Sourdough Focaccia Recipe

Sourdough Focaccia recipe | The simple and amazing Italian bread

4.88 from 8 votes (6 ratings without comment)

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  1. Judy Vallas Reply

    Not a big deal, but “print recipe” takes me to a page filled with machine language. (On a 5S iPhone.)

    • Thanks. I am talking to the developer of the recipe plugin to figure out why.

  2. Christine Reply

    I’ve done this and it it awesome! thank you so very much for all your recipes. Have a look though as you have some typos 🙂

  3. Jaristokraatti Reply

    This was delicious!

  4. Tom Reply

    Is it possible to put this dough in the fridge at some stage to retard the ferment? (I’m thinking fridge overnight so that I can bake it first thing in the morning?) If so, at what step do you think would be best for putting in the fridge?
    Thanks for all your videos and recipes!

    • I’d do a shorter bulk and then put it in the fridge 🙂

  5. Amanda Iverson Reply

    I followed the recipe, but it stuck to the pan even after I rubbed it with olive oil. Please advise.

    • You have to be pretty liberal with the oil and you should remove it as soon as it’s baked 🙂

      • Susan Reply

        5 stars
        Really fantastic. So many people have requested this! I do brine it before baking, and make a “sling” with parchment paper, to help get it out. Double batch is rising now!

  6. Kofi Reply

    That tastes extremely good man, thanks for all of this!
    Also had the focaccia stick to the pan, and with a smaller pan (24*17cm) it was done after only 20 minutes.
    Ill make it again tomorrow 😛

    • Yes, I should probably mention that the baking time will be affected 🙂

  7. Allan Reply

    I made this two days ago, it worked perfectly and was delicious. Tried again today and it was a failure as it didn’t rise. As far as I know I didn’t do anything different. Kitchen may have been a bit cooler but not significantly. Any suggestions as to why it failed?

  8. Romy Reply

    Hi Sune,

    I tried this recipe last weekend and it was awesome, never tried focaccia before but this recipe is foolproof. I was also struggeling with my sourdough breads for a while until i stumbled upon your YouTube channel and recipes and now I never seem to fail again 🙂 So thank you!

  9. Pam Crouse Reply

    This was so fun! And you took all the agony of math when I wanted to cut the recipe down for just my husband and I. Love your calculator!!! I used chives and chive flowers and roasted tomatoes as garnishes. Just loved this. Thank you.

  10. Gunjan Reply

    Hi! Thanks for the wonderful recipe.

    I am unable to get bread flour, can i make this with only all purpose flour. Also do i need to reduce the hydration level if i do change to only all purpose? Thank you 🙂

  11. Tracy Reply

    Thanks for your recipes Sune! I’m wondering how the bake process can be modified for the focaccia to be baked in a 12 inch cast iron pan. Any suggestions?

  12. Lillian BORG Reply

    Hi Sune thanks for the focaccia the taste was great but it got stuck big time do you think i had to put lots of oil which i though i did or i did something wrong

  13. Lisa Armour Reply

    Have you ever tried to add more olive, garlic, and sundried tomatoes inside the bread as well?

  14. Etoy Reply

    Hello from Balikpapan, Indonesia! Love all your videos Sune:) I want to try this it looks so gorgeous. One question, can I use a standing mixer to knead it? Thank you

  15. geordie Reply

    Cant wait to try this.

  16. Hi Sune-
    Is it possible that as written, this recipe is for two baking sheets of the size you specify? When I made it, I used the same size as yours (what we call a 1/2 sheet here) and it required only one little stretch to fill the sheet. It also finished approximately twice as thick as Genovese foccacia should be. The taste was very good though and I’d like to make it again. Please advise and thank you for all the work you do!

  17. Haim Reply

    When using other topping like zucchini or eggplant do you recomand baking them ufront?

  18. Tina Pretty Reply

    Followed your focaccia recipe. It tasted great but stuck badly to my Corningwear ceramic dish. I used a LOT of olive oil. Any suggestions?

  19. Grant G Gerlach Reply

    If you were to sub in some whole wheat to the recipe how much is recommended and would it be better to subtract from the bread or AP flour qty?

  20. Susan Reply

    5 stars
    Already left one positive comment, but wanted to mention that when I was showing this to a friend, I realized there is a small typo in #4 of Mix Dough. It says to mix in more flour in stages, but I am fairly sure you mean more water. Still great!

  21. Troy Reply

    I’m wondering if you can help me identify a type of bread?

    My mother went to a bakery in the 1970 in Washington State and she brought home a loaf of bread that was like a Focaccia but all the ingredients were fixed into the dough and it looked like a regular loaf of bread, I have been calling it Focaccia but I have never seen a Focaccia that was not flat.

    Have you or anyone ever seen this before and know what this bread is called?


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