Description
A forgiving, easy-to-make sourdough focaccia featuring a crispy golden crust, chewy interior, and fragrant rosemary. This autumn-friendly recipe uses high hydration and olive oil for maximum flavor and texture.
Ingredients
Scale
- 500g (3 ¾ cups) All-Purpose Flour
- 350g (1 ½ cups) Lukewarm Water
- 100g (½ cup) Active Sourdough Starter or Discard
- 60g (¼ cup) Extra Virgin Olive Oil (plus extra for the pan)
- 10g (1 ¾ teaspoons) Fine Sea Salt
- 2–3 sprigs Fresh Rosemary, needles removed and chopped
- Flaky Sea Salt (for finishing)
- Black Pepper (optional)
- Garlic slices (optional)
Instructions
- In a large bowl, combine flour, water, and sourdough starter. Mix until no dry flour remains. Let rest for 20 minutes (autolyse).
- Add salt and 1 tablespoon of olive oil. Mix until incorporated.
- Wet hands and perform the first stretch and fold: grab one side of the dough, stretch up, and fold over the center. Repeat for all four sides. Let rest for 30 minutes.
- Repeat the stretch and fold process. Let rest for another 30 minutes.
- Cover the bowl and let bulk ferment at room temperature for 4-12 hours until doubled in size and jiggly. Alternatively, refrigerate overnight for cold fermentation.
- Generously coat a 9×13 inch baking pan with olive oil. Transfer dough to the pan, gently pressing it into the corners without punching down. Let rest for 15 minutes, then stretch and press again to cover the pan.
- Let dough proof in the pan for 30-60 minutes until puffy. Preheat oven to 425°F (220°C) during the last 20 minutes of proofing.
- Wet fingers and press deep dimples into the dough, reaching the oil at the bottom. Sprinkle with rosemary, flaky salt, pepper, and optional garlic. Drizzle with more olive oil.
- Bake for 25-30 minutes until deep golden brown on top and bottom. Tent with foil if browning too fast.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 20 minutes before slicing.
Notes
High hydration dough will be sticky; do not add too much flour. For best flavor, use the cold fermentation method overnight in the fridge. Ensure your sourdough starter is active and passes the float test. If using bread flour, you may need slightly more water.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, rosemary bread, autumn recipe, easy sourdough, no knead bread, olive oil bread