Sourdough Focaccia

One of my most ask for and talked about recipes!

My sourdough focaccia recipe is soft, bubbly, golden, salty and honestly the most addictive thing I bake.

Can’t wait for you to try it and share with your family and friends.

Happy baking and send me your bread pics!

Yield: 1 tray loaf

Author: Tiffany Cracknell

Print

With ImageWithout Image

Sourdough Focaccia

Prep time: 30 MinCook time: 25 MinInactive time: 10 HourTotal time: 10 H & 55 M

One of my most ask for and talked about recipes!

Soft, bubbly, golden. salty and honestly so good you can never stop at just 1 piece! Can't wait for you to try and share with your family and friends !

Ingredients

Starter

• 1/2 cup Heathly active sourdough starter
• Approx 75g flour
• Approx 55g water

Focaccia

• 475g water
• 180g starter
• 780g bakers bread flour
• 3 1/2 tsp salt
• Topping - Olive oil, Fresh rosemary and flaked salt

Instructions

Refreshing starter

1. You'll need to either start a sourdough starter from scratch (lots of recipes online and Cookidoo) or source one online via marketplace ect before you start. You'll need a 1/2 cup of starter to be able to add to.
2. Add flour and water into a jar with sourdough starter and stir until a thick soft paste. Add more flour or water if needed to get consistency you are happy with
3. Leave on bench for 3-5 hours until risen and bubbly (its ok if it rises and then dropps back down, as long as full of bubbles)
4. Once you have used approx half, place remainder into fridge until you need and then repeat to process about before you use.
5. Always use a freshly refreshed starter for each loaf
6. See notes below for more info

Thermomix method

1. Add 180g refreshed sourdough starter and water into Thermomix (leave at least 1 large Tbs of starter in jar to refresh)
2. Mix Speed 3/3 sec
3. Add flour and mix speed 4/30 seconds
4. Let rest for 1 hour in Thermomix
5. Add salt and a splash of water and put into knead mode for 1 min
6. Tip out into a large bowl and bring together onto a round shape and cover with a tea towel and rest for 30 mins
7. Then follow method below for forming loaf and baking

Traditional Method (No Thermomix)

1. Add 180g refreshed sourdough starter and water into a bowl or mixer (leave at least 1 large Tbs of starter in jar to refresh)
2. Mix together
3. Add flour and combine until a dough has formed
4. Let rest for 1 hour
5. Add salt and splash of water and combine together with wet hands or mixer or spatula.
6. Once combined, cover bowl with a tea towel and set aside for 30 mins then follow method below for forming loaf and baking

Forming focaccia and baking

1. Every 30 mins for approx 2-3 hours, with wet hands or a spatula fold dough by picking up and edge and lifting up over itself around bowl about 3 times and into itself (see my sourdough loaf recipe here on my website for full video or quick reel on Instagram and Facebook)
2. After 2-3 or so hours once dough has risen and looks fluffy (in cooler weather this can need to 4 hours)
3. Using a spatula, pull dough away from edge of bowl and coat edges and bottom of bowl in oil so dough moves around without sticking (you can also place straight into a oiled pan you want to cook it in the next day) I use a pan 23cmx33cm
4. Cover with a tea towel, place inside a plastic bag and refrigerate overnight.
5. The next morning, take the dough out and let it rest at room temperature for at least 1 hour.
6. Oil the bottom and sides of a deep rectangular pan (I use a pan 23cmx33cm) and gently tip the dough in. Let rest for 30 minutes.
7. Drizzle more olive oil over the dough and press your fingers into it to stretch it out and create indentations.
8. Sprinkle with rosemary and flaky salt (or your favourite toppings). Add drizzle of extra oil
9. Bake in a preheated 200°C oven for 25-30 minutes, turning the pan halfway through for even baking.
10. Let the focaccia rest for 20 minutes before removing it from the pan.

Notes

After experimenting with hundreds of loaves, I’ve finally perfected a recipe I’m happy with. I'm not a professional baker—just self-taught and passionate about sourdough after years of practice.

Keep in mind that factors like weather, water, and flour can affect your dough, so be sure to check my tips below for the best results.

Getting Started: The Sourdough Starter

Before you begin, you’ll need an active sourdough starter. You can:

• Make one from scratch (there are plenty of recipes online, including on Cookidoo)
• Source one locally (check marketplaces or ask fellow bakers)

Refreshing your Starter

• If your starter isn’t bubbly after a few hours, discard half and feed it again.
• If stored in the fridge for more than two weeks, you may need multiple feedings to reactivate it.
• Once your starter is healthy, you can use the discard in other recipes—like this one - Sister Sourdough Pancakes

Flour Matters

The type of flour you use affects the dough’s texture. Here’s what I’ve tested:

• Bulk flour from Costco – works well for this recipe
• Defiance White Bakers Flour (Woolworths) – a great option too
• Be cautious with bread 'mix' boxes—some already contain salt, so adjust accordingly.

Troubleshooting Sticky or Dry Dough

• Too sticky? Reduce the water slightly next time.
• Too dry? Add a bit more water until you get a smooth consistency.
• Sourdough can be a little trial and error, so don’t worry if you need to tweak it!

Why Refrigerate Overnight?

• Yes! Your dough needs at least 10 hours in the fridge to develop flavour and ferment properly.

Additional Notes

• You can leave the uncooked dough in the fridge for up to 48 hours if needed.
• Don't reduce the salt—it enhances the flavour.

Want to make a Sourdough Loaf?

Check out my sourdough loaf recipe also on my website. Also has a full instruction video.

Nutrition Facts

Calories

232

Fat

1 g

Sat. Fat

0 g

Carbs

46 g

Fiber

2 g

Net carbs

45 g

Sugar

0 g

Protein

8 g

Sodium

585 mg

Cholesterol

0 mg

The nutritional information on this blog is generated by an automated system and should be regarded as an estimate. Variations may occur due to product types, brands, and processing. Use this data as a guide and consult a professional for personalised dietary advice. This information is not intended as medical advice.

Did you make this recipe?

Tag @tiffanyjanecreates on instagram and hashtag it #PerfectLoaf