Sourdough Focaccia | Start to Finish

Рет қаралды 58,049

Күн бұрын

This is the best sourdough focaccia. Seriously. And it's so easy to make! A great thing about focaccia is you get to use extra virgin olive oil three different times in this recipe - inside the dough, in the pan, and on top of the dough before you bake it. That triple-threat of olive oil makes the focaccia super soft on the inside, crispy on the outside, and absolutely delicious. Try out this sourdough focaccia today!
📖 If you like my no-nonsense sourdough bread recipes, you'll love my ebook "No-Nonsense Sourdough" - Check it out here! - grantbakes.com/ebook
➡️ See the full written recipe here:
grantbakes.com/sourdough-foca...
➡️ Here's the non-stick pan that I love to use for focaccia:
amzn.to/3uocpBJ
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#sourdoughfocaccia #focaccia #sourdough

Пікірлер: 149

@GrantBakes 2 жыл бұрын

If you like my no-nonsense sourdough bread recipes, you'll love my ebook "No-Nonsense Sourdough" - Check it out here! - grantbakes.com/no-nonsense-sourdough

@Yibambe. 3 ай бұрын

Any chance this will come out as a physical book? I would buy it in a second.

@grandpaboboreads6096 2 жыл бұрын

Ok, this recipe should be ILLEGAL!!! Yes it is kinda messy and yes it seems like there are hours and hours of waiting around. BUT…the result is so crazy delicious! The family DEVOURED this…I could have made a double recipe and it still would have all disappeared. Grant, I do not understand how you can make this stuff and not weigh a 1000 pounds! Great job man!!

@GrantBakes 2 жыл бұрын

It’s definitely got a healthy amount of oil! Thanks for the great review 😊

@Yibambe. 3 ай бұрын

Just made this for the first time - I topped it with shiitake mushrooms and grape tomatoes - and shared it with my son, who spent years as a professional cook. He loved it (so did I). I love your clear directions and how much you clearly enjoy sharing your recipes. Thanks!

@tiptolteam6033 11 ай бұрын

Followed this recipe and it was great! Thank you for the vid!!!!

@gball310 5 ай бұрын

I love your videos. So helpful and straight to the point.

@lisafuller2027 7 ай бұрын

I love your ebook Grant! Use it all the time😋

@tresmom3 Жыл бұрын

Thanks, Grant. This is my go to focaccia recipe now. I've made it a dozen times and it's perfect every time even though I have my doubts in the process sometimes.

@katieblackmarketmarvel 9 ай бұрын

Making this now. Thank you so much!

@bkemp9245 4 ай бұрын

Great recipe! Simple, delicious!!

@DANVIIL 2 жыл бұрын

Looks great!

@karlbaratta9086 2 жыл бұрын

Thank you for posting this recipe. It worked perfectly well. Our toppings included olives and sun dried tomatoes.

@jowind777 Жыл бұрын

This looks super easy to do. Been looking for a sourdough focaccia recipe like this. Thank you!

@GrantBakes Жыл бұрын

No problem! It is easy 👍🏻

@PianoMan2501 6 ай бұрын

I have to say thank you Grant! Ive been making sourdough for almost a month, and I've used this recipe three times! It's a hit with my wife and kids and so easy too!

@chrissiewindsor Жыл бұрын

Thank you! Just what I needed! Love your videos.

@GrantBakes Жыл бұрын

So glad! Thanks, Chrissie. Stay tuned for many more :)

@3PairDesigns 2 жыл бұрын

Crazy good! Grabbing your Ebook now, thanks!

@GrantBakes 2 жыл бұрын

It will be available in the very near future! Sorry for the delay 😊

@trrealityafterchemotv8295 2 жыл бұрын

Wow!!! Yummy! Tks for sharing this recipe tutorial with us

@GrantBakes 2 жыл бұрын

You're welcome! Thanks for the comment.

@gabbygomez261 10 ай бұрын

Cant wait to make this😊

@zenovoz92 2 жыл бұрын

Yum yum yummy! Definitely going to try this; love that crispy bottom. Thanks!

