Let’s bake my easy sourdough focaccia recipe, step-by-step. No kneading, no shaping, no Dutch oven. Just golden crisp edges, a light airy crumb, and a simple overnight rise naturally leavened with active starter. Adapted from my bestselling book Artisan Sourdough Made Simple.
If you’re new to sourdough bread and want an easy, no-knead recipe to expand your repertoire, my sourdough focaccia is you next move. Crisp edges, soft center and perfect, tangy flavor.
Adapted from my book Artisan Sourdough Made Simple, I often recommend this recipe to beginners- there’s no kneading, no scoring, no Dutch oven. Just a handful of ingredients, a bread pan (or not) and some hands off time to let the dough rise. You can start right now.
At home, I make sourdough focaccia at least once a week to serve alongside cozy soups and sourdough pasta dishes. Leftovers become golden homemade croutons, fluffy breadcrumbs or sourdough pizza crust (more sourdough bread recipes here). That aside, poking soft, squishy focaccia dough is wildly therapeutic! Let’s make it together, step-by-step.
How To Get A Sourdough Starter For this Recipe
A sourdough bread recipe of any kind cannot be made without a sourdough starter.
You have two options: make one from scratch (see my beginner sourdough starter recipe), buy one online or get some from a fellow baker. Even bakeries sell starters. If you already have one, and need assistance for ongoing care, read my companion articles, Feeding Sourdough: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
My Sourdough Focaccia Tips
Tip #1: Plan ahead. Feed your starter a few days in advance prior to making the focaccia dough. This will ensure a vibrant starter that’s strong enough to make the dough rise.
Tip #2: Use regular olive oil (no extra virgin). It has a higher smoke point and is less likely to burn the top and bottom of your focaccia.
Tip #3: Pick the right pan. Sourdough focaccia can be baked on a regular rimmed sheet pan or a rectangular metal pan (e.g. brownie pan). If using the latter option, I suggest this non-stick pan by Lloyds which I’ve been using for years. It’s truly non-stick and makes the crispiest crust!
How to Make Sourdough Focaccia {Step-By-Step Recipe}
Step 1: Make The Dough
In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky.
Cover and let rest for 30 minutes to 1 hour. Timing is flexible here. Then work the dough into a ball. Again, it will be sticky!
When finished, transfer the dough to a lightly oiled dough container or just keep it in the same mixing bowl. It’s up to you. The next step is to let the dough rise.
Step 2: Bulk Rise (Overnight)
Rest the dough at room temperature and let rise overnight on your countertop. For focaccia, the dough should double or triple in size. This will take approximately 12+ hrs @ 68 F (20C).
Note: the warmer the temperature, the faster the dough will rise. So for example, if your current room temperature is 80 F (27 C), the 12+ rise time mentioned above would not apply to your specific environment. Not even close. The rise time would be shorter, say 3-4 hrs. Watch the dough, not the clock!
Diving Deeper: Why Won’t My Sourdough Bread Rise?
Step 3: Second Rise (In The Pan)
In the morning: oil a rimmed sheet pan. I use my hands to evenly coat the bottom and sides. Then place the dough onto the pan and flip it over to coat both sides. You do not need to pull or stretch the dough to fit the pan. The dough needs to relax first, which happens naturally in the next step.
Cover the dough (I use an inverted sheet pan instead of wrap. It doesn’t touch the dough). Let rest for 1 1/2 to 2 hours or until puffy. Preheat your oven to 425 F (220 C).
Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes more soft and bubbly.
Tip: Instead of a sheet pan, you can bake sourdough focaccia in a non-stick rectangular pan instead (9 x 13- inch or 10 x 14-inch).
Step 4: Assemble The Focaccia
Right before baking, gently dimple the dough with oiled fingertips. As you dimple, the dough will naturally begin to stretch outward. Continue (gently!) until you’ve created a rustic rectangular or oval shape. The dough won’t go all the way to the corners and sides of the sheet pan, which is fine.
If using toppings, press them into the dough. As the dough rises it will puff up, so the toppings need to be well anchored. Press down deeper than you’d think. Otherwise they will pop out!
