Keeping a sourdough starter alive is basically like parenting – only the kid lives in your fridge and smells a bit funny. If you’ve managed that, you’re more than qualified to make this focaccia. It’s crispy, chewy, fluffy, salty… and once you’ve tried it, even the fancy bakery stuff won’t do.
This is one of them easy sourdough recipes that looks dead impressive but doesn’t ask for much. Just time. And a splash (or ten) of olive oil. It can all be done by hand although I am planning on getting this gorgeous teal stand mixer for my birthday so watch me do everything in that instead – will report back on the difference!
🛒 What You’ll Need:
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500g strong white bread flour
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1½ tsp fine sea salt
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75g active sourdough starter (alive, bubbly and not the manky stuff at the back of the fridge)
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325ml water
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2 tbsp olive oil (plus loads more for greasing and drizzling)
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Rosemary, sea salt, garlic, tomatoes etc – whatever you’re vibing with for a topping
🧑🍳 Method (aka your guide to fit sourdough bread):
1. Mix it
Throw your flour and salt into a bowl, mix, then add your starter and water. Stir it all together until it’s one sticky, shaggy (oower) lump. Cover with a tea towel and let it rest for an hour. That’s called the ‘autolyse’ stage but we don’t need to get technical – just know it helps.
2. Stretch & oil
Add 1 tbsp olive oil to the dough. Give it a few stretch-and-folds (literally pull one side up and fold it over – like tucking a baby into bed). Do this in the bowl, cover with plastic wrap (so it keeps the moisture in), and leave it for an hour.
Then repeat with another tbsp of oil. Cover again. You’re basically building strength without doing any kneading – lazy bread is the best bread. Plus focaccia is quite a wet dough so honestly, try kneading it WITHOUT having a breakdown. Impossible.
3. Bulk rise (aka proofing)
Grease a clean bowl with olive oil and move your dough over. Turn it once or twice to coat it lightly, then oil the top of the dough too – this stops it sticking to the cling film. Cover with plastic and let it rise at room temp for 4–6 hours, or until it’s doubled in size and gone all jiggly.
🌀 Important: Rising times can vary loads depending on temperature. In summer, it might be done in 3 hours. In winter, it could take 8. Keep an eye on it – you don’t want it to overproof and collapse like your willpower at a River Island sale.
4. Fridge it
Once it’s risen, whack the whole bowl in the fridge overnight (or for up to 24 hours). This helps with flavour and makes it easier to handle the next day.
5. Tray it up
Drizzle loads of olive oil into a baking tray. Gently tip the cold dough in, stretch it to fill the tray a bit (don’t force it – it’ll relax), and cover again. Let it come to room temp and rise again for 2–4 hours until nice and puffy.
6. Dimple & top it
Drizzle more olive oil over the top, then press your fingers in like you’re poking holes in a memory foam mattress. Sprinkle over your toppings – rosemary, flaky salt, garlic, whatever you fancy. Push them in to the dimples.
7. Bake it
Sling it in a preheated oven at 220°C (fan) for 20–25 mins until golden brown and the top’s all crackly and gorge.
8. Cool it
Leave it for at least 10 mins – if you can – before digging in. It’ll still be warm and perfect for tearing.
🍽️ How to Eat Your Sourdough Focaccia:
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Tear and dip it in balsamic and olive oil like you’re in Italy
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Slice it in half and stack it with cheese, roasted veg, or whatever sandwich filling your soul needs
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Toast leftovers for posh croutons or a next-level breakfast
This sourdough focaccia is unreal on its own, but it’s also basically a gateway bread – once you’ve made it once, you’ll be making it weekly. No regrets.
