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Do you love sourdough focaccia bread? If so, just wait until you taste Sourdough Focaccia with Freshly Milled Flour. This easy recipe elevates flavor, yields a fluffy crumb, and infuses every bite with whole grain wholesome nutrients.

This easy sourdough focaccia bread comes together with simple ingredients, filling your home with the warm, comforting aroma of freshly baked bread.

There’s something special about using fresh milled flour—it adds a nutty richness that takes your sourdough journey to the next level.

The wet dough creates an incredibly light texture, allowing the bread to rise beautifully while developing deep flavor. After a long bulk fermentation in a warm place, the flavor deepens, creating that perfect tangy taste.

Each slice is a balance of soft, airy crumb and a crispy crust, soaking up all the olive oil and herbs like a dream.

This versatile bread works beautifully for pizza night, a weekend brunch centerpiece, or even a sweet treat. You can keep it savory with flaky sea salt, adding in fresh rosemary and garlic cloves, or mix in chocolate chips and drizzle with caramel for a dessert twist.

The stretch and fold method brings out the best texture, though a mixer can be used to make things easier if you’re short on time. However you make it, each slice feels like a little celebration—perfect for indulging no matter the season.

Why You’ll Love This Sourdough Focaccia with Freshly Milled Flour Recipe

01. Freshly Milled for Maximum Flavor: Using freshly milled flour gives this focaccia a rich, nutty depth that pre-milled flour just can’t match. The natural oils in whole grains (wheat berries) enhance the flavor, creating a wholesome, satisfying bite.

02. Easy, Stretch and Fold Method: No need for strenuous kneading! The stretch and fold method develops the gluten structure effortlessly, giving you a beautifully airy crumb with minimal effort.

03. Customizable for Sweet or Savory: This versatile bread works as a savory side or a sweet treat. Keep it classic with flaky sea salt and fresh rosemary, or add chocolate chips and a drizzle of caramel for a dessert twist.

04. Perfect for Any Occasion: Whether you’re making it for pizza night, brunch, or a cozy family dinner, this focaccia fits any meal. It’s the kind of bread that disappears quickly—so you might want to make a double batch!

Ingredients for Sourdough Focaccia with Freshly Milled Flour

• Freshly Milled Whole Wheat Flour – It brings hearty flavor and extra nutrition. Mill it the same day mixing for peak taste.
• Active Sourdough Starter – This drives fermentation and adds gentle tang. Feed it a few hours before you begin.
• Olive Oil – It enhances softness and color. Drizzle more on top for a beautiful golden finish.

Find the full list of ingredients and exact measurements in the printable recipe card below.

Creative Twists and Variations

• Herb & Garlic Focaccia: Add minced garlic and chopped rosemary to the dough. Enjoy rich aroma with every slice.
• Cheesy Delight Focaccia: Sprinkle grated Parmesan or mozzarella on top. Experience a gooey layer of savory comfort.
• Tomato & Olive Focaccia: Press halved cherry tomatoes and sliced olives into the dough. Enjoy bright pops of flavor.
• Spicy Jalapeño Focaccia: Add thin jalapeño slices. Savor a gentle kick that complements the bread’s tang.

Tools you may need

• Grain Mill : Mill your own flour for a bold, fresh taste. Not only does it taste good its fresh and full of nutrients that store bought flour does not have.
• Mixing Bowl: Use a large bowl for comfortable dough handling.
• 9×13 Baking Pan: Achieve even baking and a perfect crust.

For a complete Amazon Idea List for this recipe click HERE.

Step-by-Step Instructions for Sourdough Focaccia with Freshly Milled Flour

Step 1: Mix and Rest

In a large mixing bowl, combine freshly milled whole wheat flour, active sourdough starter, warm water, and sea salt. Stir with a dough whisk or wooden spoon until fully incorporated. The wet dough will feel sticky and shaggy—this is normal. Cover the bowl with a damp tea towel, plastic wrap, or tinfoil, and let it rest for 30 minutes. This first rest period helps hydrate the whole grain flour and kick-starts gluten development.