Step 5: Bake The Focaccia
In the oven, set the dough on the center rack. Bake the focaccia for 25-30 minutes or until golden brown. Remove and cool on a wire rack so the underside does not steam for at least 30 minutes. Cut into wedges or squares, and serve warm with dipping oil, if preferred. Delicious!
How to Par-Bake Sourdough Focaccia
Want to prep ahead and bake later? Par-baking is a game changer for serving fresh, warm bread at dinnertime. And it’s perfect for stress free entertaining. Here’s how:
- Bake for 15-18 minutes at 425 F (220 C). The crust should be set but pale, with a golden bottom.
- Cool completely on a wire rack to prevent the underside from steaming.
- Wrap and store at room temperature for up to 6 hours.
- Finish baking in the pan for 12-15 minutes, until golden and crisp.
Sample Sourdough Baking Schedules
The key to sourdough is timing. Here are 2 sample baking schedules to follow and adapt according to season. In my experience, the overnight method is best in cooler temperatures (the dough can survive a long rise without becoming over proofed in the morning). The daytime method is best in warmer temperatures when the dough rises faster. As a rule of thumb, temperature controls time and ultimately: your baking schedule.
Fall/Winter (overnight method)
- 4-6:00 PM: Feed starter
- 8:00 PM: Make the dough
- 8:30 PM: Let rise overnight (bulk rise)
- 8:30 AM (the next day): Inspect the dough. Does it need more time to rise? If so, give it more time, otherwise continue on.
- 9:00-11 AM: Second Rise
- 11:30 AM: Par-bake or Bake.
Spring/Summer (daytime method)
- 8 AM: Feed starter
- 10 AM: Make the dough
- 10:30 AM: Let rise during the day (bulk rise)
- 3:00 PM (onwards): Second rise
- 5:00 PM: Par-bake or Bake
What To Bake Next?
If you haven’t tried it yet, have a go at my beginner sourdough bread recipe for a golden, crackly loaf with a plush interior crumb, my glossy, NY-style sourdough bagels and the highly popular: soft and gooey sourdough cinnamon rolls that you’ll need a hundred napkins for.
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Beginner’s Guide To Sourdough Focaccia Bread
- Prep Time: 15 hours
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 1 large focaccia 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
Master the best easy sourdough focaccia bread—soft, fluffy, and naturally leavened with bubbly, active sourdough starter. This step-by-step recipe includes an overnight rise, no kneading, and simple tips for par-baking the dough. Adapted from my bestselling book Artisan Sourdough Made Simple.
Ingredients
- 50–75 g bubbly, active sourdough starter
- 375 g water (see Notes below)
- 20 g honey (optional)
- 500 g bread flour or all purpose flour (see Notes below)
- 9 g fine sea salt
- 2–3 tbsp olive oil, for coating the pan
- Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.
Notes:
- Thoughts on Flour: You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325-350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead.
- Thoughts on Sourdough Starter (quantity): When the weather is cold, I’ll use a higher amount of starter to give the dough a boost when doing a long, overnight rise. I’ve given you a range so you can decide what suits you best.
- For Baking: You will need a rimmed sheet pan or non-stick rectangular pan (9×13-inch or 10×14-inch)
Instructions
Before you begin: decide when you want to make the dough. The instructions (below) outline a long, overnight rise @ 68-70 F (20-21 C) Alternatively, you can rise the dough during the day. Please refer to the sample schedules in the post above and choose what suits your needs.
- Make the Dough: In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour. Timing is flexible here. Then return to the bowl and work the dough into a ball.
- Bulk Rise: Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container). Let the dough rise overnight at room temperature, approximately 68-70 F (20-21 C) for about 12+ hours. The dough will double in size (or more) when ready. Note: if the weather is warmer than 68- 70 F (20-21 C) the dough will rise faster than 12+ hrs. Please adjust your timeframes accordingly.
- Second Rise: In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan). Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 1/2- 2 hours or until very puffy (I use an inverted sheet pan to cover the dough). Preheat your oven to 425 F (220 C). Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes soft and bubbly.
- Assemble the Focaccia: Right before baking, gently dimple the dough with oiled fingertips. I start at the bottom of the pan and work my way to the top. As you dimple, the dough will naturally begin to stretch outwards. You should end up with a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK. Note: If using a rectangular pan, the dough will naturally fill the shape of the pan.
