30/05/2026
Same-day sourdough focaccia 🤍
If you forgot to start dough the night before, this one’s for you.
Ingredients:
• 100g active sourdough starter
• 400g lukewarm water
• 15g honey
• 500g bread flour
• 10g salt
• 50g olive oil
Mix everything together and rest for 30 minutes. Complete 4 rounds of stretch and folds every 30 minutes (over 2 hours). Then leave to bulk ferment in a warm spot for around 4 hours, or until doubled and bubbly.
Transfer to a well-oiled pan and proof for another 3 hours until puffy and jiggly. Drizzle generously with olive oil, dimple the dough, and top with rosemary and flaky salt.
Bake at 230°C for 20–25 minutes until golden brown.
I started mine in the morning and had fresh focaccia ready for dinner. Full process and visual cues are in the video if you’d like to bake along 🤍