Sourdough Focaccia
EasyCrispy on the outside, pillowy soft inside, with a generous glug of olive oil. This focaccia showcases what sourdough can do for flatbreads.
14 hours
30 minutes
1 large sheet (serves 8)
Easy
Ingredients
- bread flour500g
- water375ml
- active sourdough starter100g
- salt10g
- olive oil60ml
- olive oil45ml
- Flaky sea salt
- Fresh rosemary (optional)
Steps
Mix the Dough
Combine flour, water, and starter in a large bowl. Mix until no dry flour remains. Cover and rest for 30 minutes.
Add Salt and Olive Oil
Add salt and 60ml olive oil. Squeeze and fold dough until fully incorporated. The dough will be very wet and sticky—this is correct!
Bulk Fermentation with Folds
Perform stretch and folds every 45 minutes for the first 3 hours (4 sets). Wet your hands, lift one side of dough high, and fold over itself. Rotate and repeat. Dough should become smooth, billowy, and double in size.
Transfer to Pan
Pour 30ml olive oil into a 23x33cm baking pan. Transfer dough to pan. Gently spread toward edges—don't force it. If it springs back, rest 10 minutes and try again.
Final Proof
Cover with plastic wrap. Let rise at room temperature until dough fills the pan and is very bubbly. For cold proof, refrigerate 8-16 hours and bake straight from fridge.
Preheat Oven
Heat oven to 220°C. Place a rack in the upper third for best browning.
Dimple and Top
Drizzle remaining 15ml olive oil over dough. Wet your fingertips and press straight down to create dimples all over. Add flaky salt and rosemary if using.
Bake
Bake until golden brown on top and bottom. The edges should be crispy and the center pillowy.
Cool Briefly
Remove from pan immediately to prevent sogginess. Cool on a wire rack. Best served warm within a few hours.
Tips & Notes
- 1Don't skimp on olive oil—it creates the signature crisp bottom
- 2Add toppings before baking: cherry tomatoes, olives, caramelized onions
- 3For extra flavor, infuse olive oil with garlic before using
- 4Slice horizontally for sandwiches