- Add Focaccia Toppings (optional): Press your preferred toppings into the dough. As the focaccia rises, the dough will puff up. The toppings will pop out if not properly anchored. If using garlic, I keep the cloves wrapped in their papery peels to prevent burning. Remove and discard the peels before eating.
- Bake the Focaccia: Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting. TIP: To par-bake focaccia dough: Bake for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hrs. To finish, return to the pan and bake for 12-15 minutes.
- To serve, cut the focaccia into wedges or squares and enjoy warm!
Comments
mack says
this recipe looks delish!! on the par bake, do you take it out of the pan and put it on the rack to cool
Michelle C says
I was given a starter about 8 months ago, I have had varying results with making bread but this recipe has been perfect every time! It is easy and I get tons of compliments. Thanks!
TRECIA F DENNEY says
Can I par bake with pizza toppings on?
Suzana says
Thank you for the recipe. I have never par-baked my sourdough bakes before, therefore I am curious as to why it can be left on the counter for only 6 hours before finishing the base? I assume it would start spoiling? Would well-wrapped and stored in the fridge be better if the time between par-baking and finishing the bake is longer than 6 hrs? Thanks!
Sarah says
Hello, looks delicious. How do I adapt if I’m mixing starter in the morning please, rather than at night?
Irina says
I don’t usually post, but this time I am so pleased with the results. It’s the first time for me doing sourdough focaccia and I am totally in love. My family loves it too. Indeed great. Attaching photos to the comment would have been great to enhance the whole experience.
Caroline says
If using 100/125gr of starter instead of 50/75gr make it lighter and airy? I prefer my focaccia a bit more airy, I made it once by mistake and can no longer replicate it.
Alan says
This is a monor quibble, but I’m in the middle of following this recope, and one step has me puzzled: Your second step tells us to cover the dough and let it rest, after which we are to return it to the bowl. Except it never left the bowl. Did I miss something?
Emilie Raffa says
Hi there! To clarify: after mixing the dough (in the bowl), you let it rest for 30 minutes. Then you work it into a ball. This step- where you work the dough into a ball- is done directly in the bowl; no need to do this on your work surface. Then, it’s ready for the bulk rise.
Lisa says
Hi! Fantastic recipe. We loved it! Can I pre-bake, freeze it and then finish baking at a later date? Thank you.
Emilie Raffa says
Absolutely! Just defrost at room temp. before baking. Then you’re good to go!
Xhelsea says
Great and easy to follow, but I think I’m missing something. It’s baked well every time I have made this recipe, but my dough is always incredibly sticky/ wet to the point that I can barely handle it with my hands at all. I added extra flour to the recipe each time to attempt to resolve the issue, but no luck. I’ve also run into the issue of the dough seeming to fall even after 12 hours: should I be leaving it to rise longer?
Emilie Raffa says
Hi there! If you’re weighing your ingredients, then we can assume your flour:water ratio is correct (unless your sourdough starter is very thin and runny, which I’m sensing is not the case). Next steps to address? Bulk rise and ambient temperature.
Temperature controls time. And in this recipe, a 12+ hr rise time is indicated at 68-70 F. So. It’s possible the bulk rise needs to be shortened, especially if your ambient room temperature is warmer than 68-70 F. Sticky dough is a huge indicator of over proofed dough.
Overnight rises are tricky to do when the weather is warm. However, include the following adjustments and you’re good to go: make the dough late in the evening and use cool water in your dough mix.
Sandee K Endres says
This is so easy to follow and just what I needed for my first time. I do have a question. I left dough rise overnight and don’t want to bake until a dinner party tonight. What is best? Continue first rise, extend second rise or parbake?
Thank you.
sam halverson says
when i make for dinner parties – I do the overnight bulk rise and par bake it and just before my guests arrive i finish baking it
Emilie Raffa says
Hi Sandee! Par-bake the dough after the bulk rise. Then finish baking when your guests arrive for warm, fresh focaccia.🥰
Angie Cordray says
Would I be able to get away with letting the dough rest 24-48 hours in the fridge after the initial mix? Would I still need to bulk ferment at room temperature first? I would like to make it in advance. Thank you!
