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Sourdough guide

Sourdough Focaccia: Five Recipes Compared, and How Much Dough Your Pan Needs

By Bakers Percent editorial12 min readLast updated Researched guide, AI-assisted (how we make these)

On this page
  1. The five formulas side by side
  2. How much dough does your pan need?
  3. Pan, oil and sticking
  4. Four published timelines
  5. Dimple, top and bake
  6. Troubleshooting
  7. Storing and reheating
  8. FAQ

How this guide was made: it is a researched guide compiled from the published recipes listed at the end of this page. We converted each one to baker's percentages on the same basis and did the pan arithmetic; we don't claim to have baked these focaccias. Every number is attributed so you can check it.

Most sourdough focaccia recipes give you one formula for one pan and say little about why. Put five popular ones side by side, though, and a clear pattern shows up. They share a few habits: a very wet dough, a modest amount of starter, plenty of oil in the pan, a long rise in that pan, and a hot oven. Where they differ, the reason is usually style (thick and pillowy or thinner and crisp) or schedule (same day or a night in the fridge).

This page compares the formulas, shows how much dough a given pan takes, sets out the published timelines, and collects the sources' fixes for the problems people run into most.

Quick answers

  • Typical hydration: four of the five recipes sit between about 78% and 92% water to flour once the starter's own flour and water are counted [2][3][4][5]. King Arthur's version is the outlier at about 57%: it is a soft, oil-and-honey-enriched dough that also uses instant yeast [1].
  • Starter: about 100–125 g of ripe starter per 500–600 g of flour in most recipes [2][4][5], or 19% in The Perfect Loaf's formula [3].
  • Dough for a 9 × 13 inch pan: the three 9 × 13 recipes use 1,038–1,201 g of dough [3][4][5]. Our table below scales that to other pans.
  • Oven: 425–450°F (220°C, or 200°C fan) for 20–30 minutes [1][2][3][4][5]. Judge doneness by color, not a thermometer [6].
  • Time: about 6 hours on a same-day schedule [3], or spread over 2–3 days with a night (up to 48 hours) in the fridge [4][5].

The five formulas side by side

We converted each recipe to baker's percentages, the standard way to compare bread formulas: every ingredient is a percentage of the total flour, and flour is 100%. We counted the flour and water inside the starter, treating each starter as 100% hydration (equal weights of flour and water). Four recipes say this or build their starter that way; BBC Good Food doesn't say, so its figures assume it. That is why our numbers can differ by a point from a recipe's own percentages. The Perfect Loaf, for example, calculates on the flour in the mix only and lists 76% hydration and 1.8% salt [3]. If you want the starter counted the same way in your own recipes, our hydration calculator does it, and baker's percentages, explained walks through the math.

Recipe Total flour Hydration Salt in dough Flour in the starter (% of total) Oil in dough Leavening Pan Dough weight
King Arthur Baking [1] 890 g 57% 2.0% 19% 8.3% (+ 4.8% honey) starter plus 1 Tbsp instant yeast 13 × 18 in half sheet ~1,535 g
BBC Good Food [2] 550 g 82% 1.8% (+5 g on top) 9% none (oil goes in the tray and on top) starter only ~20 × 30 cm deep tray ~1,010 g
The Perfect Loaf [3] 662 g 78% 1.7% 9% 1.8% starter only 9 × 13 in, or two 10 in rounds 1,200 g
Amy Bakes Bread [4] 550 g 86% 2.4% 9% none (40 g in the pan, 30 g on top) starter or levain only 9 × 13 in, or 12 in round ~1,038 g
Baking with Butter [5] 593 g 92% 1.4% 11% none (generous oil in the pan) starter only 9 × 13 in ~1,143 g

All figures are our arithmetic from each recipe's published gram weights. The script is research/pillars3/formulas.py. Baking with Butter builds 125 g of starter (25 g starter + 50 g flour + 50 g water) and says to use all of it, "around 100g" [5]. With the full 125 g, the hydration comes out at the 91% the recipe states. King Arthur's yeast is given only as a spoon measure, so it's left out of the dough weight.

