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Easy Sourdough Focaccia with Rosemary and Sea Salt

Easy sourdough focaccia - featured image
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This sourdough focaccia is a weeknight hero with minimal active time and a foolproof texture. The long, cold fermentation gives you a crispy-on-the-outside, pillowy-on-the-inside bread that pairs beautifully with rosemary and sea salt.

Ingredients

Scale
  • 500g all-purpose flour (about 4 cups)
  • 400g lukewarm water (about 1¾ cups)
  • 150g active sourdough starter (about ¾ cup), bubbly and fed
  • 60g olive oil (about ¼ cup), plus extra for the pan
  • 10g fine sea salt (about 1½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • 1–2 teaspoons flaky sea salt (e.g., Maldon)
  • 2–3 tablespoons extra virgin olive oil, for drizzling

Instructions

  1. Mix the dough: In a large bowl, combine the lukewarm water and active sourdough starter. Stir until the starter dissolves. Add the flour and fine sea salt. Mix with your hands or a spatula until no dry bits remain. The dough will be shaggy and sticky.
  2. Add the olive oil: Pour in the 60g of olive oil and work it into the dough until smooth and silky. Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature.
  3. Perform the first set of folds: Wet your hands slightly. Grab one corner of the dough, stretch it up, and fold it over the center. Repeat for all four corners. Cover and rest another 30 minutes.
  4. Second set of folds: Repeat the folding process. Cover and let it rest at room temperature for 2-3 hours, or until puffy and with visible bubbles on the surface.
  5. Cold fermentation: Cover the bowl tightly with plastic wrap and refrigerate for 8-12 hours (overnight).
  6. Prepare the pan: The next day, pour 2-3 tablespoons of olive oil into a 9×13-inch pan and spread it all over the bottom and sides.
  7. Transfer and stretch: Gently coax the cold dough into the oiled pan. Let it sit at room temperature for 30 minutes. Using oiled fingertips, gently stretch the dough to fit the pan. If it resists, let it rest another 15 minutes and try again.
  8. Final proof: Cover the pan with plastic wrap and let the dough proof at room temperature until puffy, jiggly, and doubled in height (2-4 hours).
  9. Dimple and top: Preheat the oven to 425°F (220°C). Drizzle the top with olive oil. Using your fingertips, press deep dimples all over the surface. Sprinkle chopped rosemary and flaky sea salt on top.
  10. Bake: Place the pan on the middle rack and bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped on the bottom. If browning too quickly, tent loosely with foil for the last 10 minutes.
  11. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 15 minutes before slicing.

Notes

Don’t skip the stretch and folds; they build structure. Be generous with olive oil for a crispy crust. Trust the jiggle test for proofing. Dimple with confidence to create oil pockets. For best flavor, use an active starter and cold ferment overnight.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, easy focaccia, sourdough bread, homemade bread, Italian bread

Find it online: https://perkypan.com/easy-sourdough-focaccia-with-rosemary-and-sea-salt/