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Sourdough Whole Wheat Focaccia Recipe

Course Appetizer, Breads
Cuisine Italian
Servings 7 square loaf


  • Firm Starter:
  • Sourdough Starter - 1/3 cup
  • Whole Wheat Flour - 1/2 cup
  • Water - 3-4 tbs
  • Dough:
  • Whole Wheat Flour / Atta - 1 cup
  • Salt - 1 tsp
  • Olive Oil-2 tbs
  • Water - 1/2 cup
  • Topping:
  • Garlic - 2 pods grated
  • Onion - 2-3 tbs finely chopped
  • Olive Oil / Melted Butter - 2 tbs
  • Dried Basil - 2 tbs


  • Mix together bubbly sourdough starter along with water and whole wheat flour to make a sticky dough.
  • Cover and set aside for two hours.
  • Refrigerate overnight.
  • Remove it from fridge and set it on counter for four hours.
  • To the same bowl, add in oil, salt, water and flour.
  • Mix to form a sticky dough.
  • Cover and set aside for 30 minutes.
  • Now take it to counter and using a dough scraper, lift it, slap it and fold it. Keep on repeating this for 20 times or until you feel the dough is smooth.
  • Oil a 7" square tin and place the dough in it. Add more oil on top and press the dough to fill the base of the tin.
  • Cover with cling film and set aside until double in volume. It may take two hours to four hours depending upon the temperature of your room.
  • Preheat oven to 250°C.
  • Use your fingertips to make indentations on top of the dough.
  • Add generous olive oil or melted butter in the indentations and sprinkle grated garlic, finely chopped onion and dried basil.
  • Apply milk wash on top of the bread and bake in preheated oven for 25 minutes.
  • Once the bread is warm enough, slice it up into squares and serve.