What the table tells you:

  • Wetter dough is the norm for the airy, pillowy style. Four of five sit at 78–92%. Amy Bakes Bread calls hers "a little more than 85% hydration" and warns it is tricky to handle [4]. Baking with Butter says its roughly 91% dough is too wet to knead conventionally, which is why it uses stretch and folds [5].
  • King Arthur's version is a different bread. At about 57% hydration it is closer to a soft dough. Oil and honey go into the dough, and a tablespoon of instant yeast does much of the rising, so the timing is quicker and more predictable [1]. If you want pure sourdough, pick one of the other four.
  • Starter amounts are modest. In the four starter-only recipes, the flour inside the starter is only 9–11% of the total, and the schedules rely on long rises instead [2][3][4][5].
  • Salt runs 1.4–2.4% of total flour. Some recipes also add flaky salt on top [2][4][5].
  • Flour: The Perfect Loaf blends 70% all-purpose with 30% high-protein bread flour for strength [3]. Amy Bakes Bread uses bread flour of 12.5% protein or more, and says that with all-purpose flour you should cut the water from 425 g to 350 g [4]. Baking with Butter asks for all-purpose flour of at least 11% protein [5].

How much dough does your pan need?

None of the five recipes explains how to move to a different pan. Their dough-per-area figures do give a range, though:

Recipe Pan area Dough per square inch
King Arthur Baking [1] 234 sq in (13 × 18) 6.6 g
Amy Bakes Bread [4] 117 sq in (9 × 13) 8.9 g
Baking with Butter [5] 117 sq in (9 × 13) 9.8 g
The Perfect Loaf [3] 117 sq in (9 × 13) 10.3 g
BBC Good Food [2] about 93 sq in (20 × 30 cm) 10.9 g

So the published focaccias run from about 6.6 to 10.9 g of dough per square inch of pan. The thinner end is King Arthur's sheet-pan version; the thicker end is BBC's deep tray. Using 7, 9 and 11 g per square inch as thin, medium and thick, here is the dough to make for common pans:

Pan Area Thin (7 g/sq in) Medium (9 g/sq in) Thick (11 g/sq in)
8 × 8 in square 64 sq in 450 g 580 g 700 g
9 × 9 in square 81 sq in 570 g 730 g 890 g
10 in round 79 sq in 550 g 710 g 860 g
12 in round 113 sq in 790 g 1,020 g 1,240 g
9 × 13 in rectangle 117 sq in 820 g 1,050 g 1,290 g
Half sheet, 13 × 18 in 234 sq in 1,640 g 2,110 g 2,570 g

Our arithmetic: pan area × grams per square inch, rounded to 10 g. Round pans use π × radius².

To resize a recipe:

  1. Divide the dough weight you want by the recipe's dough weight. That gives your scaling factor.
  2. Multiply every ingredient by that factor.

For example, The Perfect Loaf's 1,200 g dough [3] in a 9 × 9 pan at medium thickness: 730 ÷ 1,200 = 0.61, so use 61% of each ingredient.

Two of the recipes resize this way themselves. The Perfect Loaf splits the same 1,200 g between two 10-inch round pans instead of one 9 × 13 [3]. Amy Bakes Bread makes 1.5 times her recipe for a half sheet pan. She warns that doubling it in a sheet pan sends the dough and oil over the rim and makes smoke [4].

Oil scales with the pan too. Amy's 70 g (40 g in the pan, 30 g on top) for a 9 × 13 works out to about 0.6 g per square inch [4]. That's roughly 50 g for a 9 × 9 pan and about 140 g for a half sheet, by the same ratio.

Pan, oil and sticking

  • Metal pans: Amy Bakes Bread recommends a non-stick metal pan for crisp edges and a well-baked bottom. In a glass or sticky pan, put parchment down first, then the oil, then the dough [4]. She also suggests a little melted butter with the oil if dough sticks [4].
  • Deep pans: The Perfect Loaf favors a deep pan over a flat sheet, because the dough loses moisture more slowly in the oven. Oil it heavily, unless it has a silicone liner [3].
  • Oil is part of the texture. Baking with Butter says the crisp, fried base needs a "genuinely generous" amount of oil in the pan [5]. The Perfect Loaf credits the oil in the dough and on top for the crisp, golden crust [3].
  • Catch drips: for a large sheet-pan focaccia, Amy puts a foil-lined baking sheet on the rack underneath to catch oil [4].