Step 2: Stretch and Fold for Structure

Instead of kneading, use the stretch and fold method to build dough strength. With wet hands, grab one side of the dough, gently stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until you’ve folded all four sides. Cover and let it rest for 30 minutes. Repeat this process three more times (a total of four sets of stretch and folds), allowing the dough to rest between each round. This technique helps create the signature open crumb of sourdough focaccia bread.

Step 3: Bulk Fermentation

Cover the bowl with a damp tea towel, plastic wrap, or tinfoil, and let the dough ferment at room temperature for 4-6 hours, or until it has doubled in size. Keep the dough in a warm place (around 72-75°F) for best results. If your kitchen is cooler, fermentation may take longer.

Optional Overnight Ferment for Extra Flavor

For a deeper, tangier flavor, transfer the dough to the refrigerator after bulk fermentation. Cover it tightly with a damp tea towel, plastic wrap, or tinfoil, and refrigerate for 8-36 hours. This long, slow ferment enhances the complex sourdough taste while making the dough easier to handle. When ready to bake, remove the dough from the refrigerator and allow it to come to room temperature for 1-2 hours before shaping.

Step 4: Shape and Second Rise

Generously oil a 9×13 deep rectangular pan or a sheet pan with olive oil. Transfer the dough into the pan, using wet hands to gently press it toward the edges. Let the dough relax for 10 minutes, then stretch it again to fit the pan. Cover loosely with a damp tea towel, plastic wrap, or tinfoil, and let it rise at room temperature for 2-4 hours, or until puffy and nearly doubled in size.

Step 5: Dimple and Bake

Preheat the oven to 425°F (218°C). Uncover the dough and drizzle with additional olive oil.

Lightly oil your fingertips, then press deep dimples across the top of the dough.

Sprinkle with flaky sea salt, fresh rosemary, or other toppings. Bake for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.

Step 6: Cool and Serve

Remove the focaccia from the baking pan and transfer it to a cooling rack. Let it rest for at least 20 minutes before slicing to allow the texture to set.

Serve warm or at room temperature, and enjoy with olive oil, balsamic vinegar, or as a base for sandwiches and pizza night.

For an extra crispy crust, reheat leftovers in a Dutch oven or toaster oven before serving.

This versatile bread is perfect for any meal, whether you’re making it fresh or using the overnight ferment for an enhanced sourdough experience!

A full list of ingredient amounts can be found in the printable recipe card below.

Tips for Best Results

• Use an active sourdough starter. Feed your starter 4-6 hours before making the dough to ensure it’s bubbly and at peak activity. A sluggish starter can lead to dense focaccia.
• Adjust hydration based on climate. If you live in a humid environment, start with slightly less water and add more as needed. In dry climates, you may need a little extra to keep the dough properly hydrated.
• Let the dough rise fully. Don’t rush the fermentation process. The dough should double in size during the bulk rise. If it’s under-proofed, the final texture may be dense instead of airy and soft.
• Dimple deeply and generously oil the top. Press your fingertips firmly into the dough to create deep dimples. This step helps create airy pockets and prevents the focaccia from puffing up too much. A generous drizzle of olive oil before baking ensures a crispy crust and rich flavor.

What is Focaccia Bread?

Focaccia bread is an Italian flatbread known for its soft, airy texture and crisp, golden crust. It’s made with simple ingredients like flour, water, olive oil, salt, and yeast or sourdough starter.

The dough is typically stretched into a pan, dimpled with fingertips, and drizzled with olive oil before baking, which gives it its signature look and rich flavor.

Focaccia can be enjoyed in many ways—it’s often topped with herbs, garlic, flaky sea salt, or even vegetables like cherry tomatoes and olives.

It can also serve as a side for soups and salads, used as sandwich bread, or even turned into a sweet variation with cinnamon and honey.

Its versatility and ease of preparation make it a favorite in both home kitchens and bakeries.

What is Freshly Milled Flour?

Freshly milled flour is whole grain flour that has been ground at home or in a local mill just before use.

