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Crispy Rosemary Sourdough Focaccia with Flaky Sea Salt

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This forgiving sourdough focaccia features a shatteringly crisp crust, a pillowy interior, and bursts of rosemary and flaky sea salt. Perfect for entertaining or as a versatile bread for sandwiches and soups.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g active sourdough starter (about 1 cup)
  • 350g warm water (about 1 ½ cups, 80-85°F)
  • ¼ cup extra-virgin olive oil, plus more for the pan
  • 2–3 tablespoons fresh rosemary, finely chopped
  • 1–2 teaspoons flaky sea salt (for finishing)
  • 10g fine sea salt (about 2 teaspoons, for the dough)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine warm water and active sourdough starter. Whisk until mostly dissolved. Add bread flour and fine sea salt. Mix with hands or a wooden spoon until a shaggy, sticky dough forms. Cover and let rest for 30 minutes (autolyse).
  2. Perform Stretch and Folds: Wet your hands. Grab a section of dough, stretch it up and over the center. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and rest 15 minutes. Repeat the stretch-and-fold process two more times with 15-minute rests. After the third set, the dough should feel smoother and more elastic.
  3. Bulk Fermentation: Cover the bowl tightly and let it sit at room temperature (70-75°F) for 6-8 hours until nearly doubled in size, bubbly, and fragrant. For best flavor, you can refrigerate overnight after 4-6 hours at room temperature.
  4. Prepare Pan and Second Rise: Generously coat a 13×9-inch metal baking pan with olive oil (2-3 tablespoons). Gently transfer the dough to the pan. Use fingertips to press it out to the edges. If it resists, let it rest 10-15 minutes and try again. Cover loosely and let rise 1-2 hours until puffy.
  5. Dimple and Top: Preheat oven to 450°F (232°C). Drizzle 2-3 tablespoons olive oil over the dough. Use fingertips to press deep dimples all over the surface. Sprinkle chopped rosemary and flaky sea salt evenly on top.
  6. Bake: Place pan in preheated oven and bake for 25-30 minutes until deep golden brown and crispy on the bottom. Internal temperature should be 200-210°F.
  7. Cool and Serve: Let cool in pan for 5 minutes, then slide onto a wire rack. Cool for at least 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

For best results, use a metal pan (not glass or ceramic) to achieve a crispy bottom crust. The dough is very sticky; resist adding extra flour. If your kitchen is cold, bulk fermentation may take longer. The overnight cold fermentation option enhances flavor.

Nutrition

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

Find it online: https://yumbelle.com/crispy-rosemary-sourdough-focaccia-with-flaky-sea-salt/