Baking
Sourdough Focaccia
Rosemary, olive oil, twenty-four hours of rise
Rosemary, olive oil, twenty-four hours of rise
Good focaccia takes time, but it rewards patience. This recipe uses sourdough starter for deep flavour and a light, airy crumb. The dough is wet and slack, which feels wrong until you see it puff up in the oven into something golden and dimpled and perfect. Rosemary. Flaky salt. Enough olive oil to pool in the dimples. Bake it on a Sunday. Share it warm with friends. This is bread worth waiting for.
In a large bowl, combine the flour, water, sourdough starter, salt, and olive oil. Mix with your hands or a wooden spoon until no dry flour remains. The dough will be wet and sticky. Cover and rest for 30 minutes.
Perform a series of stretch and folds every 30 minutes for 2 hours (4 folds total). Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat. This builds strength without kneading.
Cover the bowl and leave at room temperature for 12-18 hours until the dough has roughly doubled in size and is full of bubbles. The exact time depends on the temperature of your kitchen and the activity of your starter.
Generously oil a 30x40cm baking tray. Turn the dough out onto the tray and gently stretch it to fit, being careful not to deflate it too much. Cover and proof for 2-4 hours until puffy and jiggly.
Preheat the oven to 220°C. Drizzle the dough generously with olive oil. Use your fingertips to press dimples all over the surface. Scatter with rosemary leaves and flaky salt.
Bake for 25-30 minutes until deep golden brown on top and crisp on the bottom. The focaccia should sound hollow when tapped underneath. Cool for 10 minutes before cutting. Serve warm or at room temperature. Store wrapped in a clean tea towel for up to 2 days.
If you do not have a sourdough starter, you can make this with 7g instant dried yeast instead. Dissolve the yeast in the water before mixing. The flavour will be different, but it will still be delicious. Good-quality olive oil makes a huge difference here—use something you would happily dip bread into. Fresh rosemary is best, but dried works in a pinch (use half the amount).
