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Sourdough Focaccia with tomatoes & olives

Easy and tasty sourdough focaccia with a beautiful crust and crumb
Prep Time1 hr 10 mins
Cook Time35 mins
Resting Time7 hrs
Total Time8 hrs 45 mins
Course: Snack
Cuisine: Italian
Keyword: bread, easy bake, focaccia,, kid friendly,, sourdough
Servings: 1 Focaccia of 8"


  • OTG or MIcrowave Oven to bake
  • Baking tray


For the starter

  • 20 gms Unfed starter
  • 20 gms all-purpose flour
  • 20 gms water

For the dough

  • 300 gms all-purpose flour
  • 225 gms water
  • 7-8 gms salt
  • 8-9 gms Olive oil


  • 2 gms Olive oil
  • 8-10 Cherry Tomatoes cut in half
  • 4-5 Black olives sliced
  • 2 tbsp Fresh Oregano


  • Mix the unfed starter, flour and water in a transparent jar. Ensure no dry flour remains. Cover and set it aside till it doubles in volume, around 3 hours
  • Mix the flour and the water for the dough in a large bowl. Do not knead it at this time. Cover and set aside till the starter is ready
  • Add the starter and salt to the flour mix and form a soft and sticky dough
  • Knead the dough for 8-10 minutes with a hand mixer. If you knead by hand it will take around 15 -18 minutes for the dough to become smooth
  • Add the olive oil for the dough and knead again for 7-8 minutes till the oil is well incorporated into the dough
  • Stretch and fold the dough to build in some strength. Take the dough from one end and stretch it till it offers some resistance and fold it back on the rest of the dough. Repeat the same process on all four sides of the dough. This is one round of stretch and fold. Cover and set aside for 30 minutes
  • Perform 3 more rounds of stretch and folds at 30 minute intervals
  • After the 4 rounds of stretch and folds rest the dough for 1-2 hours till it rises significantly in volume.
  • Grease an 8*3 inch baking dish and transfer the dough to it
  • Stretch the dough to fill in the entire dish. Do not stretch too hard and damage the gluten strands in the dough. Stretch till you find resistance and then cover and set aside for 30 minutes
  • Within 2-3 rounds of stretching the dough should easily fill in the entire baking dish. Cover and set aside the dough for 20-30 minutes
  • Preheat the oven to 230C
  • Use your fingers to lightly press the dough and make dimples on it. Add the olive oil to the dough. Place the cherry tomato halves and sliced olives across the dough. Sprinkle the fresh oregano, salt and pepper on top
  • Bake for 30-35 minutes till the top of the focaccia becomes a nice golden brown.
  • Transfer it to a cooling rack and let it cool for 15 minutes
  • Slice and enjoy it warm


The ambient temperature was around 26-27C. The time taken for the dough will differ if the temperature at your place largely differs from this