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Monday 04 August 2025 18:13:16 GMT

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Rosemary Sourdough Focaccia 🫶🏻 If you’re new to sourdough, start here. This is hands-down the easiest bread to make, and maybe the tastiest too. ✨ Ingredients 120g active sourdough starter 410ml warm water (adjust down slightly if needed) 2 tbsp extra virgin olive oil (plus more for greasing and drizzling) 2 tsp salt 500g bread flour Fresh rosemary & flaky sea salt (for topping) Instructions In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved. Add olive oil and salt, stir to combine. Add the bread flour and mix until a shaggy dough forms. The dough will be soft and sticky — this is key for a light, airy crumb. (Tip: If you're not used to working with high-hydration dough, you can reduce the water slightly.) Rest the dough for 30 minutes, covered. Perform 1 stretch and fold. Rest for another 30 minutes. Do 2 coil folds, spaced 30 minutes apart. After the last fold, let the dough rest for another 30 minutes. Transfer the dough, covered, to the fridge to cold-proof overnight for 12–48 hours. The next morning, line a baking tray with parchment paper and generously drizzle it with olive oil. Gently tip the dough onto the tray. Fold the dough inwards a few times as shown in the video, then flip it seam-side down. Cover and let it proof at room temperature for 1–2 hours, until noticeably puffy and spread in the tray. Drizzle more olive oil over the surface. With oiled fingers, gently dimple the dough all over. Top with fresh rosemary and a generous sprinkle of flaky sea salt (or your favorite toppings) Bake in a preheated oven at 230°C (445°F) for about 25 minutes, or until golden brown and crisp on the edges. Allow the focaccia to cool in the tray for at least 15–20 minutes before slicing. Enjoy warm or at room temperature. #focaccia #sourdough #sourdoughbread #sourdoughstarter #bread #Recipe #fyp

Rosemary Sourdough Focaccia 🫶🏻 If you’re new to sourdough, start here. This is hands-down the easiest bread to make, and maybe the tastiest too. ✨ Ingredients 120g active sourdough starter 410ml warm water (adjust down slightly if needed) 2 tbsp extra virgin olive oil (plus more for greasing and drizzling) 2 tsp salt 500g bread flour Fresh rosemary & flaky sea salt (for topping) Instructions In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved. Add olive oil and salt, stir to combine. Add the bread flour and mix until a shaggy dough forms. The dough will be soft and sticky — this is key for a light, airy crumb. (Tip: If you're not used to working with high-hydration dough, you can reduce the water slightly.) Rest the dough for 30 minutes, covered. Perform 1 stretch and fold. Rest for another 30 minutes. Do 2 coil folds, spaced 30 minutes apart. After the last fold, let the dough rest for another 30 minutes. Transfer the dough, covered, to the fridge to cold-proof overnight for 12–48 hours. The next morning, line a baking tray with parchment paper and generously drizzle it with olive oil. Gently tip the dough onto the tray. Fold the dough inwards a few times as shown in the video, then flip it seam-side down. Cover and let it proof at room temperature for 1–2 hours, until noticeably puffy and spread in the tray. Drizzle more olive oil over the surface. With oiled fingers, gently dimple the dough all over. Top with fresh rosemary and a generous sprinkle of flaky sea salt (or your favorite toppings) Bake in a preheated oven at 230°C (445°F) for about 25 minutes, or until golden brown and crisp on the edges. Allow the focaccia to cool in the tray for at least 15–20 minutes before slicing. Enjoy warm or at room temperature. #focaccia #sourdough #sourdoughbread #sourdoughstarter #bread #Recipe #fyp

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