Sourdough Focaccia

A soft, airy focaccia with a crisp golden crust and rich olive oil flavor. This is a simple, beginner-friendly sourdough recipe that’s perfect for dipping, sandwiches, or serving alongside a meal.

Ingredients

• 500g bread flour
• 375g water
• 100g active sourdough starter
• 10g salt
• 2–3 tablespoons olive oil (plus more for topping)

Toppings (optional)

• Flaky sea salt
• Fresh rosemary
• Garlic cloves
• Cherry tomatoes

Instructions

1. In a large bowl, mix the flour and water until combined. Let rest for 30 minutes.
2. Add the sourdough starter and salt, then mix until fully incorporated.
3. Cover and let rest for 30 minutes, then perform a series of stretch and folds. Repeat this process 3–4 times over 2 hours.
4. Drizzle a bit of olive oil over the dough, cover, and let it bulk ferment until it has doubled in size and looks airy.
5. Generously oil a baking pan and gently transfer the dough into it.
6. Let the dough rest in the pan for 1–2 hours, allowing it to spread naturally.
7. Preheat your oven to 425°F.
8. Drizzle olive oil over the dough and use your fingers to create dimples across the surface.
9. Add toppings like rosemary, garlic, or tomatoes if desired.
10. Bake for 20–25 minutes, or until golden brown.
11. Let cool slightly before slicing and serving.