06/22/2026
*Be sure to use the recipe below. I mixed up the water and flour amounts in the video.* 😜
Sourdough Focaccia Bread!! I love to make focaccia bread! It’s just so fun to work with! Here is the recipe I use.
Focaccia Recipe for an 8”x8” pan.
60g active starter
235g water
300g bread flour
7g salt
I mix this early, let it sit for an hour and then do 4 sets of stretch and folds 30 minutes apart. Then, cover and let it bulk ferment until it has about tripled in size. This should yield about 600-615g of dough. Pour some olive oil in the pan, then your dough. I use light olive oil if I’m making a sweet focaccia, and regular olive oil if I’m making a savory one. When it has risen in the pan again, pour more olive oil on top, add your inclusions, dimple the dough with your fingers, and let it sit for another 30 minutes for the bubbles to develop more. Then bake at 400 degrees for about 25 minutes. Be sure to temp your bread, it should be at least 205 degrees. If you make a sweet focaccia and use cinnamon, you can bake it at a lower temp, but bake it longer so your cinnamon doesn’t burn, or tent it with foil.
