Funfetti Sourdough Focaccia

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!

Course Bread, Dessert

Cuisine American

Prep Time 12

Cook Time 30

Cool Time 30

Total Time 13

Servings pieces

Calories 130kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
9"x13" aluminum baking pan
Mixing bowls
Parchment paper
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.