Our Sourdough Focaccia
Baked fresh in Singapore, our sourdough focaccia relies on natural fermentation and high hydration dough to create structure, depth of flavor and a crust that forms slowly in the oven.
What is Sourdough Focaccia
Structure, Fermentation & Texture Explained. Sourdough focaccia is often treated as simple bread. When given time, it becomes something else.
High hydration dough, olive oil and slow fermentation create a sourdough focaccia that is light yet structured — crisp outside and soft within. The flavor develops naturally through fermentation rather than relying on heavy toppings.
More than a side dish, sourdough focaccia becomes a bread with its own character.
Our sourdough focaccia is baked fresh in Singapore using natural fermentation and careful handling to preserve its open crumb and delicate structure.
A good focaccia bread does not need fillings to feel complete.
How Sourdough Focaccia is made
The dough follows the same natural starter and fermentation process described on our About Fermentation and About Sourdough Loaf pages, allowing flavor and structure to develop naturally over time.
Unlike a sourdough loaf, focaccia is not shaped. It is gently stretched into the tray and handled carefully so the air created during fermentation remains intact.
Before baking, the surface of our sourdough focaccia in Singapore is pressed by hand.
These dimples are functional rather than decorative — they hold olive oil, guide expansion in the oven and help preserve the open crumb that forms during long fermentation.
Where a sourdough loaf carries its additions folded into the dough, focaccia receives most of its flavor on the surface.
Olive oil is added into the tray and across the dough, followed by toppings that settle naturally into the dimples instead of being mixed through the crumb. This allows the structure of the dough to remain intact while the surface develops its own character during baking.
Baking, surface flavor & texture
After being placed into the tray, the dough rests once more. During this time, fermentation continues and the remaining gas bubbles develop further, giving sourdough focaccia its light yet structured feel.
Flaky salt is added just before baking. It seasons the surface evenly and creates a subtle texture once the focaccia is fully baked.
Because most toppings remain on the surface rather than inside the dough, the flavor is not uniform. Each bite can taste slightly different — sometimes mild, sometimes more aromatic — which keeps the bread interesting rather than predictable.
Our sourdough focaccia is baked in pre-heated trays until golden brown with a firm bottom crust formed by the olive oil in the tray. Some prefer it lighter, others darker for a more herbal, toasted character.
We aim for a well-developed crust that stays easy to bite through while keeping the interior soft and aerated. Unlike traditional sourdough loaves, focaccia can be enjoyed almost immediately after baking and does not require a long resting period.
Its flatter shape also makes it easier to cut and portion, whether served warm as it comes from the oven or later as part of a meal.
What makes sourdough focaccia special
Our sourdough focaccia in Singapore sits somewhere between bread and a meal, yet it does not rely on fillings or spreads to feel complete.
When served warm, it is aromatic and open; at room temperature, the flavor becomes deeper and more composed.
Its character comes from grain, fermentation and olive oil, with toppings guiding rather than masking the bread itself.
Olive oil is not simply added for taste — it is part of the baking process, protecting moisture, carrying aroma through the crumb and helping form the characteristic focaccia crust.
Toppings are used with restraint. Rosemary, garlic or onion should support the structure and fermentation beneath them, never dominate it.
A well-made sourdough focaccia should always taste like bread first — defined by grain and fermentation — with everything else playing a secondary role.
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