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Sourdough focaccia
Level 2 · some practice
A very wet dough that spends the night in the fridge, already in its pan. You dimple it with your fingers, add olive oil and rosemary, and it comes out crisp outside and airy inside.
- Time
- 3–6h
- Temperature
- 72–80°F
- Makes
- 1 sheetpan
The golden rule: raw dough isn't for tasting; the bread, baked through.
No sign-up. We guide you step by step, from the scale to the fridge.
Reviewed October 26, 2026 · 45 facts, each with its source
Before you start
Focaccia is an Italian flatbread, rich with olive oil, baked in a pan. This one is 80% water: more water makes a thinner, crispier crust and a lighter crumb. You need an active starter that doubles within 4 to 6 hours of a feeding.
In baker's percentages, against 500 g of flour: water 80%, levain 20%, salt 2%, oil 10%. The levain and salt are those of University of Illinois recipe no. 3, with 500 g of flour, 100 g of starter and 10 g of salt. The water and oil are our house figures, within the 70% to 90% water of most sourdough bread. Hydration is the weight of the water divided by the weight of the flour, times 100.
It takes three days: the levain on the evening before; the dough on day 2, ending up in the pan and in the fridge; and on day 3, it warms up and goes into the oven.
You'll need
- Kitchen scale
- Large bowl
- Clear straight-sided container, about 3 liters, with a lid
- Instant-read probe thermometer
- Rimmed baking pan, about 9 × 13 inches
- Parchment paper
- Cooling rack
Step by step
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The night before, make the levain
In the evening, mix 10 g of your active starter with 100 g of bread flour and 100 g of water in a jar. Cover it loosely and leave it at room temperature. With that much flour and water it takes longer to rise, so it peaks in the morning: it will have doubled or tripled. You'll use 100 g for this recipe; the rest can go back into your starter jar.
Tip: If you'd rather start in the morning, feed 60 g of starter with 60 g of flour and 60 g of water, and use it at its peak: when it has doubled, 4 to 6 hours later, before it falls.
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Mix the flour, water and levain, then the salt
In the bowl, mix 500 g of bread flour with 400 g of water and 100 g of levain at its peak until no dry flour is left. Cover and let it rest for 30 to 40 minutes: this is the fermentolyse, which suits white flours. Add 10 g of non-iodized salt and pinch it into the dough with a wet hand until it's worked in.
Tip: The dough is soft and sticky: that's normal with this much water. Doughs like this work best with bread flour, the higher-protein kind, at 11% to 13%. Besides flavor, salt helps build the gluten.
-
Do three or four sets of coil folds
Wet your hands. Slide your fingers under the middle of the dough, lift it and let the ends fold under by themselves. Give the bowl a quarter turn and repeat all the way around. Cover and let it rest for 20 to 30 minutes. Repeat the set 2 or 3 more times, with the same rest: the dough will get stronger and smoother.
-
Let it rise in bulk, watching the dough, not the clock
Grease the container with a little of the oil, about 10 g, so the dough slides out easily. Move the dough in and mark its level with a rubber band or a marker. Take the dough's temperature at the start and several times during the rise, and average it. Depending on that temperature, stop when it has risen:
- at 80 °F, 30%;
- at 75 °F, 50%;
- at 70 °F, 75%;
- at 65 °F, until doubled.
It's done when the surface is slightly domed and pulling away from the edges, and sponge-like bubbles show on the sides. With the dough at 72–80 °F it usually takes 3 to 6 hours, but that's our house guide: the temperature and the rise are what count.
-
Move it to the oiled pan
Line the pan with parchment paper and pour 20 g of oil over it. Tip the dough into the middle, turn it over so both sides are oiled, and stretch it gently toward the corners. If it springs back, let it rest a while and stretch it again. Cover the pan.
Tip: The parchment is our house rule: the dough spends the night in the pan and it's acidic, so it's better kept off the metal. Illinois asks for non-reactive containers: never copper, iron or galvanized metal.
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A night in the fridge, then let it warm up
Put the covered pan in the fridge for 8 to 16 hours, or a little longer. The longer it stays, the more sour it tastes, but don't go past three days. The next day, take it out and leave it at room temperature for 1 to 2 hours, until it's puffy and bubbly. Do the poke test: flour a finger and press into the dough; if it springs back slowly, halfway, it's ready.
Tip: It works without the fridge too: leave the covered pan at room temperature for 1 to 4 hours, until it passes the poke test. It will taste less sour.
