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Perfect Rosemary Sourdough Focaccia with Flaky Sea Salt

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This Perfect Rosemary Sourdough Focaccia with Flaky Sea Salt is a naturally leavened bread with a shatteringly crisp crust, pillowy interior, and deep tangy flavor from a long fermentation. Made with simple ingredients like bread flour, olive oil, fresh rosemary, and flaky sea salt, it’s forgiving for beginners and endlessly customizable.

Ingredients

Scale
  • 500g (about 4 cups) bread flour
  • 400g (about 1 ¾ cups) lukewarm water
  • 150g (about ¾ cup) active sourdough starter
  • 80g (about ⅓ cup) extra virgin olive oil, plus more for the pan
  • 10g (about 1 ½ teaspoons) fine sea salt
  • 3–4 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (e.g., Maldon) for topping

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine the lukewarm water and active sourdough starter. Stir until the starter disperses. Add the bread flour and fine sea salt. Mix with your hand or a dough whisk until no dry flour remains. The dough will look shaggy and rough. Cover with plastic wrap and let it rest for 30 minutes.
  2. Perform Stretch and Folds (2 hours): After the rest, wet your hand slightly and grab one corner of the dough. Stretch it up as far as it will go without tearing, then fold it over the top. Rotate the bowl a quarter turn and repeat. Do this 4-6 times total. Cover and wait 30 minutes. Repeat this stretch and fold process 3 more times at 30-minute intervals. After the final fold, pour in the olive oil and gently work it in until the dough comes back together.
  3. Bulk Fermentation (8-12 hours at room temperature, or overnight in the fridge): Cover the bowl tightly and let it sit at room temperature until doubled in size, bubbly on top, and jiggly. For best flavor, refrigerate for 12-18 hours after the stretch and folds.
  4. Prepare the Pan (5 minutes): Generously coat a 9×13 inch pan with olive oil (about 2 tablespoons), making sure the bottom and sides are completely slicked.
  5. Transfer and Stretch (10 minutes): If using cold dough, let it sit at room temperature for 30 minutes. Gently coax the dough into the oiled pan. Let it rest for 20 minutes, then gently stretch it toward the edges. Repeat until the dough reaches all four corners.
  6. Final Proof (2-3 hours): Cover the pan with a kitchen towel or plastic wrap. Let the dough rise until puffy, jiggly, and nearly doubled in height.
  7. Dimple and Top (5 minutes): About 20 minutes before baking, preheat the oven to 425°F (220°C). Generously drizzle olive oil over the proofed dough. Use your fingertips to press deep dimples all across the surface, going all the way to the bottom of the pan. Sprinkle chopped fresh rosemary evenly over the top, followed by a generous shower of flaky sea salt.
  8. Bake (25-30 minutes): Place the pan on the middle rack and bake until deeply golden brown. The bottom should be crisp and the internal temperature should reach 200°F (93°C). Rotate the pan halfway through for even browning.
  9. Cool (15-20 minutes): Let the focaccia cool in the pan for 5 minutes, then transfer it to a cooling rack. Let it cool for at least 15 minutes before slicing.

Notes

Don’t rush the fermentation; long, slow fermentation builds complex flavor. Wet your hands before handling the sticky dough to prevent sticking. Watch for over-proofing—if the dough smells strongly of alcohol, it’s gone too far. Use the poke test: if the indentation springs back slowly, it’s ready. Oil is not optional—it creates a barrier for crispiness and tenderness. Dimple the dough deeply all the way to the bottom of the pan for iconic oil-filled pockets.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, homemade bread, artisan bread, naturally leavened, olive oil bread, flaky sea salt, easy sourdough recipe

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