Arman's Sourdough Focaccia

This recipe is a great use of extra sourdough starter and makes a focaccia loaf with a nice tang.

Makes 2 9" round loaves.



  • 330g Fed sourdough starter (100% hydration)
  • 400g Flour
  • 260g Warm Water
  • 2 tsp salt
  • 40g Olive Oil


  1. Combine ingredients in a bowl and beat at high speed for 1 minute
  2. Grease 9" cake pans lightly (or use non-stick)
  3. Divide dough evenly between the two cake pans and spread to evenly cover
  4. Prove for three to four hours depending on temperature
  5. Preheat oven to 375F
  6. Oil fingers, poke dough all over
  7. Sprinkle olive oil on top along with any other desired toppings
  8. Bake until the sides pull away from the pan and being to brown, roughly 30 minutes
  9. Let rest at least 5 minutes before turning out to completely cool