Sourdough Focaccia

Sourdough Focaccia

⏱ 24 hours 🍽 8 serves 280 kcal

Sourdough's everywhere in Australia now — seems like everyone's got a starter bubbling away on their bench, giving it a name, treating it like a pet. Fair enough too, because good bread is worth the effort. This focaccia uses sourdough starter instead of commercial yeast. It takes time but most of it's just waiting. The dough gets dimpled with your fingers, drizzled with olive oil, topped with rosemary and tomatoes. It bakes up golden and crispy on the edges, soft in the middle. The smell fills your house. Break it apart with your hands, share it around. This is proper bread.

Ingredients

  • 500g strong bread flour
  • 100g active sourdough starter
  • 350ml lukewarm water
  • 12g salt
  • 80ml olive oil, plus extra for drizzling
  • 4 sprigs fresh rosemary
  • 200g cherry tomatoes, halved
  • Flaky sea salt for topping

Instructions

  1. Mix flour, starter, water, salt, and 40ml olive oil in a large bowl until combined. The dough will be very sticky. Cover and let rest for 1 hour.
  2. Perform a set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times. Rest 30 minutes, then repeat this process 3 more times.
  3. Cover the bowl and refrigerate for 12-18 hours for a slow, cold fermentation.
  4. Remove from fridge and let come to room temperature for 2 hours.
  5. Generously oil a large baking tray. Pour remaining olive oil onto the tray and tip the dough out onto it. Gently stretch the dough to fill the tray.
  6. Cover and let proof for 2-3 hours until puffy and nearly doubled.
  7. Preheat oven to 220°C. Dimple the dough all over with your fingers. Press in rosemary sprigs and tomato halves. Drizzle with more olive oil and sprinkle with flaky salt.
  8. Bake for 25-30 minutes until deep golden brown. Let cool for 10 minutes before tearing into pieces and serving.

Nutrition (per serve)

280
Calories
7g
Protein
42g
Carbs
9g
Fat