@GrantBakes 2 жыл бұрын

Hope you enjoy!

@louettesommers8594 Жыл бұрын

Thank you for another excellent video. 😋😋😋

@GrantBakes Жыл бұрын

Thanks!!

@Joe-pc8ru 2 жыл бұрын

Pumped for this Grant

@GrantBakes 2 жыл бұрын

Thanks for the comment! I'm glad you're pumped. It's gooood.

@staceyvaas1210 2 жыл бұрын

Thanks Grant!

@GrantBakes 2 жыл бұрын

No problem, Stacey!

@anjalinamasivayam7012 4 ай бұрын

Thanks a lot Grant. Best wishes for 2024 from Ipoh, Malaysia. My first attempt at sourdough focaccia but i halved d recipe. Tasty, crispy n fluffy. Yum.

@GiacomoCalabrese 10 ай бұрын

Beautiful

@shirleyfarenkopf9915 9 ай бұрын

I Love IT.

@santolify 2 жыл бұрын

Oh my word... I'm salivating...

@GrantBakes 2 жыл бұрын

😋🤤

@kassycon1 11 күн бұрын

Use ordered your ebook. I like your video and instructions

@hansenmarc Ай бұрын

Recipe: Mix together 350g water 10g salt 50g starter (30g if home is warm) 475g bread flour (70% hydration) Cover and rest for 30 minutes 25g olive oil Stretch and fold into ball Cover and rest for 8 hours Add 25g olive oil to 9x13 pan Put dough in pan smooth side up and gently stretch to almost reach sides of pan. Cover pan and proof 6-12 hours. Preheat cake pan in oven to 450F for 1/2 hour. Add 25g olive oil to top of dough. Use flat part of fingertips to dimple, pressing down until you feel the bottom of the pan. Add toppings. Add hot water to baking pan for steam. Bake on center rack for 30-35 minutes, removing steam pan about halfway through. Let cool for 1 hour.

@monica4200 2 жыл бұрын

Thank you, that’s helpful as I left it too late to make another levain.

@rain99love 2 жыл бұрын

Follow your step to a great sourdough focaccia!!! Thank you

@chandlerreyes53 4 ай бұрын

I just made this and followed all the steps. Not bad for my first sourdough focaccia. My only little issue was my crust are on the hardener crust side

@ProducerWife 3 ай бұрын

Just mixed 2 doughs following your recipe! Will let it rest outside at room temperature until bedtime, stick in the fridge overnight and then let it rise at room temperature before baking tomorrow. Not my first time making sourdough focaccia but your recipe is super simple to follow. Excited to see the results. Will update tomorrow!

@ProducerWife 3 ай бұрын

Sorry forgot to update. But made it the first time and it came out amazing. Made it in a round cast iron pan and it came out a little bit thicker than yours but the texture created by the steam was the closest thing to European focaccia I've had here in the states. Divine. Currently bulk fermenting a second one overnight for a birthday party tomorrow :)

@grandpaboboreads6096 2 жыл бұрын

On final prep now. Looks incredible!!! But I have to put on hold in the fridge til tonight. Do I need to bring it out from fridge To bring it back to room temp before I bake it??

@flopoldible Жыл бұрын

I do a similar sourdough focaccia at home on a quite regular basis: absolutely delicious indeed!! :D I like to put it on the tray BEFORE proving overnight. Then the next day, it's just toppings and bake time!

@GrantBakes Жыл бұрын

Sounds great! I love focaccia.

@scotdunlop2280 2 жыл бұрын

OMG grant thanks Soooo much this came out soooo awesome...even using extra virgin olive oil😉🤣

@GrantBakes 2 жыл бұрын

Thanks for making it!

@MaryLou84 3 ай бұрын

Finally someone that pronounces “focaccia “ properly! Thank you!

@topshelf5032 3 ай бұрын

I bet you sniff wrinkled sack

@GrantBakes 3 ай бұрын

Haha do I really? That's nice of you to say. Thanks for the comment.

