Sourdough Focaccia

The Story

There's something deeply satisfying about making bread, especially when you're working with sourdough. This focaccia has become a weekend staple — you start it on Saturday morning, let it do its slow, bubbly thing in the fridge overnight, and by Sunday afternoon you've got this golden, dimpled masterpiece that's crispy on the bottom and clouds-soft inside.

The beauty of focaccia is in its simplicity and versatility. We've kept it classic here with rosemary and cherry tomatoes, but you can top it with whatever you fancy — olives, caramelised onion, roasted garlic, even sliced potato. It's perfect alongside pasta, incredible for sandwiches, and honestly just as good torn apart and eaten warm with butter.

Ingredients

• 500g bread flour
• 100g active sourdough starter
• 350ml lukewarm water
• 10g salt
• 60ml extra virgin olive oil, plus extra for drizzling
• Fresh rosemary sprigs
• Cherry tomatoes, halved
• Flaky sea salt

Instructions

1. In a large bowl, mix together the flour, sourdough starter, and water until just combined. It'll be shaggy and rough. Cover and let rest for 30 minutes.
2. Add the salt and olive oil, then use wet hands to mix and fold the dough in the bowl until it comes together. It should be soft and slightly sticky.
3. Cover the bowl and let the dough rest for 30 minutes. Then perform a set of stretch and folds — grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat 4 times. Do this every 30 minutes for 2 hours (4 sets total).
4. After the final fold, cover and refrigerate overnight (12-18 hours). The slow fermentation develops incredible flavour.
5. The next day, generously oil a large baking tray or roasting tin. Turn the dough out onto the tray and gently stretch it to fill the space. If it resists, let it rest for 10 minutes and try again.
6. Cover loosely and let prove at room temperature for 2-3 hours until puffy and nearly doubled.
7. Preheat your oven to 220°C. Dimple the dough all over with your fingertips, drizzle generously with olive oil, then press in the rosemary and tomato halves. Sprinkle with flaky sea salt.
8. Bake for 25-30 minutes until deeply golden. Let cool for at least 10 minutes before cutting — the steam needs time to settle or it'll be gummy inside.

Nutrition Information

Per serving: