Allright it is time to put the money where the mouth is, I told a lot of you that I was hoping to launch an internet website soon, and that when it was online this would be the very first recipe I would post. So here it is…


  • 450 gram bread flour (I use locally milled flour)
  • 50 gram (wholewheat) speltflour
  • 125 gram mature sourdoughstarter
  • 10 gram fine sugar
  • 375 gram water
  • 15 gram extra vergine olive-oil
  • 13 gram salt

For topping you will need some extra olive oil and other toppings of your linking. I topped mine with some rosemary, sea salt and cherrytomatoes which is a great combination almost everybody will enjoy very much.


Start by mixing the starter, sugar and 325 gram water together and gradually adding the flour till all the flour is incorporated in to a dough like substance.

Put it in a container and set this aside for about an hour in a nice and warm place. (I put my dough in a slightly warmed oven at around 29C). After this hour has past you will incorporate the salt, olive oil and the remaining water.

At this moment it is time to get to work. Mix the dough till it’s almost fully developed and put it in a slightly oiled container for bulk-fermentation. I give the dough 3 good sets of stretch and folds after 30 minutes, 1 hour and 1,5 hour to develop the dough even more.

Try to give your dough a nice rectangular shape when you’re done with the last set of stretch and folds and put it in a well oiled baking tray, leave it to proof in the slightly warmed oven (29-30C) for around 3-4 hours, or till your dough is nice and bubbly.

If you want to develop even more taste this is the moment to transfer your dough to the fridge overnight. Remember to cover it up so it won’t dry out and don’t forget to rub the dough slightly with some olive oil so it doesn’t stick to the covering material.

When you are giving it a go start and preheat your oven to 230C with a baking steel inside.

Prepare your toppings in order to work fast once you start working the dough. I coated my rosemary with a little oil too to prevent burning. Now its time to take your dough and drizzle it with some good olive oil, then you start dimpling your fingers in the dough and if its needed you can also spread it a little more to fit the baking tray. Be careful not to tear through.

Now its time to get creative and decorate the focaccia in a way you like it. the one i made this time was topped with rosemary, cherry tomatoes and sea-salt, but pesto and mozzarella or tomato tapenade, basil and tomatoes are also great options.

Bake it in the pre heated oven for about 15-18 minutes or until the top has a nice gold brown color. The focaccia should be nice and crispy on the outside and soft but a little chewy on the inside. I don’t think you can resist to wait till its cooled but it’s at it’s best eaten warm!

If this is not going to be the best ever you had I don’t know what will be, only thing I could imagine being better is to enjoy this on the patio of a nice house under the Tuscan sun sitting with a good glass of Chianti in my hand.

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  1. Heather Dahlke says:

    Can’t wait to try it tomorrow!

    1. Rudy Author says:

      if you did let me know how it turned out

  2. Rudy,
    Bedankt om je recepten te willen delen. Ik wens je veel succes met deze website en kijk al uit naar uw volgende recepten.

    1. Rudy Author says:

      Hoi Jan, dank voor je compliment, zal snel de pagina gaan vullen met meer content

  3. Flopold says:

    I recently made a few focaccias and struggled to get the softness i desired.
    I’ve tried this recipe today and was very pleased! What a nice soft sponge i got!
    It was topped with frozen cherry tomatoes from last summer.

    I did not get a lot of crispiness. I might tactically use the broiler towards the end next time.
    And use more cherries.
    Coz oh yeah, there will be a next time with this beauty of a recipe!! :DDD

    I do not have spelt flour so i used 50g of wholemeal einkorn flour instead.
    I wonder if it has some of the extensibility properties of spelt because in French it is called ‘petit épeautre’ meaning ‘little spelt’ 🙂

    My rye starter can turn quite sour so i used 100g of it.

    A huge thank you Rudy for this very well written recipe. I will closely watch the following ones! 🙂

    1. Rudy Author says:

      Hello, thanks for sharing the result of your beautiful focaccia. it looks nice and fluffy, but indeed it misses a bit of “crustiness”. perhaps you can try to find a metal baking tray which conducts the heat a bit better to the bottom of the bread. also you have to coat the tray generously with olive oil so the bread gets a little “fried”. and last tip from my side will be try to use as many fresh ingredients as you possibly can, the frozen cherrytomatoes you used tend to lose a lot of their water because the freezing damaged their cell structure.

      hope you find these tips helpful and i am looking forward to your next focaccia 😁😁

  4. Carmen says:

    Hi I would like to make this but can u tell me what is the sourdough starter ?
    Many thanks

    1. Rudy Author says:

      a sourdough starter is a natural yeast made from flour and water. I’ll try to post a how to soon!!

