Print

Golden Sourdough Focaccia: Best Rosemary & Sea Salt Recipe

golden sourdough focaccia - featured image
Print Recipe

This golden sourdough focaccia with rosemary and sea salt is a forgiving, impressive bread that looks like you spent all day on it. The tangy sourdough flavor, crispy olive oil crust, and soft airy interior make it perfect for potlucks, dinner parties, or any occasion.

Ingredients

Scale
  • 500 grams (4 cups) bread flour
  • 400 grams (1 2/3 cups) warm water (about 80°F)
  • 150 grams (3/4 cup) active sourdough starter
  • 10 grams (2 teaspoons) fine sea salt
  • 30 grams (2 tablespoons) olive oil
  • 60–80 grams (1/4 to 1/3 cup) olive oil (for pan and topping)
  • 2–3 tablespoons fresh rosemary, roughly chopped
  • 1–2 teaspoons flaky sea salt (e.g., Maldon)
  • Optional: freshly cracked black pepper or red pepper flakes

Instructions

  1. Mix the dough: In a large mixing bowl, combine warm water and active sourdough starter. Stir until the starter mostly dissolves. Add bread flour and mix with your hand or a dough whisk until no dry bits remain. The dough will look shaggy. Cover with a towel and let rest for 30 minutes (autolyse).
  2. Add the salt and oil: After the rest, sprinkle salt over the dough and pour in 30 grams of olive oil. Pinch and squeeze the dough to incorporate everything. It will feel messy at first but will come together into a smooth, elastic ball after a minute or two.
  3. Bulk fermentation with folds: Cover the bowl and let rest for 30 minutes. Perform a coil fold: wet your hand, reach under the dough, lift a section from the bottom, and fold it over the top. Rotate the bowl and repeat 3-4 times. Do this every 30 minutes for the first 2 hours (4 folds total). After the last fold, let rest undisturbed for another 30-60 minutes until puffy, jiggly, and dotted with bubbles.
  4. Prepare the pan: Pour 3-4 tablespoons of olive oil into a 10×15-inch or 9×13-inch baking pan. Spread evenly across the bottom and up the sides.
  5. Transfer and stretch: Gently scrape the dough into the oiled pan. Let sit for 10 minutes to relax, then gently stretch toward the corners. The dough will resist; let rest another 10 minutes and repeat until the dough fills the pan evenly (3-4 rounds).
  6. Final proof: Cover the pan and let rise for 1.5 to 2 hours until puffy and nearly doubled in height, with small bubbles on the surface.
  7. Dimple and top: Preheat oven to 425°F (220°C). Drizzle 2-3 tablespoons of olive oil over the surface. Using oiled fingertips, press deep dimples all across the dough to the bottom of the pan. Sprinkle chopped rosemary and flaky sea salt evenly over the top.
  8. Bake: Place pan on the middle rack and bake for 25-30 minutes until deep golden brown on top and crispy on the bottom. Rotate the pan halfway through. If top browns too fast, tent loosely with foil for the last 5-10 minutes.
  9. Cool: Transfer to a cooling rack and let cool for at least 20 minutes before cutting. Tear with hands for best texture if eating warm.

Notes

Don’t skip the folds—they build gluten for an airy crumb. Use warm water (80°F) for consistent fermentation. Trust the jiggle test: dough should wobble like Jell-O when ready. Oil your fingers before dimpling to prevent sticking. Let cool completely for best texture; if eating warm, tear with hands instead of cutting. For overnight preparation, refrigerate dough after bulk fermentation and folds for 8-12 hours, then warm up for 1 hour before proceeding.

Nutrition

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

Find it online: https://flurpchef.com/golden-sourdough-focaccia-best-rosemary-and-sea-salt-recipe/