I never thought you could get super bubbly, jiggly focaccia without the help of commercial yeast, but boy was I wrong! This is the best sourdough focaccia recipe I’ve ever tried, but I didn’t get here without some help.

This same-day focaccia recipe took months of testing plus feedback from 627 home bakers. At this point, I can confidently say: this is one of the most crowd-pleasing, accessible sourdough recipes on this site.

“OMG. Why have I been sleeping on focaccia?!? This was the most delicious thing I’ve ever made. My entire family devoured it immediately (including picky kids). I ate 3 pesto chicken sandwiches.” -Recipe tester from Greensboro, NC

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Why You’ll Love This Same-Day Sourdough Focaccia

• It was tested — a lot: 627 home bakers tested this recipe and gave it an average rating of 4.69/5, with 93% saying they’d make it again (this was before I incorporated their feedback into this final version). Those who used the same pan material as I did rated the recipe a 4.82/5. Pan type matters, but we’ll get into that later!
• Mix in the morning, eat focaccia with dinner: I love a good same-day recipe, and this sourdough focaccia delivers. No overnight wait required, but you can add an overnight cold proof step if you want a deeper flavor and potentially easier digestion.

“The same-day aspect to it! Granted, I started it after work on Friday and did put it in the fridge between 10pm–7am after proofing so that I wasn’t making midnight bread. This really can be ready for dinner.” –Recipe tester from Franklin, Indiana

• Super simple ingredients: All you need is sourdough starter, flour, water, salt, olive oil, and sugar. A high-quality flaky sea salt is also nice to have, but not required.
• Incredible texture: Soft and squishy on the inside. Crispy and golden on the outside. It’s exactly the combination I was after, and this recipe nails it.

“It’s so delicious — fluffy and crispy.” –Recipe tester from Prince Edward Island, Canada

• A genuinely FUN recipe to make: Despite being high hydration, this dough is a dream. The coil folds are akin to adult slime — it’s so therapeutic and fun. So many testers commented on just how satisfying it was to handle this dough.

“After the initial 40-minute rest, the dough was so silky and smooth to work with. I loved the higher hydration!!!” –Recipe tester from Washington State

• No shaping required: No scoring, no Dutch oven, no perfect shaping needed. You dump the dough in a pan, stretch it out, dimple it, and bake it. Super beginner-friendly.

“Easy, no difficult shaping.” –Recipe tester from Eastern Cape, South Africa

• It’s wildly versatile: Eat it plain with flaky sea salt. Slice it in half for sandwiches — our personal favorite. Top it with roasted garlic and rosemary. The plain version is a perfect base, and testers got creative with it! I will definitely be making fun flavor variations in the future, but in the meantime, go crazy!!

“This focaccia recipe has the perfect texture of crunch, chewiness and sourdough taste that you can make sandwiches with or eat all by itself!” –Recipe tester from Vacaville, CA

The Recipe Testing Journey

I did a total of 9 recipe tests — the first 5 were to nail down the ingredient mix and oven times and temps.

I then sent it off to recipe testers. Their feedback was detailed, honest, and incredibly helpful. A few key insights came out of it:

1. Pan material matters more than I expected. This was the single biggest variable in the results. Testers who used a USA 9×13-inch nonstick pan had dramatically better results — specifically when it came to the #1 complaint across the board: sticking. More on this in the Equipment section.

After seeing this consistent feedback, I spent the rest of my recipe testing trying different pans — aluminum, cast iron, and glass. More info is in the Equipment section.

2. The water on top confused a lot of people. Nearly everyone who mentioned it said they were nervous to add water directly on top of their beautiful dough right before baking — but almost universally, those who trusted the process were glad they did. I’ve added more explanation of what this step does and why it matters.
3. The fold count felt like a lot. Several testers noted that all the stretch and folds and coil folds made this recipe more “babysitting-intensive” than they expected. I want to be upfront about that — this is not a set-it-and-forget-it bread. But I’ve clarified in the instructions that you don’t have to do every single coil fold, and the testers who skipped one or two still had great results.
4. The flaky salt needed a measurement. A lot of testers either over-salted or under-salted the top of their focaccia because I didn’t give a specific amount. That’s now fixed in the recipe.

