The Story
This is my weekend baking project when I want my house to smell like an Italian bakery! Focaccia is incredibly forgiving — unlike other breads, you WANT it to be a bit rough and rustic. Those dimples? They're not just for show, they hold pools of olive oil and create the most amazing crispy-fluffy texture!
Using sourdough starter instead of commercial yeast gives this an extra layer of flavour and helps with digestion. Plus, there's something deeply satisfying about keeping a starter alive and using it to make delicious things!
Top this with cherry tomatoes, rosemary, and flaky sea salt, or get creative with olives, garlic, or caramelised onions. The sky's the limit!
What You'll Need
- 500g bread flour
- 100g active sourdough starter
- 375ml lukewarm water
- 15g salt
- Plenty of olive oil
- Flaky sea salt
- Fresh rosemary sprigs
- Cherry tomatoes (optional)
Let's Make It!
- Mix flour, starter, and water in a large bowl until just combined. Cover and rest for 30 minutes. This is called autolyse and helps develop gluten!
- Add salt and mix thoroughly. The dough will be quite wet and sticky — that's perfect! Cover and let it sit at room temperature.
- Over the next 2-3 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate and repeat four times.
- After the folds, cover and let it bulk ferment for 8-12 hours (or overnight in the fridge). It should increase by about 50%.
- Generously oil a baking tray. Pour the dough onto it and gently stretch it to fill the tray. Don't worry if it doesn't reach the edges yet!
- Cover and let it rest for 2-3 hours until puffy. Preheat your oven to 220°C.
- Drizzle with more olive oil, then use your fingers to dimple the entire surface. Press cherry tomatoes and rosemary into the dimples. Sprinkle with flaky salt.
- Bake for 25-30 minutes until golden brown and crispy. Let it cool slightly, then tear into it while it's still warm. Heaven!
Nutrition Info
Per serving
280
Calories
7g
Protein
42g
Carbs
9g
Fat