Emilie Raffa says
Hi there! You could definitely ferment the dough in the fridge for 24-48 hrs; however it won’t rise much due to the cold temperature (only focaccia made with instant yeast continues to rise with gusto in the fridge). You would have to plan for additional rising time at room temperature if the dough is not fully risen. Alternatively, to bake fresh: bulk rise the dough, par-bake it afterwards, and then bake until golden when ready to serve.
Nicole says
Hi! If going to put in the fridge for 24 hours after step 1 (dough sat for 30 minutes and then formed into ball), then approximately how long should it sit/rise at room temp the next day? Or just want to see when it doubles or triples in size?
christine says
This was amazing! Thank you for a great recipe. The whole family loved it. The only issue was the bottom stuck to the pan a little bit despite using a good amount of oil. Should I try parchment paper next time?
Emilie Raffa says
Definitely. Sometimes the dough absorbs too much of the oil while it rests, which makes it stick to the pan. Parchment paper will solve this problem, ensuring the bottom is still golden.
Jorja says
Would you be able to par bake the day before a party and leave in the fridge overnight?
Emilie Raffa says
Yes. You can do that. Just make sure it’s wrapped really well. Have a look at my pizza recipe {linked here} that details this method, step-by-step.
James Strohm says
Absolutely fantastic recipe. Both in flavour and in design. Easy to follow and so delicious!! I added chopped olives and dried rosemary during the Bulk rises they were suspended in the final rise. The flavors were present in every bite. Thank you and please keep the recipes coming!!
Emilie Raffa says
Thanks so much James! This is great feedback, it’s super helpful, thank you. Curious: what new recipes would you like to see?! I’m all ears for anyone else reading this thread too!
Shana Reller says
I have some homemade apple pie filling Id like to use with my sourdough. Can I use that with this recipe? If so, when would I add it in? Thanks!
Emilie Raffa says
Yum. Sounds delicious. Yes, you can. There are a few ways to do this. With apple pie filling, you have to be careful it doesn’t burn. So, I would definitely use a 9×13-inch baking pan (instead of a sheet pan) and line it with parchment paper first. Then coat with in a little butter (to complement the apples) and add 1 tbsp oil.
For the dough: make the recipe as directed, steps 1-3. When you get to step 4 (assembling the focaccia), after dimpling the dough evenly spread the apple pie filling over the top. Don’t use too much of the filling- the dough will become wet and soggy. Cover and let rest for an additional 30 minutes or so before baking. Preheat your oven during this time. The dough will puff up and around the apples a bit, which is what you want so they stayed anchored into the dough. Press some of the apples down into the dough as needed. Then you can go ahead and bake. Note: there will be a bit of trial and error when modifying this recipe, depending on how syrupy your filling is, the texture of your apples etc. But it’s a good starting point. Hope this helps! 🥰
Margaret says
Excellent! My husband said this made a better pizza than any pizza we’ve ever purchased at a restaurant! Wow! This is a recipe that is a keeper!!!
I just par-baked focaccia (made according to recipe) with garlic powder & Italian seasoning for 15 minutes at 425 degrees. Then I added sun-dried tomatoes, red onion, spinach, chicken bits, provolone cheese, mushrooms, turkey pepperoni, and topped with Italian cheese blend. Baked another 12 minutes at 500 degrees. Voila! Best pizza we’ve ever eaten and we’re foodies. Thanks!
Daisy says
Made it for the first time today. Everyone loved it. Super easy and so glad you shared your recipe. Thanks
Mery says
Out of all the focaccia recipes I tried, this goes best with the flour that I can get where I live. The taste and texture are insane! This will be my standard focaccia recipe from now on!
Emilie Raffa says
Love this! Out of curiosity, what brand of flour did you use for the focaccia? Isn’t it interesting how different they all are, even though they look the same?! I’ve been baking for 100 years and it still amazes me. 🥰
Mery says
Hi! It’s white (bread) flour from Aldi, which I think is like the European Trader Joe? Your focaccia recipe made it all the way to Brussels Belgium ;)
Truly, thank you for sharing it!
Emilie Raffa says
Oh wow! Interesting… we have Aldi here too, but I’ve never tried their bread flour. I’m curious to try it. Thank you 🥰
Liz OMalley says
If I want to do a long fermentation can I put dough in the refrigerator overnight and then pull out the next morning to rise?
