In Liguria, they make focaccia that's so good it could make you weep. Dimpled, golden, glistening with olive oil, scattered with rosemary and cherry tomatoes—it's bread elevated to art. This version uses sourdough starter for depth and complexity, and requires the kind of patience that Italians understand instinctively: good things take time.
The dough is wet and slack, which gives you those beautiful open holes inside and that crispy-chewy texture. You'll need to resist the urge to add more flour—trust the process. The long fermentation develops flavour that instant yeast simply cannot achieve. It tastes of time, of craft, of someone who cares enough to do it properly.
Serve it warm, torn into irregular pieces, with aperitivo drinks and good conversation. Dip it in olive oil, use it to mop up pasta sauce, or eat it straight with nothing but flaky salt. This is bread that deserves to be the centrepiece, not an afterthought. Ligurian excellence in a pan.
Ingredients
- 500g bread flour (tipo 00 if you can find it)
- 100g active sourdough starter
- 350ml lukewarm water
- 12g salt
- 80ml extra virgin olive oil, plus extra for drizzling
- 3 sprigs fresh rosemary
- 200g cherry tomatoes, halved
- Flaky sea salt for topping
Method
- In a large bowl, mix flour, sourdough starter, and water until no dry flour remains. Cover and rest for 30 minutes—this is the autolyse, which helps develop gluten without kneading.
- Add salt and 60ml olive oil. Use wet hands to incorporate, squeezing and folding the dough. It will be very wet and sticky—this is correct. Cover and let rest for 30 minutes.
- Perform a set of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl 90 degrees and repeat four times. Cover and rest 30 minutes. Repeat this process three more times over the next 2 hours.
- After the final fold, cover and refrigerate for 12-18 hours. This cold fermentation develops incredible flavour.
- Remove from fridge and let come to room temperature for 2 hours. Meanwhile, generously oil a large baking tray or pan (about 30x40cm) with remaining olive oil.
- Turn the dough out onto the oiled pan. Gently stretch it to fill the pan—don't tear it. If it resists, let it rest 15 minutes and try again. Once stretched, cover and proof for 1-2 hours until puffy.
- Preheat oven to 220°C. Dimple the dough all over with oiled fingers—this is the signature focaccia look. Press rosemary sprigs and tomato halves into the dimples. Drizzle generously with olive oil and sprinkle with flaky salt.
- Bake for 25-30 minutes until deeply golden. The bottom should be crisp and the top should glisten with oil. Let cool slightly before tearing into it. Best served warm, with a Negroni in hand and good company nearby.
Nutritional Information
Per serve (approximate)