Sourdough Focaccia (77% Hydration)

by - May 30, 2019

Sourdough Focaccia

Sourdough Focaccia

2nd Attempt ⇩

Sourdough Focaccia

Sourdough Focaccia

I made Sourdough Focaccia a year ago when I started my sourdough baking.  It was delicious when we ate it warm and fresh out of the oven but it became dry and chewy once it cooled down.  The older recipe was not so good and I have taken it down and replaced it with this new recipe instead.

I made Sourdough Focaccia for our Saturday lunch by using the Simple Sourdough Pizza Crust recipe that I shared.   The original recipe was adapted from here.

It tastes so good and texture is soft, fluffy with a crispy crust.  It stays fresh for several days too.  On the 3rd day the texture still very soft.  We couldn't taste any sourness I think it is because I have been feeding the starter daily.

How to store Sourdough Focaccia

This Sourdough Focaccia bread can be stored in plastic wrap or container with cover for a day at room temperature (28C - 30C) or up to three days at room temperature (22C - 25C)  After these period you need to keep in fridge for few days.  Reheat in a 200C oven for 5 minutes before eating.  It is better not to slice all the whole bread.  Slice as you need.

To freeze Sourdough Focaccia, wrap with plastic properly and freeze for up to 1 month.  Thaw for 30 minutes and reheat before eating.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sourdough Focaccia (77%)

Yield:  One 12.5" X 7.75" Rectangle Focaccia


Levain (100g):
35g sourdough starter (100% hydration)
35g bread flour
35g water

Main Dough:
500g bread flour (I used Japanese high gluten flour) 
375g water (please hold back 30 - 40g and add in later as each flour absorbs water and hydrates differently)
10g sea salt 
16g olive oil

Kosher salt for sprinkling
Some olive oil to drizzle on top of the bread
Fresh rosemary leaves
Handful of cherry tomatoes, cut into half
Handful of olive, sliced into 3

Utensil:  12.5" X 7.75" (32cm X 20cm) baking dish, height is 2.5"  (I used Ikea Oven Baking Dish)

  1. Levain - 6.00 pm
    1. Mix all of the ingredients for levain.  Cover and leave it to rise until tripled in size at room temperature (28C - 30C). It took about 2.5 - 4 hours.  You will get 105g but, you will need 100g only.
  2. Mix the dough - 9.00 pm
    1. Dissolve levain and water in a mixing bowl.  Add in olive oil, salt and flour.  Stir with dough scrapper then mix until there is no more dry flour with hand. Or use a stand mixer with paddle attachment and mix for 2-3 minutes at low speed. Transfer the dough into a greased rectangle dish. Cover and rest for 30 minutes (RT at 25C - 26C in air conditioned room)
  3. Stretch and Fold (S&F) - 9.45 pm
    1. S&F 1 – Fold the 4 sides with two hands. Please see the diagram below.  Your dough will be quite weak at this time. Cover and rest for 30 minutes.
    2. S&F 2 – Repeat the same. Cover and rest for 30 minutes.
    3. S&F 3– Repeat the same. Cover and rest for 30 minutes.
    4. S&F 4 – Repeat the same. By this time, your dough should be smooth and strong. Cover and rest for 8 - 12 hours in air conditioner room (24C - 25C).  If you prepare the dough in day time in warm room temperature, it should take 3 - 5 hours to double in size.
    5. Note - You may also transfer the dough to retard in the fridge when your dough rise double in size.
  4. Shaping - 10.00 am (next morning)
    1. By this time, the dough would have risen double or triple.  
    2. Grease the baking dish with olive oil and line the base with parchment paper.
    3. Carefully flip over the dough into the baking dish.   Gently stretch the dough to fill up the baking dish.  The dough will deflate in this process.  Let it proof for another 1 hours in room temperature at 28C - 29C.
  5. Baking - 10.30 am - 11.00 am
    1. Preheat the oven at 210C (fan-forced) for at least 20 minutes.  I preheated my oven for 30 minutes.
    2. After one hour of proofing, the dough would have risen to double the size.  Drizzle olive oil, dimple the dough with your two hands and add toppings.
    3. Bake in a preheated oven for about 30 minutes or until golden brown.
    4. Remove from the oven and drizzle with more olive oil if you like.  You can serve immediately or cool baked focaccia bread on a wire rack.

Mix The Dough

How To Stretch & Fold

The Dough Immediately after Stretch & Fold

Shaping and Baking

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  1. Hello... Would like to know I can leave the levain once it is triple the amount

    1. Hello, thank you for asking. You need to use it for baking once is triple because the starter will drop as the yeast finish eating the flour. One of the disadvantage is sourdough baking is you need to plan properly.
      Cheers :)

  2. Hi...if i dont hv a kitchenaid to help knead the dough, would stretch and fold over 2 hours help
    Thnk u

    1. Hi, Thank you for asking. Yes, you can use hand knead. To be honest, I never hand knead my bread dough. I am not sure how long it will take. But, usually should be until achieve window pane stage.
      Cheers :)

  3. Hi! Do you steam bake the foccacia and other soft sourdough breads?

    1. Hi, thanks for asking. No, I don't use steam bake for this foccacia and my other soft sourdough bread. Please refer to the baking step on the above post.

      Cheers :)

  4. Hi, Id add addition before final proof. Will it be ok? Thank u for your advice.

    1. Hi, thanks for trying? May I know what addition? Addition S&F? If your dough still weak and extensible then it is ok.

      Cheers :)

  5. Read all the queries in the comments and you make every effort to reply with detailed informations. You are not only a good Baker but also a nice person. 👍👍👍👏👏👏👏🌹🌹

    1. Hi, thanks for taking time to comment on this post. Thank you so much for your compliment. It is my patience to help if I can.

      Cheers :)