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Focaccia is the most forgiving sourdough bake — no shaping, no scoring, and the high olive oil content keeps it delicious even if fermentation isn't perfect. Crispy outside, pillowy inside.
Ingredients
- 500g bread flour
- 375g water (75% hydration)
- 100g active starter
- 10g salt
- 50g extra-virgin olive oil (plus extra for the pan and topping)
- Flaky sea salt, rosemary, olives or cherry tomatoes to top
Method
- Mix: Combine water, starter, and flour until a rough dough forms. Rest 30 minutes, then add salt and half the olive oil. Fold together until incorporated.
- Bulk ferment: Perform 4 sets of coil folds every 30 minutes over 2 hours. Then leave undisturbed until doubled (total bulk: 4–5 hours at 22°C).
- Pan and proof: Generously oil a large roasting tin or baking tray. Pour the dough in and gently stretch to fill the tin. Drizzle remaining olive oil over the top. Refrigerate overnight (or proof at room temp 1–2 hours).
- Dimple and top: Remove from fridge, bring to room temperature 1 hour. Use wet fingers to aggressively dimple the dough. Drizzle more olive oil, scatter toppings, and sprinkle with flaky salt.
- Bake: Bake at 220°C (430°F) for 22–26 minutes until deeply golden. Cool on a rack before cutting.
Tip: Don't hold back on the olive oil — it's what gives focaccia its signature texture and flavour.
Bake this with our shelf-stable sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.
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