The good news? Even with these issues, the recipe was well-received, with 93% of testers saying they’d make it again.

“I feel like a professional baker now. My kids think I’m amazing. My husband loves me more. Worth it.” –Recipe tester from Greensboro, NC

“Easy to follow focaccia recipe with fluffy texture and incredible flavor!” –Recipe tester from Milwaukee, WI

“This recipe is beginner-friendly and hard to mess up.” –Recipe tester from Saginaw, TX

Take a look at some of their bakes!

Baker’s Timeline

Same-Day Timeline
Stage	Step
Before bed (8–9 PM)	Feed your starter
8 AM	Mix the dough
8:30 AM	Stretch and fold #1 (using a wet bowl scraper)
9 AM	Stretch and fold #2 (using a wet bowl scraper)
9:30 AM	Stretch and fold #3 (using a wet bowl scraper)
10 AM	Coil fold #1 (with wet hands)
10:30 AM	Coil fold #2 (with wet hands)
11 AM	Coil fold #3 (with wet hands)
11:30 AM	Coil fold #4 (with wet hands)
1:30 PM — this time may vary	When bulk fermentation is done, transfer to an oiled pan
4:30 PM — this time may vary	Preheat oven; then dimple focaccia and bake
After baking	Let cool in pan for 5 minutes; then turn out onto a cooling rack. Wait 1 hour before slicing

If you prefer an overnight cold proof, here is an alternative timeline:

Two-Day Timeline (With Cold Proof)
Stage	Step
Day 1
Before bed (8-9 PM)	Feed your starter
Day 2
8 AM	Mix the dough
8:30 AM	Stretch and fold #1 (using a wet bowl scraper)
9 AM	Stretch and fold #2 (using a wet bowl scraper)
9:30 AM	Stretch and fold #3 (using a wet bowl scraper)
10 AM	Coil fold #1 (with wet hands)
10:30 AM	Coil fold #2 (with wet hands)
11 AM	Coil fold #3 (with wet hands)
11:30 AM	Coil fold #4 (with wet hands)
1:30 PM — this time can vary	When bulk fermentation is done, transfer bowl to the fridge
Day 3
8 AM	Bring bowl out of the fridge to warm up
9 AM	Transfer dough to an oiled pan
12 PM — this time can vary	Pre-heat oven; then dimple focaccia and bake
After baking	Let cool in pan for 5 minutes; then turn out onto a cooling rack. Wait 1 hour before slicing

Equipment You’ll Need

• Kitchen scale: This recipe is written in grams and was developed using metric measurements. Volume conversions are untested — use a scale for best results.
• Danish dough whisk: Great for mixing this high-hydration dough upfront.
• Large mixing bowl: You’ll be doing all your folds right in this bowl, so bigger is better. I like a 4-quart bowl, personally.
• Bowl scraper: This is your best friend with this dough. Keep it wet. Seriously.
• Proofing box or warming mat: You need a warm, consistent environment for bulk fermentation. If you do not have one of these tools, there are many other ways to create a warm spot! More details in the Recipe Notes.
• Cooling rack and bread knife: For cooling and slicing.
• 9×13 baking pan: This is the baking pan size we need, but we need a deeper discussion about pan material, because it really makes a difference.

The recipe is written for a USA Pan 9×13 nonstick pan. Out of 627 testers, 224 used this pan — and their results were noticeably better across every single metric:

	USA Pan (224)	Other pans (254)	Glass (133)	Cast iron (16)
Overall rating	4.82/5	4.64/5	4.58/5	4.56/5
Texture rating	4.87/5	4.76/5	4.63/5	4.69/5
Recommend score	4.92/5	4.78/5	4.68/5	4.69/5
Would make again	96%	92%	89%	94%

The sticking issue — by far the most common complaint in the overall group — was a non-issue with the USA Pan.

