Easy Sourdough Focaccia

Golden at the edges, soft and airy inside, and finished with olive oil and sea salt, this sourdough focaccia is made for sharing. The dough is wetter than an ordinary loaf, but a few gentle folds and plenty of time will build its strength without intensive kneading.

You can make this focaccia in one day or place the dough in the fridge overnight for a deeper flavour and a more flexible baking schedule.

Ingredients

For the dough

• 400g strong white bread flour.
• 300g water – at room temperature.
• 80g active sourdough starter – recently fed and showing good activity.
• 10g fine sea salt.
• 25g extra virgin olive oil.

For the tin and topping

• 25–30g extra virgin olive oil – for generously coating the tin.
• 20g extra virgin olive oil – for drizzling over the dough.
• 15g water – for the topping.
• 3–4g flaky sea salt.
• Fresh rosemary – optional.

Make the focaccia dough

1. Mix the dough

• Add 300g water and 80g active starter to a large mixing bowl.
• Stir until the starter is mostly dispersed through the water.
• Add 400g strong white bread flour and 10g salt.
• Mix until no dry flour remains and a sticky, uneven dough forms.
• Cover the bowl and leave the dough to rest for approximately 30 minutes.

2. Add the olive oil

• Pour 25g olive oil over the rested dough.
• Use your fingers to gently squeeze and fold the oil into the dough.
• Continue until most of the oil has been absorbed.
• The dough may briefly separate or slide around the bowl. This is normal.
• Cover and rest for another 20–30 minutes.

3. Strengthen the dough

• Wet your hands lightly.
• Lift one side of the dough and fold it over itself.
• Turn the bowl and repeat on all four sides.
• Cover and leave the dough to rest for approximately 30 minutes.
• Repeat the folds three or four times during the first two hours.
• The dough should become smoother, more elastic and better able to hold its shape.

4. Bulk fermentation

• Keep the dough covered at room temperature.
• Allow it to ferment for approximately 4–8 hours in total, including the folding time.
• A warm kitchen will speed fermentation. A cool kitchen will slow it down.
• The dough is ready when it looks aerated, has visible bubbles and has increased in volume by approximately 50–75%.
• It should wobble gently when the bowl is moved.
• Do not wait for it to collapse or become extremely loose.

Prepare the tin and final proof

5. Oil the tin generously

• Use a metal baking tin approximately 23 × 33cm.
• Pour 25–30g olive oil into the tin.
• Spread it across the base, into the corners and lightly up the sides.
• Make sure the complete base is coated to prevent sticking and create a crisp underside.
• If your tin is prone to sticking, line the base with baking parchment before adding the oil.

6. Transfer the dough

• Use a dough scraper or oiled hands to release the dough gently from the bowl.
• Transfer it to the centre of the prepared tin.
• Turn the dough once so both sides receive a light coating of olive oil.
• Gently stretch it towards the corners.
• If the dough springs back, stop and leave it to rest for 15–20 minutes.
• Return and stretch it again without forcing or tearing it.

7. Final proof

• Cover the tin so the surface of the dough cannot dry out.
• Leave it at room temperature for approximately 2–4 hours.
• If the dough came directly from the fridge, it may need the full four hours or longer.
• The focaccia is ready when it has spread across the tin and looks soft, puffy and full of bubbles.
• The dough should wobble when the tin is moved gently.
• Large bubbles may be visible beneath the surface.

Dimple and bake

8. Preheat the oven

• Preheat the oven to 220°C or 200°C fan.
• Position a shelf in the middle or lower-middle of the oven.
• Allow the oven to heat fully before adding the toppings.

9. Make the olive oil topping

• Combine 20g olive oil with 15g water in a small bowl or cup.
• Whisk briefly with a fork until the mixture looks cloudy.
• Pour it evenly over the surface of the proofed dough.
• The mixture will settle into the dimples and help create a golden, flavourful crust.

10. Dimple the focaccia

• Coat your fingertips with olive oil.
• Press your fingers deeply into the dough, going almost to the base of the tin.
• Work across the complete surface to create an uneven pattern of dimples.
• Use a gentle pressing motion rather than dragging your fingers through the dough.
• Try to preserve the larger bubbles around the edges.

