"Olive oil-drenched focaccia—crispy edges, soft interior, sourdough tang. Cooking as therapy."
The Story
Sourdough focaccia is the kind of baking project that rewards patience. The overnight fermentation develops incredible flavour—tangy, complex, and deeply satisfying. The technique is simple: mix, rest, fold, proof, dimple, bake. But the results are nothing short of spectacular.
The key is generosity with the olive oil. Don't hold back. The oil creates those crispy, golden edges and keeps the interior soft and pillowy. Rosemary and flaky sea salt are classic toppings, but feel free to experiment—olives, cherry tomatoes, caramelised onions all work beautifully.
Serve this warm from the oven, torn into shards and dipped in olive oil, or use it for sandwiches the next day. It's the kind of bread that makes you feel like a proper baker.
Wine Pairing
Bold Red or Robust White — This bread is so versatile it pairs with almost anything. A Barossa Shiraz works for hearty meals, or a Fiano for lighter fare. Really, just drink what you love.
Ingredients
- 150g active sourdough starter
- 350ml warm water
- 500g bread flour (or tipo 00)
- 10g fine sea salt
- 80ml olive oil (plus extra for topping)
- Fresh rosemary sprigs
- Flaky sea salt for finishing
Method
- In a large bowl, mix starter and warm water until dissolved. Add flour and fine salt. Mix until a shaggy dough forms. Cover and rest for 30 minutes.
- Drizzle 2 tablespoons olive oil over the dough. Perform a set of stretch-and-folds: grab one side of the dough, stretch it up, fold it over. Rotate bowl 90 degrees and repeat 4 times. Cover and rest for 30 minutes.
- Repeat the stretch-and-fold process 3 more times over 2 hours. The dough should become smooth and elastic.
- Pour remaining olive oil into a 30x40cm baking tray. Transfer dough to tray and gently stretch to roughly fit the pan. Cover and refrigerate overnight (12-18 hours).
- Remove from fridge and let come to room temperature for 2 hours. The dough should spread naturally and look puffy.
- Preheat oven to 220°C (200°C fan-forced). Drizzle more olive oil over the dough. With oiled fingers, dimple the surface vigorously, pressing all the way to the bottom of the pan. Press in rosemary sprigs and sprinkle generously with flaky sea salt.
- Bake for 25-30 minutes until deeply golden and crispy. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm, torn into rustic pieces. This is bread at its most satisfying.