Emilie Raffa says
Yes. You can do that. Depending on what stage you put the dough in the fridge (do you plan on doing a few hours at room temp. first?) it may or may not need more time the next day to finish rising. Sourdough (dough) in general doesn’t rise that much in the fridge when compared to doughs made with instant yeast. So, there’s some experimentation to be had with this- just a heads up. Alternatively, and this is something I do often especially now as the weather is warming up: I do a long bulk fermentation during the day, lightly shape the dough into a loose ball, coat both sides in oil, and leave on lined sheet pan to chill overnight. I proceed with the rest of the recipe the next day.
Maria Lavender says
I am glad to find this recommendation in the comments! Hoping for a late dinner bake after mixing at 9am, my bulk rise took all day 14+ hrs on this chilly fall day, even in my oven (off) with the light on. I shall do the second rise and bake tomorrow after chilling all night and get some sleep instead of stay up to finish:)
Rebecca says
I am starting my sourdough journey after my attempts several years ago all failed. This recipe marks my first success with sourdough. Thanks for clearly explaining without too much fluff!
Emilie Raffa says
Rebecca, this is so great to hear. Thanks for taking the time to comment. I always tell my beginner bakers to start with focaccia, especially after several failed attempts with sourdough bread. With focaccia, there’s not as many steps, no pressure with scoring or shaping and having the right tools etc. It’s hard enough getting to know and understand the subtle nuances of your sourdough starter! Well done. 🥰
Cory Thompson says
Excellent Recipe. I the wetter recipe and my focaccia turns out nicely browned n crispy
I always add a variation of begins, spices & herbs. Highly recommend for beginner like myself. Well it’s been almost 2 years so have some good experience now with Sourdough but always learning
I’ve done discard sourdough pizza, bread, buns and focaccia only. Like to try beginner and cinnamon rolls then move on to buckwheat, rye, & other healthy flours. Preferably gluten free . Ty gor sharing. Fantastic!
Emilie Raffa says
You are very welcome, Cory! Yes. You will always be learning with sourdough- me too. The process still amazes me. That’s the fun part!
Matthew Fritze says
Second time making this, it’s a very good recipe! The only thing is that for me 425° is a bit hot. The tops turn golden before 20 minutes, and this time actually started to burn slightly on the bottom. Maybe it’s the steel pans? At any rate will try at 375-400°. I will be making this a lot, because it’s less messy than pizza! Thank you!
Emilie Raffa says
Hi Matthew! Yes, it could be. Also: your olive oil. Is it extra virgin? And then of course, check your oven temp. with a thermometer to rule out any inconsistencies. Here is my crisp sourdough pizza recipe you might like: https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/
Wallace says
I love this recipe! I was wondering, during the second rise, do you leave the dough on top of a heated oven for the full 90 minutes to 2 hours? Or do you just leave it in a warm spot and then place it on the oven as it preheats? Thank you!!
Emilie Raffa says
Great question! I leave it on top of the oven while it preheats (not in the oven); does that make sense? 🥰
Jo says
In the pictures, it looks like you left the skin on the garlic cloves. Was this just to keep the pretty purple color for the pictures, or do you normally leave the skin on and eat it with the clove? (I’ve always assumed this would be unpleasant but never tried it.)
Emilie Raffa says
Hi there! Yes, the skin is on. This is to prevent the cloves from burning. To eat, you remove the skin first (it comes right off).
Jo says
Would garlic confit be a good alternative then, or would that still be likely to burn?
Vicque says
This came out sooo good! I did raspberry inclusions with decorator’s sugar sprinkled on top. Absolutely delicious!
I cannot believe how easy it is to make.
Emilie Raffa says
Ooooo yum. That sounds so good! Fresh raspberries, right? I’m picturing swirls of raspberry jam too, which now, you’ve got me inspired…
Michele Ames says
Used this recipe and modified it a bit…apple cinnamon foccacia…it turned out absolutely amazing!
Emilie Raffa says
Yum! Tell me more! I wrote a recipe for apple cinnamon focaccia years ago, intending to put it in my book, but it never made it in. And now, I have no idea where that recipe is 🤣. I’m notorious for jotting down recipes on the back of my bills and other odd envelopes and papers. Sounds super delicious- thanks for sharing!