  5. Omg just made this and it was delicious. My first time making focaccia, I used half the measurements and my topic was sea salt and thyme.

    The only thing that was slightly less than perfect was that it was a bit too wet inside (delicious still). Any tips for that?

    1. Rudy Author says:

      thanks for your response, could be it needs a little longer baking time so more water will evaporate. if the color was already turning dark i suggest you should turn down the oven temp so it doesn’t color to much.

  6. Karen says:

    Hi! I am planning to refrigerate overnight. I’m wondering if you recommend letting it come to room temperature before you dimple and decorate. Also will the oil that I put in the pan during the proof have been absorbed overnight? I ant to ensure the bottom of the focaccia is crispy. Thanks

    1. Rudy Author says:

      what i would usually do is to refrigerate the dough after the stretch and folds and around 2 hours of bulk fermentation in a container with a little bit of olive oil so it doesn’t stick, in the morning i would take it out, put it on a tray with a nice drizzle of oil. Let it come to room temperature and stretch it a little to a rectangle shape of aprox. 20×30 cm, let it proof til it is nice and bubbly and proceed the rest of the steps, including the extra drizzle of olive oil, because yes the dough will absorb it.

    2. Natsu says:

      Hi, I really enjoy your blog and those pictures you share on your Instagram. I start baking sourdough recently and have been using my starter baking other parties, but here in Ireland the temperature is usually around 14-18 degree (sometimes lower) My bulk fermentation usually takes more than 5 hours or longer because I can’t really see it has raised. Was hoping if you could share some tips about how you do the bulk fermentation and final rise time schedule wise. Really appreciate your help!

      1. Rudy Author says:

        Hi Natsu,

        temperature is quite a big factor in your fermentation process, with lower temperatures it will always take longer for your dough to ferment properly. In sourdough baking time is just a small guideline to me, if my recipe says 4 hr bulk it could be 6-8hrs for yours with the lower temperature. it also depends on the activity of your starter how fast things will go. think you will have to do some research to find out how your schedule will fall in to place when you work your dough. things to play with are your dough temperature (can be changed by using warmer water) and the roomtemperature (putting your dough in an oven with just the light on or with a cup of hot water inside) these things will definitely help. just keep a good eye on your dough and try to “see” when its ready instead of making time leading.

  7. Maria says:

    Amazing recipe. I just tried it and the focaccia turned out beautiful and delicious. Thank you!

    1. Rudy Author says:

      Hi Maria, thanks for the feedback. it looked incredible 😁😁

  8. Milou says:

    Hi! Could you explain in a bit more detail what you mean with ‘Mix the dough till it’s almost fully developed’? thank you!

    1. Rudy Author says:

      Yes of course, dough is well developed when you can do a windowpane test, this means the gluten are well stretched. to perform a windowpane test you should take a small ball of dough and stretch this between your thumbs and index fingers so you get a nice membrane. when it tears without turning translucent you should mix the dough a bit more, if you can stretch the dough till you can almost see through it without the dough tearing your dough should be well developed. a well developed dough should also not feel really sticky but more a bit tacky.

  9. francesca says:

    Hey Rudy
    tried ur focaccia twice already and the taste is really super good!! Though to me, it doesn’t turn out like in ur pictures with big bubbles, but a bit more “compact” like if it was a focaccia/bread. What do you think could it be? I follow ur process, no fridge. when you say: shape it in a rectangle, do you mean spreading it quite thin in the tray? Thanks in advance!!!

    1. Rudy Author says:

      Hi Francesca, nice to hear you tried my focaccia, most of the time the big bubbles are a problem to achieve, make sure you develop your dough well enough, you should be able to get a pretty nice “windowpane” after mixing. when you are stretching and folding your dough and when shaping it you should be handling your dough with caution to not deflate your dough. i will make some extra videos in the future to show this. never push to hard on your dough to spread it its better to let it rest and try to carefully stretch it.