Unlike store-bought flour, which can sit on shelves for months, freshly milled flour retains all the natural oils, nutrients, and flavors found in the whole grain.

This results in a richer, nuttier taste and a more nutrient-dense flour.

When you mill your own flour, you use the entire grain, including the bran, germ, and endosperm.

This means it contains more fiber, vitamins, and minerals than refined flour.

Freshly milled flour also behaves differently in baking—it absorbs more water, ferments faster in sourdough recipes, and creates a heartier texture.

Many home bakers prefer it for its depth of flavor, freshness, and health benefits.

You can sift the freshly milled flour to remove some bran for a lighter texture (creating a bread flour, cake flour, and all purpose flour using different size sieves and different combinations of wheat berries) while still keeping the flavor and lots of nutrients.

Cozy Pairings for Sourdough Focaccia with Freshly Milled Flour

• Creamy Crawfish and Shrimp Étouffée Recipe – The buttery, spiced sauce of this classic Louisiana dish is even better when soaked up with a piece of warm, golden focaccia. The crispy edges and soft crumb perfectly complement the rich, velvety seafood stew.
• Authentic New Orleans Red Beans & Rice Recipe – The deep, smoky flavors of slow-cooked red beans and rice pair beautifully with a side of sourdough focaccia. Use it to scoop up every last bite or toast a slice for an irresistible crunch.
• Homemade Minestrone Soup Recipe with Authentic Italian Flavor – This rustic vegetable soup, filled with beans, pasta, and herbs, is even more comforting when served with a slice of focaccia. Dip it into the flavorful broth for the perfect balance of chewy and crispy textures.
• Italian Tomato Basil Bruschetta Recipe – Instead of using traditional toasted bread, try topping sourdough focaccia with fresh tomatoes, basil, and a drizzle of olive oil. The soft interior soaks up all the bright, garlicky flavors, making for an unforgettable appetizer.

Storage Tips

• Room Temperature: Store leftover focaccia in an airtight container or wrapped in plastic wrap for up to 2 days. Keep it in a cool, dry place.
• Refrigeration: For longer storage, wrap the focaccia tightly in plastic wrap or place it in a sealed bag. It should stay fresh for up to 5 days. Reheat before serving to restore texture.
• Freezing: Freeze focaccia in individual slices or as a whole loaf. Wrap in plastic wrap and aluminum foil, then store in an airtight bag for up to 3 months.
• Reheating: To bring back the crispy crust, warm in a 350°F oven for 5-10 minutes. Avoid microwaving, as it can make the bread chewy.
• Best for Freshness: If freezing, slice the focaccia before storing so you can thaw only what you need. Let it sit at room temperature for 20-30 minutes before reheating.

Frequently Asked Questions

How do I know when the focaccia is fully baked?
The focaccia should be golden brown on top and crisp around the edges. It should sound hollow when tapped on the bottom.

Can I use all-purpose flour instead of freshly milled flour?
Yes, but the texture and flavor will be different. Freshly milled flour adds more depth and a heartier texture compared to all-purpose flour.

Why is my dough too sticky to handle?
Focaccia dough is naturally wet, but if it’s excessively sticky, lightly oil your hands or let the dough rest longer between folds.

Can I let the dough rise overnight?
Yes! After the bulk fermentation, cover the dough and refrigerate it for up to 36 hours. This enhances the tangy sourdough flavor.

Can I use this dough for pizza?
Absolutely! This dough makes a great base for pizza. Just press it thinner and add your favorite toppings before baking.

More Cozy Homemade Recipes from the Cottage;

• Sourdough Beignets Recipe – Use Your Discard or Starter!
• The Best Homemade Baked Ziti Recipe for a Cozy Dinner
• Homemade Cherry Jam Low Sugar with Pomona Pectin
• The Best Sourdough Scones with Raspberry & White Chocolate

Golden, crispy, and full of sourdough flavor! If you love this sourdough focaccia with freshly milled flour, don’t forget to come back and leave a 5 ⭐ rating!

I’d love to hear how yours turned out—drop a comment below ⬇️ and let me know if you tried the overnight ferment or added your favorite toppings!

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