Sourdough Focaccia
There's something deeply satisfying about baking bread at home. The slow fermentation, the rhythmic kneading, the way your kitchen fills with that unmistakable aroma as golden focaccia emerges from the oven — it's a ritual that connects us to centuries of bakers before us.
This sourdough focaccia rewards patience. The long, cold fermentation develops complex flavours while creating those signature airy pockets. When you press your fingertips into the dough, creating dimples that will pool with olive oil and sea salt, you're practising a technique as old as the hills of Liguria.
The result is impossibly light inside with a crisp, olive oil-kissed crust. Fresh rosemary and flaky salt transform simple flour and water into something extraordinary. Serve it warm with good butter, alongside soup, or as the foundation for spectacular sandwiches.
Ingredients
- 400g strong bread flour
- 100g active sourdough starter (100% hydration)
- 300ml lukewarm water
- 10g fine sea salt
- 80ml extra virgin olive oil, plus extra for drizzling
- 2 sprigs fresh rosemary, leaves picked
- Flaky sea salt for finishing
Method
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In a large mixing bowl, combine the flour, sourdough starter, and lukewarm water. Mix until no dry flour remains. Cover and rest for 30 minutes (this autolyse allows the flour to hydrate fully).
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Add the salt and 40ml of olive oil. Using wet hands, perform a series of stretch and folds: grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4-5 times. Cover and rest for 30 minutes.
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Perform another set of stretch and folds. The dough should start to feel smoother and more elastic. Cover and let rest at room temperature for 2 hours, performing stretch and folds every 30 minutes.
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Oil a rectangular baking tin (approximately 23cm × 33cm) generously with the remaining olive oil. Transfer the dough to the tin, gently coaxing it towards the corners. Don't worry if it doesn't reach — it will relax. Cover and refrigerate for 12-24 hours.
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Remove from the fridge 2 hours before baking. The dough should have spread to fill the tin. If not, gently stretch it. Dimple the entire surface with your fingertips, pressing all the way to the bottom of the tin.
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Drizzle generously with more olive oil, ensuring it pools in the dimples. Scatter rosemary leaves over the surface and sprinkle with flaky sea salt. Let rest while you preheat the oven to 220°C (200°C fan).
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Bake for 25-30 minutes until deeply golden and crisp. The edges should be caramelised and the top should have a beautiful bronzed colour. Remove from the tin immediately and transfer to a wire rack.
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Let cool for at least 10 minutes before tearing into it (if you can wait that long). Serve warm, drizzled with more olive oil if desired. This focaccia is best enjoyed the day it's made, though it toasts beautifully the next day.
Nutrition Information
Per serving (1/8 of recipe)
What People Are Saying
Absolutely stunning! The long fermentation really does make a difference — the flavour is incredible. I used half wholemeal flour and it worked beautifully. My whole family devoured this in one sitting!
Best focaccia I've ever made. The instructions are so clear and the result is restaurant-quality. I added some cherry tomatoes in the dimples for the last 10 minutes of baking — highly recommend!