Sourdough Focaccia
Focaccia is the intersection of bread and pastry—pillowy interior shot through with irregular air pockets, exterior crisp and golden from generous olive oil. Made with sourdough starter rather than commercial yeast, it develops a complexity of flavour that rewards the extended fermentation time.
The technique is deceptively simple but demands patience. High hydration dough, handled gently to preserve those precious air bubbles. Multiple folds during bulk fermentation to develop structure without degassing. Then the signature dimpling—fingers pressed deep into the dough, creating wells that will crisp in the oven and hold pools of fruity olive oil.
This is bread as canvas. Top it simply with flaky sea salt and rosemary, or elaborate with cherry tomatoes, olives, caramelised onions. Serve it warm from the oven, torn into irregular pieces, the edges shattering as you pull. It is impossible to eat just one piece.
Ingredients
- 500g bread flour, plus extra for dusting
- 100g active sourdough starter
- 375ml lukewarm water
- 15g fine sea salt
- 100ml extra virgin olive oil, divided
- Flaky sea salt, for topping
- Fresh rosemary sprigs
- 200g cherry tomatoes, halved (optional)
Method
- In a large bowl, combine flour, starter, and water. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse period).
- Add salt and 2 tablespoons olive oil. Mix thoroughly, squeezing dough between fingers to incorporate. The dough will be very wet and sticky—this is correct.
- Perform 4 sets of stretch-and-folds over 2 hours, every 30 minutes. To stretch and fold: wet hands, grab one side of dough, stretch up, and fold over. Rotate bowl 90 degrees and repeat 4 times.
- Cover and bulk ferment at room temperature for 8-12 hours until doubled and full of bubbles.
- Generously oil a 23x33cm baking tin with 3 tablespoons olive oil. Transfer dough to tin—do not punch down. Gently stretch to corners. If it resists, let rest 15 minutes and try again.
- Cover and proof for 2-3 hours until puffy and full of air. Preheat oven to 220°C during final 30 minutes.
- Drizzle remaining olive oil over dough. With oiled fingers, dimple the entire surface firmly, pressing to the bottom of the tin. Press in rosemary sprigs and tomatoes if using. Sprinkle generously with flaky salt.
- Bake 25-30 minutes until deeply golden. The edges should be crisp and the top should sound hollow when tapped. Cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutritional Information
| Per Serving | Amount |
|---|---|
| Energy | 280 kcal |
| Protein | 7g |
| Carbohydrates | 42g |
| Fat | 9g |
