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Cozy Sourdough Focaccia with Rosemary and Sea Salt

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This forgiving, deeply flavorful sourdough focaccia with rosemary and sea salt requires minimal hands-on time and delivers a crispy, golden crust with a soft, airy interior. Perfect for cozy evenings and crowd-pleasing gatherings.

Ingredients

Scale
  • 500 grams (about 4 cups) bread flour
  • 200 grams (about 1 cup) active, bubbly sourdough starter
  • 350 grams (about 1 ½ cups) warm water
  • ¼ cup (60 ml) extra-virgin olive oil, plus more for the pan and drizzling
  • 2 teaspoons (10 grams) fine sea salt
  • Flaky sea salt (for finishing)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped

Instructions

  1. Feed your starter 4-6 hours before mixing the dough. You need 200 grams of active, bubbly starter.
  2. In a large bowl, whisk together 500 grams bread flour and 2 teaspoons fine sea salt. Make a well and add 200 grams starter, 350 grams warm water, and 2 tablespoons olive oil. Stir until a shaggy, sticky dough forms.
  3. Perform stretch and folds: Wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do 4 stretches (one full rotation). Cover and rest 30 minutes. Repeat this process 3 more times (total of 4 rounds over 2 hours).
  4. Cover the bowl tightly and let it bulk ferment at room temperature (70-75°F) for 8-12 hours until doubled in size and bubbly.
  5. Generously coat a 9×13-inch baking pan with olive oil. Pour the dough into the pan. Using oiled hands, gently coax the dough to the edges. If it resists, let it rest 15 minutes and try again. Cover loosely and let rest 1 hour.
  6. Drizzle another 2 tablespoons olive oil over the dough. Using your fingertips, press deep dimples all over the surface. Sprinkle chopped rosemary and a generous pinch of flaky sea salt on top.
  7. Preheat oven to 425°F (220°C) with the rack in the middle position.
  8. Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and the bottom sounds hollow when tapped. If browning too quickly, tent with foil for the last 5 minutes.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool at least 15 minutes before cutting.

Notes

Use wet hands to handle sticky dough. Do not skip the stretch and folds. Dimple with confidence—press all the way to the pan. Let cool completely for best texture. Focaccia tastes even better the next day.

Nutrition

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

Find it online: https://daintydine.com/cozy-sourdough-focaccia-with-rosemary-and-sea-salt/