Four published timelines

Pick the one that fits your day. Times assume the dough temperature each source gives; cooler dough is slower. Our bulk fermentation guide explains why, and how to steer dough temperature.

The Perfect Loaf: same day [3] BBC Good Food [2] Amy Bakes Bread: 3 days [4] Baking with Butter: 2 days [5]
Before ripe starter, no levain active starter levain overnight, 10–12 h at 78°F (or use ripe starter) feed starter until doubled
Mix and folds mix at 9:00; 4 sets of stretch and folds, every 30 min rest 30–60 min, add salt, 3 sets of folds 20–30 min apart 4 sets of coil folds, every 30 min 4 sets of stretch and folds over 2 h
Rest of bulk ends after 2 h at a 76°F dough 2–3 h until risen about 40% 1.5–2 h at 78°F until up 30–40% and jiggly 2–4 h at room temperature until bubbly
Into the pan 11:15; stretch to the edges every 30 min for the first hour tray with half the oil oiled pan, stretched to fit after the fridge, rest 10 min, then press out
Cold option after 2 h of the proof, fridge overnight up to 18 h in the fridge in the tray fridge overnight or 24–48 h fridge overnight, or up to 36 h, before the pan
Final rise 4 h at 76–78°F 3–4 h at room temperature 3–5 h at 78–80°F until doubled 3–5 h until jiggly and puffy
Bake 450°F, about 30 min 220°C (200°C fan), 25–30 min 450°F, 25–30 min 450°F, 25–30 min

King Arthur's yeasted hybrid follows its own schedule:

  1. Knead, rise 60 minutes, fold, then rise another 60 minutes.
  2. Stretch into the oiled pan and refrigerate 14–16 hours.
  3. Heat the oven to 425°F, allowing 30–60 minutes, then bake for 20–25 minutes [1].

Fitting it around a workday: The Perfect Loaf's overnight option starts in the morning. Run the 2-hour bulk, spread the dough in the pan, refrigerate it airtight while you're out, then let it warm up on the counter and finish its rise before dimpling and baking [3]. Amy Bakes Bread says you can skip the fridge and bake the same day after a 3–4 hour rise at 78–80°F [4]. Our overnight vs same-day guide covers fridge timing in general.

Dimple, top and bake

  1. Dimple right before baking: with wet or oiled fingers, press dimples all over. The Perfect Loaf and Baking with Butter both say to push all the way to the bottom of the pan [3][5]. King Arthur's gentler instruction is to press firmly but not abruptly, so you don't deflate the dough too much [1].
  2. Oil and salt: drizzle more oil so a little pools in the dimples, then add flaky salt and herbs [1][2][4].
  3. Toppings: The Perfect Loaf suggests rosemary, cherry tomatoes, olives and coarse salt. Thinly sliced potatoes go on after draining in a colander for 15 minutes [3]. Baking with Butter pushes olives well down into the dough to keep them from drying [5].
  4. Bake hot: see the timeline table. The Perfect Loaf bakes on a low rack (lower third, no baking stone) and rotates the pan at the halfway point [3]. Baking with Butter tents loosely with foil if the top browns too fast [5].
  5. When is it done? Use color: puffed, deep golden, and pulling away from the pan's edges [5], golden on top and bottom [3]. King Arthur's thermometer tests found that for crusty breads with a dry interior, focaccia included, crust color is the better guide than internal temperature [6].
  6. Cool briefly, then lift it out: recipes say a few minutes up to 10–15 minutes in the pan, then onto a rack so the bottom stays crisp [1][3][4][5].

