Sourdough Focaccia with Freshly Milled Flour

ByEmily Rider Updated
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This sourdough focaccia with freshly milled flour bakes up with crispy golden edges, a pillowy open crumb, and a depth of whole grain flavor that makes every slice worth the wait.

Hard white wheat keeps the dough mild and workable without the heaviness of red wheat, and the long fermentation builds a gentle tang that pairs beautifully with good olive oil and flaky sea salt.

If you are new to milling your own flour, Mill Your Own Flour at Home walks through the full process, Best Whole Grains to Mill covers which wheat works best for bread, and Baking Sourdough with Freshly Milled Flour covers the key adjustments.

Did you know you can convert your recipes to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.

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Why You’ll Love This Recipe

  • Crispy edges and a pillowy open crumb – hard white wheat produces a focaccia with golden, oil-crisped edges and an airy interior that holds its structure without feeling dense or heavy the way some whole grain breads can.
  • Whole grain flavor that deepens through fermentation – the bran and germ in home-milled hard white wheat give this focaccia a mild nuttiness that develops fully during the long fermentation, building a gentle tang that balances beautifully with the richness of the olive oil.
  • Same day or overnight, both work – a four to six-hour same-day bulk fermentation produces a lighter, milder loaf, while an overnight cold retard deepens the flavor and makes the dough easier to handle the next morning.
  • Sweet or savory, this dough does both – keep it classic with rosemary, garlic, and flaky sea salt, press in halved cherry tomatoes and olives for an Italian-style top, or fold in chocolate chips and finish with a drizzle of caramel for a dessert version that surprises every time.
  • One bowl, no kneading – the stretch and fold method builds gluten structure without a mixer or kneading, and the long hands-off fermentation does the rest.

Ingredients

  • Freshly milled hard white wheat flour – the base of this focaccia, milled from hard white wheat berries for a mild, nutty flavor and enough protein to support an open, airy crumb. Mill it the same day you mix for the best flavor and dough performance.
  • Active sourdough starter – drives fermentation and builds the gentle tang that defines this loaf. Feed your starter four to six hours before mixing so it is bubbly and at peak activity when it goes into the dough. Freshly Milled Flour Sourdough Starter covers how to build and maintain one.
  • Water – hydrates the flour and activates gluten development. Fresh milled flour is thirsty and continues absorbing water as the bran hydrates, so add it gradually and let the dough rest before making any adjustments.
  • Salt – seasons the dough and slows fermentation to keep the timeline manageable. Add it after the initial mix so it does not interfere with hydration.
  • Extra virgin olive oil – used in the pan before baking and drizzled generously over the top before dimpling. It creates the signature crispy, golden edges and richness that make focaccia what it is. Do not skimp here.
  • Coarse salt – sprinkled over the top just before baking for texture and a clean, bright finish on every slice.
  • Fresh rosemary, garlic, cherry tomatoes, or olives (optional) – savory toppings pressed into the dimpled dough before it goes into the oven. Use one or combine them depending on what you are serving alongside.

Variations & Add-Ins

  • Einkorn focaccia – substitute 100 grams of the hard white wheat with einkorn berries, milled and added to the dough at the same ratio. Einkorn brings a buttery, slightly sweet note and a more golden crumb color — keep an eye on fermentation as einkorn moves faster than hard white wheat.
  • Sourdough discard focaccia – replace the active starter with 100 grams of sourdough discard and add ¼ teaspoon of instant yeast to compensate for the reduced leavening activity. The result is a milder, less tangy loaf that still carries the flavor of whole grain flour and bakes with the same crispy edges.
  • Sweet chocolate dessert focaccia – fold ½ cup of dark chocolate chips into the dough during the final stretch and fold, then drizzle 2 tablespoons of caramel sauce over the top just before baking in place of the olive oil and sea salt topping. Finish with a pinch of flaky salt for contrast.
  • Sourdough focaccia pizza – press the proofed dough into the pan as directed, then top with 3 tablespoons of tomato sauce, fresh mozzarella, and your choice of vegetables or cured meats before baking at 450°F for 20 to 22 minutes. Cast Iron Sourdough Discard Pizza uses a similar method if you want a thinner, crispier base.