“So many people were complaining about sticking, but I had no problem. I was worried but it popped right out.” –Recipe tester using a USA Pan

But for those using other pan types, it often ruined their results. Glass was the worst in this regard.

Here’s a sad little collection of stuck focaccia photos from recipe testers:

If you have a different pan, you can absolutely still make this recipe. Let’s get into the best techniques for preventing sticking.

No-Stick Tips for Different Pan Materials

If you’re not using a USA Pan, three techniques work best for preventing sticking:

1. Coating the pan with softened butter before adding the olive oil
2. Lining the pan with parchment paper
3. Spraying the pan with nonstick cooking spray before adding the olive oil

Of the three, softened butter got the best results across the widest variety of pan types. Be generous with it — testers who used it liberally had the least sticking. Cold butter straight from the fridge doesn’t work as well.

“I used glass and lightly buttered and then added the suggested amt of oil. NO sticking and was nice and crispy! I made mine late in the testing so used others’ recommendations.” –Carol Luskey Rosenthal, recipe tester

Parchment is the most foolproof option, but you may sacrifice some browning on the bottom. A tip: add a little oil to the pan first so the parchment doesn’t slide around.

“I used Pyrex glass. I oiled the bottom and used about 15-20g oil on the parchment. It came out crispy, not oily and in one piece. I’ve made it a few times so it’s not a fluke.” –Michelle Ann-Marie, recipe tester

Nonstick cooking spray worked for some testers but was the least reliable of the three — I personally still had sticking in a glass pan using this method.

“I originally used a “nonstick” Wilton pan and it stuck the first time, the second time I sprayed it lightly with cooking spray (concentrating on the corners) then used the recommended amt of olive oil and it came out perfect!” –Sandra Thompson Needham, recipe tester

Pans I Recommend

The recipe was originally developed using the 9×13 inch USA Pan, and it remains my personal favorite. Reliable browning, zero sticking, and it’s coated with their Americoat® — a natural silicone non-stick with none of the scary stuff: no PTFE, PFOA, or BPA.

However, cast iron is phenomenal for this recipe. It produces amazing browning, though you should lather it with butter and use extra oil to help prevent sticking.

I tested the recipe in this large 12″ skillet, and it was perfection.

Finally, a follower suggested this Lloyd Pans Detroit-Style Pizza pan — it’s aluminum, made in the USA, and features their proprietary Pre Seasoned Tuff Kote (PSTK) finish, which is a permanent, PTFE-free non-stick coating that requires zero seasoning (no Teflon).

That’s a mouthful, but the point is the pan is awesome. It gave some of the best bottom browning of any test batch I made.

Ingredients

• Sourdough starter: The first step of this recipe explains how to feed your starter so it’s active and ready to use. Discard won’t cut it here — an active, healthy starter is essential for raising this dough.
• Warm water: Warm, not hot — you don’t want to damage your starter. We also add some water on top of the dough before baking. Sounds weird, but trust me on this one!
• Olive oil: Some goes in the dough, some goes in the pan before the dough is added, and the rest gets drizzled on top before baking. The oil helps give focaccia its signature crispy bottom. I use and love California Olive Ranch.
• Sugar: Just a small amount — it helps with browning and adds a faint sweetness.
• Bread flour: We need a good, strong bread flour for this dough. I tested this recipe with flours in the 12.7-14% protein range. See the Substitutions section for flour options and notes.
• Salt: I use Redmond’s Real Salt (15% off with code TSG15), but any salt will work.
• Coarse sea salt: For topping the focaccia before baking. I love this French flaky sea salt.

About the Flour

83% of testers used bread flour, and it produced the best results overall. You want a high-protein flour — I tested with Central Milling High Mountain (13.5% protein). King Arthur bread flour (12.7%) and Bob’s Red Mill bread flour (12.5–13.5%) also worked well.

