The Basic Recipe
Crispy edges, an open crumb, and a dough that's more forgiving than it looks.
What You'll Need
Is your starter ready? Drop a small spoonful into a glass of water. If it floats, it's active and bubbly — ready to go. If it sinks, give it a few more hours and check again.
The Process
Focaccia is more forgiving than sourdough bread — wetter dough, no shaping, no scoring. Let the olive oil do most of the work.
9pm — The Night Before
Combine equal parts starter, flour, and water — a 1:1:1 ratio. Stir well, cover loosely, and leave at room temperature overnight. By morning it should be bubbly, domed, and fragrant. That's peak. That's when you want to use it.
Two minutes tonight. A better dough tomorrow.8am — Day of Bake
In a large bowl, combine 100g starter and 400g water. Mix until loosened. Add 500g flour and mix until no dry flour remains — it'll look shaggy and feel quite wet. That's correct. At 82% hydration, this dough is looser than you might expect, and focaccia is built for it. Cover and rest for 30 minutes to 1 hour, then add 10g salt and fold until fully incorporated.
High hydration is what gives focaccia its open, airy crumb. Lean into it.Morning — First 2 Hours
If your schedule allows, do one or two sets of stretch and folds over the next two hours — wet your hand, grab the underside of the dough, stretch up and fold over. Rotate and repeat four times. Cover and rest between sets. I've skipped this step entirely and still had strong results.
Do it if you're home. Skip it if you're not. Either way, you'll have great focaccia.Rest of the Day
Leave the covered dough at room temperature until it has roughly doubled in size and feels jiggly when you shake the bowl gently. In a 72°F kitchen, this usually takes 7–8 hours. Warmer kitchens move faster. Cooler kitchens, slower.
Trust the dough, not the clock. Doubled and jiggly is your cue — not the timer.Evening — Pan & Rise
Line a 9×13 baking dish with parchment paper and coat generously with olive oil — don't be shy. Gently tip the dough into the pan. It won't fill the pan yet. Don't force it. Drizzle a little more olive oil on top, cover loosely, and let it rest and spread for another 2 hours. It will relax into the pan on its own.
The olive oil crisps the bottom and keeps the crumb rich. Don't hold back.Before Baking
Drizzle with olive oil or your toppings of choice — chilli oil and grated cheese is a favourite, rosemary and flaky salt is a classic. Then dimple the dough: press your fingers deep into the surface all the way across the pan. Don't be timid — push all the way down. The dimples hold the oil and give focaccia its signature look and texture.
Dimple confidently. Those little pools of oil are the whole point.Bake Day
Preheat your oven to 425°F / 220°C. Bake for 25 minutes until the top is deep golden and the edges are pulling away from the pan. If you have a thermometer, the internal temperature should read 205–210°F. Remove from the oven and let it cool in the pan for at least 10 minutes before lifting it out. Rest on a wire rack before slicing — the crumb needs a moment to set.
Let it cool before you cut it. It's worth the wait.Before You Start
01
At 82% hydration, even small measurement errors matter. A kitchen scale makes the whole process more predictable and repeatable.
02
The olive oil in the pan isn't optional — it's what crisps the bottom and gives focaccia its texture. Use more than you think you need.
03
Press your fingers all the way to the bottom of the pan when dimpling. Shallow dimples disappear in the oven. Deep ones stay and hold the oil and toppings right where you want them.
04
Chilli oil and cheese. Rosemary and flaky salt. Olives and sun-dried tomatoes. There's no wrong answer — add whatever you love, right before it goes into the oven.
Ready for the Next One?
Same starter, same process — a different shape and a different challenge. The beginner loaf is waiting when you are.
View the Sourdough Recipe →