Sourdough Focaccia

Sourdough Focaccia

24 hours • 8 serves

Patience rewarded in olive oil and air. Twenty-four hours of slow fermentation. Crisp edges. Cloud-soft centre. Rosemary and salt crystals. Worth the wait.

Ingredients

Instructions

  1. Mix flour, starter, and water in a large bowl. Rest for 30 minutes (autolyse).
  2. Add salt and 2 tablespoons olive oil. Mix until combined. The dough will be very wet and sticky.
  3. Cover and rest for 30 minutes. Perform a set of stretch and folds. Repeat 3 more times over 2 hours.
  4. Cover and refrigerate for 12-18 hours for slow fermentation and flavour development.
  5. Remove from fridge 2 hours before baking. Pour 3 tablespoons olive oil into a 23x33cm baking tray. Transfer dough to tray and gently stretch to corners.
  6. Rest for 1 hour until puffy. Preheat oven to 220°C.
  7. Dimple the dough all over with your fingers. Drizzle with remaining olive oil. Press in rosemary and tomatoes if using. Sprinkle generously with sea salt.
  8. Bake for 25-30 minutes until deeply golden. Cool for 10 minutes before slicing.

Nutrition

280
Calories
7g
Protein
42g
Carbs
9g
Fat

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