Sourdough Foccacia

This was my first Sourdough Focaccia I ever made. My starter just passed the float test yesterday, so I have decided to put him to good use today.

I use some type ’00’ flour, which is usually reserved for pizzas and pasta. This makes it really super soft on the inside and give this sourdough focaccia a good overnight prove. This really helps the flavor to develop.

Quick notes before we start

  • This recipe involves a 4-hour prove and an 8-hour (or overnight) prove. So, maybe start making the dough around 4 in the afternoon before you plan to eat it.
  • This recipe uses a sourdough starter to make it rise, not the commercial yeast. If you don’t have a starter, please check out my simple sourdough starter recipe.
  • Make sure your starter is active and bubbly before using it. Do a float test.
  • Wet your hands when doing the stretch and fold so that the dough doesn’t stick to your fingers.
  • Buy a really nice extra virgin olive oil for this recipe. So much of the flavor and texture for this bake comes from the olive oil.
  • The toppings are also important.
  • Focaccia tastes best warm within a few hours of baking, but you can also wrap it in aluminum foil and store it for a day or so.

For this Focaccia, I scaled down the quantities, but you can double it up if you want to make a big one or use the quantities below to make a smaller version.

Trust me, this is one of the best things I have ever baked, so it’s worth doing things properly with this one.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 195 g lukewarm water
  • 50 grams sourdough starter 100% hydration, bubbly and active
  • 4 grams fine sea salt
  • 7 grams olive oil, plus more for pan and finishing
  • 50 grams (1/3 cup + 1 tbsp) all-purpose flour
  • 225 grams (approx. 1 and 3/4 cups) Type ’00’ white flour


  • olive oil
  • cherry tomatoes
  • fresh rosemary
  • red onions
  • black olives
  • flaky sea salt

Procedure (video):

Prepare the sourdough starter in advance

  1. Feed your starter and let rise until doubled. This can take anywhere from 4 to 12 hours.
  2. When the starter is ready to bake, a spoonful of it can float in lukewarm water. If the sourdough starter sinks, it is not ready yet and should stand a little longer.

Making the dough

  1. In a large bowl, add the sourdough starter and the water. Using a silicone spatula or your fingers, mix the starter and water until the starter dissolved.
  2. Add the olive oil and salt, then mix to dissolve the salt.
  3. Gradually add the flours. Mix the dough until it comes together and forms a shaggy, rather wet dough ball.

Bulk Fermentation: Leave the dough to bulk ferment for a total of 4 hours, but we will do the stretch and fold first. We will do it (4 times) every half hour for the first 2 hours. Then allow the dough to sit undisturbed for the final 2 hours.

  1. Grease a large bowl or plastic tub and transfer the dough into it. Cover the container with a damp tea towel or a lid and place it at room temperature for 30 minutes. Then stretch and fold the dough, cover the container, and allow to rest for 30 minutes. Repeat the stretching and folding process 4 times.
  2. After the first two hours of fermenting and folding are done, leave the dough undisturbed for the remaining two hours.
  3. Once the dough is proved and has air bubbles at the top, place the dough in the fridge overnight or for a minimum of 8 hours.

The next day, or after 8 hours

  1. Take your dough out of the fridge and allow the dough to warm up at room temperature for 2 hours.
  2. About 30 minutes before your dough is ready, preheat the oven to 220 degrees Celcius (428F) and prepare your toppings.
  3. Meanwhile, grease a large, high-sided baking pan (around 23x33cm or 13×9-inch) with parchment paper, then drizzle it with a good amount of olive oil.
  4. Use a bowl scraper or your hands; carefully turn dough into the oiled pan, and do your best not to let it deflate. Don’t handle the dough roughly or press out any of the lovely bubbles. Let rest, covered, for 30 minutes.
  5. Gently cover the dough with olive oil and using your fingertips (you can also dip your fingertips to a bowl with olive oil) dimple the dough all over, making sure you push all the way down to the bottom of the pan.
  6. Top with your favorite toppings, then sprinkles with flaky sea salt and extra olive oil.
  7. Bake your focaccia in the bottom third of the preheated oven for 25 to 30 minutes, or until golden brown – or longer if you are making bigger focaccia. (If, like me, your oven has a hot spot, turn the pan around halfway through).
  8. Remove from the oven, then cover with a kitchen cloth and leave to cool in its tin for 10 minutes. Carefully remove the bread from the pan and place it on a wire cooling rack.


  • Focaccia tastes best warm within a few hours of baking, but you can also wrap it in aluminum foil and store it for a day or so.
  • Baking times may vary slightly depending on your oven.
  • Check the bread about halfway through. If the top seems like it is browning too much too quickly, place a piece of aluminum foil on top of the focaccia. This will help to deflect some of the heat and prevent burning the top.
  • Store in an airtight container and reheat at 180 degrees Celcius (350F) for 10 minutes if desired.
  • If your dough has proved overnight and is reaching the top of the bowl or hitting the plastic film or shower cap by the early morning, but you are not ready to bake it yet, gently do one round of stretch and folds to calm it down a bit, then cover it again to allow it to grow and fill the bowl again over the next 2 to 3 hours for when you want to use it.

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  1. Lulu Cataquis

    Love your focacia recipe Fildan❤️


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