Sourdough Focaccia Class Resources

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Welcome! Thank you for joining me for Sourdough Focaccia.

This page contains everything we covered during class, including the focaccia recipe, sourdough starter care instructions, feeding ratio charts, recommended tools, and additional resources to help you continue baking confidently at home.

Whether this is your first loaf or your fiftieth, remember that sourdough is a journey and one that I hope you enjoy as much as I have.

Sourdough Focaccia Recipe

Ingredients

Dough

·       1 cup ripe sourdough starter

·       3/4 cup warm water (90°–110°F)

·       1 1/2 tablespoons extra-virgin olive oil ( La Civetta from Italy is my standard)

·       2 1/2 cups all-purpose flour

·       1 1/2 teaspoons Kosher Salt salt (I prefer Diamond Kosher)

·       1 teaspoon granulated organic sugar

Topping

·       2 tablespoons extra-virgin olive oil

·       Flaky sea salt (I use Maldon Sea Salt Flakes)

·       Optional herbs or toppings

Instructions

Mix the Dough

Combine starter, water, and olive oil in a large bowl.

Mix flour, salt, and sugar separately, then combine with the wet ingredients until no dry flour remains. (Note - Never add salt directly into your sourdough starter as it can kill some of the starter and reduce it's effectiveness. This is why you add the salt into the flour first, to dilute it somewhat before adding in the starter.)

Cover and rest for 15 minutes.

Stretch and Fold

Perform one round of stretch-and-folds by lifting the dough from one side and folding it into the center. Repeat around the bowl.

Rest 15 minutes.

Repeat three additional rounds over the next 45 minutes

First Rise

Cover and allow the dough to rise at room temperature until nearly doubled and puffy, about 1½–2 hours.

Prepare the Pan

Add 1 tablespoons olive oil to a 9-inch square pan or 8–9 inch cast iron skillet.

Transfer dough gently into the pan. (Note: Cast iron is my favorite for baking focaccia. I use this Lodge 10 inch skillet and it works perfectly)

Overnight Proof

Cover and refrigerate overnight.

This slow proof develops the flavor and texture that make sourdough focaccia so special.

Bake

Remove dough from the refrigerator and allow it to warm for 1½–2 hours.

Preheat oven to 475°F.

Oil your fingertips and press dimples throughout the dough.

Drizzle with olive oil and sprinkle with flaky salt and any desired toppings. (My favorite is oregano and thyme)

Bake 15–18 minutes until golden brown.

Cool for 5–7 minutes before removing from the pan.

Sourdough Care and Feeding Ratios

Understanding Sourdough Feeding Ratios

A feeding ratio tells you how much fresh flour and water are added relative to the amount of starter.

Ratio	Typical Peak Time
1:1:1	3–4 hours
1:2:2	About 5 hours
1:5:5	6–7 hours
1:10:10	10–12 hours

When Should I Use Each Ratio?

Need starter quickly? Use a 1:1:1 feeding.

Planning to bake later today? Use a 1:5:5 feeding.

Planning an overnight rise? Use a 1:10:10 feeding.

Remember that warmer kitchens speed things up and cooler kitchens slow things down.

Sourdough Starter Care

If you keep your starter in the refrigerator:

1.      Once each week discard about half.

2.      Feed with equal parts starter, flour, and water by weight.

3.      Leave on the counter until active and bubbly.

4.      Return to the refrigerator.

My Favorite Focaccia Variations

Rosemary & Sea Salt

Simple, classic, and always delicious.

Roasted Garlic

Adds incredible depth of flavor.

Beer Focaccia

Replace a portion of the water with a light beer and top with cheddar and chives.

Seasonal Garden Focaccia

Use herbs, tomatoes, peppers, or other seasonal produce.

Remember - delicate additions like herbs are sprinkled on top right before baking. More sturdy additions like garlic should be added in during the second stretch and fold step.

Recommended Tools and Ingredients

Here I have listed all the tools and ingredients that I used in class so you can easily find them.

Digital Kitchen Scale

Greater Goods Food Scale – Digital Kitchen Scale

A scale dramatically improves consistency. You don't need an expensive one, this is the one I purchased back in 2019 and it still works great for me.

Cast Iron Skillet

My preferred pan for focaccia and I use this Lodge 10 inch skillet

Flaky Sea Salt

Finishing salt makes a noticeable difference -  Maldon Sea Salt Flakes

Kosher Salt

 Diamond Kosher I learned about this salt by reading Samin Nosorat's "Salt, Fat, Acid, Heat". It has a large, airy crystal that dissolves easily and is less salty by volume than most other salts giving you more control. It's my standard kitchen staple now.

Extra Virgin Olive Oil

La Civetta from Italy is my basic everyday cooking oil and I love it. If you are interested in diving into oils from other parts of the world, check out my blog article on "The Beginner's Guide to Olive Oil" which lists several other oils that I love including Greece and Spain, as well as tips on buying and storing your olive oil.

Common Questions

Can I skip the overnight proof?

Yes, but the overnight refrigerator proof develops more flavor.

My starter isn’t doubling.

Try feeding more frequently and ensure your kitchen is warm enough.

Can I freeze focaccia?

Yes. Slice first, wrap tightly, and freeze up to three months.

Stay Connected

If you enjoyed this class, I’d love to see your results.

Tag your creations on social media and follow Experience 46 Degrees for future classes, recipes, and food and wine experiences.

Also - if something happens to your starter, don't stress it. Just reach out to me and I'd be happy to gift you another jar! Keep baking - enjoy the journey - and just have fun.

Happy baking!