Sourdough Focaccia

How to Make Sourdough Focaccia

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1. Mix the flour, starter, salt and water to a wet, shaggy dough. Rest for 30 minutes.

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2. Add 2 tbsp of the oil. Fold the dough over itself four times, 30 minutes apart, wetting your hands each time.

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3. Pour 2 tbsp of the oil into a 30 by 40 cm tray, put in the dough, turn to coat, cover and refrigerate overnight.

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4. Bring to room temperature for 1 hour. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Dimple the dough with oiled fingers and drizzle with the remaining oil.

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5. Scatter with the rosemary and flaky salt and bake for 30 minutes until deep golden.

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Related guides: Prep, cook and total time · Pan and tin size.

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Small Things That Help

• Use an active starter.
• Dimple firmly to the base of the tray.
• Be generous with the olive oil.

What Goes With Sourdough Focaccia

• Olive oil for dipping
• Soup
• Antipasti
• Cheese

Keeping and Reheating

Best the day it is baked. Keeps wrapped for 2 days and freezes for 2 months.

Questions About Sourdough Focaccia

Sourdough Focaccia Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.