Sourdough Focaccia
Maintaining a sourdough starter creates a weekly dilemma: what to do with the discard. For months I composted it, which felt wasteful, or made pancakes that nobody really wanted on a Tuesday morning. Then I found focaccia, and the discard problem became an opportunity.
Focaccia is remarkably forgiving. The dough is wet and sticky—you barely knead it, just stretch and fold a few times during bulk fermentation. An overnight cold ferment in the fridge develops flavour and fits around a normal schedule. The next day you dimple it aggressively with oiled fingers (this is the fun part), scatter whatever toppings feel right, and blast it in a hot oven until the bottom is crisp and the top is golden.
I make this every week now, usually on Saturday morning. Cherry tomatoes and rosemary are my default, but I've done olives and garlic, caramelised onion and thyme, even thinly sliced potatoes with sea salt. It's excellent warm from the oven with good butter, makes outstanding sandwiches, and disappears faster than I can slice it. The sourdough tang is subtle but unmistakable—enough to make you feel like you've made proper bread without the full commitment of a boule.
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 375ml warm water
- 15g fine sea salt
- 60ml extra virgin olive oil (plus more for the pan)
- Flaky sea salt, for topping
- Fresh rosemary sprigs
- 200g cherry tomatoes, halved
Method
- In a large bowl, combine the flour, sourdough starter, and warm water. Mix with your hands or a wooden spoon until no dry flour remains. It'll look shaggy and rough—that's fine. Cover and let it rest for 30 minutes. This autolyse period lets the flour hydrate and makes the dough easier to work with.
- Add the salt and 2 tablespoons of olive oil. Work it into the dough with wet hands, squeezing and folding until it's fully incorporated. The dough will be very sticky and loose—this is correct. Cover the bowl with a damp tea towel.
- Over the next 4 hours, perform 4 sets of stretch and folds, spaced about an hour apart. To do this: wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this 4 times per set. The dough will gradually become smoother and stronger.
- After the bulk fermentation is complete, cover the bowl tightly with plastic wrap and refrigerate overnight (or up to 24 hours). This cold retard develops flavour and makes the dough easier to handle.
- The next day, generously oil a 23x33cm baking tin or similar-sized roasting tin. Pour the chilled dough into the tin—it'll be quite stiff from the cold. Let it sit at room temperature for 1-2 hours until it's relaxed and puffy, nearly filling the tin.
- Preheat your oven to 230°C. Drizzle more olive oil over the dough, then use your fingers to dimple it aggressively all over—press right down to the bottom of the tin. This creates those characteristic focaccia pockets.
- Press the cherry tomato halves into the dough cut-side up. Scatter rosemary sprigs over the top and finish with a generous sprinkle of flaky sea salt.
- Bake for 25-30 minutes until the top is deeply golden and the bottom is crisp (lift a corner with a spatula to check). The tomatoes should be slightly charred and the edges caramelised. Let it cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition (per serve)
| Energy | 280 kcal |
|---|---|
| Protein | 7g |
| Carbohydrates | 42g |
| Fat | 9g |
