Merrijig Inn's Sourdough Foccacia

Tanya Connellan, Merrijig Inn


Wet Mix

2 grams instant yeast
35 millilitres Mount Zero Frantoio Extra Virgin Olive Oil
600 millilitres cold water
50 grams sourdough starter (sourdough bakeries may sometimes give you some starter if you ask nicely!)

Dry Mix

700g plain flour
1 & 1/4 teaspoon fine sea salt


1. In a medium bowl, mix wet ingredients together. 

2. In a large bowl, combine wet and dry mixes together and knead until very well combined. Ensure all flour lumps are mixed in well and the dough looks smooth. Cover with glad wrap and store in the fridge overnight (12-14 hours).

3. Preheat oven to 180 degrees Celsius. Remove the dough from the bowl and turn it out onto an oven tray to bake. Using your fingertips, press the bread out into the desired shape. Dance your fingertips across the top of the bread, leaving small dimples. 

4. Scatter rosemary flowers and leaves across the dough, along with a decent pour of olive oil and a generous pinch of salt. Bake in the oven for 45 minutes or until golden brown.

Other topping ideas

Fig and goat’s cheese make for a lovely autumnal topping.

Pumpkin and feta work really well in the depths of winter. Spring must be celebrated with asparagus and parmesan, and Summer is ALWAYS local tomato and basil.


Tanya Conellan
"This is the bread that we bake fresh in the restaurant every day. It’s always well received!" -Tanya Connellan

Recipe Ingredients from the Mount Zero Range