@MaryLou84 3 ай бұрын

@@GrantBakes yes, yes you do 🙂. There are so many people butchering this word. other words “suffer” from mispronunciation as well: “parmigiano”, “bruschetta“

@GrantBakes 3 ай бұрын

@@MaryLou84 Thanks! I love learning Italian and I’m trying to learn more.

@Hattie101 2 жыл бұрын

looking forward to making this tomorrow. What temp is your kitchen ? Summer here and warm so I don't want to overproof it !! :) Thanks so much for the tutorial :)

@GrantBakes 2 жыл бұрын

I forget what the exact temperature was but you’ll probably need to cut the bulk fermentation and proofing times shorter than I did. Just pay attention to your dough and you’ll do fine! Good luck!

@MsMars. 2 жыл бұрын

Do you make a non-sourdough version of this focaccia? I don't want to have to wait the extra time needed for my SD starter to be fed and reach peak. Thanks.

@bellabella62 Жыл бұрын

What do you do with the discard? Do you have any recipes?

@MottiTadmor 11 ай бұрын

@grantbakes I followed this recipe and it came out amazing! Thank you, only question is, is there a way to get a higher focaccia? Yours and mine are kind of flat

@GrantBakes 11 ай бұрын

Use a smaller pan, such as a 9” or 10” square/round pan, and the focaccia will end up thicker 😊

@user-mo2vf3of6r 10 ай бұрын

Any chace you could make this with yeast as well?

@theds9674 8 ай бұрын

For the first fermentation in the bowl is it on the counter or in the fridge? Your video didn’t say

@chinghooitan1103 Жыл бұрын

Thanks! May I know what the range of your room temperature for the 8+ 8 hours of bulk fermentation?

@joyscheng617 Жыл бұрын

Good question! I also wanna know about it.

@suziescrapbook3574 3 ай бұрын

I made this bread following your exact recipe, and it is absolutely delicious. I did use a metal pan and I would’ve thought with all of the oil that it wouldn’t have stuck at all, but it did, and was a little bit difficult to get out. I’m wondering if I should put parchment paper down or if that would ruin the crispiness of the bottom of the bread. I’m also wondering if this can be used for pizza?

@GrantBakes 3 ай бұрын

✅ Yes, it can be used for pizza. ✅ Yes, you can and probably should put parchment paper down. Some metal pans always stick no matter what and it’s worth having a slightly less crisp bottom if it means you can actually get the bread out of the pan. I’ve been there!

@seapete131 26 күн бұрын

Hi grant i followed this recipe but i did it innthe morning using starter fed the night before... is your starter already fed and has risen when you make the dough the night before?

@steviebatyuk-nv9ix 5 ай бұрын

After the bulk fermentation I pulled it out and put in the nonstick pan and then put it BACK in the fridge for 6 hours 😢…. I totally didn’t leave it out. Is that ok? I pulled them out and leaving them out for an hour or so then will bake and fingers crossed 😅

@diariesofaladyangler2917 Жыл бұрын

Did you perform a double fermentation? Bulk prior to pan, then another one on the pan?

@GrantBakes Жыл бұрын

Yes, “bulk fermentation” before the pan and then it rose again, “proofing,” in the pan as well.

@chrisjones6439 2 жыл бұрын

Hi mate, I use poolish to make focaccia, pizza, ciabatta etc, but want to experiment using my sourdough starter. Only thing is, it's a rye starter and although no doubt it will bring flavor I'm an Italian food fan and worry it won't be authentic, your thoughts most appreciated

@GrantBakes 2 жыл бұрын

You can use a small bit of your rye starter and feed it with white bread flour for the feeding step in this recipe. That way you can keep your rye starter but make a separate white starter or “levain” to use in the focaccia. Also, I’ve used straight rye starter in my focaccia before and it turned out great. Give it a go either way!

@CheekyEmilem 2 ай бұрын

Can you sub butter for the olive oil? To make it a dessert focaccia?

@GrantBakes 2 ай бұрын

That would be a very interesting thing to try. Go for it! I can't vouch for the results at this point though.

