top of page
Image by Iñigo De la Maza




Prep Time: 30 mins | Rest Time: 12h | Cook Time : 15-20 min

This sourdough focaccia has a delicious tangy and slightly acidic flavour profile. The sourdough helps to create a softer and more tender crumb, with a crisp exterior and a chewy texture that makes it perfect for tearing and dipping in olive oil or balsamic vinegar. 


- 50g sourdough starter

​- 350g water

- 1 tsp salt

- 500 grams strong white bread flour

- 60 grams olive oil

- Coarse sea salt

- Dried herbs (such as rosemary,

thyme, or oregano)


1. Follow the sourdough master recipe found on our website up to the morning after the overnight prove. If you are not ready to bake right away, gently do one round of pulls and folds to calm the dough down a bit and allow it to grow and fill the bowl again over the next 2-3 hours. 

2. Prepare a large baking tray by liberally drizzling it with a good amount of olive oil. Using a bowl scraper or your hands, gently ease the bubbly risen dough from the bowl onto the tray. 


3. Gently turn the dough over so that it is all covered in olive oil and cover loosely with a large plastic bag or cling film and leave it on the counter to prove again for 1.5 – 2 hours.


4. Heat your oven to 200°C fan (220°C non fan). Use your hands to spread the dough out to cover the sheet evenly and and use your fingers to make dimples all over the surface.

6. Drizzle olive oil over the dough sprinkle coars sea salt and dried herbs over the dough. 

7. Bake for 15-20 minutes, or until the focaccia is golden brown and crisp on the outside. Allow the focaccia to cool slightly before slicing and serving. Enjoy!

bottom of page