Sourdough Foccacia

  • 48 h 0 m
  • 6 servings
  • Easy

I’m always trying to find new ways to introduce the sourdough flavour I love into my cooking.  This recipe is perfect for sourdough newbies as there’s no elaborate folding and shaping.  And if you don’t have proving baskets- no problem!

  • 520g strong white flour
  • 430g water
  • 150g sourdough starter
  • 50g olive oil
  • 10g salt

Step 1

Add all the ingredients into your mixing bowl.


Step 2

Starting slowly, mix with your dough hook until the dough starts to come together.


Step 3

Turn up the speed and knead in your machine until it comes around the dough hook. This should take about 6 minutes.


Step 4

Leave it to prove, covered, overnight in the fridge, in the mixing bowl.


Step 5

The next day, oil your baking tin very well. Pour the dough into it, oil your fingers and spread it out well. You can cover it at this stage and return it to the fridge for another 24 hours, or leave it to prove in your kitchen, covered lightly, for about 6 hours.


Step 6

Pre-heat your oven to 220ºC. Put your chosen topping on your dough, making sure to oil any herbs so they don’t burn. Bake for 25 minutes until golden brown. Sprinkle a little extra olive over the top, and some rock salt. Leave to cool for 10 minutes in the tin before slicing. Divine.


Step 1

Add all the ingredients into your mixing bowl.

Step 2

Starting slowly, mix with your dough hook until the dough starts to come together.

Step 3

Turn up the speed and knead in your machine until it comes around the dough hook. This should take about 6 minutes.

Step 4

Leave it to prove, covered, overnight in the fridge, in the mixing bowl.

Step 5

The next day, oil your baking tin very well. Pour the dough into it, oil your fingers and spread it out well. You can cover it at this stage and return it to the fridge for another 24 hours, or leave it to prove in your kitchen, covered lightly, for about 6 hours.

Step 6

Pre-heat your oven to 220ºC. Put your chosen topping on your dough, making sure to oil any herbs so they don’t burn. Bake for 25 minutes until golden brown. Sprinkle a little extra olive over the top, and some rock salt. Leave to cool for 10 minutes in the tin before slicing. Divine.

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