Easy Same-Day Sourdough Focaccia w/ Green Onions + Miso Garlic Butter (Half Whole Wheat)
Finally! A focaccia that doesn’t steal two days of your life away from you and can be executed passively and successfully. If this is any consolation, I was able to make this recipe a handful of times both while working from home and slammed in meetings, and on a busy Saturday where I was in and out of the house running errands. This fool proof recipe:
does NOT require overnight refrigeration like most focaccia recipes
only really needs two rounds of folding - once after the initial mixing and one right before the final proof
has whole wheat flour for added fiber and nutrients. Most whole wheat bread recipes taste like cardboard but the 50/50 mix of whole wheat and bread flour actually elevates the flavor, while maintaining an air fluffy texture.
is easy, delicious, extremely customizable, and a guaranteed crowd pleaser
Cook Time: 8-12 hours | Makes: 1 entire 9x13 baking dish or 8 large pieces
Ingredients:
100g active sourdough starter or 1 packet of instant yeast
Before you start: If you haven’t prepared your sourdough starter for this, you will need to feed your starter the night before or morning of (See my post here about my sourdough starter feeding recommendations).
256g whole wheat flour [~2 cups]
256g bread flour (I used Bob’s Red Mill) [~2 cups]
480-500g lukewarm water [a little less than ~2 cups]
10g of salt [~ 1/2 tbsp]
1 tsp of honey (if using instant yeast)
olive oil
Miso Garlic Butter :
4 tbsp vegan butter
2 tbsp miso paste
1 – 1 1/2 tbsp maple syrup
4–6 garlic cloves, grated or minced
4 stalks of green onions, chopped
Optional toppings:
black/white sesame seeds
chopped green onions
chili crisp oil
INSTRUCTIONS:
Mix your yeast with water first.
[Sourdough Starter Method] Add 100g of the active sourdough starter, 480g of water, and 10g of salt into a bowl together.
[Instant Yeast Method] Add 1 packet of instant yeast with 1 tsp of honey and 480g of water. Mix together and allow to sit for 5 minutes until the mixture starts bubbling and appearing milky. Then add the 10g of salt in last.
Into that same bowl, add the flour in and use a spatula to mix until there are no dry parts. Cover with a plate, saran wrap, wet dish towel, etc for 30 minutes.
After the 30 minutes, uncover the bowl. You only need to perform ONE true fold for this recipe. The dough will be wet and a bit hard to handle. This is normal! Wet your fingers to avoid sticking and pull one corner of the dough outward then into the center, then turn 90 degrees and repeat for a total of 8x (~ 2 times around the bowl). Add 1 tbsp of olive oil and rub all over the top. Cover and allow it to sit until it rises at least 50-100% in size. This time will depend on the climate you live in, but I suggest checking at the 4 hour mark. Do NOT place it into the oven with the light on. Let it rest out in the open naturally.
After the dough has finally puffed up, make the miso garlic butter sauce. Mince your garlic and place into a microwave-safe bowl with the rest of the ingredients except the green onions. Microwave for 15-20 seconds then use a fork or whisk to combine (see updated note below).
Add 2-3 tbsp of olive oil into a 9x12 inch baking pan. Transfer the dough from the bowl into the pan.
This is the last and final fold to develop your focaccia’s gluten structure and begin infusing the delicious miso garlic flavor. Stretch the edges of the dough out roughly into a rectangle shape. Using a pastry brush or your hands, spread a thin layer of the miso garlic butter (~1 tbsp ish) across the center to sort of laminate it. Fold the top edge inwards first, then pull the bottom edge into the middle. Spread another dollop or the miso garlic butter mix over this layer the same way. Pull the left side of the dough out then inwards and repeat on the right side as well. Use a bench scraper (if available) or your hands to scoop the dough from underneath and flip it over where the seam side is down. Allow this to sit UNCOVERED for 4-6 hours. The longer you let it sit, the fluffier and more flavorful your focaccia will be. If you have the patience, I highly recommend letting it proof for a total of 6 hours to air on the side of caution.
By this time, your dough should be puffy and doubled in size. If it is not, let it rest for another hour and check on it again. Preheat your oven at 425 degrees. Brush the remaining miso garlic butter evenly on top and on the edges. Use your fingers to perform the signature focaccia dimples, further integrating the butter sauce into your dough. If you’re adding any additional toppings such as green onions, sprinkle them on top to your heart’s content. Bake for 25-30 minutes. Let the focaccia continue setting after bake time for at least an hour before enjoying.
Notes:
**Note: I actually prefer adding the green onions into the butter mixture after microwaving instead of saving it for topping to add a slight onion flavor. However if you want the focaccia to be more aesthetic, feel free to lay it out on top like I did in my video.