The Best Sourdough Focaccia Tutorial on YouTube
The BEST Sourdough Focaccia Tutorial on YouTube is a medium American recipe that serves 8. 200 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 19 hrs 2 min | Cook: 1 hr 2 min | Total: 20 hrs 34 min
Cost: $21.85 total, $2.73 per serving
Ingredients
- 25 g Sourdough Starter (active starter taken from the fridge; will be fed before use)
- 50 g Water (for feeding the starter; room temperature)
- 50 g All-Purpose Bread Flour (for feeding the starter; King Arthur brand recommended)
- 325 g Water (room temperature, for the dough)
- 10 g Kosher Salt (can substitute with table salt or sea salt)
- 100 g Fed Sourdough Starter (starter after feeding; should be doubled in size)
- 450 g All-Purpose Bread Flour (King Arthur bread flour preferred for high protein)
- 75 g Extra Virgin Olive Oil (divided: 25 g for dough, 25 g for pan, 25 g for topping)
- 2 tsp Dried Rosemary (about a few teaspoons; can use fresh rosemary if preferred)
- 2 tsp Flaky Sea Salt (for topping; kosher salt can be used in a pinch)
Instructions
Feed the Starter
Combine 25 g of cold starter with 50 g water and 50 g bread flour in a jar. Stir until a pancake‑like batter forms, stretch a rubber band around the top, cover with the lid, and let sit.
Time: PT5M
Starter Fermentation
Allow the fed starter to rise at room temperature for 4–6 hours, or until it has doubled in volume.
Time: PT6H
Mix Dough Base
In a large mixing bowl, dissolve 10 g kosher salt into 325 g water. Add the doubled starter (100 g) and stir. Then add 450 g bread flour and mix with a spoon or fork until a shaggy mass forms.
Time: PT5M
Autolyse Rest
Cover the bowl with a kitchen towel and let the dough rest for 30 minutes at room temperature.
Time: PT30M
Incorporate Olive Oil
Drizzle 25 g extra virgin olive oil over the rested dough. Using fingertips, squeeze and fold the oil into the dough until fully absorbed and the dough feels smoother.
Time: PT2M
First Stretch & Fold Set
Perform 10–20 stretch‑and‑folds: pull an edge of the dough upward, then fold it over the top. Rotate the bowl and repeat until the dough tightens.
Time: PT5M
Rest Between Folds
Cover with the towel and let rest for 30 minutes.
Time: PT30M
Second Stretch & Fold Set
Perform 4–5 stretch‑and‑folds; the dough will be easier to handle.
Time: PT5M
Rest Between Folds
Cover and rest another 30 minutes.
Time: PT30M
Third Stretch & Fold Set
Perform a final 4–5 stretch‑and‑folds.
Time: PT5M
Overnight Bulk Fermentation
Lightly oil the glass bowl, flip the dough seam‑side down into it, cover with the lid, and let rise at room temperature for 6–8 hours (about 7 hours) until doubled.
Time: PT7H
Shape Into Pan
Oil the bottom and sides of a 9 × 13 in non‑stick pan with 25 g olive oil. Gently flip the dough into the pan, smooth the top, and drizzle another 25 g olive oil over the surface.
Time: PT5M
Final Proof
Cover the pan tightly with plastic wrap or an airtight lid. Let proof at room temperature for 3–5 hours, until the dough nearly fills the pan.
Time: PT4H
Preheat Oven
Preheat the oven to 450 °F (232 °C) for 30 minutes. Use a pizza steel, baking stone, or the oven rack directly.
Time: PT30M
Temperature: 450°F
Top and Dimple
Drizzle the final 25 g olive oil over the dough, sprinkle dried rosemary and flaky sea salt, then wet your fingertips with oil and press dimples into the surface.
Time: PT5M
Bake
Place the pan in the preheated oven and bake for 30–35 minutes, until the crust is deep golden brown and the bottom sounds crisp when tapped.
Time: PT32M
Temperature: 450°F
Cool
Remove the loaf from the pan onto a cooling rack and let cool at least 30 minutes before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Whole‑grain free
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Bread Flour: Unbleached all‑purpose flour
- Instead of Kosher Salt: Table salt, Sea salt
- Instead of All-Purpose Bread Flour: High‑gluten flour
- Instead of Extra Virgin Olive Oil: Light olive oil
- Instead of Dried Rosemary: Fresh rosemary
- Instead of Flaky Sea Salt: Kosher salt
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Spoon or Fork
- Kitchen Towel
- Rubber Band (optional)
- Glass Bowl with Lid
- 9 × 13 in Non‑Stick Metal Cake Pan
- Oven Mitts
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Feed the starter and let it double (Step 2)
- Overnight bulk fermentation (Step 11)
- Final proof before baking (Step 13)
- Bake at high heat for a crisp bottom (Step 16)
Chef Tips from the Video
- Weigh all ingredients for consistency; small changes affect fermentation.
