Sourdough Weizenbrot / Focaccia – Recipe & Guide

Open-crumb, olive-oil-rich sourdough focaccia made with wheat flour. Step-by-step schedule, troubleshooting and variations for a reliably bubbly bake.

At a Glance

Difficulty
medium
Active Time
30 minutes
Total Time
18-28 hours (depending on cold proof)
Yield
1 large sheet (approx. 900–1000g dough)

A high-hydration wheat focaccia (weizenbrot) that uses an active sourdough starter for flavor and structure. Long, gentle fermentation and minimal handling keep gas bubbles intact for a tender, open crumb and crisp, olive-oil-rich edges. Techniques demonstrated combine autolyse, stretch-and-folds, and a cold retard option to control flavor and oven spring [1][2][3].

✓ High hydration (75–80%) for open crumb ✓ No heavy kneading — stretch-and-fold or basin folds ✓ Flexible schedule with overnight fridge retard

Not suitable if:

Ingredients

Weigh everything on a kitchen scale. Focaccia performance depends on accurate hydration and starter percentage [2][3].

Ingredient Amount % Note
Strong white bread flour 500g 100% 12–13% protein for structure
Water (room temp) 375g 75% Target hydration: 75% (adjust +10g if flour is thirsty)
Active sourdough starter (100% hydration) 125g 25% Bubbly and recently fed (4–6 hours after feeding)
Extra virgin olive oil 60g + extra for pan 12% Use good quality for flavor; reserve some for drizzling
Fine sea salt 10g 2% Add after autolyse for best gluten development
Toppings (optional) as desired Rosemary, flaky salt, cherry tomatoes, olives, sliced onions

Schedule

Relaxed Weekend (preferred for flavor)

Autolyse and bulk by day, cold proof overnight for convenience and flavor

Day 1 – Morning Feed starter so it will be active later
Day 1 – Afternoon Autolyse: mix flour + water, rest 30–60 min (30-60 minutes)
Day 1 – Afternoon Add starter and salt, mix to integrate (10 minutes)
Day 1 – Afternoon/Evening Bulk fermentation with 3–4 stretch-and-folds every 30–45 min (3-4 hours total)
Day 1 – Evening Transfer to oiled sheet pan, gently spread, dimple, coat with oil (10 minutes)
Night (retard) Cold proof in fridge 12–18 hours for flavor control
Day 2 – Bake time Bring to room temp 30–60 min, top, dimple again and bake (20-30 minutes)

Weekday Fast Track

Use a slightly warmer room and a shorter cold proof; works if you need it same day

Evening 8pm Mix dough (autolyse + mix), perform folds (45-60 minutes)
Overnight room temp Bulk ferment longer (6–8h) or retard for a shorter time in fridge
Next evening 6pm Shape in pan, final proof 45–90 min, then bake (20-30 minutes)

💡 Tips

  • If dough rises too fast, move to fridge — cold slows yeast and favors lactic acid bacteria for better flavor [1][4].
  • If you can't bake immediately after shaping, a 24–48 hour fridge retard is safe and improves oven spring when baked cold [1][3].

Step by Step

1

Autolyse (optional but recommended)

Mix flour and water in a large mixing bowl until no dry bits remain. Cover and rest 30–60 minutes. Autolyse hydrates flour and starts gluten development without mixing [2].

✓ Visual check: Surface looks hydrated and slightly glossy
⚠️ Common mistake: Skipping autolyse → dough may need more handling to develop strength

⏱ 30-60 minutes

2

Add starter and salt

Add your active starter and salt. Mix with a dough scraper or your hands until incorporated. Add 60g olive oil and fold lightly to distribute.

✓ Visual check: Dough cohesive, sticky but manageable
💡 Add salt after autolyse to avoid slowing enzymatic activity early on [2]

⏱ 5-10 minutes

3

Bulk fermentation with stretch-and-folds

Keep dough in the bowl, cover, and perform 3–4 stretch-and-folds at 30–45 minute intervals. Use gentle movements to preserve gas. For very high hydration prefer basin folds or lamination as described in advanced methods [3][8].

