Free Form Focaccia

Free Form Focaccia

Recipe by Tara Jensen
Course: Breakfast, Main course, Side dish, Snack

Compliments of Tara Jensen instagram post – author of A Baker’s Year. #bakerhands
Recipe calls for bread flour. We recommend our Maine Grains Sifted, Whole Wheat, Red Fife, Oland, etc. Bread flour is usually a high protein flour. Check out the Maine Grain Alliance website for a great discussion on bread flour.


  • 410 g bread flour (see note above)

  • 349 g water

  • 123 g starter

  • 15 g olive oil

  • 8 g salt


  • Mix everything together.
  • Ferment 4 hours, fold twice.
  • Fridge overnight.
  • Stretch out in a half sheet pan, brushed with olive oil.
  • Proof 3-4 hours.
  • Preheat oven to 475ºF.
  • Drizzle with olive oil and bake for about 30 minutes or til done.

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