- Use a high‑protein bread flour for better gluten development.
- If the dough feels too sticky after oil incorporation, let it rest an extra 5 minutes before folding.
Troubleshooting
Dough does not rise during bulk fermentation.
Make sure the starter was fully active and doubled before mixing. Keep the dough in a warm spot (24‑26 °C) and consider extending the fermentation by 1–2 hours.
Crust is pale and not crispy.
Confirm the oven reached 450 °F before baking and use a preheated pizza steel or stone. Adding the final drizzle of olive oil and dimpling helps create a fried‑like bottom.
Bread is dense and gummy inside.
Avoid over‑mixing after adding oil; perform proper stretch‑and‑folds and ensure the final proof is complete (dough should be jiggly).
Storage
Refrigerator: Wrap tightly; keeps 5–7 days.
Freezer: Slice, wrap each piece in foil and a freezer bag; up to 2 months.
Room temperature: Best consumed within 2 days; store in a bread box.
Make-Ahead Tips
- Feed and double the starter a day ahead to have it ready.
- After shaping in the pan, you can refrigerate the covered dough for up to 12 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of Sourdough Faka in American home baking?
Sourdough Faka is a modern twist on classic American sourdough loaves, emphasizing a crispy, fried‑like bottom that mimics the crust of traditional hearth breads. It reflects the home‑baker’s desire for restaurant‑quality texture without commercial ovens.
What are the traditional regional variations of sourdough bread in the United States compared to this Faka recipe?
In the U.S., sourdough varies from San Francisco’s tangy, open‑crumb loaves to Midwest rye‑based loaves. Faka differs by using generous olive oil and a dimpled topping, creating a richer crumb and a fried‑style crust not typical in classic regional sourdoughs.
How is Sourdough Faka traditionally served in American cuisine?
Faka is usually served as a shareable loaf for brunch, parties, or as a base for spreads. It’s sliced and enjoyed plain, with butter, or topped with olive oil‑based spreads, making it a versatile side dish.
What occasions or celebrations is Sourdough Faka traditionally associated with in American culture?
While not tied to a specific holiday, Faka is popular for weekend gatherings, potlucks, and casual celebrations where a hearty, shareable bread adds comfort and visual appeal to the table.
How does Sourdough Faka fit into the broader American sourdough tradition?
Faka builds on the American love for sourdough’s tang and open crumb while adding olive‑oil richness and a crisp bottom, showcasing the adaptability of sourdough techniques to new flavor profiles and textures.
What are the authentic traditional ingredients for Sourdough Faka versus acceptable substitutes?
The core ingredients are a mature sourdough starter, high‑protein bread flour, water, salt, and extra‑virgin olive oil. Substitutes include unbleached all‑purpose flour for the bread flour, light olive oil for extra‑virgin, and sea salt in place of kosher salt.
What other American breads pair well with Sourdough Faka on a brunch table?
Faka pairs nicely with classic American biscuits, cornbread, or a simple sourdough toast. The rich crumb complements creamy spreads, smoked salmon, or a hearty egg scramble.
What makes Sourdough Faka special or unique in American sourdough cuisine?
Its signature crispy, fried‑like bottom created by multiple layers of olive oil and the dimpled topping sets it apart from typical crusty loaves, delivering a contrast of crunchy exterior and fluffy interior.
What are the most common mistakes to avoid when making Sourdough Faka at home?
Common errors include using an inactive starter, skipping the rest periods between folds, and not allowing the final proof to become jiggly. Over‑mixing after adding oil can also lead to a dense crumb.
Why does this Sourdough Faka recipe use multiple olive oil additions instead of butter?
Olive oil provides a higher smoke point and creates a thin, fried‑like crust when baked at high heat, while also imparting a subtle Mediterranean flavor that butter would mask.
Can I make Sourdough Faka ahead of time and how should I store it before baking?
Yes. After shaping in the pan, cover tightly and refrigerate for up to 12 hours. The cold retard slows fermentation, allowing you to bake later; bring the dough to room temperature before the final bake.
What does the YouTube channel Grant Bakes specialize in?
The YouTube channel Grant Bakes specializes in approachable, technique‑focused baking tutorials, ranging from classic breads to creative pastries, with an emphasis on clear visual instructions and home‑friendly tips.
How does the YouTube channel Grant Bakes' approach to American bread baking differ from other baking channels?
Grant Bakes combines detailed fermentation timing with practical home‑kitchen hacks, such as using simple kitchen tools and minimal equipment, whereas many channels focus on professional‑grade gear or overly complex methods.
Last updated: September 6, 2026
