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Close-up of fluffy sourdough focaccia with a crispy golden crust, topped with sun-blushed tomatoes and olives. The bread is stacked on a cooling rack, with a jar of tomatoes and a bowl of herbs in the background. A dish of olive oil sits nearby for dipping.
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Homemade Sourdough Focaccia

Make soft and airy homemade sourdough focaccia with this easy recipe. Crispy outside, fluffy inside, with olives and sun-blushed tomatoes!
Prep Time15 minutes
Cook Time40 minutes
Proofing Time:4 hours
Total Time4 hours 55 minutes
Servings: 8
Calories: 36kcal
Author: Chef Lukasz
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Ingredients:

  • 200 g activated sourdough starter
  • 300 g plain flour - recommended protein content: 10-11%
  • 200 ml lukewarm water
  • 7 g salt
  • 100 ml olive oil
  • 100 g sun-blushed tomatoes - chopped
  • 100 g olives
  • 1 tbsp oregano

Instructions:

Starter Activation:

  • Begin by activating your sourdough starter. Take 100g of starter from the fridge and mix it with 50g of plain flour and 50g of lukewarm water.
    Leave it at room temperature (ideal range: 25C-28C / 77F-82F) in a covered bowl for at least 4 hours. During this time, your starter will become vigorous, showing rise and bubble development.
    Here is a link to my sourdough starter that you can store in the fridge and use when necessary - super convenient!

Mixing the Dough:

  • Combine the activated starter with flour, salt, and warm water. Use a stand mixer or mix with a spoon (the dough will be quite wet).
    Knead for about 10 minutes until well combined.

First Proof & Stretch and Fold:

  • Leave the dough to proof for 2-3 hours in a large bowl.
    During this time, perform a stretch and fold 2-3 times (keep the dough covered with a cloth or clingfilm at room temperature, ideally 25C-28C / 77F-82F). This technique helps build gluten strength, improving the dough's structure and elasticity, leading to a better rise and airy texture in the final bake.

Preparing the Baking Tin:

  • Line the tin with baking paper and coat the bottom and sides with 75ml (4 tbsp) olive oil.
    Place the dough in the tin, gently stretching it to fit. It will shrink back initially but will gradually spread out.

Second Proof:

  • Leave to proof for another 2-3 hours, or until it doubles in size. Keep it covered at the same temperature range. Alternatively, you can place the dough in the fridge overnight (8-12 hours) for a slower fermentation, which enhances flavor complexity. If using the overnight method, allow the dough to come back to room temperature for about an hour before proceeding to the next step.

Baking:

  • Preheat the oven to 200C (392F) when the dough nears the end of its final proof.
    Add the toppings: distribute the sun-blushed tomatoes and olives evenly. Drizzle with the remaining olive oil and sprinkle oregano.
    Bake for approximately 30 minutes. If you prefer a darker crust, extend baking time to 40 minutes, though it is not necessary.

Serving:

  • Enjoy while warm!

Nutrition:

Serving: 106g | Calories: 36kcal | Carbohydrates: 4.4g | Protein: 0.6g | Fat: 1.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.2g | Sodium: 58mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 18IU | Vitamin C: 23mg | Calcium: 3mg | Iron: 0.2mg
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