Rebalance40

Why this swap matters

This sourdough focaccia supports a more anti inflammatory eating pattern than standard focaccia for four reasons. First, long fermentation may support a steadier blood sugar response compared with fast yeast bread. Second, the use of wholemeal flour increases fiber, which is linked with lower inflammatory markers. Third, extra virgin olive oil provides monounsaturated fats and polyphenols. Fourth, added flax and seeds increase fiber and plant omega 3 fats. It is still bread, but it is more nutrient dense and better aligned with a Mediterranean style pattern.

The swap

Recipe
Ingredients
100 g active sourdough starter, bubbly and doubled
375 g water
350 g strong white flour
150 g wholemeal flour
10 g sea salt
2 tablespoons extra virgin olive oil in the dough
2 to 3 tablespoons extra virgin olive oil for the pan and topping

Optional
1 tablespoon ground flax
Pumpkin or sunflower seeds
Fresh rosemary
Flaky salt
Thin sliced red onion
Olives

Why this works

– Olive oil provides monounsaturated fats.
– Wholemeal flour increases fiber.
– Flax and seeds increase omega 3 and mineral content.
– Long fermentation improves flavour and structure.

Step 1 Mix
Mix starter and water until cloudy.
Add flour and flax if using.
Mix until no dry flour remains.
Rest 30 minutes.

Step 2 Add Salt and Oil
Add salt and 2 tablespoons olive oil.
Pinch and fold until incorporated.
Rest 30 minutes.

Step 3 Stretch and Folds
Perform 3 to 4 sets of stretch and folds every 30 minutes over 2 hours.

Dough should feel soft and elastic.

Step 4 Bulk Fermentation
Let rise until increased by about 50 percent.
Usually 3 to 5 hours at room temperature.

Step 5 Transfer to Pan
Generously oil a baking tray with olive oil.
Pour dough into tray.
Coat hands in oil and gently stretch dough toward corners.
If it resists, rest 20 minutes and stretch again.

Step 6 Final Proof
Cover and let rise 1 to 2 hours at room temperature until puffy.

Or refrigerate overnight for deeper flavour.

Step 7 Dimple and Top
Drizzle olive oil over surface.
Press fingertips deeply into dough to create dimples.
Add rosemary, olives, red onion, seeds, flaky salt.

Step 8 Bake
Bake at 220C for 20 to 25 minutes until golden.

Cool slightly before slicing.

Track digestion after dinner.

Swap butter garlic bread for olive oil brushed sourdough with ground flax and herbs. Use the sourdough recipe here if you want to make a sour dough pizza base.