The Fresh Loaf

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Miso Sourdough Focaccia

Benito's picture

Miso Sourdough Focaccia

I wanted to do a slightly different sourdough focaccia using my homemade red miso.  This bread has both miso and toasted sesame seed oil in it.  I also used 10% whole kamut along with bread flour just for a bit more complexity.  The toppings I kept pretty simple a drizzle of red miso with olive oil, rings of red peppers, yellow cherry tomatoes, onions and black sesame seeds. 

Levain build overnight

Mix starter, water and then flour and ferment at warm room temperature 74-76°F the night before.




To the bowl of your stand mixer add water, miso and honey, mix to combine and dissolve the miso.

Add the levain and break into small pieces.  Add the flours and mix until the gluten is well developed. (hold back the sesame oil until later in mixing). 

Next, turn the mixer on to a low speed and slowly drizzle the toasted sesame oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together.

Transfer your dough to a bulk fermentation container and cover.

This highly hydrated and enriched dough is  wet and loose, it won’t strengthen to the same degree as a typical bread dough.

Immediately after mixing the dough is still very wet and chunky. However, it’s not falling apart or soupy. Resist the temptation to add more flour at this point.


Transfer the dough to a covered container for bulk fermentation.


Bulk Fermentation – 2 - 3 hours

Give the dough 3 sets of stretch and folds, starting 30 minutes after mixing, and a set every 30 minutes thereafter.

Every 30 minutes for the remaining 2 hours of bulk fermentation gently stretch the dough, with wet hands, toward the corners of the rectangular container. The dough will resist stretching and spring back (especially with the oil underneath), but don’t force it—each time you stretch it’ll relax a bit more and eventually fill the container.


OVERNIGHT OPTION: After two hours in proof, cover the rectangular pan with an airtight cover and transfer to the fridge. The next day, take out the dough and let it come to room temperature, and continue with the Top & Bake step below.


Proof – 4-6 hours

Transfer the dough to a deep rectangular pan or two 9” rounds that have been greased with olive oil. If you don’t have a pan with a silicone liner, make sure to heavily oil the pan’s interior so the focaccia doesn’t stick during baking.  Do not go too heavy with the olive oil otherwise you may end up shallow frying the dough.

At 76-78°F (24-25°C), the dough will proof for 4-6 hours. This time period is flexible and dependent on the temperature: if it’s cooler, let it proof longer, and conversely, if it’s warm, you might be able to bake sooner.

Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan’s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it’s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and proof for 4 hours.


About 30 minutes before you anticipate the sourdough focaccia dough being ready, preheat the oven to 450°F (232°C) with a rack placed in the bottom third (a baking stone is not necessary).  Aim to bake when the dough has reached 130-150% rise.


Top & Bake

Whisk 1-2 tbsp of olive oil with 1 tsp of miso and a pinch of pepper.  We will use this to drizzle onto the dough after docking with our wet fingers.

First, dimple the unadorned dough with wet fingers. Make sure the dimples are evenly spaced and go all the way down to the bottom of the pan. Then, drizzle on 1-2 tablespoons of miso olive oil. If using other toppings, add them now and press them gently into the dough.


Bake the focaccia in the oven at 450°F (232°C) until deeply colored on top, about 30 minutes. Rotate the pan front-to-back halfway through this time. Keep an eye on it during the last 5 minutes and pull it out if it’s coloring too quickly, or leave it in longer if you’d like it a little darker.

Let the focaccia cool a few minutes in the pan, then transfer to a cooling rack. It’s fantastic warm from the oven, and best on the day of baking, but it’ll keep well for a couple days loosely wrapped in foil (reheat under the broiler before serving).

My index of bakes.


Benito's picture

Really tasty focaccia, I’m not sure that I could tell that it had miso in it, but the miso makes everything more umami.  I baked this at a total rise from bulk to bake of 140%.  I think I could have gone further to get an even more open crumb.  I’ll do that on the next bake of focaccia.

jo_en's picture

This idea of miso and olive oil drenched  on the beautiful golden bread must be delicious. I love salty.

It looks thick enough to get a sandwich too!


Benito's picture

The saltiness of the drizzles miso definitely comes through and the bread was yummy.  Yes you could definitely slice this to make sandwiches from it as well.


mwilson's picture

Looks absolutely delicious Benny! The colours of the toppings, the deep bronze crust, it's just so eye catching and I can only imagine how great it must taste.

Fabulous bake!


Benito's picture

Thank you Michael for the compliments and the help.  I will reduce the dough weight next time I bake this, although if you’re otherwise having a light meal (I made a baked feta with artichokes, tomatoes and roasted red peppers on spaghetti squash) the thicker focaccia is great.