@grandpaboboreads6096 Жыл бұрын

Hey grant, per my original comment, I love this recipe and REALLY love the results. But the recipe in the no nonsense book is very different and much harder, more steps and way more time (more stretch and folds) and the results were pretty much a disaster. I thru it away and started again with this video recipe and all was fine and yummy. Why the switch?? PS your simple sourdough is my go to recipe and I make it once per week. It is pretty much fooled even when I load it with olives and rosemary!! I am going back to the original video recipe for focaccia.

@br4653 11 ай бұрын

Agree this one is easier the in the ebook!

@gallixymike1530 4 ай бұрын

Thanks Grant, just made the french bread, amazing. QUESTION on this one, yiu said its ok to put in the fridge for an hour before baking, can i do that overnight then bring out to room temp for an hour. Want to make it for the Super Bowl. Thanks

@GrantBakes 4 ай бұрын

Yes, that will work!

@gallixymike1530 4 ай бұрын

@@GrantBakes Thanks Grant

@monica4200 2 жыл бұрын

Can a starter made with rye flour be used for this recipe?

@GrantBakes 2 жыл бұрын

Yep! You can feed the starter white flour for this recipe if you want to, or you can use pure rye starter, it will just have a touch of rye in the dough.

@mamabear5478 6 ай бұрын

I’m new to sourdough baking but I’m guessing if I want to make sourdough I need to plan 2-3 days in advance? 😢

@chrisjones6439 2 жыл бұрын

I make focaccia regularly but always wanted to try it with sourdough. I presume that's a white starter, I only have a rye starter so looks like I need a new one. I noticed you only have a rye on your channel, do you make the white in the same way, soooo many recipes out there. Thanks Grant 👍

@GrantBakes 2 жыл бұрын

You can convert your rye starter to a white starter by feeding it bread flour. That’s what I did 😊

@GrantBakes 2 жыл бұрын

You can also just take 25g of your rye starter and make a separate “levain” to use for this recipe. That way you wouldn’t need to change your starter if you don’t want to.

@chrisjones6439 2 жыл бұрын

@@GrantBakes both good suggestions, cheers bud

@chrisjones6439 2 жыл бұрын

@@GrantBakes quick question regarding the levain... I presume you don't feed the starter first, the flour is the refresh?

@GrantBakes 2 жыл бұрын

Yeah exactly, just take your rye starter out of the fridge and remove 25g. Then feed those 25g with water and bread flour. No need to refresh the starter first, the levain is basically a new starter.

@louettesommers8594 Жыл бұрын

What else do you recommend using this dough for? I have enjoyed working with it. 😋

@GrantBakes Жыл бұрын

You could make ciabatta with the dough as well, if you want to look into that. I’m planning a sourdough focaccia video for next year.

@louettesommers8594 Жыл бұрын

@@GrantBakes awesome 😀 I’ll be sure to watch for it. You do a great job on your videos. I have really enjoyed this dough. Mine is in the oven just now. 👍🏻

@louettesommers8594 Жыл бұрын

@@GrantBakes I just pulled mine out of the oven and of course I couldn’t wait. I had a corner of it dipped in a little more olive oil. It’s delicious. If any of your followers are thinking about trying it I would suggest they take the time to try it. It couldn’t be any easier.

@GrantBakes Жыл бұрын

@@louettesommers8594 I love it! Thanks, Louette.

@GrantBakes Жыл бұрын

@@louettesommers8594 Thanks!!

@kerncountyrd5263 2 жыл бұрын

So I have a 9x9 non stick pan. Do you see any issues with the dough being a little thicker, or should I try to adjust the recipe and hope I get it right?

@GrantBakes 2 жыл бұрын

You can go for a thicker Focaccia! Or just multiply all the ingredient amounts by 0.75. Should get you close.

@DoughPlanet Жыл бұрын

You can work out the ratio like this: 9X9 = 81 9X13 = 117 81/117 = 0.69 ...nice

@paularicci3193 3 ай бұрын

Love this recipe. Cooking time not clear though. Cook for 30-35 then remove steam and cook for 30 more. Or remove steam at 15 minutes?

