Easy Sourdough Focaccia

Step 1

In a medium bowl, combine the water, salt, and oil. Stir until the salt is dissolved. Add the starter and mix well, then incorporate the flour. Stir with a spoon until no dry flour is visible; the mixture will be loose and won’t hold its shape.

Step 2

Cover the bowl with a damp towel or shower cap and leave it to rest on the work surface for 1 hour.

Step 3

After 1 hour, use the pinch-and-fold technique to fold the dough until it becomes smooth with a wet hand. Cover and rest for another hour.

Step 4

Perform a second pinch-and-fold using a wet hand. Cover and let the dough rest for 1 hour.

Step 5

Repeat the pinch-and-fold process with a wet hand, cover, and rest for 1 more hour.

Step 6

Fold the dough once more using the pinch-and-fold method. Cover and let it rest on the counter for 1 hour.

Step 7

Lightly coat a pan with olive oil, ensuring full coverage. Set aside.

Step 8

Fold the dough again a wet hand. Remove it from the bowl and place it into the prepared pan, smooth side down. Cover with a damp towel and let it rest on the work surface for 10–16 hours. (Ideal temperature is 18C)

Step 9

Preheat the oven to 230˚C with the fan.

Step 10

Once preheated, uncover the dough. Drizzle olive oil over the surface and firmly dimple the dough using lightly wet or oiled hands. Add flavourings of your choice.

Step 11

Bake the dough covered for 15 minutes, then rotate the pan and bake uncovered for a further 15 minutes, or until the crust is dark golden brown.

Step 12

Remove the focaccia from the pan and let it cool on a wire rack for 1 hour before serving.