Lorrie says
I love all the Clever carrot recipes I’ve tried!! The traditional sourdough boule, the bagels and the foccacia are all in a steady rotation.
Emilie Raffa says
Yay! Thank you Lorrie! I’m so grateful for this!!! 🥰
Yowlsing says
This makes a wonderful focaccia! Crispy golden crust with a tender crumb. I think this will be my new go-to for bread for the family. Thank you for sharing!
Emilie Raffa says
You are very welcome! Thanks for sharing your feedback.
Lexi says
Hi!
I can’t wait to try this recipe. Thank you!
Have you tried using whole wheat flour? Do you think it’ll work?
Emilie Raffa says
Hi Lexi! I would make this recipe as is first, so you have a baseline for reference. If you want to play around with whole wheat flour, some adjustments will need to be made and the overall taste, texture, and look will be different. Anytime you change a sourdough formula, it may or may not work! When you’re ready to experiment, I’d swap in 15% whole wheat flour to start, and increase the water by 15-25 g
MaryEllen says
This was the best recipe ever. So easy and came out literally perfect every time!!!
Emilie Raffa says
Yay! So great to hear! Thanks so much 🥰
Candace says
Loved the recipe. I decided to slice it horizontally and filled it with some fresh ham and cheese. Much like artisan sandwiches. Dip with balsamic glaze OMG.
Emilie Raffa says
OMG is right! This sounds SO delicious I will be thinking about it for the rest of the day. Thank you! 🥰
Ezri says
Followed this recipe to a T and she did not disappoint! Rose for about 10 hours and baked at 425 for 20 minutes and it came out perfectly. Topped it with some flaky salt and basil butter – highly recommend! Thanks Emilie
Kevin says
I can now ignore my other recipies for focaccia. This turned out great with added olive bits and cherry tomatoes. Your tutorials are spot on.
Emilie Raffa says
Excellent! Thank you so much, Kevin. I really appreciate the helpful feedback.
Robin Payne says
This recipes sounds amazing! How do I translate grams to cups and tsp./Tbsp.? Thanks in advance.
Dana Misner says
If you get a small digital baking scale you can use that to measure ingredients in grams. They’re inexpensive and it will help make sure measurements are spot on!
Megan says
Loved this recipe as it was so easy to follow, so thank you! The only question I have is why has it come out so chewy? Is it meant to be chewy? I left mine to proof overnight, I think it ended up being 16+ hours. The flour I used was strong white bread flour, was this maybe the issue?
Emilie Raffa says
Hi Megan! You’re very welcome! You are correct: it’s the flour. Generally speaking, the stronger the flour the chewier the texture will be. Results will vary from brand to brand. Next time, use a lower protein flour and/or experiment with a 50/50 blend of your current bread flour and AP flour. See what you like best 🥰
Megan says
Thank you so much! I will definitely try again using different flour and see how that comes out!
Meena says
This is my fave recipe now. I missed the point about dimpling right through earlier and read it in the comments.made it again yesterday and it dimpled and was nice and puffy before baking. Thanks so much, am a sourdough bread addict thanks to you. And love the cheese and olive stuffed bread.
Elisha says
Thank you for this fantastic recipe! I got my first starter going last week and decided to use this recipe for my first sourdough creation. We loved it so much I made it two days in a row. It makes the best focaccia sandwiches. I was wondering if I added an apple cinnamon brown sugar butter topping to it before the final proofing would it prevent it from rising?
Elisha says
Thank you for this recipe! I got my first starter going last week and decided this would be my first creation. It turned out so good I made it the next day too! I was wondering if I could make a sweet version with apples? Would mixing in a cinnamon apple butter brown sugar topping before the final proofing cause it not to rise? Either way, this will be a go to for us weekly. It makes the best focaccia sandwiches!
Wendy Frankland says
Great recipe!!!
Why did it stick to my ceramic baking dish?
Emilie Raffa says
Thank you! It’s possible the dough absorbed a good amount of oil while it was resting in the ceramic pan, causing the dough to stick. This has happened to me before (the pan I use now is technically not non-stick but it releases very easily). Next time, use parchment paper to line the pan just in case!
Annette says
HELP! I followed the process and left it overnight until the afternoon. Went to put it in to baking tin and it smells a bit eggy. Should I throw it away?
