Sourdough Focaccia Recipe


Foccacia is like a hybrid of pizza and bread. It’s delicious as an accompaniment for summer delights or to use as an over-sided sandwich bread. Additionally, it’s bursting with tangy sourdough flavour and a heavenly, airy crumb. We’re talking effortless elegance for your next dinner party, summer BBQ, or the perfect flavour bomb for an indulgent sandwich snack.

The best flour to use for this focaccia is Type 00, which will help provide the light and airy texture and strength.


Step 1: Mix all the ingredients except flour together. Once mixed, add all of the flour, which will create a wet and sticky dough. Cover the mixture and leave it for 30 minutes.

Step 2: Use a spatula to move all of the dough down the sides of your bowl or pot. Use the stretch and fold process 4 times, with 30 minute intervals.

Step 3: Transfer the mix carefully to a very well-oiled (olive oil) pan. Oil the top of the focaccia, cover, and leave to rise for 1 hour.

Step 4: Drizzle with olive oil and now dimple well by sticking wet (and clean) fingers into the dough to create lots of craters.

Step 5: Add rosemary sprigs and olives (oil these to stop them burning).

Step 6: Pre-heat the oven to 200 degrees Celsius.

Step 7: Bake for 20–25 minutes.

Step 8: Cool for 10 minutes before cutting.

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