@GrantBakes 3 ай бұрын

Here's the text from my written recipe: "Close the oven and let the bread bake for 30-35 minutes. Half way through the baking time, carefully remove the steam tray. If your oven bakes a little bit unevenly, you might also want to rotate the focaccia pan at this time." grantbakes.com/sourdough-focaccia-recipe

@zalehajaafar6390 2 жыл бұрын

Can I use dried rosemary for the topping?

@GrantBakes 2 жыл бұрын

Yes! It’s one of my favorite toppings

@zalehajaafar6390 2 жыл бұрын

@@GrantBakes thank you

@kerncountyrd5263 2 жыл бұрын

Why are all @GrantBakes comments blank? I can't see them below.

@GrantBakes 2 жыл бұрын

Hmmm. I’m not sure about that.

@TheMegaEberle 2 жыл бұрын

Just watching your sourdough focaccia- quick question I need to make the sour dough starter first right? How do I make that - just mix the 25 gms bread flour and 25 gms water? Do I leave it for how long? Do I have to feed it?

@GrantBakes 2 жыл бұрын

Hey! Thanks for the question. I go into more detail about feeding the starter here on the blog post: grantbakes.com/sourdough-focaccia-recipe/ You do need to feed your starter first and let it double in size before mixing the dough.

@lenlenlen228 10 ай бұрын

Hello. Do we need to feed the starter before using it? Thankyou

@GrantBakes 10 ай бұрын

Yes, it should be fed and doubled in size

@lenlenlen228 10 ай бұрын

@@GrantBakesso it became really active and we need active starter to make. Got it. Maybe that’s why my foccacia was failed. No one said it has to be active. Gonna try tomorrow. Thankyou!!! Love from indonesia. Have a great day!

@MJ-cl7ws 2 жыл бұрын

Hi and thankyou! Can you tell me what the total added water is (not including the starter) I was confused when you said you left 25 ml out . I tried to find the recipe but it seems to be unavailable? Many thanks!

@GrantBakes 2 жыл бұрын

Hey! Sorry about the website being down. It's back up and working again. Here's the recipe!grantbakes.com/sourdough-focaccia-recipe/

@MJ-cl7ws 2 жыл бұрын

Ends up I thought I was meant to add the extra water so ended up with 375 ml instead of 350ml! It still worked well! Thankyou for such a foolproof recipe!

@buenacg Жыл бұрын

Why not just bulk ferment in the pan instead of the bowl?

@GrantBakes Жыл бұрын

You could do that too! Since I mix in the bowl, I prefer to bulk ferment in a bowl as well then transfer to the pan for the proofing stage.

@nikolinabajazet3562 3 ай бұрын

Hi there I just did your recipe,,in the morning, and I am now waiting for the 1st process of 8 h.. My question is, you leave to Prof for an additional 6/ 12 hours on counter, but for me that will be now midnight if I wait that long,can I place focaccia in fridge and let it proof next morning for 6/12 h or no?

@GrantBakes 3 ай бұрын

Yes, you can use the fridge to prolong the rising process for this focaccia. It's sort of like hitting the "pause" button. Hope this helps!

@nikolinabajazet3562 3 ай бұрын

So should I skip 6h proofing and move right in fridge and do proofing tomorrow morning or?

@nikolinabajazet3562 3 ай бұрын

So far look awesome

@GrantBakes 3 ай бұрын

@@nikolinabajazet3562 I would let it proof at room temp for 6 hours, either before or after the fridge

@nikolinabajazet3562 3 ай бұрын

@@GrantBakes thank you🫶

@hollinaomi 7 күн бұрын

The reason I won't try this is bc you say 50 grams starter in the video but 25 grams starter in your written recipe so I'm confused. Can you please clarify?

@GrantBakes 6 күн бұрын

It’s 50 grams of starter in the dough, but when you feed the starter you take 25 grams of leftover starter and feed it 25 grams of water and 25 grams of flour. After the starter has risen, you’ll have 50 grams of starter to use in the focaccia dough and then 25 grams of starter leftover to save for the next time you want to bake. Hope this helps!

