Sourdough Focaccia with Freshly Milled Flour

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

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.

Prep Time20

Cook Time25

Additional Time4

Total Time4 45

Course: Sourdough

Cuisine: Italian

Servings: large 9x13 Focaccia bread

Calories: 1782kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Dough whisk
1 Kitchen scale
1 9x13 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

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.
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.
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.
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.
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.
Prepare the pan – pour 2 tablespoons of olive oil into a 9x13 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.
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.
Preheat the oven – set to 425°F and allow it to preheat fully for at least 30 minutes before baking.
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.
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.
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.

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