✓ Visual check: Dough gains strength and shows bubbles

⏱ 3-4 hours (or until 20–50% increase in volume)

4

Transfer to pan and shape

Oil a sheet pan generously with olive oil. Using oiled hands, gently transfer the dough onto the pan lined with parchment paper. Gently stretch the dough to fill the pan; do not degas aggressively. Drizzle additional oil on top.

✓ Visual check: Dough fills the pan with large trapped bubbles visible

⏱ 5-10 minutes

5

Dimpling and topping

Use oiled fingertips to dimple the dough deeply but gently so you don't completely deflate big bubbles. Scatter toppings (rosemary, olives, halved cherry tomatoes) and sprinkle flaky sea salt. A light final brush of oil prevents greasy pooling when done correctly [1][5].

✓ Visual check: Even dimples, toppings seated in oil
💡 Avoid over-oiling the surface — too much oil leads to greasy crust [2]

⏱ 5 minutes

6

Final proof (room temp or fridge)

Allow dough to proof until puffy and springs slowly to a poke. For flavor control use a 12–18 hour fridge retard. If proofing at room temperature, aim for 45–90 minutes depending on activity and room temp [1][3][5].

✓ Visual check: Puffy dough with visible bubbles; slow poke test passes

⏱ 45–90 minutes at room temp OR 12–18 hours in fridge

7

Bake

Preheat oven to 230–250°C (450–480°F). Bake on the middle rack for 18–25 minutes until crust is golden and edges are crisp. Optionally finish under the broiler for 1–2 minutes to deepen color. Using a preheated baking stone or a covered cloche is optional — the goal is even heat and quick crust set [2][3].

✓ Visual check: Golden-brown crust with crisp edges; interior shows open crumb when torn

⏱ 18-25 minutes

8

Cool and serve

Cool 10–20 minutes in the pan then transfer to a rack. Focaccia is best warm or at room temperature. Store in a paper bag or wrapped loosely to keep crust texture.

✓ Visual check: Surface no longer steaming, oil absorbed into crumb slightly

⏱ 10-20 minutes

Tips & Variations

Variations

Lightly yeasted hybrid

Add 1–2g instant yeast for a more reliable same-day rise

→ Faster proofing and larger open holes, used in many practical recipes [2]

Discard focaccia

Use unfed discards (up to 150g) and reduce water slightly

→ Good for using starter discard and achieves mild tang [1][5]

Herbed olive oil infusion

Warm oil with garlic and rosemary, cool and brush before and after baking

→ Enhanced aroma and longer-lasting flavor

Pro Tips

  • 💡 Use a dough whisk for mixing if you prefer less gluten development by hand.
  • 💡 If your flour absorbs more water, add up to 10–20g extra water during mixing (bassinage) to reach desired extensibility [8].
  • 💡 Avoid aggressive degassing when transferring to pan to preserve large bubbles that give focaccia its characteristic holes [1][3].
  • 💡 Slice with a serrated bread knife and reheat in an oven or skillet to refresh crust.

Common Issues

If things go wrong, these are the most common problems and fixes based on technique and fermentation science:

Storage

Room temperature (paper bag)

1-2 days

Keep surface dry to preserve crisp edge

Loosely wrapped

2-3 days

Wrap in a tea towel or loose plastic to soften crust slightly

Freezing slices

3 months

Flash freeze individual slices on a tray, then bag

⚠️ Avoid long fridge storage — it accelerates staling through starch retrogradation and can make focaccia gummy [5][7].

Sources

  1. [1]
    Alexandra's Kitchen – Simple Sourdough Focaccia Bread Recipe | Alexandra's Kitchen – Link
  2. [2]
    King Arthur Baking – Sourdough Focaccia Recipe | King Arthur Baking – Link
  3. [3]
    The Clever Carrot – Beginner's Guide To Sourdough Focaccia Bread - The Clever Carrot – Link
  4. [4]
    Amy Bakes Bread – Sourdough Focaccia Recipe - Amy Bakes Bread – Link
  5. [5]
    salt n sprinkles – Sourdough Focaccia Recipe - salt n sprinkles – Link