  10. martin says:

    Hi Rudy, I tried the Focaccia, it worked fine, it was a bit wetter than I’m used to, the problem I seem to have is whilst the bread cooks fine at a high temp the toppings will burn slightly if I’m not careful, with the last one I turned off the oven and left the door slightly open for the last 5 mins It worked fine. Are you going to do an “about me ” post, so with can have some background on you?

    1. Rudy Author says:

      Hi Martin, thanks for trying my recipe. maybe it could help a bit to coat your toppings in a little bit of oil before adding them on your focaccia, place your focaccia on a lower rack in the oven. these are things that helped me with it. the about me page is on its way, already did one on my instagram page but need to work on it on my website too.

  11. Angelica says:

    Just made my first focaccia/bread ever and I feel like I will never need any other recipe. This was soo good and easy. It was perfect, Thank you soo much!

    1. Rudy Author says:

      Hi Angelica, thank you so much 🙌🏻🙌🏻 hope you will keep enjoying it

  12. Melissa says:

    When you do you stretch and fold, do you do this in the bowl or out on the counter? Excited to try this recipe!

    1. Rudy Author says:

      you can do both ways, but be careful with dough handling, it should be only stretching and folding, not extra mixing as when some use the slap and fold methode.

  13. Magdalena says:

    This focaccia is so good that my friend has proposed to me after having just one bite 😂 Anyway – the bubbles on the surface were enormous however the crumb itself wasn’t that open and airy. I believe I still have to experiment with the temperature and the bulk but I was also curious about the size of your baking tray – could you please share the details? Many thanks.

    1. Rudy Author says:

      well congrats 😂, undistributed bubbles mean an uneven fermentation has happened, might be that you took your dough out of the fridge and it fermented quickly on the top but that it was still colder on the inside which caused an under proofed bottom side.
      I would suggest trying to push your first fermentation a bit more and then putting it in to the fridge.

  14. Hi, can I ask if the bread would stick to the baking tray? Can we use parchment paper? My baking tray is not non stick

    1. Rudy Author says:

      yes you can use parchmentpaper but if it sticks to the tray it will also stick to your parchment, my tray isn’t nonstick either, make sure your dough is well developed and baked on a well preheated baking steel, pizza stone or an upside down baking tray. if you place your tray with dough on a oven rack it is gonna take extra time for the heat to be conducted through the tray on to your dough, by this time your top will already be coloring and the bottom will stay pale and will be steamed instead of baked. also make sure there is enough oil on the tray when placing your dough on it, because you want to kind of fry the bottom

  15. Pauline says:

    Hi Rudy,
    Tried your recipe today and it was a huge success with my family. Personally, I wanted to see more air bubbles like yours . Thank you for sharing
    Can I clarify the following pls?
    3 good sets of stretch and folds after 30 minutes, 1 hour and 1,5 hour to develop the dough even more.

    Are you saying 3 sets with 30min intervals or total 3hrs with 30/60/90 min interval?

    Thank you…Pauline

    1. Rudy Author says:

      Hi pauline thanks for your reaction, good to hear that it was a succes.

      it is 3 sets with 30 minute intervals. after your stretch and fold leave it to fully proof.
      to get the big air bubbles its important to let the dough proof to the maximum volume but you still have to be able to dimple the dough without puncturing the bubbles. its a matter of getting the feeling right, mine doesn’t always look as bubbly either. it also depends on how much time i have etc.

      good luck with your next try

  16. Zubairi says:

    What’s the size of the focaccia bread pan for to bake it in and what’s the oven temperature?

    1. Rudy Author says:

      size of the pan is roughly 20x30cm, i preheat the oven to 240C and depending how the dough colors I’ll lower it a bit after about 10 minutes

  17. Dit recept is zo fantiastisch! Echt heerlijk!

    1. Rudy Author says:

      dank je voor je reactie. ik ga mijn best doen om spoedig meer recepten te plaatsen

  18. Harry says:

    Kun je het zuurdesem ook vervangen door een pre deeg / biga gemaakt met gist? Bijvoorbeeld de 125 gram desem in de focaccia? Welke verhouding gist / meel is dan wenselijk in het pre deeg?

    1. Rudy Author says:

      Hoi Harry,

      Dit is zeker mogelijk, je kunt een voordeeg maken met 0,2 gram gist, 60 gram bloem en 60 gram water. Houd er wel rekening mee dat je dan de volgende dag ook nog wat extra gist toevoegt om het deeg lekker luchtig te krijgen.

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