17% of testers used all-purpose flour, and it worked, but the structure wasn’t quite as strong. If you’re using Costco Kirkland AP flour (11.5% protein), add about 15–25g extra flour or 1 tbsp of vital wheat gluten.

Ingredient Substitutions

• Olive oil → avocado oil: Swap 1:1. One tester noticed a difference in how bubbly her dough became — the avocado oil version performed better for her. Your results may vary.
• Sugar → honey: Several testers made this swap with great results.
• Bread flour → all-purpose flour: Works with minor adjustments. See About the Flour above.

How to Make Same-Day Sourdough Focaccia (Step by Step)

Step 1: Feed Your Starter (The Night Before)

Before bed, mix 20g of sourdough starter, 100g water, and 100g bread flour in a jar. Loosely cover and let ferment overnight at 68–75°F (20–24°C) for 10–12 hours.

By morning, it should be active, bubbly, and peaked. If it is still rising (domed on top), put it in a warm place and wait for it to flatten.

If it is starting to deflate (you see drag lines on the jar), proceed with the recipe — your starter is slightly past peak, but it should still be fine.

Step 2: Mix the Dough (The Next Morning)

In a large mixing bowl, combine 390g warm water, 200g active starter, 15g olive oil, and 10g sugar using a Danish dough whisk.

Then add 500g bread flour and 10g salt.

Continue mixing with your Danish dough whisk or a wet bowl scraper until no dry flour remains.

Don’t worry about how this looks. It will be very wet and shaggy, and that’s exactly what you want. If it looks much wetter or looser than mine in the photos, add a touch more flour.

More than anything, I want you to match my dough’s texture — flour types and brands vary widely, so minor adjustments may be needed.

This is the start of bulk fermentation.

Step 3: Put Dough in a Warm Place

Cover and place it in a proofing box or on a warming mat set to approximately 80°F (27°C). An oven with the light on or a microwave with a cup of boiling water inside can also work well.

Note: Do not let the dough get above 85°F (30°C). Keeping the dough between 78–82°F (25.5–27.5°C) is ideal. Warmer temperatures favor lactic acid bacteria over yeast, so your dough can become loose and acidic if kept too warm. Cooler temps are totally fine — just note that fermentation will take longer!

Let the dough rest in your warm spot, covered, for 30–40 minutes before starting the folds.

Don’t have a proofing box? Here are 10 ways to keep your sourdough in a warm spot.

Step 4: Stretch and Folds (3 Rounds)

Starting 30–40 minutes after mixing and repeating every 30–45 minutes for 3 rounds total: using a wet bowl scraper, lift and fold the dough over itself from four points around the bowl, rotating as you go.

Cover and rest between rounds.

Keeping your scraper wet is key — it’s much cleaner than using your hands at this stage.

“This was the highest hydration dough I’ve ever worked with but watching your highlights reels on IG helped tremendously!” –Recipe tester from Mansfield, Texas

Step 5: Coil Folds (4 Rounds)

Starting 30–40 minutes after the last stretch and fold, use very wet hands to slide underneath the center of the dough, lift it up, and let the ends fold under themselves.

Rotate the bowl 90° and repeat on the other side. Keep wetting your hands. Repeat every 30 minutes for a total of 4 rounds.

Wet dough benefits a lot from handling, but if life interrupts, doing 2–3 rounds is still better than none.

Step 6: Finish Bulk Fermentation

Bulk fermentation began when you first mixed the dough. You’re ready to move on when the dough has approximately doubled in size and is covered with tiny bubbles.

It should look airy and extremely jiggly, with bubbles across the surface. Those bubbles may have a slightly grayish tone — that’s just the CO2 pocket underneath, and it’s exactly what you want to see.

For me, this takes about 5.5–6 hours at 80°F (27°C). Your timing may vary, especially if your dough was cooler or warmer than mine.

Optional overnight cold proof: If you want a more sour flavor and potentially easier digestion, cover and refrigerate the dough after bulk fermentation is complete. Pull it out the next day, let it warm up for 1–2 hours, then continue with Step 7.

