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Wholesome Sourdough Focaccia with Rosemary and Flaky Salt

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This tangy, airy sourdough focaccia is crispy on the outside and impossibly light on the inside, topped with fragrant rosemary and flaky sea salt. It’s forgiving enough for beginners and rewarding enough for experienced bakers, making it the perfect bread to convert even the most stubborn bread skeptics.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 ½ cups (360ml) lukewarm water
  • 1 cup (240g) active sourdough starter
  • ¼ cup (60ml) extra-virgin olive oil
  • 2 teaspoons (10g) fine sea salt
  • 2–3 tablespoons fresh rosemary, finely chopped
  • 1–2 teaspoons flaky sea salt
  • 2–3 tablespoons extra-virgin olive oil (for topping)

Instructions

  1. Feed your starter (morning, 8-9 AM): If your starter has been sitting in the fridge, take it out and feed it with equal parts flour and water. Let it sit at room temperature until bubbly and active, about 4-6 hours. You need 1 cup of active starter.
  2. Mix the dough (around 1 PM): In a large bowl, combine the bread flour and fine sea salt. Add the lukewarm water and active sourdough starter. Mix until no dry bits remain. The dough will look shaggy. Cover and let rest for 30 minutes (autolyse).
  3. First stretch and fold (1:30 PM): Wet your hands. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat 4 times total. Cover and rest 30 minutes.
  4. Second stretch and fold (2:00 PM): Repeat the same process. Cover and rest 30 minutes.
  5. Third stretch and fold (2:30 PM): Do one more round of stretch and folds. Cover and let bulk ferment for 4-6 hours at room temperature (70-75°F) until doubled in size and bubbly.
  6. Prepare the pan (around 6-7 PM): Pour 2 tablespoons of olive oil into a 9×13-inch pan and spread it around. Gently turn the dough out into the pan. Don’t punch it down. Let rest for 30 minutes.
  7. Dimple the dough (6:30-7:30 PM): Drizzle another tablespoon of olive oil over the top. Use your fingertips to press dimples all across the surface, pushing to the bottom of the pan. Cover and let rise for another 2-3 hours until puffy and jiggly.
  8. Preheat and top (around 9-10 PM): Preheat oven to 425°F (220°C). Sprinkle chopped rosemary and flaky sea salt evenly over the dough. Drizzle one more tablespoon of olive oil on top.
  9. Bake: Place pan on the middle rack and bake for 25-30 minutes until deep golden brown and edges are crispy. Internal temperature should reach about 200°F (93°C). Cool in pan for 10 minutes, then transfer to a wire rack.
  10. Cool and serve: Let cool for at least 20 minutes before slicing. The texture continues to set as it cools.

Notes

Don’t rush the fermentation; a cold kitchen can double the time. Use enough olive oil for a crispy crust. Wet your hands to handle sticky dough. Let cool properly to avoid a gummy interior. The focaccia is even better on day two.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, homemade bread, sourdough bread, focaccia recipe, easy sourdough, artisan bread

Find it online: https://goldensimmer.com/wholesome-sourdough-focaccia-with-rosemary-and-flaky-salt/