Naturally Leavened (Sourdough) Focaccia Recipe

Sourdough focaccia is such an awesome bread. The crispy crust and soft pillowy interior make it perfect.

Rich with olive oil and enhanced with your favourite toppings. You need this bread in your life. This dough is quite wet and we want that because that will get us those big bubbles that everyone is chasing.


For the levain –

100g (3.5oz) strong white bread flour

100g (3.5oz) water at around 20C (68F). 

10g (0.35oz) sourdough starter


For the main dough –

150g (5.3oz) strong white bread flour

110g (3.9oz) water at around 20C (68F). 

5g (0.2oz) salt

40g (1.4oz) olive oil

Toppings of your choice

To learn more about dough temperature control when using a preferment click here.


  1. To make the levain mix the flour, water and starter and leave for 12 – 16 hours.
  2. Add all but a couple of tablespoons of the remaining water. Use the rest to dissolve the salt in.
  3. Add the flour and mix until no dry flour left and leave to autolyse for at least 1 hour.
  4. After the autolyse add the salted water, mix, and knead using the stretch & fold method for around 10 – 15 minutes or 500 times if you want to count.
  5. Proof for 30 minutes.
  6. Fold #1.
  7. Proof for 30 minutes.
  8. Fold #2.
  9. Proof for 30 minutes.
  10. Fold #3.
  11. Proof for 30 minutes.
  12. Fold #4. Place the dough on your tray. At this point pre-heat your oven to 220C (430F) no fan and pre-heat your pan if using.
  13. Final proof for 30 minutes.
  14. Add your toppings and finish stretching the dough.
  15. Bake for around 30 minutes.

Cool down and enjoy!

Watch the video here

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