Recipe Tips

Mill your flour the same day you mix – fresh milled flour performs best within 24 hours of milling when the enzymes are most active and the oils in the germ are at their brightest. Same-day milling gives you the most responsive dough and the deepest flavor in the finished loaf.

Feed your starter four to six hours before mixing – an active, bubbly starter at peak rise is what drives fermentation in this dough. A sluggish starter leads to a dense, under-risen focaccia that no amount of extra time will fully correct.

Add water gradually and let the dough rest – fresh milled flour continues absorbing water as the bran hydrates, so resist the urge to add more liquid immediately if the dough feels stiff. Give it a 20 to 30 minute rest after the initial mix before deciding whether it needs more water.

Watch the dough, not the clock – bulk fermentation with fresh milled flour moves faster than standard recipes expect. Look for a 50 to 75 percent rise, bubbles visible at the edges of the container, and a dough surface that has smoothed out and domed slightly.

Oil the pan generously before the dough goes in – at least 2 tablespoons of extra virgin olive oil across the bottom of a 9×13 inch pan creates the crispy, lacy edges that define a well-made focaccia. Too little oil produces a pale, soft bottom that sticks.

Dimple deeply and with confidence – press your oiled fingertips all the way through the dough to the bottom of the pan. Shallow dimples close back up during baking, and the surface puffs unevenly. Deep dimples hold the pooled oil and create the signature texture.

Rest the dough before stretching it to fit the pan – if the dough springs back when you try to stretch it, cover it and let it relax for 10 minutes before trying again. Forcing it tears the gluten and results in an uneven thickness across the pan.

Pull it from the oven when the edges are deeply golden – the bottom should be a rich amber color when you lift a corner with a spatula. If it looks pale at 25 minutes, give it another three to five minutes. A properly baked focaccia releases cleanly from a well-oiled pan.

Instructions

  1. Mill and measure the flour – mill hard white wheat berries on the finest setting and weigh 500 grams of freshly milled flour directly into a large mixing bowl. If your mill runs warm, let the flour cool for 10 to 15 minutes before mixing so it does not affect the starter activity.
  2. Mix the dough – add 75 grams of active sourdough starter, 368 grams of room temperature water, and 10 grams of salt to the flour. Mix with a dough whisk or your hand until no dry bits remain. The dough will be shaggy and sticky; this is correct for a high-hydration focaccia dough.
  3. Rest the dough – cover the bowl with a damp tea towel or reusable wrap and let the dough rest for 30 minutes. This initial rest allows the bran to begin hydrating and gives the gluten network time to start developing before the first stretch and fold.
  4. Stretch and fold – with wet hands, grab one side of the dough, stretch it upward as far as it will go without tearing, and fold it over the center. Rotate the bowl 90 degrees and repeat on all four sides. Cover and rest for 30 minutes. Perform three more sets of stretch and folds at 30 minute intervals for a total of four sets. The dough will feel progressively smoother and more elastic with each round.
  5. Bulk ferment – after the final fold, cover the bowl and let the dough ferment at room temperature until it has risen 50 to 75 percent, the surface has domed slightly, and bubbles are visible at the edges. This takes four to six hours at 72 to 75°F. For an overnight ferment, transfer the covered dough to the refrigerator after it has risen 30 percent and let it finish slowly overnight for eight to twelve hours.
  6. Prepare the pan – pour 2 tablespoons of extra virgin olive oil into a 9×13 inch metal baking pan and spread it evenly across the bottom and up the sides. Transfer the dough into the pan and turn it once to coat both sides in oil. Let the dough relax for 10 minutes, then use wet hands to gently press it toward the edges. If it springs back, cover and rest another 10 minutes before stretching again.
  7. Second rise – cover the pan loosely and let the dough rise at room temperature for two to four hours until it is puffy, jiggly, and nearly doubled in height. If you used the overnight refrigerator ferment, allow the dough to come to room temperature for one to two hours before the second rise.
  8. Preheat the oven – set the oven to 425°F and allow it to preheat fully for at least 30 minutes before baking. A thoroughly preheated oven is what creates the dramatic oven spring and deeply crisped edges that define a well-made focaccia.
  9. Dimple and top – drizzle the remaining 2 tablespoons of olive oil over the surface of the dough. Lightly oil your fingertips and press them firmly all the way down through the dough to the bottom of the pan across the entire surface. Scatter coarse salt generously over the top. Add rosemary sprigs, thinly sliced garlic, halved cherry tomatoes, or sliced olives if using.
  10. Bake – place the pan on the center rack and bake for 20 to 25 minutes until the top is deep golden brown and the edges have pulled away slightly from the sides of the pan. Lift a corner with a spatula to check the bottom, it should be a rich amber color. If the bottom looks pale at 25 minutes, return the pan to the oven for three to five more minutes.
  11. Cool and serve – remove the focaccia from the pan immediately and transfer it to a wire cooling rack. Let it rest for at least 20 minutes before slicing so the crumb can set. Serve warm with good olive oil and balsamic vinegar for dipping, alongside Italian Tomato Basil Bruschetta.

