The all new sourdough faux-caccia

The all new sourdough faux-caccia

Posted on 18. Jul, 2014 by in Bread and conversation

Remember faux-caccia? The easiest recipe in the world for focaccia?  A simple and delicious recipe for focaccia?  Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia.  Or faux-caccia...

Caution:  this post is short!


25 g rye sourdough starter (from the vat of sleeping starter in the fridge is perfectly fine)*
600 g strong white flour
600 g water

*for more about sourdough starters read here


The night before you want your sourdough focaccia, mix all the ingredients together in a bowl.  Stir, cover and let sit on the counter over night.  If you are having your focaccia at dinner, you can do this in the morning and let them sit around all day.

Sourdough focaccia dough.  Rye starter, flour, water.

Sourdough focaccia dough. Rye starter, flour, water.

The dough will become all blistery and bubbly.  2 -4 hours before you want to bake (this is a very forgiving recipe) pour plenty of oil into a large non stick roasting tin.  If you are worried about it, line it with non stick baking parchment before pouring in the oil.

Stir in 12 g sea salt into the dough and then pour/scrape the dough into the tin.  With oily hands, stretch it out so that it fills the tin.  Cover it with clingfilm and let it sit.  It will get all blistery on the top.

Sourdough focaccia dough developing blisters on the top during the second rise

Sourdough focaccia dough developing blisters on the top during the second rise

Pre heat the oven to 230 degrees.

Chop up some shallot, some rosemary and sage, some tomatoes or whatever else you like on a focaccia.  Sprinkle that on the top of the dough and then sprinkle on some coarse sea salt.  Drizzle olive oil on the top and put in the oven for 20-30 minutes depending on how fat the focaccia is and how well your oven works!  It should be a nice golden brown on the top and have come away somewhat from the sides of the tin.

Remove from the tin on to a cooling rack, being careful not to burn yourself in the oil.

Sourdough focaccia

Sourdough focaccia

Let cool and then eat.

"This is the best focaccia I have ever had" is what the diners will say.  FACT!

Click here to take our sourdough bread course.

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7 Responses to “The all new sourdough faux-caccia”

  1. Cynthia

    19. Mar, 2016

    Can we make dimples in this focaccia?

  2. virtuousbread

    20. Mar, 2016


  3. Jasmine

    12. Feb, 2017

    Hi, I tried to make this recipe, but I couldn't get the salt stirred in evenly as the dough was really stretchy. Any tips? Can I put the dough in the KitchenAid with a dough hook to mix in the salt but knocking all the air out?

  4. virtuousbread

    12. Feb, 2017

    Hi there, i would not worry too much about it because you do leave the dough to do a second rise in the tin. I think squishing in by hand is always better. The other thing you can do (honestly) is put the salt in at the begining. Salt does not kill yeast, it just slows it down. Give that a try! How was it?

  5. Jasmine

    14. Feb, 2017

    Thanks for the advice! Is there a reason rye starter is used vs a white wheat?

  6. chandra

    14. Dec, 2017

    I only have white wheat sourdough. How should i adapt the recipe?

  7. webmaster

    17. Dec, 2017

    Dear Chandra

    I am sorry - I cannot tell you without doing some experimenting. I have not made a wheat sourdough focaccia. I am sure, however, if you search around in google you will find one. Thanks!

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