There’s something truly comforting about a freshly baked loaf of sourdough focaccia. The warm, inviting aroma and the golden crust can make a house feel like a home, especially on those cozy days when you want to treat yourself and your loved ones to something special. Whether it’s for a family meal, a casual gathering, or just a personal indulgence, this focaccia is bound to bring a smile to your face and a delightful bite to your palate.
The secret to this heavenly bread lies in its simplicity and quality ingredients. We use 500g (about 4 cups) of bread flour, paired with 1 cup of an active sourdough starter that has been fed just a few hours prior for optimal fermentation. Adding 1.5 cups of warm water at around 100°F, along with 2 teaspoons of fine sea salt and a touch of flaky sea salt for topping, ensures each piece is flavorful. The inclusion of 1/3 cup of extra-virgin olive oil and 3 sprigs of fresh rosemary elevates the classic focaccia taste and aroma into something truly extraordinary.
The method is surprisingly straightforward. In just 20 minutes of prep time (plus 10 hours for fermenting), 25 minutes of baking, and a cooling time of 10 minutes, you’ll have a scrumptious loaf ready to share. And with 220 kcal per serving, it’s a delightful addition to meals without weighing you down. Imagine pulling a fresh, fragrant focaccia from the oven, slicing into the crisp crust, and enjoying that perfect texture and taste, which is particularly satisfying after just a little patience.
This focaccia is fantastic for a variety of occasions—from a comforting dinner to a potluck with friends. Pair it with salads, soups, or simply enjoy it on its own while savoring the delightful crunch and softness in every bite.
Why You’ll Love This Sourdough Focaccia Rosemary Sea Salt
- Quick Preparation: Despite the long fermentation, the actual hands-on time is just 20 minutes.
- Simple Ingredients: Uses common pantry staples, making it accessible for all home cooks.
- Comfort Food: This focaccia brings warmth and joy to any meal or gathering.
- Versatile Use: Perfect for sandwiches, sides, or enjoyed plain with olive oil for dipping.
- Flavorful Experience: The combination of rosemary and sea salt creates a harmonious taste profile that pleases the palate.
Flour Tips
The main ingredient in this recipe, bread flour, is essential for achieving that perfect structure and chewiness in your focaccia. When selecting bread flour, look for a brand with a high protein content, ideally around 12-14%. This higher protein will give your dough the strength it needs to rise beautifully and create that light, airy texture. Also, consider investing in unbleached flour for a more natural flavor. Most importantly, always check the expiration date to ensure you are using the freshest flour possible.
Options for Substitutions
- Substitute bread flour with all-purpose flour for a slightly softer texture.
- Replace fresh rosemary with other herbs like thyme or oregano for different flavor profiles.
- Use garlic powder instead of rosemary for a garlicky twist.
- Olive oil can be replaced with avocado oil or any other neutral oil.
- Try adding a sprinkle of grated cheese (like parmesan) before baking for a cheesy crust.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
Watch Out for These Mistakes
When making this sourdough focaccia, be mindful of common missteps that can affect your final product.
First, ensure your active sourdough starter is bubbly and at its peak before use. If it hasn’t been fed correctly or is too old, your dough may not rise well, resulting in a dense loaf.
Secondly, be cautious when stretching and folding the dough. Too much force can deflate your dough, ruining the air pockets you’ve worked hard to create. Gentle hands will help maintain the structure.
Finally, pay attention to your fermentation times. If your dough over-ferments, it will become too sticky and lose its ability to hold shape. Conversely, under-fermented dough will lack flavor. Aim for that sweet spot where the dough doubles and is bubbly.
What to Serve With Sourdough Focaccia Rosemary Sea Salt?
This focaccia pairs beautifully with a variety of dishes. Consider serving it alongside a light mixed greens salad drizzled with balsamic vinaigrette for a fresh contrast. It also complements rich soups such as minestrone or a hearty tomato bisque. For a more indulgent experience, slice it to make delightful sandwiches with your favorite meats or cheeses. No matter what you decide, this focaccia will be a versatile addition to any meal.
Storage Instructions
Store: Keep your focaccia in an airtight container at room temperature for up to 2 days to maintain its best texture.
Freeze: You can freeze it for up to 2 months. Be sure to slice it before freezing for convenience.
