Sourdough Focaccia

Fermentation is light in slow motion—wild yeast refracting dense flour into a matrix of air and gluten. Over 24 hours, the sourdough starter splits starches into sugars, proteins into amino acids, creating pockets of gas that catch and hold light like crystal. The focaccia emerges golden, dimpled with pools of olive oil that gleam like trapped sunlight. Each air bubble is a tiny prism, the bread itself a spectrum of wheat transformed through time and living organisms into something luminous.

In a large bowl, mix the flour, sourdough starter, and water until no dry flour remains. Cover and rest for 30 minutes (autolyse).
Add the salt and 2 tablespoons of olive oil. Mix thoroughly, squeezing the dough through your fingers to incorporate. The dough will be very wet and sticky.
Cover and let rest at room temperature. Every 30 minutes for the next 2 hours, perform a set of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times.
After the folds are complete, cover tightly and refrigerate for 12-18 hours for a slow, cold fermentation.
The next day, generously oil a 30cm x 40cm baking tray with olive oil. Turn the dough out onto the tray and gently stretch it to fill the corners. If it resists, let it rest 15 minutes and try again.
Cover loosely and let proof at room temperature for 2-3 hours until puffy and increased in volume.
Preheat oven to 220°C. Dimple the dough all over with your fingertips, creating deep wells. Drizzle generously with more olive oil, scatter rosemary and tomatoes (if using), and sprinkle with flaky salt.
Bake for 25-30 minutes until deeply golden on top and bottom. The dimples should be pools of shimmering olive oil. Cool slightly on a wire rack before tearing into pieces and serving.

Sourdough Focaccia

Ingredients

Method

Nutrition