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Sourdough Focaccia

Posted by Cook Culture on

Sourdough Focaccia
by Chef Annabelle Choi



375g tepid water
100g sourdough starter
400g all-purpose flour
100g whole wheat flour 
20g olive oil +more for coating your bowl
10g fine sea salt


Mix all ingredients in a medium bowl. After mixing the dough for about 5 minutes, you should have a cohesive shaggy mass.

Oil another bowl that is double the size of the dough size, then place your dough in the oiled bowl and cover with a tea towel. Let the dough rise 2-3 hours covered in the oiled bowl, or over night in the fridge.

Preheat oven to 375F.

Once risen, on a floured surface gently pour your dough onto the counter, and cut in half.

Flatten each piece into a round using the tips of your fingers, gently kneading the dough from the center and picking it up and streching with your hands if needed.

Place each round into a lightly floured cast iron skillet.

Bake for 30-40 mintues, or until golden brown.


To find out more about what Annabelle is up to, keep an eye out for her classes with us here, her events over on her website, and what she's cooking over on her Instagram.

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