Sourdough focaccia

Sourdough Focaccia Fiber Points 3+

50g sourdough starter 

200ml warm water (under 40c so it doesn’t kill your starter)

1/2 tsp salt

300g flour (I used a mix of rye and plain, different flours will give different textures and consistencies)

Mix everything – this mix will be wetter and stickier than a bread mix. Leave it overnight to prove. Dust your hands with cornflour or rice flour so you can lift the mix out the bowl without it sticking to your hands to much and let it stretch out – if you know how to do a pizza stretch you could do that. I hold it up and let it stretch out, then move it around to keep letting it stretch. You want it to be about 1.5-2cm thick (at the most). Lay it on a cornflour-dusted baking tray and put it in the fridge for 1-2 hours. Alternatively, make it in the morning, leave it out to prove throughout the day, put in the fridge overnight then stretch and lay.

For more fiber points you can add some toppings eg:

Dried herbs, garlic, jalapenos, olive oil, salt and pepper etc.

Bake in the oven at 200c for about 25mins 

Put on a cooling rack and leave to cool for a minimum of 1hr (if you can control yourself). 

I like to dip my focaccia in chilli oil, or olive oil and balsamic vinegar. 

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