Fresh-Milled Sourdough Focaccia
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.
Prep: 20 min
Bake: 25 min
Hydration: 85%
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
Mix flour, water, starter, salt in a bowl. Rest 30 min.
- 2
Perform 4 sets of stretch-and-folds, 30 min apart.
- 3
Bulk 2 more hours at 75°F.
- 4
Pour into well-oiled 9x13 pan, coat top with oil, cover.
- 5
Cold ferment in fridge 12-24 hours.
- 6
Pull from fridge 2 hours before baking. Dimple deeply, top with rosemary and flaky salt.
- 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.
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