Garlic and rosemary foccacia on a wooden chopping board.

Sourdough Focaccia

Ingredients:

  • 500g white bread flour
  • 200g active sourdough starter
  • 325ml water
  • 10g salt
  • 2 tbsp olive oil
  • Rosemary, garlic, or other toppings

Instructions:

  1. Mix all ingredients except toppings and perform 4 stretch and folds every 30 minutes, cover and leave for 6-8 hours for bulk fermentation.
  2. Spread dough in a greased pan, cover and leave in the fridge for 12-14 hours or 2-4 hours at room temperature.
  3. Dimple with fingers, and top with olive oil, herbs, and garlic or any other topping you prefer.
  4. Bake at 220°C (425°F) for 40-50 minutes.

 

Please note: All recipes are intended as guidance only.
Timings and methods may vary depending on your home environment — including factors such as temperature, humidity, ingredient quantities, and the type of flour used.
Sourdough baking is a personal journey, and I hope you enjoy the process of discovery just as much as the delicious results.

 

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