Reheat: To reheat, slice and warm in a stovetop skillet over low heat or in a microwave for about 15 seconds until warmed.
Recipe Info
- Preparation Time: 20 minutes, plus 10 hours fermenting
- Cooking Time: 25 minutes
- Total Time: 45 minutes, plus 10 hours fermenting
- Level of Difficulty: Easy
- Servings: Approximately 12 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: Approximately 2,640 kcal
- Protein: Approximately 80 g
- Fat: Approximately 100 g
- Carbohydrates: Approximately 380 g
Ingredients
- 500g (about 4 cups) bread flour
- 1 cup active sourdough starter (fed 4-6 hours prior, bubbly and doubled)
- 1.5 cups warm water (about 100°F)
- 2 tsp fine sea salt, plus flaky sea salt for topping
- 1/3 cup extra-virgin olive oil, divided
- 3 sprigs fresh rosemary, leaves stripped
- 1 tbsp flaky sea salt, for finishing
Step-by-Step Instructions
Step 1: Mix the Dough
Start by whisking your active sourdough starter with warm water until it’s well mixed. Gradually add the bread flour and fine sea salt while stirring with a wooden spoon or your hand until a sticky dough forms. It’s important to ensure there are no pockets of dry flour left behind.
Step 2: Stretch and Fold
Drizzle 2 tablespoons of olive oil over your dough mix. Keeping your hands slightly wet, perform 4 sets of stretch-and-folds, grabbing one side of the dough, stretching it up, and folding it over itself. Rotate the bowl as you go, repeating this four times. Space these out at 30-minute intervals over the next 2 hours. This technique helps to build structure without the need for traditional kneading.
Step 3: Bulk Ferment
Cover your bowl with a damp cloth and let it rise at room temperature for about 4 to 6 hours. You want it to roughly double in size and have visible bubbles throughout the dough.
Step 4: Transfer to the Pan
Generously oil a 9×13-inch baking pan with the remaining 2 tablespoons of olive oil. Carefully pour your risen dough into the pan. Use oiled hands to gently spread it towards the corners of the pan while being careful not to deflate it too much.
Step 5: Second Rise
Loosely cover the dough and allow it to rise again, either at room temperature for 1 to 2 hours or in the refrigerator overnight for 8-10 hours. This second rise helps to enhance the flavor and texture.
Step 6: Dimple
Preheat your oven to 425°F. Drizzle the last of the olive oil over the risen dough. Using your oiled fingertips, dimple the surface of the dough by pressing down firmly to create deep wells. This is a signature move for achieving the classic focaccia texture.
Step 7: Top
Sprinkle the fresh rosemary leaves and flaky sea salt evenly over the dimples on the surface of the dough before baking.
Step 8: Bake
Place the pan in the oven and bake for 22 to 25 minutes. Your focaccia is done when it turns a rich, golden brown, and the edges become beautifully crisp.
Step 9: Cool and Slice
Once baked, allow your focaccia to cool in the pan for 10 minutes. After cooling, transfer it to a wire rack. Slice it into squares after it’s slightly cooled, and it’s ready to enjoy!
In summary, this Sourdough Focaccia Rosemary Sea Salt recipe is an experience filled with delightful flavors and textures. I invite you to give it a try! Share your baking successes, ask questions, or explore similar recipes for a delightful baking journey. Your kitchen awaits!
Sourdough Focaccia Rosemary Sea Salt
Ingredients
Method
- Whisk the active sourdough starter with warm water until well mixed.
- Gradually add bread flour and fine sea salt while stirring until a sticky dough forms.
- Drizzle 2 tablespoons of olive oil over the dough mix.
- Perform 4 sets of stretch-and-folds at 30-minute intervals over 2 hours.
- Cover the bowl with a damp cloth and let it rise for 4 to 6 hours until doubled in size and bubbly.
- Oil a 9×13-inch baking pan with the remaining olive oil.
- Transfer the risen dough into the pan and gently spread it.
- Loosely cover and let it rise again, either at room temperature for 1 to 2 hours or in the refrigerator overnight.
- Preheat oven to 425°F.
- Drizzle the last of the olive oil over the risen dough and dimple the surface with oiled fingertips.
- Sprinkle fresh rosemary and flaky sea salt evenly over the dough.
- Bake for 22 to 25 minutes until golden brown and crisp on the edges.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice into squares and enjoy.
