Crispy Herbed Sourdough Focaccia with Olives and Rosemary
A crispy herbed sourdough focaccia featuring olives and rosemary, delivering a perfect balance of crunch and chew with a tangy sourdough flavor. This easy homemade bread is flavorful, textured, and perfect for casual gatherings or everyday enjoyment.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 5 to 7 hours (including fermentation and rising times)
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Cuisine: Italian
Ingredients
- 100g (about ½ cup) active sourdough starter
- 350g (2 ¾ cups) all-purpose flour
- 280ml (1 ⅛ cups) lukewarm water
- 50ml (3 ½ tablespoons) extra-virgin olive oil, plus more for drizzling
- 1 ½ teaspoons sea salt
- 2 tablespoons fresh rosemary, chopped
- 100g (½ cup) black olives, pitted and halved (Kalamata or Castelvetrano recommended)
Instructions
- Mix the dough (10 minutes): In a mixing bowl, combine flour, sea salt, and black olives. In a separate container, mix sourdough starter with lukewarm water and olive oil. Pour wet mixture into dry ingredients and mix until just combined. Dough will be sticky and shaggy; do not over-knead.
- Bulk fermentation (4 to 6 hours): Cover bowl with damp towel or plastic wrap and place in a warm spot (~75°F/24°C). Every 30 minutes during the first 2 hours, perform stretch and folds to build dough strength. After 2 hours, let rest undisturbed for 2 to 4 more hours until nearly doubled and bubbly.
- Prepare baking pan: Generously oil a rimmed baking sheet or cast-iron skillet with olive oil.
- Shape and second rise (1 hour): Transfer dough to prepared pan, gently press out with fingertips to fill pan evenly. Cover loosely and let rest for about 1 hour until puffy but not overly risen.
- Add herbs and olives: Press chopped rosemary evenly over surface along with a few extra olives if desired. Create dimples all over dough with fingertips.
- Final olive oil drizzle and salt: Brush or drizzle top with 2 tablespoons olive oil and sprinkle flaky sea salt evenly.
- Bake (25-30 minutes): Preheat oven to 450°F (230°C). Bake focaccia on middle rack for 25 to 30 minutes until crust is deep golden brown and crispy.
- Cool and enjoy: Let focaccia cool in pan for 10 minutes before slicing.
Notes
Do not over-knead the dough; it should remain sticky and shaggy. Perform stretch and folds during bulk fermentation to build gluten strength. Use fresh rosemary for best aroma and flavor. Press olives and herbs gently into dough before baking. Watch oven temperature and check at 20 minutes if your oven runs hot to avoid burning herbs. Let bread cool before slicing to set crumb. For gluten-free option, use gluten-free sourdough starter and flour blend. Variations include adding cheese, different herbs, or spicy olive oil.
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 180
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: focaccia, sourdough, herbed bread, olives, rosemary, homemade bread, crispy crust, easy bread recipe