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Baking

Sourdough focaccia

An overnight sourdough focaccia with a crisp, golden crust and a soft, airy middle. Make it simple with rosemary and sea salt, or add whatever is in season.

Hands-on time
about 25 minutes
Rising & baking
overnight + about 30 minutes
Makes
about 6 servings
Sliced focaccia with tomatoes and rosemary on a wooden table
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This is a bread to make by watching the dough rather than the clock. Mix it briefly, give it a few folds and leave it on the counter overnight. By morning (or sometimes closer to midday in winter) it should be airy, bubbly and noticeably bigger.

Hands dimpling airy, risen focaccia dough

Made for the middle of the table

There’s enough here for sandwiches for about six, or more if you’re serving it alongside a meal. I like it still a little warm, with soup, a salad or nothing at all. Just put it in the middle and let everyone help themselves.

What goes on top

Sun-dried tomatoes, crumbled feta and pine nuts are a favorite combination. For something simpler, rosemary, olives and sea salt are enough. Be generous with the olive oil — it’s part of both the flavor and that soft, rich crumb.

Ingredients

  • 400 g wheat flour, Type 550
  • 300 g water
  • 80 g active wheat sourdough starter (100% hydration — equal weights flour and water)
  • 8 g salt
  • Plenty of olive oil for the dish, your hands and the surface
  • Toppings of your choice, such as rosemary, olives and sea salt

Method

    • 400 g wheat flour, Type 550
    • 300 g water
    • 80 g active wheat sourdough starter (100% hydration — equal weights flour and water)
    • 8 g salt

    Add the flour, water, starter and salt to a mixing bowl. Mix just until everything comes together and no dry flour remains. The dough will still be very soft, sticky and almost pourable.

  2. During the first two hours, give the dough four sets of stretch-and-folds or coil folds. Wet your hands well before handling it. With each set, the dough will gain strength and hold its shape a little better.

    • Plenty of olive oil for the dish, your hands and the surface

    Generously oil a large baking dish, approximately 40 × 27 cm. After the final fold, transfer the dough to the dish and drizzle plenty of olive oil over the top. It will look surprisingly small in the dish at first — give it time.

  4. Cover with a damp tea towel and leave to rise overnight at room temperature. On a warm summer night, it may be ready by morning. In winter, it might need until midday.

  5. The dough is ready when it has grown considerably, looks airy and has plenty of bubbles. Preheat the oven to 250°C, conventional heat (top and bottom heat).

    • Toppings of your choice, such as rosemary, olives and sea salt

    Add your toppings. Generously oil your fingers, then gently press the toppings into the dough as you make deep dimples across the surface. You’ll see big bubbles rise to the surface. If your toppings don’t include cheese, sprinkle salt over the top as well.

  7. Put the dish in the oven and immediately reduce the temperature to 230°C. Bake for about 30 minutes, until deeply golden brown.

Through the seasons

In summer, try small tomatoes and thyme. In autumn, thin slices of pumpkin and a few sage leaves. You can leave a section simply dressed with olive oil and a little salt for the children — though Daisy is mostly there for the pine nuts.

Baked focaccia topped with tomatoes, onions and rosemary
A whole tray rarely stays whole for long.

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