Freezing and Storage

  • Room temperature – store the cooled focaccia in an airtight container or wrapped in beeswax wrap for up to 2 days. The crust will soften overnight, which is normal — a few minutes in a 350°F oven brings it back to crispy and warm before serving.
  • Refrigerator – wrap the focaccia tightly and refrigerate for up to 5 days. Reheat individual slices in a 350°F oven for 5 to 8 minutes rather than the microwave, which makes the crumb gummy and the crust soft.
  • Freezer – slice the focaccia before freezing so you can pull only what you need. Wrap individual slices in parchment, transfer to an airtight freezer bag, and freeze for up to 3 months for best quality. Thaw at room temperature for 20 to 30 minutes before reheating in a 350°F oven for 8 to 10 minutes until the edges are crispy again.
  • Fresh milled flour storage – if you milled more flour than the recipe requires, store the excess in an airtight container at room temperature for up to 2 to 3 days, in the refrigerator for 4 to 7 days, or in the freezer for up to 6 months. Bring refrigerated or frozen flour to room temperature before baking for the most consistent results.

FAQ

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.

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.

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.

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.

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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Golden baked sourdough focaccia made with freshly milled flour, decorated with cherry tomatoes, olives, and rosemary in a cast iron pan.
5 from 1 vote

Sourdough Focaccia with Freshly Milled Flour

Author: Emily Rider
This sourdough focaccia made with freshly milled hard white wheat for a golden, oil-crisped crust, a pillowy open crumb, and whole grain flavor deepened by a long, slow fermentation.
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Prep Time:20 minutes
Cook Time:25 minutes
Additional Time:4 hours
Total Time:4 hours 45 minutes
Course: Sourdough
Cuisine: Italian
Servings: 1 large 9×13 Focaccia bread
Calories: 1782kcal

Equipment

  • 1 Large mixing bowl
  • 1 Dough whisk
  • 1 Kitchen scale
  • 1 9×13 cast iron pan or baking pan
  • 1 Wire Cooling Rack

Ingredients

For The Dough

  • 2½ cups freshly milled hard white wheat flour 500 grams
  • ⅓ cup active sourdough starter 75 grams
  • 1½ cups water room temperature, 368 grams
  • 2 teaspoons salt 10 grams
  • 4 tablespoons extra virgin olive oil divided, 60 grams

For The Toppings

  • ½ teaspoon coarse salt about 3 grams
  • 1 tablespoon fresh rosemary chopped, about 5 grams (optional)
  • 2 cloves garlic thinly sliced, about 10 grams (optional)
  • ½ cup cherry tomatoes halved, about 75 grams (optional)
  • ¼ cup olives sliced, about 50 grams (optional)

