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Sourdough Focaccia Rosemary Sea Salt

This sourdough focaccia is a comforting loaf with a golden crust, infused with fresh rosemary and topped with flaky sea salt, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 10 hours
Servings: 12 servings
Course: Bread, Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g bread flour Essential for achieving perfect structure and chewiness.
  • 1 cup active sourdough starter Fed 4-6 hours prior for optimal fermentation.
  • 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, for both dough and topping.
  • 3 sprigs fresh rosemary Leaves stripped.
  • 1 tbsp flaky sea salt For finishing.

Method
 

Dough Preparation
  1. Whisk the active sourdough starter with warm water until well mixed.
  2. Gradually add bread flour and fine sea salt while stirring until a sticky dough forms.
Stretch and Fold
  1. Drizzle 2 tablespoons of olive oil over the dough mix.
  2. Perform 4 sets of stretch-and-folds at 30-minute intervals over 2 hours.
Bulk Fermentation
  1. Cover the bowl with a damp cloth and let it rise for 4 to 6 hours until doubled in size and bubbly.
Transfer and Second Rise
  1. Oil a 9×13-inch baking pan with the remaining olive oil.
  2. Transfer the risen dough into the pan and gently spread it.
  3. Loosely cover and let it rise again, either at room temperature for 1 to 2 hours or in the refrigerator overnight.
Dimple and Top
  1. Preheat oven to 425°F.
  2. Drizzle the last of the olive oil over the risen dough and dimple the surface with oiled fingertips.
  3. Sprinkle fresh rosemary and flaky sea salt evenly over the dough.
Bake
  1. Bake for 22 to 25 minutes until golden brown and crisp on the edges.
Cool and Slice
  1. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  2. Slice into squares and enjoy.

Notes

Store focaccia in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months, sliced for convenience.