• In a large bowl, mix the sourdough starter, warm water, olive oil and honey until combine well.
  • Add one cup of all purpose unbleached flour to the bowl. Mix the flour into the liquids.
  • Cover the bowl with plastic wrap and place the bowl in a warm spot away from drafts.
  • Allow the sourdough sponge to ferment and bubble for one to two hours or until bubbles of differing sizes are covering the surface.
  • Uncover the bowl of sponge. Add 4 cups of unbleached all-purpose flour, ½ cup of olive oil, and 2 teaspoons of sea salt to the sponge.
  • Mix the ingredients together until most of the flour is mixed into the sponge. Turn the dough out onto a floured surface.
  • Kneading the dough, dusting with more flour if the dough is sticky for 5 to 10 minutes. Depending on the hydration of your starter, you may end up adding ¼ – 1 cup more of flour while kneading. The dough will be soft and slightly moist from the oil and the kneading.
  • Form the kneaded dough into a ball and place the ball into an oiled bowl. Cover with plastic wrap and allow to rise until doubled, about 1-½ to 2 hours.
  • Prepare the baking sheet or baking sheets by pouring ¼ or ½ cup of olive oil into the center of the pan, swirling to cover the bottom and sides.. (see notes)
  • Once the dough has risen, gently punch dough down.
  • If using two baking sheets cut the ball of dough in half. Place the ball or balls of dough into the center of a baking sheet.
  • With your fingers, work the dough into the bottom of the pan until it fills the pan and pushed up into the sides of the pan forming a lip. If the dough is very elastic and pulling away, allow the dough to rest about five minutes and then continue.
  • Cover with the pan with a lint free kitchen towel and allow the focaccia dough to rise in a warm area until roughly doubled in size, about an hour.
  • Preheat oven to 450 degrees Fahrenheit.
  • Once dough has risen, gently dock the dough with your finger tips all over the top, leaving little impressions in the soft dough. If the dough is a little dry on top, brush on a bit more extra virgin olive oil and then sprinkle with coarse sea salt (mine was not dry; extra virgin olive oil had spilled over onto the dough when I pressed the dough into the pan so all I did was sprinkle with salt. You be the judge of your dough.)
  • Bake for 20 minutes or until golden brown. Remove from the oven and allow to cool in it’s pan on a rack.
  • Cut into squares or sticks and serve warm.

Favourite Focaccia toppings

  • Sea salt
  • Thinly sliced red and green peppers
  • Tomato
  • Thinly sliced onion
  • Green or black olives
  • Chopped garlic
  • Cheese

Source –


1-½ cups active sourdough starter (always feed your starter the day before you are going to bake and stir before measuring. The sourdough starter needs to be active)
1 cup warm water
¼ cup olive oil
1 tablespoon honey
1 cup all-purpose unbleached flour
Focaccia Ingredients To Add to the sponge
4 cups flour
½ cup extra virgin olive oil high quality
2 teaspoons fine sea salt

Focaccia before baking
Focaccia after glazing with olive oil

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