# Sourdough Focaccia

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A soft, airy focaccia made with active sourdough starter, dimpled with olive oil and sea salt.

Servings: 4 · Cook 15 min · Baking

Vegan · Contains: gluten

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sourdough Focaccia](https://image.fridge.menu/adaptations/a00cgjrt/423d49d4e22fcb130ef4ecf37d87ae60ca2e4b54e17a590c78fa582c80833408.jpg)

## Ingredients

- 80 g sourdough starter
- 80 g [plain flour](https://fridge.menu/en/i/flour)
- 35 ml [water](https://fridge.menu/en/i/water)
- 600 ml [water](https://fridge.menu/en/i/water)
- 2 g [caster sugar](https://fridge.menu/en/i/sugar)
- 290 g [plain flour](https://fridge.menu/en/i/flour)
- 200 ml [water](https://fridge.menu/en/i/water)
- 85 g sourdough starter
- 7 g [salt](https://fridge.menu/en/i/salt)
- [plain flour](https://fridge.menu/en/i/flour) — semolina or rice flour, to taste
- 50 g [olive oil](https://fridge.menu/en/i/olive-oil)
- 60 ml [water](https://fridge.menu/en/i/water)
- 5 g [salt](https://fridge.menu/en/i/salt)

## Steps

1. Refresh the starter: mix 80 g sourdough starter, 80 g plain flour and 35 ml water, knead, roll out with a rolling pin, roll up into a log a few times, shape into a bar with two criss-cross cuts and place in a jar to double in size.
2. Cut 85 g sourdough starter into pieces and soak in 600 ml water with 2 g caster sugar for 1 hour, then squeeze out and weigh 85 g. (60 min)
3. Make the dough: mix 290 g plain flour and 200 ml water, add the starter and 7 g salt, stir with a wooden spoon, cover and leave to rise for 30 minutes. (30 min)
4. Fold the dough: stretch an edge of the dough, fold it in half, turn 90° and repeat on all 4 sides, tuck the edges underneath, cover with cling film.
5. Leave the dough to rise for 20-30 minutes, repeat the folding three times at 20-30 minute intervals. (25 min)
6. Grease a bowl with olive oil, dust the dough with flour, leave to rise until doubled in volume.
7. Transfer the dough to a table dusted with semolina flour, stretch it out with your fingers and place onto a greased 30x40 cm baking tray.
8. Leave the dough for 30 minutes at room temperature, covered with a clean tea towel. (30 min)
9. Mix 60 ml water, 50 g olive oil and 5 g salt, whisk well with a hand blender, pour over the focaccia, spread with your hands and make dimples with your fingers.
10. Bake in a preheated oven at 225°C for about 15 minutes. (15 min)

## What was changed

The oven is set to for one exact temperature rather than the original range.

Published 2026-10-09

https://fridge.menu/en/r/focaccia-a00cgjrt

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