-
Dimple it and bake at 450 °F
Preheat the oven to 450 °F. Pour the remaining 20 g of oil over the top, oil your fingers and press them into the dough all the way to the bottom, all over. Scatter the rosemary leaves and the flaky salt.
Bake it on the middle rack until it's well browned on top and underneath: it usually takes 25 to 30 minutes (our house rule). If you use a thermometer, the center should read 195–210 °F, but look at the color too: if the dough was under-fermented, the thermometer will say it's done and the crumb will still be gummy.
Move it to the rack right away, without the paper, so the bottom doesn't go soft, and wait at least 20 minutes before cutting it (our house rule).
Tip: It's best the same day. Keep leftovers covered at room temperature and warm them in the oven or the toaster.
No sign-up. We guide you step by step, from the scale to the fridge.
Variations
The same method, a different flavor. Once you have this one down, try one of these.
How to tell it's going well
- Don't taste raw dough. Flour is a raw food and can carry E. coli or Salmonella, which die only when it's baked. Tasting raw dough can make you sick. Wash your hands with soap and water after handling flour or dough.
- Bake it all the way. Browned on top and underneath and, if you use a thermometer, 195–210 °F in the center.
- A moldy starter isn't used. If it has fuzz or colored spots, throw it out.
- Moldy focaccia goes out whole. It's porous, and mold can reach inside where you can't see it.
Where every number comes from
Every number in this recipe comes from a food safety guide. We keep a copy of each source and quote its exact words.
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1
Illinois recipe no. 3, with 500 g bread flour
“500 grams of organic, unbleached bread flour.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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2
100 g starter at its peak
“100 grams sourdough starter at its peak.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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3
10 g non-iodized salt
“10 grams of non-iodized salt (sea salt or kosher salt).”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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4
A container that shows the rise, with the level marked
“Transfer to a container that makes it easier to determine the percent rise; use a large rubber band or dry-erase marker to mark the top of the dough.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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5
A little grease in the container so the dough slides out
“You may also lightly coat it with cooking spray so the dough will quickly come out of the container.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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6
Dough temperature taken several times, and averaged
“Take the dough’s temperature before bulk fermenting and multiple times throughout the process. Take the average when considering what rise to stop at.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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7
8 to 16 hours in the fridge, or a little longer
“Cold ferment for about 8-16 hours or longer.”
University of Illinois Extension · Sourdough Bread: 101, Sourdough Starter Recipe and Sourdough Recipes #1-3 (modified December 2025) · read on October 25, 2026
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8
Hydration is water divided by flour, times 100
“% hydration = (Weight of Water divided by Weight of Flour) x 100”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
Show the remaining 37 claims
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9
Most sourdough bread is 70% to 90% water
“Most sourdough bread is around 70-90% hydration.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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10
More water gives a thinner, crispier crust and a lighter crumb
“Higher hydration may give a thinner, crispier crust and a light, airy crumb.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
11
Very wet doughs are sticky and work best with bread flour
“Higher hydration doughs may be harder to work with and shape as they may have a stretchy, stickier dough. Higher hydration doughs generally work best with strong, high-protein flour (bread flour).”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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12
1:10:10 levain the night before, at its peak in the morning
“consider feeding a high ratio of 1:10:10 the night before so that it peaks in the morning (10 g starter, 100 g flour, 100 g water); this is sometimes referred to as a levain.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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13
In the morning, 60 g starter, 60 g flour and 60 g water
“Refresher feed starter 1:1:1 (60 g starter, 60 g flour, 60 g water)”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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14
Use it at its peak, doubled and before it falls
“it’s best to use it when it has at least doubled in size, usually about 4-6 hours after you’ve fed it, before falling back down.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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15
Flour, water and starter, 30 to 40 minutes before the salt
“Fermentolyse: Mix flour, water, and starter. Cover and let rest for 30-40 minutes before adding salt.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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16
Fermentolyse works well with flours that aren't whole grain
“Works well when using flours that are not whole grain.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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17
Coil folds, lifting the dough from the middle
“Coil Folds: A method of strengthening the gluten network in the dough. Gently lift the dough straight from the middle and allow it to fold underneath.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
18
2 or 3 more sets, with 20 to 30 minutes' rest
“Repeat the process 2-3 more times, letting the dough rest in between for 20-30 minutes.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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19
Non-reactive containers; never copper, iron or galvanized metal