Note: A few testers who did the overnight cold proof found the flavor too sour for their family’s taste. If that’s a concern, stick to the same-day timeline.

Step 7: Transfer to Pan

How you prep your pan depends on the type of pan you’re using. Find your pan type below before you begin.

USA Pan (or equivalent nonstick): Drizzle 10g of olive oil into the pan and rub it all over the bottom and sides.

Cast iron or aluminum: Coat the bottom of the pan thoroughly with softened butter, then drizzle 30g of olive oil over the butter and proceed as normal.

Glass or ceramic (lowest-rated by testers): Spray the pan with nonstick cooking spray or coat it with softened butter, then line with parchment. Drizzle 20g of olive oil over the parchment and proceed as normal.

Once your pan is prepped, gently dump the dough into the pan. Flip the dough over so both sides are coated in oil, and position it so the smoothest side is facing up. Do not dimple yet.

Stretch the dough to fill the pan — if it springs back, let it rest for 10–15 minutes, then gently stretch it again. Cover and return the pan to your warm spot for the final proof.

Step 8: Pre-Bake Prep (About 2–3 Hours Later)

About 2–3 hours after transferring to the pan, the dough should look puffy and airy. It’s time to prep for baking.

Drizzle 30g of olive oil and 30g of water evenly over the surface. Sprinkle with 1 tsp (about 3–4g) coarse sea salt.

Dimple the entire surface deeply with your fingers, pressing all the way to the bottom of the pan.

“Not going to lie, the water on top threw me off at first. But I followed the recipe, and it turned out amazing!” —Recipe tester from Dakota, Illinois

Move your oven rack to the lower third. Preheat to 500°F (260°C) conventional. (Note: if using glass, preheat your oven to 425°F instead.)

Why dimple 20-30 minutes before putting it in the oven? Allowing the dough to rest after dimpling gives it time to set in that shape. If you dimple and bake immediately, the high oven heat forces the bubbles to expand and fill the dimples back in, and you lose those beautiful pockets that hold the oil and salt. That’s why some of my test bakes lost their dimples!

Step 9: Bake

Once the oven is fully preheated, place the focaccia on the lower third rack.

Immediately reduce the temperature to 450°F (232°C). Bake for 30 minutes, rotating the pan halfway through, until deep golden brown on top and the interior temperature reaches 205–210°F (96–99°C).

Note: The focaccia might reach that ideal internal temperature early, but continue baking until it browns fully.

Step 10: Cool

Let the focaccia cool in the pan for 5 minutes, then transfer it to a cooling rack.

Let it cool for at least 1 hour before slicing — this lets the interior finish setting and gives you cleaner slices.

Storage & Reheating

Same day is best: Focaccia is at its absolute peak the day it’s baked — crispy on the outside and pillowy in the middle. Day 2 is still great, and Day 3 is fine.

Room temperature: Store in a bread bag or an airtight container for 2–3 days.

Freezer (recommended for longer storage): Slice the focaccia, let it cool completely, and freeze in a sealed bag. Reheat slices in a toaster or a 300°F (150°C) oven for 5–7 minutes. It comes back beautifully.

Troubleshooting Tips

Frequently Asked Questions

Conclusion

This focaccia took a lot of hands — 627 pairs of them — to get right, and I’m so grateful for every single tester who participated.

“5 stars is not enough for this recipe — it needs at least 10 if not more!” –Recipe tester from Lawrenceburg, TN

“It’s the last focaccia recipe you’ll ever use!” –Recipe tester from Melbourne, Victoria, Australia

If you make it, I’d love to see it. Tag me on Instagram @thatsourdoughgal — and if you’re a focaccia sandwich person like me, please show me what you put in it!

Other staple sourdough recipes:

• 20% Whole Wheat Artisan Sourdough Bread Recipe
• Sourdough Wonder Bread Copycat Recipe – So Soft!
• The Best Foolproof White Sourdough Bread Recipe