This Funfetti Sourdough Focaccia is a birthday cake-inspired treat loaded with rainbow sprinkles and drizzled with sweet icing. Made with active starter or fresh discard, you can ferment it overnight or bake it the same day!
Last week, I went on a total funfetti baking spree after picking up a big container of rainbow sprinkles to make mini muffins.
I ended up loving the birthday cake sourdough bread and this funfetti focaccia so much that I just had to add them both to the blog.
I’m obsessed with this focaccia because it’s beautifully bubbly and chewy with golden brown, crispy edges. And it’s packed with rainbow sprinkles! A drizzle of sweet icing finishes it off for a birthday-inspired dessert bread that’s sweet, but not too sweet.
If you’re like me and not really a cake person, this funfetti sourdough focaccia is a must-try.
I hope you love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Use an active starter or discard that’s less than 3 days old for the best rise and flavor.
- Sprinkles- Rainbow sprinkles give it that classic funfetti birthday cake vibe.
- Butter- Traditional focaccia uses olive oil, but I used butter here for a richer, more cake-like flavor.
- Bread Flour- Builds a strong gluten network for chewy, airy focaccia. You can swap all-purpose, but it may be slightly less chewy and rise a bit less.
- Warm Water- Around 80–90°F encourages fermentation without hurting the yeast.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 g per tsp). If using Morton’s or table salt, use half the volume or weigh it for accuracy.
- Icing- A simple mix of powdered sugar, melted butter, milk (or water), and vanilla gives a sweet, creamy finish. Adjust the milk for your preferred drizzle consistency.
Tips for Success
- Weigh your ingredients. Using a scale ensure the right dough hydration and keeps things consistent.
- Use fresh discard or active starter. Active starter or fresh discard (less than 3 days old) gives a good rise. Older discard may take longer.
- Do all the stretch and folds. The 6 sets of 16 folds help build gluten for a chewy, bubbly focaccia.
- Add sprinkles toward the end. This keeps them from bleeding too much in the wet dough.
- Don’t rush bulk fermentation. Wait until the dough has roughly doubled. This can take 4–12 hours depending on your starter and kitchen.
- Use an aluminum baking pan. It helps the focaccia brown evenly and get a slightly crispy crust.
How to Make Sourdough Funfetti Focaccia
Make a birthday cake-inspired funfetti sourdough focaccia with sprinkles and sweet icing! Follow these step-by-step photos guide you, with the full recipe card below.
Step 1: Mix dough. Whisk together warm water and starter, then stir in flour and salt. Cover and rest 15 minutes.
Step 2: Stretch and fold. Perform 6 sets of stretch-and-folds, resting 15 minutes between each. During the second-to-last set, gently fold in the sprinkles ¼ at a time.
Step 3: Bulk fermentation. Transfer the dough to a buttered container. Cover and let rise until doubled (4–12 hours).
Step 4: Proof. Butter and line a 9×13-inch pan. Transfer the dough and gently stretch it toward the edges. Cover and proof until puffy (2–4 hours).
Step 5: Dimple. Preheat oven to 375°F. Drizzle remaining butter on top and press dimples with your fingertips.
Step 6: Bake. Bake 30–35 minutes until golden brown.
Step 7: Make icing. Whisk together powdered sugar, melted butter, milk, and vanilla while the focaccia bakes.
Step 8: Cool and serve. Let cool 10 minutes in the pan, transfer to a rack for 20 minutes, then cut into squares and drizzle with icing.
Baker's Timeline
A sample schedule to guide you through making birthday cake sourdough focaccia from start to finish:
- 8:00–8:30 AM: Mix dough and rest 15 minutes.
- 8:30–10:00 AM: Perform 6 stretch-and-fold sets (15 minutes apart), adding sprinkles during the second-to-last set.
- 10:00 AM–4:00 PM (varies): Bulk fermentation until doubled in size.
- 4:00–6:00 PM (varies): Transfer dough to pan, spread, and proof until puffy (or refrigerate overnight).
- 6:00–6:30 PM: Bake.
- 6:30–7:00 PM: Cool focaccia and prepare icing.
- 7:00–7:15 PM: Drizzle with icing, slice, and serve.
Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.
How to Store
Store sourdough funfetti focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Funfetti Sourdough Focaccia
Equipment
- Straight-sided container (optional, for bulk fermentation)
Ingredients
Sourdough Funfetti Focaccia Dough
- 1 ¾ cups (420 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
- ¼ cup (50 grams) sprinkles
- 5 tablespoons unsalted butter melted (divided)
Icing
- ½ cup powdered sugar
- 1 tablespoon unsalted butter melted
- ½-1 tablespoon milk or water
- 1 teaspoon vanilla extract
Instructions
- If using a sourdough starter, feed it 6–12 hours before mixing so it’s bubbly and doubled. If using “fresh” discard (less than 3 days old), you can skip this step, though your dough may take a little longer to rise.
- In a large bowl, whisk together the warm water and starter. Add the bread flour and salt, then stir until fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Wet your hands and perform a series of stretch-and-folds: lift one edge of the dough and fold it over itself, then rotate the bowl 90° and repeat. Continue circling the bowl until the dough feels elastic (about 16 folds total). Cover and rest 15 minutes, then repeat every 15 minutes for a total of 6 sets. During the second-to-last set, gently fold in the sprinkles ¼ at a time to prevent them from bleeding in the wet dough.¼ cup (50 grams) sprinkles
- Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated. Brush a little butter over the top, cover, and let the dough rise until doubled in size (about 4–12 hours depending on room temperature).2 tablespoons unsalted butter
- Line a 9×13-inch baking pan with parchment paper and brush with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it springs back, cover and rest 10 minutes, then try again.2 tablespoons unsalted butter
- Cover the dough and let it proof until noticeably puffy and airy (about 2–4 hours). For extra tang, you can refrigerate the dough overnight after spreading it in the pan; bring it back to room temperature and let it finish proofing before baking.
- About 20 minutes before baking, preheat your oven to 375°F with a rack in the center.
- Drizzle the remaining tablespoon of melted butter over the dough. Use your fingertips to press gently and create dimples, helping redistribute the air bubbles.1 tablespoons unsalted butter
- Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
- While the focaccia bakes, whisk together powdered sugar, melted butter, milk (or water), and vanilla until smooth.½ cup powdered sugar, 1 tablespoon unsalted butter, ½-1 tablespoon milk or water, 1 teaspoon vanilla extract
- Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack for another 20 minutes. Cut into 24 squares, drizzle with icing, and enjoy!
Notes
- Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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