Question 1

How do I know when sourdough focaccia is fully baked?

Accepted Answer

The top should be deep golden brown and the edges should have pulled away slightly from the sides of the pan. Lift a corner with a spatula to check the bottom, a rich amber color means it is ready. If the bottom looks pale at 25 minutes, return it to the oven for three to five more minutes before pulling it.

Question 2

Can I use sourdough discard instead of active starter for this focaccia?

Accepted Answer

Yes, with one adjustment. Replace the 75 grams of active starter with 100 grams of sourdough discard and add ¼ teaspoon of instant yeast to compensate for the reduced leavening activity. The finished loaf will be milder in flavor with less tang, and fermentation will follow a more predictable timeline than a wild-leavened dough.

Question 3

Why is my sourdough focaccia dough so sticky?

Accepted Answer

High-hydration focaccia dough is meant to be sticky, that is what creates the open, airy crumb. Wet hands and a well-oiled pan are your tools here, not more flour. If the dough feels unmanageable, let it rest for 10 minutes before handling rather than adding flour, which tightens the crumb and works against the texture you are after.

Question 4

Can I let the sourdough focaccia dough rise overnight?

Accepted Answer

Yes, and the overnight cold retard is worth trying. After the bulk fermentation has risen about 30 percent, transfer the covered dough to the refrigerator for eight to twelve hours. The slow, cool fermentation deepens the flavor, tightens the dough slightly for easier handling, and gives you a more flexible baking schedule the next morning. Allow it to come to room temperature for one to two hours before the second rise.

Question 5

What type of freshly milled flour works best for focaccia?

Accepted Answer

Hard white wheat is the most reliable choice, it has enough protein to support an open crumb and a mild enough flavor that it does not compete with the olive oil and toppings. Hard red wheat works but produces a heartier, more pronounced whole grain flavor. Einkorn adds a buttery sweetness and a golden crumb color, though it ferments faster and requires closer attention during bulk. Best Whole Grains to Mill covers the differences in detail if you want to explore beyond hard white wheat.

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