Sourdough Focaccia
The Philosophy
Bread is the foundation of the bistro. It greets guests at the table, accompanies every meal, and carries within it the signature of the house. Our focaccia is made with sourdough starter — wild yeast captured and nurtured over years, passed down like family knowledge.
This is not quick bread. The dough develops slowly, fermenting overnight, building flavour through time rather than force. The result is focaccia with character: airy crumb, golden crust, complex tang beneath the olive oil and rosemary.
We dimple the dough generously, creating pools for olive oil and pockets for sweet cherry tomatoes. The rosemary is fresh, the salt flaky. Each piece torn from the pan is warm, fragrant, and utterly satisfying. This is bread with soul, made daily, shared generously.
Les Ingrédients
- 500g bread flour (or strong flour)
- 100g active sourdough starter
- 350ml lukewarm water
- 10g salt
- 60ml olive oil, plus extra for drizzling
- Fresh rosemary sprigs
- Cherry tomatoes, halved
- Flaky sea salt
The Method
- In a large bowl, combine the flour, sourdough starter, and water. Mix until no dry flour remains. Let it rest for 30 minutes — this autolyse allows the flour to hydrate fully.
- Add the salt and olive oil. Mix thoroughly, then knead briefly in the bowl until the dough becomes smooth and elastic. It will be quite wet and sticky — this is correct.
- Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, performing a set of stretch and folds every hour for the first 3 hours. The dough should nearly double in size and feel airy.
- Oil a large baking tray generously. Turn the dough out onto the tray and gently stretch it to fill the pan. Cover and refrigerate overnight for 12-16 hours. This slow fermentation develops deep flavour.
- Remove the dough from the refrigerator 2 hours before baking. Let it come to room temperature and rise slightly. Preheat your oven to 220°C.
- Drizzle the dough generously with olive oil. Using your fingertips, dimple the entire surface, creating deep wells. Press halved cherry tomatoes and rosemary sprigs into the dimples. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes until deeply golden and crisp on top. The underside should sound hollow when tapped. The aroma will be intoxicating.
- Remove from the oven and drizzle with more olive oil while still hot. Let it cool for 10 minutes before tearing into pieces. Serve warm, with the crisp edges giving way to soft, airy crumb. This is bread to be proud of.