Sat, 02 May 2026 15:12:47 +0000

Why Sourdough Focaccia Almost Broke My Recipe—and Here’s What Happened If you're a home baker experimenting with sourdough focaccia, you might think great bread starts with great recipes. But trust me, my journey with sourdough focaccia almost derailed my entire plan—until I learned a crucial lesson about fermentation, balance, and patience. In this deep dive, I’ll share exactly why sourdough focaccia almost destroyed my recipe—and how a “failed” loaf actually taught me everything I needed to perfect it. ### The Early Promise (and Hidden Danger) At first, sourdough focaccia sounded perfect. Light, airy, with a crispy golden crust and a hint of tang. I followed a standard recipe using a mature sourdough starter, olive oil, salt, and just enough water to develop that signature texture. But early on, something felt off. Dough refused to rise properly—too sticky, sluggish, and flat. I thought maybe my starter was weak, or the temperature wasn’t right. But the real culprit wasn’t the starter or environment; it was the sourdough itself.