hi Natalya, Thank you for your recipe! Im wondering if I don’t have sourdough starter, can I use instant yeast instead? Thanks!

    Reply

    1. Hi Natasha – could i double this recipe? If i do it, any special advise on how to go about it? Thanks!

      Reply

  14. I’ve tried making focaccia before and it was a flop. I tried your recipe yesterday (3rd time is a charm) and it was a hit!!! AMAZING! I had people over and it was gone by the end of the night! Making another one today! Thank you for a fantastic recipe! I love baking with my sourdough starter!

    Reply

  16. Voy a intentar hacerla, nunca probé una focaccia así, con masa madre 👍, la que generalmente hago llega papa 🥔 y levadura, queda muy rica es del chef Donato De Santis
    Gracias por la receta 👏👏👏

    Reply

  17. Wonderful recipe. I have not been doing cold Retard as I have been using a self-adopted yeast recupe converted to Sourdough.

    I am consistently getting good Focaccia but I am sure your recipe will work better.

    I will make it next time with your recipe.

    Reply

  18. Hi,
    I followed your recipe and let the dough proof in the Challenger pan – all good here. Then Pre-heated the oven to 450F for 30 min. After the given baking time the Focaccia looked perfect. However, then the disappointment came – the bottom of the Foccacia was pretty pale and soft (almost mushy in comparison to the top). Do you pre-heat your pan and slide the dough into the pan (but how would you proof the bread)?

    Reply

    1. Hi!
      Usually I proof it in the challenger pan.
      If you want the bottom darker, then just cover the top with foil (to protect from burning) and bake focaccia longer.

      Reply

  19. My dough took all 45G of bassinage but became VERY wet and I just put it in an 8×8 glass dish to ferment. I hope the 12.7% protein King Arthur Organic bread flour is stron enough to support this dough, which is 86.4% hydration factoring in the starter. Hoping for the best. I will do my folds and see what happens.

    Reply

    1. Steven, hi!
      Somehow organic flour from King Arthur cannot hold as much water as regular bread flour.
      Hope you were able to make it nice.

      Reply

    2. I was using the 12.7% King Authur flour and it was able to take all water really well. The dough was very shiny and smooth, which reminded me of panettone dough. I usually drip the water very slowly while mixing it, waiting until it’s fully incorporated.

      Reply

  20. Hi Natalya, thank you for sharing your baking lessons with us . Quick question do you bake the bread with fan mode or top bottom mode in the oven ?
    Thanks !

    Reply

  21. This is the best focaccia recipe that I’d have ever tried…. Thank you so much!!!
    Looking forward to give it a try to other of your recipes

    Reply

  23. Natasha i want to ask you something about the sourdough focaccia if I multiplied the quantity should I multiply the time

    Reply

  24. My foccacia didn’t get bubbly during the 2 hr rise after the fridge and it didn’t rise in the oven. It’s pretty flat and dense. Any ideas on what I need to change? The other steps all seemed to the T.

    Reply

    1. Hi! One of the reasons could be the strength of your sourdough starter. If its strong and triples in 4 hours(1:2:2 at 30C) then all the directions should work.

      Reply

    1. Hi there! Yes, you can definitely double the dough recipe and then divide it after kneading. Just make sure to adjust the rising time accordingly to allow the dough to properly proof. Happy baking!

      Reply

  30. Hi, Natalya!
    Thank you for this great recipe! Do you serve it cold? If I want to warm it up before serve for crispy top, what would you recommend?

    Reply

  31. Natasha’s recipe never disappoints!!

    I’ve been using this focaccia recipe as well as her perfect Sourdough loaf recipe every week,

    anytime i want to bake with sourdough, i always search for hers first

    God bless

    Reply

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