11. Add the toppings

• Sprinkle over 3–4g flaky sea salt.
• Add fresh rosemary leaves if using.
• Press firmer toppings, such as olives or cherry tomatoes, gently into the dough.
• Keep the topping light so it does not weigh down the focaccia.
• Add another small drizzle of olive oil if the surface looks dry.

12. Bake

• Place the tin in the preheated oven.
• Bake for approximately 25–30 minutes.
• Turn the tin after around 20 minutes if your oven colours unevenly.
• The focaccia is ready when the top is deeply golden and the edges are crisp.
• The underside should be golden rather than pale or soft.
• If using a temperature probe, the centre should be around 96°C.

13. Cool

• Leave the focaccia in the tin for approximately 5–10 minutes.
• Run a blunt knife or spatula around the edges if needed.
• Lift the focaccia from the tin and place it on a wire rack.
• Brush or drizzle the warm surface with a little more olive oil if desired.
• Allow it to cool for at least 20–30 minutes before slicing.

A simple same-day schedule

Use this as a guide and adjust it for the temperature of your kitchen.

• 8am: Mix the dough.
• 8.30am: Add the olive oil.
• 9am–10.30am: Complete three or four sets of folds.
• 10.30am–2pm: Continue bulk fermentation.
• 2pm: Transfer the dough to the oiled tin.
• 2pm–5pm: Final proof.
• 4.30pm: Preheat the oven.
• 5pm: Dimple, top and bake.

An overnight schedule

• Afternoon or early evening: Mix the dough and complete the folds.
• Evening: Allow the dough to bulk-ferment until noticeably aerated.
• Before bed: Cover the bowl and place it in the fridge.
• The following morning: Transfer the cold dough to the oiled tin.
• Allow 3–5 hours: Let the dough warm, spread and become puffy.
• Before baking: Dimple, add the olive oil mixture and toppings, then bake.

Focaccia topping ideas

• Rosemary and sea salt: The simple classic.
• Cherry tomato and basil: Press halved tomatoes lightly into the dough and add basil after baking.
• Olive and rosemary: Use drained green, black or mixed olives.
• Red onion and thyme: Slice the onion very thinly so it cooks before it burns.
• Roasted pepper: Drain well before adding to avoid making the surface wet.
• Garlic and herb: Mix finely grated garlic with the olive oil topping.
• Parmesan: Add finely grated Parmesan during the final 10 minutes of baking.
• Potato and rosemary: Use very thinly sliced potato tossed with olive oil and salt.

Fresh herbs, onions and garlic can burn in a hot oven. Coat them lightly in olive oil and keep delicate leaves away from the most exposed parts of the surface.

Common focaccia problems

The focaccia is dense

• The starter may not have been active enough.
• The dough may have needed longer during bulk fermentation.
• The final proof may have been too short.
• Wait for a visibly bubbly, puffy dough before baking.

The dough is too sticky

• Sticky dough is normal for focaccia.
• Use wet or lightly oiled hands instead of adding more flour.
• A dough scraper will make transferring and folding easier.
• Give the dough time to strengthen before deciding it is too wet.

The focaccia stuck to the tin

• The tin may not have contained enough olive oil.
• The underside may not have baked long enough to become crisp.
• Use baking parchment beneath the oil if your tin regularly sticks.
• Release the edges while the focaccia is still warm.

The surface is pale

• The oven may not have been fully preheated.
• The dough may have been baked too high or too low in the oven.
• Give it another few minutes until the top is properly golden.
• A pale focaccia usually lacks the flavour and texture of a well-browned one.

The toppings burned

• The toppings may have been sliced too thinly.
• Fresh herbs or garlic may not have been coated in oil.
• Add delicate cheese or herbs later in the bake.
• Move the tin slightly lower in the oven if the top colours too quickly.

Serving your focaccia

• Serve warm as part of a shared meal.
• Slice horizontally and fill with roasted vegetables, cheese or cured meats.
• Cut into strips for dipping into soup, olive oil or hummus.
• Use thicker pieces for sandwiches.
• Toast day-old focaccia to restore its crisp edges.

Storing sourdough focaccia

• Focaccia is at its best on the day it is baked.
• Store it in an airtight container at room temperature for up to two days.
• Reheat in a hot oven at 190°C for approximately 5–8 minutes.
• Avoid refrigerating plain focaccia, as this can make it stale more quickly.
• Freeze individual portions in a sealed bag for up to three months.
• Reheat from frozen until hot and crisp at the edges.