Breads (Sourdough) - Open Crumb

Sourdough Focaccia

May 30, 2019 | Recipe by Bake with Paws
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 

Yield:  1 Focaccia  


100g active sourdough starter/levain (100% hydration)
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:  10" sqaure pan or 11" square pan  (the above focaccia baked in 11" pan)

Total bulk fermenation: 4.5 hours 
Room temperature: 27C - 28C

  1. Levain :-
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.  
  2. Mix the dough :-
    1. Dissolve levain and water in a bowl of stand mixer.  Add in olive oil, salt and flour.   Mix with paddle attachment just until the dough come together.  Took me around 8 minutes.  Transfer the dough into a greased bulking dish. Cover and rest for 60 minutes (25C to 26C room temperature)
  3. Coild Fold :-
    1. Coild Fold 1 – Fold in the dish.  Cover and rest for  90 minutes or 1 1/2 hours.
    2. Coild Fold 2 – Repeat the same. Cover and rest for 2 hours
    3. Coil Fold 3– Repeat the same.  Immediately transfer to the fridge to retard overnight for 12 - 16 hours.  .  By this time the dough should have rise almost double the size.
  4. Next Morning:-
    1. Grease the baking pan with olive oil.  I usually like to line the base with parchment paper when I used a pan that stick.  
    2. Remove the Focaccia dough from the fridge.  Lift up the dough with 2 hands and transfer to the baking pan. Rest for 30 minutes on the counter (27C - 28C room temperature)
    3. After 30 minutes, gently stretch the dough to fill up the pan.   Let it proof for about 2 hours (27C - 28C room temperature)
  5. Baking:-
    1. Preheat the oven at 210C (fan-forced) for at least 20 minutes.  I preheated my oven for 30 minutes.
    2. After 2 hours of proofing, the dough would have risen and puffed up.  Drizzle olive oil, dimple the dough with your two hands and add toppings.
    3. Bake in a preheated oven on 2nd lower rack 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.


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


  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. πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸŒΉπŸŒΉ

    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 :)


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