Simple sourdough focaccia
Simple sourdough focaccia is a easy American recipe that serves 8. 250 calories per serving. Recipe by Muscle Momma Sourdough on YouTube.
Prep: 10 hrs 30 min | Cook: 30 min | Total: 11 hrs 15 min
Cost: $13.89 total, $1.74 per serving
Ingredients
- 100 g Active Sourdough Starter (100% hydration, fed and bubbly)
- 200 g Water (room temperature)
- 30 g Olive Oil (extra‑virgin, plus extra for greasing pan)
- 400 g Bread Flour (high‑protein bread flour)
- 8 g Salt (fine sea salt)
- 10 g Seasonings of Choice (e.g., dried rosemary, garlic powder, Italian herbs; optional)
- 2 g Flaky Sea Salt (for finishing)
Instructions
Combine Starter, Water, and Oil
Weigh the active sourdough starter, water, and olive oil into a large mixing bowl. Stir until the starter is fully dissolved and the mixture is uniform.
Time: PT5M
Add Flour and Salt
Add the bread flour and salt to the bowl. Mix with a spoon or hand until no dry flour clumps remain; the dough will be shaggy and sticky.
Time: PT5M
Autolyse / Rest
Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 1 hour. This allows the flour to hydrate and the gluten to begin developing.
Time: PT1H
First Stretch‑and‑Fold
After the 1‑hour rest, perform a stretch‑and‑fold: wet your hand, grab a portion of dough, stretch it upward, then fold it over the rest of the dough. Rotate the bowl and repeat 4‑5 times until the dough feels smoother.
Time: PT5M
Bulk Fermentation (First Half)
Cover the bowl again and let the dough sit for 30 minutes.
Time: PT30M
Second Stretch‑and‑Fold
Repeat the stretch‑and‑fold technique once more, then cover the bowl.
Time: PT5M
Bulk Fermentation (Overnight)
Let the dough bulk ferment for 8‑10 hours overnight, preferably at room temperature. The dough should rise noticeably and become airy.
Time: PT9H
Prepare Pan and Transfer Dough
Generously grease the 9×13‑inch baking pan with olive oil. Dump the fermented dough onto the pan, gently spreading it to the edges.
Time: PT5M
Fold Edges and Flip
Fold the outer edges of the dough toward the center, then flip the pan upside‑down so the folded side is on top. This creates a thicker border.
Time: PT3M
Second Proof in Pan
Cover the pan loosely with plastic wrap and let the dough rest for 1‑2 hours. It should relax, spread slightly, and become puffy.
Time: PT1H30M
Season and Dimple
Drizzle a little olive oil over the surface, sprinkle your chosen seasonings, and use your fingertips to dimple the dough about 1‑2 cm deep, spacing the dimples evenly.
Time: PT5M
Bake
Place the pan in a pre‑heated 425°F oven and bake for 30 minutes, or until the top is golden‑brown and the edges are crisp.
Time: PT30M
Temperature: 425°F
Finish and Cool
Remove the pan from the oven, sprinkle flaky sea salt over the hot bread, and let it cool in the pan for 10 minutes before transferring to a wire rack.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Olive oil (may trigger olive allergy)
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Bread Flour: all‑purpose flour (adds a bit less chew), whole‑wheat flour (50% of total for a nuttier flavor)
- Instead of Salt: kosher salt (use 1.5× weight), table salt
- Instead of Flaky Sea Salt: coarse kosher salt
Equipment Needed
- Kitchen Scale
- Large Mixing Bowl
- Bench Scraper
- 9×13‑Inch Baking Pan
- Plastic Wrap or Damp Cloth
- Oven
- Silicone Basting Brush (optional)
- Parchment Paper (optional) (optional)
Critical Steps — Do Not Skip
- Mix starter, water, and oil until fully dissolved
- Incorporate flour and salt until no dry clumps remain
- First stretch‑and‑fold after autolyse
- Overnight bulk fermentation (8‑10 h)
- Fold edges and flip the pan
- Dimple the dough before baking
Chef Tips from the Video
- Use parchment paper under the greased pan for an easy release.
- Add fresh rosemary sprigs on top just before baking for extra aroma.
- Brush the dough with a little more olive oil after baking for a glossy finish.