Emilie Raffa says
Hi Antette! Eggy? I’m not sure what you mean. The dough won’t go bad per se, it might be over-proofed at this point based on the length of time it’s been sitting out. You could try baking it to see what happens and/or toss it out you are unhappy with the results.
Anthony says
Can I halve the recipe and cook in an 8×8 round cake pan?
Emilie Raffa says
Yes! I believe this will work, watching your bake time. Make sure to coat the pan so it doesn’t stick- you could so a fair amount of oil, a layer of softened butter (then oil), or line with parchment paper.
Mary says
This is easy & delicious! I’m having one issue though & hopefully I can get some help.
The dough doesn’t hold the dimples when I do them before baking. Per instructions, I leave the dough out overnight covered. In the morning, it’s risen beautifully. I leave it in the pan for 2 hours before baking. Any suggestions or ideas as to what I’m doing wrong? Other than that, it’s great. Nice & fluffy on the inside. Thank you!
Emilie Raffa says
Hi Mary! Typically, if the dough doesn’t hold dimples before baking it’s not relaxed enough. It needs more time to rest in the pan, regardless of how long you left it out for. Did you notice the dough snapping back like a rubber band when working with it? Additionally, next time, try wetting your fingertips before dimpling pressing all the way down to the bottom of the pan- gently!
Mary says
Thank you so much! This morning I left in the pans longer & eyeballed for puffy/jiggly. This did the trick & they came out perfect!
Emilie Raffa says
You know the old saying… “watch the dough and not the clock!” Well done! 🥰
Tosha says
Made this today. It was buttery, chewy, and delicious. I was worried it wasn’t going to turn out because the dough was so wet and really difficult to work with. I also never made a bread that didn’t need to be kneaded. This was incredibly easy and delicious. I topped my bread with roasted garlic, parmesan cheese and basil before I dimpled the bread. I will certainly make this focaccia again.
Emilie Raffa says
Thank you for sharing your experience Tosha! This sounds so good by the way…
Kayla Hill says
Looks great but what’s the temperature for a non par bake?
Linnae says
Taken from above …
To do this, bake the focaccia for approximately 15-18 minutes @ 425 F (220 C).
Hanna says
I love all of your recipes! We bake something from your book once and week and have been for over two years!
This recipe doesn’t disappoint. It’s chewy and delicious.
Jenna says
Can you freeze after the par bake? I would love to make this a couple days in advance.
Emilie Raffa says
Yes. Absolutely. Once completely cool, wrap tightly in plastic wrap, then foil, and freeze until ready to use. Defrost at room temperature and proceed with the rest of the recipe.
Colleen says
375 g water (see Notes below)
20 g honey (optional)
500 g bread flour or all purpose flour (see Notes below)
9 g fine sea salt
Jay says
There is no recipe for the dough? How much starter? How much flour? How much salt?
Teresa says
Scroll through again. It’s there.
Emilie Raffa says
Please scroll to the bottom of the post! All ingredients & instructions are listed in the printable recipe card.
Bianca says
I made this as 2 loaves in a loaf pan and our family inhaled it. I’m new to sourdough, would a bread blend or sprouted whole wheat flour be as successful?
Tiffany says
Ok, I never write reviews but this recipe is the best thing I have ever made and I need to shout it from the rooftops!!! So easy and so delicious!! Only thing is mine completely baked in the 15 min span that I was intending on par baking for, but not even upset bc there’s currently fireworks going off in my mouth from this!! I used avacado oil instead, and just topped with Italian seasoning, garlic powder and a bit of flaky sea salt- incredible!!! Can’t wait to make again and experiment with different toppings! Thank you thank you thank you for sharing!! :)
Emilie Raffa says
Omg you are too funny 🤣 Yay! I’m so glad you liked it. Sounds SO good with those seasonings and flaky salt. Thanks for sharing your feedback Tiffany!
Mary says
Oh my god… I’ve been baking sourdough since November 2023 and I am mad I didn’t try this recipe sooner! I put roasted garlic and rosemary on top and I’m pretty confident this is about to be my husbands new favorite
Sheetu says
I started baking bread in August. Since then, I have made this 3 times. This is a family favorite! Followed directions to the T. So glad I stumbled across your recipe!