@alanhirschman1320 Жыл бұрын

“No autolyse?” What was that first 30 minute rest right at the beginning?

@GrantBakes Жыл бұрын

Autolyse is technically when you mix just flour and water and let it rest, then you squeeze the starter and salt into the autolysed dough later. When you mix all four ingredients together and let the dough rest, like I did, it’s technically just a rest period, even though I do hear some people call it “autolyse.” Much simpler this way in my opinion.

@alanhirschman1320 Жыл бұрын

Got it. You’re right, of course. Love focaccia, love the recipe. Also your comments about skipping steps, mixing everything together, and especially not worrying about mixing salt and starter together. Forget some water? Just add it in. Keep ‘‘em coming.

@GrantBakes Жыл бұрын

@@alanhirschman1320 Thanks! I appreciate that!

@susangranger1896 Жыл бұрын

So Grant what is the total grams of water for the recipe?

@ccorfield2243 3 ай бұрын

50 plus 475 is 525

@GrantBakes 3 ай бұрын

What does this refer to?

@JohnFitzpatrickx 3 ай бұрын

The 50g starter is 25g flour and 25g water

@GrantBakes 3 ай бұрын

@@JohnFitzpatrickx Yes, exactly. The calculation works out 😊

@cassandrapanda9101 Жыл бұрын

Fun fact, focaccia is traditionally eaten upside down 🙃

@GrantBakes Жыл бұрын

I love the bottom of focaccia, so that makes sense!

@cassandrapanda9101 Жыл бұрын

@@GrantBakes I also love the crunchy bottom. In Italy they can get offended if you don’t eat it upside down as the top has all the flavour and is meant to hit your tastebuds. Italians are crazy lol. I look forward to trying your recipe if I can ever get my starter to work 😢

@arsulaksono881 2 жыл бұрын

No folding at all ? Thought to get smooth texture of the bread you need good gluten development

@GrantBakes 2 жыл бұрын

Since it has such a long fermentation time, time is really the element that creates good gluten development in this dough. That said, if you give the dough two or three sets of stretch and folds throughout the bulk fermentation, that is perfectly fine too.

@jocerod123 6 ай бұрын

Argh this was a fail. It’s like a thin crust pizza… I used avocado oil. Taste is good just too flat… and trust me my starter is active. I proofed for 12 hours then overnight in the fridge 😪

@GrantBakes 6 ай бұрын

Did you use the same size pan? 9x13?

@jocerod123 6 ай бұрын

@@GrantBakesit’s a bit bigger but shouldn’t it rise regardless?

@GrantBakes 6 ай бұрын

With a larger pan the dough won't rise as high because it's spread out over a larger space. I think that explains why it could be thinner. With a 9x13 pan it should get to be the same thickness as you saw in the video. @@jocerod123

@PianoMan2501 6 ай бұрын

@@jocerod123I use a bigger pan too and mine has turned out kind of flat (which was ok... I was using it as a pizza dough) and today when I made it, I multiplied everything by 1.5. It got much taller this time and was more focaccia textured!

@fabrizio483 2 жыл бұрын

Is it really sanitary to have dogs and cats in the kitchen?

@GrantBakes 2 жыл бұрын

Hmm, great question. The most sanitary thing is to actually live in a bubble with no contact with humans or animals. Hope that helps!

@fabrizio483 2 жыл бұрын

@@GrantBakes Would you eat in a restaurant with animals in the kitchen? There's a reason it's illegal. Also, being passive-aggressive is a horrible trait for a male to have.

@GrantBakes 2 жыл бұрын

@@fabrizio483 No, I wouldn’t eat at a restaurant with animals in the kitchen. If I owned a restaurant, my pets would stay at home.

@jwillar6173 2 жыл бұрын

@@fabrizio483 Ha, there are a lot of worse things going on in restaurant kitchens that were better off not knowing about.

@kandieskew2268 Жыл бұрын

@@fabrizio483 my dog goes everywhere with me from my kitchen to any and every public restraunts...he is a service dog and here in America THATS THE LAW!!!!!