Troubleshooting
Dough is too sticky to handle after bulk fermentation.
Lightly flour your hands and the bench scraper; perform a short 5‑minute stretch‑and‑fold to develop more strength.
Bread collapses during the final proof.
The dough was over‑proofed; shorten the overnight bulk ferment or keep the dough in a cooler environment.
Crust is pale and not crisp.
Increase oven temperature to 440°F for the last 5 minutes or finish under the broiler for 1‑2 minutes.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.
Freezer: Freeze in an airtight container for up to 1 month; thaw at room temperature before reheating.
Room temperature: Not recommended beyond a few hours; the bread will dry out.
Make-Ahead Tips
- Bulk ferment the dough in the refrigerator overnight for a slower, more flavorful rise.
- Grease the pan the night before and keep covered; the dough can be placed directly in the pan in the morning.
Frequently Asked Questions
What is the cultural significance and history of sourdough Faka in American home baking?
Sourdough Faka is a modern, American‑style adaptation of traditional sourdough flatbreads, inspired by focaccia and pizza dough. It became popular among home bakers because the relaxed stretch‑and‑fold method and overnight bulk fermentation make it approachable for beginners while still delivering a rustic, tangy flavor.
What regional variations of sourdough Faka exist within the United States?
Coastal bakers often add seaweed or olives, while Midwestern versions may incorporate cornmeal in the pan for extra crunch. Some Southern adaptations include a drizzle of honey or hot sauce after baking, reflecting local flavor preferences.
How is sourdough Faka traditionally served in American households?
It is typically served warm as a side for soups, stews, or salads, or sliced and topped with spreads like hummus, avocado, or cheese. In casual gatherings it’s presented as a snack with olive oil and balsamic for dipping.
During which celebrations or occasions is sourdough Faka commonly prepared?
Because the dough can be bulk‑fermented overnight, many bakers make it for weekend brunches, holiday gatherings, or game‑day parties where a hearty, shareable bread is desired.
What makes sourdough Faka special compared to regular focaccia in American cuisine?
Faka relies on a natural sourdough starter instead of commercial yeast, giving it a deeper tang and a more open crumb. The simple stretch‑and‑fold technique also reduces kneading time, making it more beginner‑friendly.
What are the authentic traditional ingredients for sourdough Faka versus acceptable substitutes?
Authentic ingredients are a 100 % hydration sourdough starter, bread flour, water, salt, and olive oil. Substitutes can include all‑purpose flour (with slightly less chew), vegetable oil for olive oil, or a mild starter if a strong sour flavor isn’t desired.
What other American dishes pair well with sourdough Faka?
It pairs beautifully with hearty chili, creamy tomato soup, grilled vegetables, or a charcuterie board featuring cheeses and cured meats. The tangy crust also complements butter‑based spreads like herb butter or garlic aioli.
What are the most common mistakes to avoid when making sourdough Faka?
Common errors include over‑mixing the dough before the autolyse, under‑proofing during the overnight bulk ferment, and folding the edges too tightly which can restrict the dough’s rise. Follow the timing cues and keep the dough at a stable room temperature for best results.
Why does this sourdough Faka recipe use only one to two stretch‑and‑folds instead of many?
The limited number of folds keeps the process simple for beginners while still developing enough gluten strength. The long overnight fermentation compensates for fewer folds by allowing the dough to strengthen gradually.
Can I make sourdough Faka ahead of time and how should I store it?
Yes. After the final proof, you can bake the bread, let it cool, then wrap it tightly and store it in the refrigerator for up to four days or freeze it for a month. Reheat in a 350°F oven for 10 minutes to restore crispness.
What does the YouTube channel Muscle Momma Sourdough specialize in?
The YouTube channel Muscle Momma Sourdough focuses on approachable sourdough baking techniques, fitness‑friendly nutrition tips, and recipes that blend strength‑training lifestyle with wholesome, homemade breads.
How does the YouTube channel Muscle Momma Sourdough's approach to sourdough differ from other baking channels?
Muscle Momma Sourdough emphasizes minimal equipment, short active times, and protein‑rich pairings, catering to busy athletes and home cooks who want nutritious, high‑energy breads without complex artisan methods.
Last updated: August 31, 2026
