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Easy Sourdough Focaccia with Rosemary and Sea Salt

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This easy sourdough focaccia is forgiving, uses simple ingredients, and delivers a golden, crackly crust with a soft, airy interior. Perfect for beginners and seasoned bakers alike, it’s a crowd-pleaser that comes together in about 4 hours.

Ingredients

Scale
  • 500 grams bread flour (about 3 1/2 cups)
  • 400 grams lukewarm water (about 1 3/4 cups, 80°F)
  • 150 grams active sourdough starter (about 2/3 cup, fed and bubbly)
  • 10 grams fine sea salt (about 1 1/2 teaspoons, plus extra for topping)
  • 60 grams extra-virgin olive oil (about 1/4 cup, divided)
  • 2 tablespoons fresh rosemary (finely chopped)
  • Optional: flaky sea salt for finishing

Instructions

  1. Mix the dough (10:00 AM): In a large bowl, combine the lukewarm water and active sourdough starter. Stir until the starter dissolves. Add the bread flour and salt. Mix with your hand until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 30 minutes.
  2. First fold (10:30 AM): Wet your hand with water. Grab one corner of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat 4 times. Cover and rest 30 minutes.
  3. Second fold (11:00 AM): Repeat the folding process. Cover and rest 30 minutes.
  4. Third fold (11:30 AM): One more round of folds. Cover and let rise for 2-3 hours, or until doubled in size and bubbly on top.
  5. Prepare the pan (around 2:00 PM): Pour 30 grams (2 tablespoons) of olive oil into a 9×13-inch baking pan. Spread to coat the bottom and sides. Gently tip the risen dough into the pan. Let sit for 30 minutes.
  6. Stretch and dimple (2:30 PM): With oiled fingers, gently stretch the dough to fill the corners. If it resists, let rest 10 minutes. Once spread, oil your fingertips and press deep dimples all over the dough, going to the bottom of the pan.
  7. Second rise (2:30 PM to 4:00 PM): Cover the pan and let rise for 1.5 to 2 hours, until puffy and jiggly.
  8. Preheat and top (4:00 PM): Preheat oven to 425°F (220°C). Drizzle remaining 30 grams (2 tablespoons) olive oil over the top. Sprinkle chopped rosemary evenly, then add a generous pinch of flaky sea salt.
  9. Bake (4:00 PM to 4:25 PM): Place pan on middle rack and bake for 20-25 minutes, until deep golden brown and edges are crispy. Let cool in pan for 10 minutes, then transfer to a wire rack.

Notes

Don’t skip the folds—they build structure. Wet your hands to handle sticky dough. If your kitchen is cold, rise times will be longer. The dimples are essential for trapping oil and creating crispy pockets. Salt is crucial for flavor and gluten structure. For best results, use an active, bubbly starter.

Nutrition

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

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