“Non-reactive container: This can be a plastic, stainless steel, or glass container. Do not use copper, iron, or galvanized metal.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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20
Go by dough temperature and rise, not the clock
“Go by dough temperature and percent rise, not by time.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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21
At 80 °F, until it rises 30%
“30% rise when dough temp is 80 F”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
22
At 75 °F, until it rises 50%
“50% rise when dough temp is 75 F”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
23
At 70 °F, until it rises 75%
“75% rise when dough temp is 70 F”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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24
At 65 °F, until it doubles
“100% -double-when dough temp is 65 F”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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25
A slightly domed surface pulling away from the edges
“A slightly domed surface is coming away from the edges of the container.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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26
Sponge-like bubbles on the sides
“Bubbles look like sponges on the sides of the container.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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27
No more than three days in the fridge
“generally, it shouldn’t be cold fermented past three days.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
28
The longer in the fridge, the more sour
“The longer the dough is left in the fridge, the sourer it will taste”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
-
29
Without the fridge, 1 to 4 hours at room temperature
“leave it at room temperature for 1-4 hours, depending on the dough and room temperature.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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30
The poke test
“Flour your finger and press the dough. If it springs back, it’s not ready; if it slowly springs halfway back, it’s ready; if it stays, it’s over-proofed and should be baked immediately.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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31
Sourdough is baked hot, around 450 °F
“Sourdough bread is baked in a hot oven, usually around 450 F.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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32
Refresh it in the toaster or the oven
“Refresh in toaster or spritz with water and warm in oven.”
University of Illinois Extension · Sourdough Bread: 101 (modified December 2025) · read on October 25, 2026
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33
Flour with 11–13% protein
“Flour (high protein all-purpose unbleached (11-13% protein)”
Colorado State University Extension (FoodSmart Colorado) · Sourdough Basics: Caring for your Starter and Making Bread (reviewed October 2025) · read on October 25, 2026
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34
Out of the fridge, 1 to 2 hours to warm up
“If dough is refrigerated, transfer it to room temperature to let warm for approximately 1-2 hours before shaping.”
Colorado State University Extension (FoodSmart Colorado) · Sourdough Basics: Caring for your Starter and Making Bread (reviewed October 2025) · read on October 25, 2026
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35
At its peak, the levain doubles or triples
“You will see it double or triple in size”
University of Illinois Extension · Sourdough Bread: From Starter to Loaf Webinars FAQs (modified December 2024) · read on October 25, 2026
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36
Salt helps build gluten
“Besides flavor, it helps develop the gluten, so you will likely get a better oven spring when baking.”
University of Illinois Extension · Sourdough Bread: From Starter to Loaf Webinars FAQs (modified December 2024) · read on October 25, 2026
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37
Under-fermented, the thermometer misleads and the crumb is gummy
“if your dough was under-fermented, the thermometer will show it is done, but the inside will still be gummy.”
University of Illinois Extension · Sourdough Bread: From Starter to Loaf Webinars FAQs (modified December 2024) · read on October 25, 2026
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38
Yeast bread, 195–210 °F in the center
“Yeast bread - 195-210°F”
K-State Research and Extension (Kansas State University) · When are Baked Goods Done? (February 2019) · read on October 25, 2026
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39
Besides the thermometer, look at it
“It is still important to use visual clues to determine if a product is done.”
K-State Research and Extension (Kansas State University) · When are Baked Goods Done? (February 2019) · read on October 25, 2026
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40
Tasting raw dough can make you sick
“Tasting or eating raw (unbaked) dough or batter can put you at risk for food poisoning.”
CDC · Raw Flour and Dough · read on October 25, 2026
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41
Raw flour can carry E. coli and Salmonella
“That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella.”
CDC · Raw Flour and Dough · read on October 25, 2026
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42
Germs are killed only by baking or cooking
“Germs are killed only when flour is baked or cooked.”
CDC · Raw Flour and Dough · read on October 25, 2026
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43
Hands washed with soap and water after handling flour or dough
“Wash your hands with soap and water after handling flour, raw eggs, or any surfaces they have touched.”
CDC · Raw Flour and Dough · read on October 25, 2026
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44
A moldy starter isn't used
“Sourdough starter that shows any sign of mold (colored and/or fuzzy) should NOT be used”
Colorado State University Extension (Farm to Table) · Sourdough Starter Best Practices (March 2020) · read on October 25, 2026
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45
Moldy bread goes out whole
“Bread and baked goods Discard Porous foods can be contaminated below the surface.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · read on October 20, 2026
