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Sourdough focaccia served
Fresh sourdough focaccia, slightly crispy

Artisan sourdough focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Focaccia is a celebration of bread baking: simple, honest, and rustic. The sourdough version is the pinnacle of the genre. Here, it is not the quick work of yeast, but the slow fermentation of wild yeasts and lactic acid bacteria that gives the dough its character, holey crumb, and crispy crust. The 'dimples' pressed into the top of the dough act as tiny lakes of oil, which confit the dough during baking. A game of patience, but the result makes up for it.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 4 hrs
🍽️ Servings 8 servings
🔥 Calories 260 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Dough bowl
  • Kitchen scales
  • Baking tray (approx. 25x35 cm)
  • Shower cap or cling film (for proving)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Dissolve the active starter and sugar in the lukewarm water. Add the flour and mix roughly until no dry flour remains. Leave to rest for 30 minutes (autolyse).

Tip: During autolyse, the flour absorbs water, and the gluten structure starts to form on its own without kneading.
2 ✓

Add the salt and 1 tablespoon of olive oil. Knead the dough (by hand or machine) for approx. 5-8 minutes until it starts to pull away from the bowl walls but remains soft.

Tip: Salt strengthens the gluten network.
3 ✓

Place in an oiled bowl and leave to rise in a warm place for 3-4 hours. Every half hour, 'fold' it (pull up the edge and fold to centre) to strengthen its structure.

Tip: Folding (stretch and fold) builds the dough and traps air.
4 ✓

Pour plenty of olive oil (approx. 2 tbsp) into the tray. Tip in the proved, wobbly dough. Gently stretch it towards the corners of the tray. If it springs back, let it rest for 10 minutes, then continue. Leave to rise in the tray for another 1-2 hours.

Tip: The second proving gives the final airiness. Don't rush it!
5 ✓

Preheat the oven to 220°C. If the dough has puffed up nicely, oil your fingers and press indentations into the entire surface of the dough right down to the bottom. Drizzle with the remaining oil and sprinkle with coarse salt.

Tip: This is 'piano playing' the focaccia. The dimples prevent the dough from puffing up too much and hold the oil.
6 ✓

Bake for 20-25 minutes until golden brown.

Tip: High heat is needed for the crispy crust.
7 ✓

Cool on a rack.

Tip: If left in the tray, the bottom will steam and become soft instead of crispy.

Recipe FAQ

Why wasn't it holey enough?
Maybe your starter wasn't active enough, or you didn't let it rise enough. Sourdough doughs need time, often 4-6 hours, depending on temperature.
The dough is sticky, should I add flour?
NO! Focaccia dough is high hydration (wet), which makes it airy. Instead of flour, wet or oil your hands to handle the dough.

Ingredients

  • 500 g Strong white bread flour
  • 100 g Active sourdough starter (freshly fed)
  • 350 ml Lukewarm water
  • 4 tbsp Olive oil (for dough and topping)
  • 10 g Salt
  • 1 tsp Sugar (optional, to help the starter)