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Perfect Sourdough Focaccia with Rosemary and Sea Salt

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This perfect sourdough focaccia with rosemary and sea salt is a deeply flavorful, airy bread with a crispy bottom and golden, olive oil-soaked top. It’s a forgiving recipe that rewards patience with a tangy, chewy crumb and is perfect for sharing.

Ingredients

Scale
  • 100 g active sourdough starter
  • 400 g bread flour (about 3 cups)
  • 320 g warm water (about 1 1/3 cups, 85-90°F)
  • 60 ml extra-virgin olive oil (1/4 cup, plus more for pan and topping)
  • 10 g fine sea salt (about 1 1/2 teaspoons)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (for topping, like Maldon)

Instructions

  1. Mix the Dough (Day 1, Morning or Afternoon): In a large mixing bowl, combine the active sourdough starter and warm water. Whisk gently until the starter dissolves. Add the bread flour and fine sea salt. Mix with a wooden spoon or your hand until a shaggy, sticky dough forms. Cover and let rest for 30 minutes (autolyse).
  2. Stretch and Fold (First 2 Hours): After the rest, wet your hand slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3 more times, every 30 minutes, for a total of 4 sets.
  3. Bulk Fermentation (Remainder of Day 1): After the final stretch and fold, cover the bowl tightly and let the dough ferment at room temperature (70-75°F) for 8-12 hours, until doubled in size and bubbly.
  4. Cold Retard (Optional but Recommended, Overnight): For better flavor, place the covered bowl in the refrigerator for 12-24 hours.
  5. Prepare the Pan (Day 2, About 3-4 Hours Before Baking): Generously coat a 9×13-inch baking pan with olive oil. Remove the dough from the refrigerator and gently coax it into the oiled pan. Use oiled fingertips to gently stretch and press the dough toward the edges. Let rest if it resists.
  6. Final Proof (2-3 Hours): Cover the pan and let the dough proof at room temperature until puffy and nearly doubled in thickness (2-3 hours).
  7. Dimple and Top (Just Before Baking): Preheat oven to 425°F (220°C). Drizzle 1-2 tablespoons olive oil over the dough. Using your fingertips, press dimples all over the surface, all the way to the bottom of the pan. Sprinkle with chopped rosemary and flaky sea salt.
  8. Bake (25-30 Minutes): Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Rotate pan halfway if needed. Tent with foil if browning too quickly.
  9. Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 15-20 minutes before slicing or tearing.

Notes

This is a high-hydration dough (around 80%). Embrace the stickiness; do not add extra flour. The stretch and fold steps are crucial for gluten development. For best flavor, do the cold retard overnight. Let the focaccia cool before slicing to maintain texture. Store at room temperature for up to 3 days; freeze for up to 3 months.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, sea salt focaccia, homemade bread, sourdough bread, Italian bread, focaccia recipe

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