Sourdough Focaccia

Unlike the classic focaccia, this version is thin and crisp and made with sourdough starter rather than instant yeast. Partially baked with whole grain, this simple bread is loaded with flavor.
Course Appetizer
Cuisine Italian
Keyword sourdough focaccia, focaccia recipe
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
Servings 1
Author Jean | Lemons + Anchovies


For the Focaccia:

  • 40 grams fed sourdough starter at peak rise
  • 153 grams flour 45g spelt, 108g white a/p flour
  • 107 grams water filtered, 90-95ºF
  • 2 grams kosher salt
  • Olive oil a few tablespoons

Toppings: (Feel free to top with whatever you wish)

  • Olives
  • Sliced tomatoes
  • Fresh Sage


  1. This is an overnight recipe and because of the small portion it would be best to prepare with your favorite sourdough bread. Or, multiply the recipe to make several focaccia for a gathering.
  2. Day 1: Feed your starter in the morning. I started with 10 grams of my rye starter and fed with 13g water, 8g spelt flour and 9g white flour. This will take from 4-6 hours to reach its peak.
  3. At the same time you feed your starter, combine the 153 grams of flour and 107 grams of water for the final dough in a bowl. Stir together, cover with a towel or plastic wrap and let sit until the starter reaches peak.
  4. Once the starter has reached its peak, four to six hours, add the starter to the flour and water mixture and also the two grams of kosher salt. Use the Ken Forkish pincher method to incorporate the starter and salt into the dough.
  5. Again using the Ken Forkish method, stretch and fold the dough two or three times before allowing to rest overnight.
  6. In the morning, shape the dough into a ball and return to the bowl. Brush the top with olive oil and refrigerate for around until ready to bake.
  7. About two hours before baking, take the dough out of the refrigerator and let it come to room temperature (about two hours).
  8. Preheat your oven to 500ºF. Using a 9-inch cast iron skillet or a quarter sheet pan, coat the baking vessel with a little olive oil, about one or two tablespoons.
  9. Transfer the dough onto the skillet or pan then flatten and spread the dough, creating dimples on the surface with your fingers. If the dough springs back, let it rest for about ten minutes before spreading again. Coat the dough with a little more olive oil and top with your favorite toppings.
  10. Bake for 10-12 minutes, checking for doneness around the eight minute mark since this is a thin focaccia. Cut and serve.

Recipe Notes

1. This recipe is based on a bread recipe from Flour, Water, Salt, Yeast by Ken Forkish. It appears involved but if prepared along with your normal bread baking routine, it's nothing more than increasing the batch size of the bread and separating enough dough to make this focaccia.
2. The flour mix you use for your sourdough starter and for your final dough is up to you. I like to incorporate whole grain whenever I can. It won't affect the final recipe.