Potato Sourdough Focaccia

A focaccia that celebrates patience, and the simplicity of good ingredients. The sourdough base delivers deep flavor and a light, open crumb, while the baby potatoes—glossed in olive oil and a touch of balsamic—add earthy sweetness against a crisp, golden crust.

Ingredients

For the dough:

• 150 g active sourdough starter

• 552 g water, plus 50 g extra

• 750 g strong bread flour

• 15 g fine sea salt

For the topping:

• 5 baby potatoes, thinly sliced

• 2 tbsp good-quality olive oil

• 1 tsp balsamic vinegar

• Flaky sea salt, to finish

Method

1. Autolyse (45 minutes):
   In a large bowl, combine the sourdough starter, 552 g water, and flour until just incorporated. The mixture will look rough and shaggy. Cover and rest for 45 minutes to allow the flour to hydrate.

2. Salt & Water Addition:
   Sprinkle in the salt and add the remaining 50 g of water. Mix with wet hands, folding the dough over itself until the water and salt are absorbed. The dough will be soft and quite wet—this is correct. Rest 30 minutes.

3. Bulk Fermentation (5–6 hours):
   Leave the dough at room temperature. Every hour or so, perform a quick stretch and fold: lift one side of the dough, stretch it up, and fold it over itself. Repeat around the bowl. If you forget a round, don’t worry—the dough is forgiving. By the end of bulk fermentation, it should feel airy, elastic, and slightly domed.

4. Cold Retard (Overnight):
   Transfer the bowl to the fridge and let the dough rest overnight. This slow proof deepens flavor and structure.

5. Bring to Room Temperature (1–4 hours):
   The next day, let the dough warm up on the counter until soft and bubbly.

6. Prepare the Potatoes:
   Toss the potato slices in olive oil and balsamic. Season lightly with salt and set aside.

7. Shape & Dimple:
   Generously oil a baking tray. Gently tip the dough into it, stretching it lightly to fit the tray. With oiled fingers, press deep dimples across the surface. Scatter the potatoes evenly on top, pressing them gently into the dough. Sprinkle with flaky salt.

8. Bake:
   Bake for 40 minutes total:

   • First 20 minutes at 230°C

   • Second 20 minutes at 200°C
     The focaccia should be golden brown, crisp on the edges, and cooked through.

9. Cool & Serve:
   Let the bread cool for at least 1 hour before slicing. This allows the crumb to set and the flavor to develop fully.

Elliot’s Tips

• This is a wet dough, but don’t be tempted to add more flour. Trust the process—the hydration is key to its open, light structure.

• Timing is flexible. If you miss a stretch and fold, or leave it an extra hour in the fridge, it won’t ruin the bake. Focaccia thrives on a balance of care and ease.

• Best served the day it’s baked, but makes excellent toasted slices the next morning with eggs or as a sandwich base.