Sourdough Focaccia

Sourdough Focaccia

⏱ 24 hours🍽 Serves 8👨‍🍳 Moderate

The Story

Focaccia is proof that simple ingredients — flour, water, salt, olive oil — can become something transcendent. This version uses sourdough starter for depth of flavour and that characteristic tangy note. The result is impossibly airy inside with a golden, olive oil-crisped exterior studded with rosemary and flaky salt.

The long, slow fermentation does all the heavy lifting here. Mix the dough, let time work its magic, then dimple it with your fingertips (the most satisfying part of bread-making, in my opinion) before baking. The house will smell incredible.

Don't skimp on the olive oil. It pools in those dimples and creates the most delicious crispy pockets. Use the good stuff — you'll taste it.

Ingredients

  • 500g bread flour
  • 100g active sourdough starter
  • 375ml lukewarm water
  • 15g sea salt
  • 100ml extra virgin olive oil (plus extra for drizzling)
  • Flaky sea salt for topping
  • 4 sprigs fresh rosemary
  • Cherry tomatoes (optional)

Method

  1. In a large bowl, combine the flour, starter, and water. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  2. Add the salt and 2 tablespoons of olive oil. Mix thoroughly, then knead in the bowl for 5 minutes until smooth. Cover and let rest for 30 minutes.
  3. Perform 4 sets of stretch and folds, 30 minutes apart. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl 90 degrees and repeat. Do this 4 times per set.
  4. After the final fold, cover the bowl and refrigerate for 12-18 hours for a slow cold fermentation.
  5. The next day, remove from the fridge and let it come to room temperature for 1 hour. Generously oil a large baking tray (about 30x40cm) with olive oil.
  6. Turn the dough out onto the oiled tray. Gently stretch it to fill the tray, being careful not to deflate it completely. If it resists, let it rest for 10 minutes and try again. Cover and proof for 1.5-2 hours until puffy.
  7. Preheat your oven to 220°C (200°C fan-forced). Drizzle the dough generously with more olive oil. Use your fingertips to dimple the entire surface, pressing down to the tray. Scatter with rosemary leaves, cherry tomato halves (if using), and a generous sprinkle of flaky salt.
  8. Bake for 25-30 minutes until deeply golden. Let cool on the tray for 10 minutes, then transfer to a wire rack. Best eaten the same day, torn into irregular pieces and shared with people you love.

Nutrition (per serving)

280Calories
7gProtein
42gCarbs
9gFat