Sourdough Focaccia — Thick, Dimpled, and Full of Flavour

Sourdough focaccia is one of the most forgiving and rewarding things you can make with a sourdough starter. The high-hydration, olive oil-rich dough is deliberately slack — no shaping stress, no banneton, no scoring. You stretch it into a pan, dimple it with your fingers, drizzle with good olive oil, and bake. The result is a thick, pillowy bread with a crisp, golden base and a flavour that improves with every hour of fermentation.

Why Focaccia Is Great for Sourdough Beginners

Focaccia doesn't require any of the skills that make sourdough bread challenging. You don't need to shape a tight boule, score with a lame, or use a Dutch oven. The dough goes straight into an oiled baking tin, which handles the shaping for you. It's an excellent way to use a starter that might not quite be at its best — focaccia is far more forgiving than a boule.

Ingredients

Makes one 30cm x 20cm focaccia, serves 6–8

• 500g baker's flour (strong white, 11–12% protein)
• 425g water (85% hydration)
• 100g active sourdough starter (at or near peak)
• 10g fine salt
• 60ml extra virgin olive oil (plus extra for the pan and topping)
• Flaky sea salt for topping
• Optional toppings: rosemary, olives, cherry tomatoes, sliced garlic, caramelised onion

Method

Day 1 — Mix and Bulk Ferment

1. Mix the dough (morning or midday): Combine flour and 375g of the water in a large bowl. Mix until no dry flour remains. Cover and rest for 30–60 minutes (autolyse).
2. Add starter and salt: Add the starter and dissolve the salt in the remaining 50g of water. Add both to the dough and mix thoroughly — use your hands to squeeze and fold until fully incorporated.
3. Add olive oil: Add 30ml of the olive oil gradually, working it into the dough over several folds. The dough will feel silky and slightly sticky.
4. Stretch and fold: Perform 3–4 sets of stretch and folds 30 minutes apart. The dough should become more cohesive and slightly elastic by the final set.
5. Bulk ferment: Leave covered at room temperature (20–24°C) for 6–10 hours total, including the stretch and fold time, until the dough has increased by 50–75% and is noticeably airy.

Day 1 Evening — Pan and Cold Proof

1. Generously oil a 30x20cm baking tin with the remaining 30ml of olive oil.
2. Gently transfer the dough to the pan without degassing it. Stretch it to the corners as best you can — don't force it. If it springs back, leave it for 15 minutes and try again.
3. Cover with plastic wrap and refrigerate overnight (8–16 hours).

Day 2 — Dimple and Bake

1. Rest at room temperature: Remove from the fridge and leave for 1–2 hours. The dough should puff up slightly and feel soft and jiggly.
2. Preheat the oven: 230°C with a rack in the lower third. Preheat for at least 30 minutes.
3. Dimple: Drizzle generously with olive oil. Dip your fingers in olive oil and press firmly into the dough all over, creating deep dimples. Sprinkle with flaky salt and your chosen toppings.
4. Bake: 25–30 minutes until deep golden brown on top and the edges are pulling away from the sides of the tin. The base should be golden and crisp when you lift a corner.
5. Cool: Remove from the pan immediately and cool on a wire rack for at least 20 minutes before cutting.

Storage

Focaccia is best eaten the day it's baked. Store leftovers in an airtight container at room temperature for up to 2 days. Refresh in a 180°C oven for 5 minutes. It also freezes well — slice, freeze, and reheat directly from frozen at 200°C for 8–10 minutes.

To make this recipe, you'll need an active starter. Browse our sourdough starter kits — both wheat and rye available live or dehydrated. For other sourdough recipes, see our full recipe collection.

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