Troubleshooting

Problem What the sources suggest
Dough too wet to handle; dimples fill back in Flours absorb water differently. Keep 5–10% of the water aside when you mix, adding it only if the dough feels strong enough, and build strength with the folds [3]. Beginners can cut Amy's water from 425 g to 400 g, or to 350 g with all-purpose flour [4].
Dense, not airy Usually under-proofed. Baking with Butter says a cold kitchen leaves the dough underproofed and dense, while a warm one can overproof it, so judge by bubbly and jiggly, not the clock [5]. Amy says big dimples need the dough warm enough, or long enough, to at least double [4].
Stuck to the pan Use a non-stick metal pan or parchment under the oil; a little butter with the oil also helps [4]. Oil the pan heavily [3][5].
Pale or soft bottom Use a metal pan and bake a little longer [4]. Bake low in the oven [3].
Gummy patches in the middle Replying to a reader, The Perfect Loaf's author calls this fairly common: bake a little longer, turning the oven down about 25°F near the end so the top doesn't burn [3].
Oil bubbling over Don't overfill the pan. For a sheet pan, scale up 1.5×, not 2×, and put a lined tray underneath [4].
Want it more or less sour Longer cold time means more flavor and tang. The Perfect Loaf says a 48-hour fridge proof works but may be more sour with a bit less rise [3].

Storing and reheating

The sources agree focaccia is best on the day it's baked [1][3].

  • Room temperature: up to 24 hours on the counter, then sliced into an airtight container or bag [4]. Baking with Butter keeps it wrapped up to 3 days [5]. The Perfect Loaf keeps it a day or two, wrapped loosely in foil [3].
  • Freezing: King Arthur and Amy Bakes Bread both freeze leftovers [1][4].
  • Reheating: a 350°F oven until just warm [1], 5–8 minutes at 300°F to bring back the crispness [4], or a few minutes under the broiler [3].

FAQ

What hydration should sourdough focaccia be? Four popular recipes run from about 78% to 92% once the starter is counted [2][3][4][5]. If you're new to wet doughs, start near the low end, or hold back some water [3][4].

How much sourdough starter goes in focaccia? Typically 100–125 g of ripe starter for 500–600 g of flour [2][4][5], or 19% of the flour in The Perfect Loaf's formula [3]. King Arthur's version uses much more, plus instant yeast [1].

How much dough do I need for a 9 × 13 pan? The three published 9 × 13 recipes use 1,038–1,201 g [3][4][5]. By our table that's about 820 g for thin, 1,050 g for medium and 1,290 g for thick.

Can I make sourdough focaccia the same day? Yes. The Perfect Loaf's schedule runs from a 9:00 a.m. mix to a 3:15 p.m. bake at 76–78°F [3], and Amy Bakes Bread offers a no-fridge option [4].

How long can focaccia dough stay in the fridge? The recipes give 14–16 hours [1], up to 18 hours [2], up to 36 hours [5] and 24–48 hours [4]. Let it warm up and finish rising before baking [3][4].

Do I need a stand mixer? No. BBC Good Food, Amy Bakes Bread and Baking with Butter mix by hand and use folds [2][4][5]. The Perfect Loaf gives mixer steps but says hand mixing works [3].

Why did my focaccia stick to the pan? Too little oil, or a pan that isn't non-stick. Use parchment under the oil, or a non-stick metal pan [4], and oil generously [3][5].

Sources (checked 2026-10-17)

  1. King Arthur Baking (Charlotte Rutledge), "Sourdough Focaccia" recipe (updated 2025-10-23): https://www.kingarthurbaking.com/recipes/sourdough-focaccia-recipe
  2. BBC Good Food (Barney Desmazery), "Sourdough focaccia": https://www.bbcgoodfood.com/recipes/sourdough-focaccia
  3. The Perfect Loaf (Maurizio Leo), "A Simple Sourdough Focaccia" (updated 2025-04-13), including the author's replies in the comments: https://www.theperfectloaf.com/a-simple-focaccia/
  4. Amy Bakes Bread (Amy Coyne), "Sourdough Focaccia Recipe" (updated 2025-05-01): https://amybakesbread.com/sourdough-focaccia/
  5. Baking with Butter (Elien Lewis), "The Best Sourdough Focaccia Recipe" (updated 2026-06-04): https://bakingwithbutter.com/sourdough-focaccia/
  6. King Arthur Baking (PJ Hamel), "Using a thermometer with yeast bread" (2017-04-07): https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread

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