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Fluffy Sourdough Focaccia with Rosemary

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This fluffy sourdough focaccia with rosemary is the result of a neighbor’s gentle lesson and my own trials. It has an incredibly airy crumb, a deep sourdough tang, and a crispy, oil-crusted bottom.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 400 grams lukewarm water (about 1 ¾ cups)
  • 150 grams active sourdough starter (about ¾ cup), bubbly and fed
  • 40 grams extra virgin olive oil (about 3 tablespoons), plus more for pan and topping
  • 10 grams fine sea salt (about 2 teaspoons)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt for finishing (like Maldon)

Instructions

  1. Mix the Dough (Day 1, Morning): In a large bowl, combine the lukewarm water and active sourdough starter. Whisk until the starter is mostly dissolved. Add the bread flour and mix with your hands or a wooden spoon until no dry bits remain. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Add the Salt and Oil: Sprinkle the fine sea salt over the dough and pour the 40 grams of olive oil over the salt. Use your fingers to pinch and squeeze the dough for 2-3 minutes until the salt is fully incorporated and the dough feels stronger.
  3. Perform Stretch and Folds: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat 4 times total. Cover between sets.
  4. Bulk Fermentation: Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, up to 48 hours.
  5. Pan the Dough (Day 2, Morning): Pour 2-3 tablespoons of olive oil into a 9×13-inch baking pan and spread it all over. Gently scrape the cold dough into the pan. Cover with plastic wrap and let sit at room temperature for 1 hour.
  6. Dimple and Proof: After 1 hour, oil your fingers and gently press and stretch the dough to fill the corners. Dimple the entire surface by pressing your fingertips straight down. Drizzle another tablespoon of olive oil over the top, sprinkle with chopped rosemary and flaky sea salt. Cover and proof at room temperature for 2-3 hours until very puffy and jiggly.
  7. Bake: Preheat oven to 450°F (230°C) about 30 minutes before baking. Bake on the middle rack for 25-30 minutes until deeply golden brown and the bottom sounds hollow when tapped. Tent with foil if browning too fast.
  8. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

The cold ferment is crucial for flavor and texture. Use enough olive oil for a crispy bottom. Trust the jiggle test before baking. For best results, use a digital scale for accuracy.

Nutrition

Keywords: sourdough focaccia, fluffy focaccia, rosemary focaccia, homemade bread, Italian bread, sourdough recipe

Find it online: https://forkmila.com/fluffy-sourdough-focaccia-with-rosemary-best-easy-homemade-recipe/