Instructions

  1. Mill and measure the flour – mill hard white wheat berries on the finest setting and weigh 500 grams of freshly milled flour into a large mixing bowl. If the flour is warm from milling, let it cool for 10 to 15 minutes before mixing.
  2. Mix the dough – add 75 grams of active sourdough starter, 368 grams of room temperature water, and 10 grams of salt to the flour. Mix with a dough whisk or your hand until no dry bits remain. The dough will be shaggy and sticky, this is correct for a high-hydration focaccia dough.
  3. Rest the dough – cover the bowl with a damp tea towel or reusable wrap and rest for 30 minutes. This allows the bran to begin hydrating and gives the gluten network time to develop before the first stretch and fold.
  4. Stretch and fold – with wet hands, grab one side of the dough, stretch it upward as far as it will go without tearing, and fold it over the center. Rotate the bowl 90 degrees and repeat on all four sides. Cover and rest 30 minutes. Perform three more sets at 30 minute intervals for a total of four sets. The dough will feel progressively smoother and more elastic with each round.
  5. Bulk ferment – cover and ferment at room temperature until the dough has risen 50 to 75 percent, the surface has domed slightly, and bubbles are visible at the edges, about 4 to 6 hours at 72 to 75°F. For an overnight ferment, transfer to the refrigerator after a 30 percent rise and ferment for 8 to 12 hours.
  6. Prepare the pan – pour 2 tablespoons of olive oil into a 9×13 inch metal baking pan and spread evenly across the bottom and up the sides. Transfer the dough into the pan and turn it once to coat both sides in oil. Rest 10 minutes, then press gently toward the edges with wet hands. If the dough springs back, cover and rest another 10 minutes before stretching again.
  7. Second rise – cover the pan loosely and rise at room temperature for 2 to 4 hours until puffy, jiggly, and nearly doubled in height. If coming from the refrigerator, allow 1 to 2 hours at room temperature before the second rise begins.
  8. Preheat the oven – set to 425°F and allow it to preheat fully for at least 30 minutes before baking.
  9. Dimple and top – drizzle the remaining 2 tablespoons of olive oil over the surface of the dough. Press oiled fingertips firmly all the way through the dough to the bottom of the pan across the entire surface. Scatter coars alt generously over the top and press in any optional toppings.
  10. Bake – place on the center rack and bake for 20 to 25 minutes until the top is deep golden brown and the edges have pulled away slightly from the sides of the pan. Lift a corner with a spatula to check the bottom — it should be a rich amber color. If the bottom looks pale at 25 minutes, return to the oven for three to five more minutes.
  11. Cool and serve – remove from the pan immediately and transfer to a wire cooling rack. Rest at least 20 minutes before slicing so the crumb can set. Serve warm with good olive oil and balsamic vinegar for dipping, alongside Homemade Minestrone Soup, or paired with Italian Tomato Basil Bruschetta for a full Italian-inspired spread.

Notes

Sticky dough is correct – high-hydration focaccia dough is meant to be tacky and soft. Use wet hands and a well-oiled pan rather than adding flour, which tightens the crumb and works against the open texture you are after.
Overnight ferment option – after a 30 percent rise during bulk fermentation, transfer the covered dough to the refrigerator for 8 to 12 hours. Allow 1 to 2 hours at room temperature before the second rise the next day.
Fresh milled flour storage – store any excess milled flour in an airtight container at room temperature for up to 2 to 3 days, in the refrigerator for 4 to 7 days, or in the freezer for up to 6 months. Bring refrigerated or frozen flour to room temperature before baking.
Reheating – warm leftover slices in a 350°F oven for 5 to 8 minutes to restore the crispy edges. Avoid the microwave, which softens the crust and dulls the texture.

Nutrition

Serving: 1g | Calories: 1782kcal | Carbohydrates: 261g | Protein: 36g | Fat: 65g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Sodium: 6376mg | Potassium: 550mg | Fiber: 11g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 16mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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