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Just Fresh Milled
Recipe
sourdough
beginner

Fresh-Milled Sourdough Focaccia

Written by Updated Kitchen-tested by Danielle on a Mockmill 100 Stone Grain Mill, .

Prep

20 min

Bake

25 min

Total time

45 min

Hydration

85%

A dimpled sourdough focaccia glossy with olive oil and flaky salt, two squares lifted showing a very open interior.

An 85% hydration sourdough focaccia using freshly milled hard white wheat, cold-fermented overnight in the pan and baked with rosemary and flaky salt.

Key Takeaways

  • High hydration (85%) creates the open, airy crumb
  • Cold ferment in the pan saves a step and improves flavor
  • Generous olive oil on top and bottom creates the signature crust
  • Dimple just before baking — fingers pressed all the way down
  • Hard white wheat keeps it light; spelt adds a nutty note

About this recipe

A puffy, dimpled olive-oil focaccia made with freshly milled wheat and an overnight cold ferment for big bubbles and complex flavor.

Ingredients

  • Freshly milled hard white wheat500 g
  • Water425 g (85%)
  • Active sourdough starter100 g
  • Salt12 g
  • Olive oil for pan and top60 g
  • Rosemary and flaky saltto taste

Instructions

  1. 1

    Mix flour, water, starter, salt in a bowl. Rest 30 min.

  2. 2

    Perform 4 sets of stretch-and-folds, 30 min apart.

  3. 3

    Bulk 2 more hours at 75°F.

  4. 4

    Pour into well-oiled 9x13 pan, coat top with oil, cover.

  5. 5

    Cold ferment in fridge 12-24 hours.

  6. 6

    Pull from fridge 2 hours before baking. Dimple deeply, top with rosemary and flaky salt.

  7. 7

    Bake at 450°F for 22-25 min until deeply golden.

new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.

Learn about this grain: Spelt guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Spelt recipes.

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Frequently Asked Questions

That is correct for focaccia. Wet hands and use a bowl scraper — never add more flour.

Yes — cherry tomatoes, olives, thinly sliced potato, or caramelized onions all work.

Best the day of baking. Reheat at 350°F for 5 min to refresh, or freeze for up to a month.

Yes — skip the cold ferment and proof in the pan 2-3 hours at room temp.