Sourdough Focaccia
By From Luxembourg With Loaf · Last edited Apr 9, 2026
Sourdough Focaccia
By From Luxembourg With Loaf · Last edited Apr 9, 2026
Focaccia is actually the easiest bread in the world. You don’t need to be particularly skilled to make it. You just wait until the dough starts to bubble, then pour it into an oiled pan, knead it a little, and season it—like I do—with salt, olive oil, rosemary, and tomatoes. Simply delicious!
- Total weight
- 711g
- Yield
- 1unit
- Unit weight
- 711g
- Hydration
- 80%
Ingredients
Levain
70gPrepare the evening before
Final Dough
711gProcess
Fermentolyse
Mix flour, water and sourdough well
Add Oil and Salt
After 30 minutes, stir in the oil and salt
Stretch & Fold
After 30 minutes, pull dough up from the side of the bowl and tuck in the opposite side. Repeat the whole process 4-8 times.
Lamination
After 30 minutes, it is laminated dough. To do this, wet the kitchen surface with water, put the dough on it and pull it from the center to the outside. Then fold in again.
Coil Folds
After another 30 minutes, lift the dough with two hands and fold over it. This is called coil folds.
Bulk Fermentation
After 30 minutes to 2 hours, depending on the temperature and activity of the sourdough starter, place the dough in a baking dish lined with baking paper.
Shaping
Allow to relax for 30 minutes. Then drizzle with oil and massage it with your hands. Add halved tomatoes, rosemary and salt and bake for 30 minutes at 250°C, decreasing to 220°C.
Falling to 220°C
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