Easy Sourdough Focaccia
Easy Sourdough Focaccia
Ingredients
For the Dough
- 1 1/2 cups warm water, about 90°F (32°C)
- 1/2 cup active sourdough starter, fed and bubbly
- 3 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
For Topping
- 1/4 cup olive oil, plus more for the pan, as needed
- 2 fresh rosemary, sprigs, leaves picked
- 1 tablespoon coarse sea salt
Instructions
- 1
In a large metal bowl, combine the warm water and active sourdough starter. Stir gently to combine. Add the all-purpose flour and fine sea salt. Mix by hand until a shaggy dough forms and no dry spots of flour remain. Do not overmix.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature (around 70-75°F / 21-24°C) for 8 to 12 hours, or until it has significantly increased in volume and is bubbly. Alternatively, you can refrigerate it overnight for a slower, longer fermentation.
⏱️ 720 min
- 3
Generously coat the bottom and sides of a 9x13 inch rectangular baking dish with olive oil. Ensure the entire surface is well-oiled to prevent sticking and promote a crispy crust.
⏱️ 2 min
- 4
Carefully transfer the risen dough from the bowl into the prepared baking dish. Gently stretch and spread the dough with your fingertips to fill the bottom of the pan. If the dough resists, let it rest for 5-10 minutes before continuing to stretch.
⏱️ 3 min
- 5
Cover the baking dish loosely with plastic wrap or a kitchen towel. Let the dough proof in the pan for another 1 to 2 hours at room temperature, or until visibly puffy.
⏱️ 90 min
- 6
Preheat your oven to 425°F. Drizzle the top of the focaccia dough with the remaining 1/4 cup of olive oil. Using your fingertips, gently press down into the dough to create characteristic dimples across the entire surface, pushing through the olive oil. Scatter the picked fresh rosemary leaves and coarse sea salt evenly over the top.
⏱️ 10 min•🌡️ 425
- 7
Bake the focaccia for 25 to 30 minutes, or until it is golden brown on top and the bottom is crispy. The rosemary should look slightly toasted.
⏱️ 25 min•🌡️ 425
- 8
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Slice into squares or rectangles and serve warm. Enjoy the light, airy, and soft interior with the crispy, flavorful crust.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Sourdough Focaccia
Ingredients
For the Dough
- 1 1/2 cups warm water, about 90°F (32°C)
- 1/2 cup active sourdough starter, fed and bubbly
- 3 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
For Topping
- 1/4 cup olive oil, plus more for the pan, as needed
- 2 fresh rosemary, sprigs, leaves picked
- 1 tablespoon coarse sea salt
Instructions
- 1
In a large metal bowl, combine the warm water and active sourdough starter. Stir gently to combine. Add the all-purpose flour and fine sea salt. Mix by hand until a shaggy dough forms and no dry spots of flour remain. Do not overmix.
⏱️ 5 min - 2
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature (around 70-75°F / 21-24°C) for 8 to 12 hours, or until it has significantly increased in volume and is bubbly. Alternatively, you can refrigerate it overnight for a slower, longer fermentation.
⏱️ 720 min - 3
Generously coat the bottom and sides of a 9x13 inch rectangular baking dish with olive oil. Ensure the entire surface is well-oiled to prevent sticking and promote a crispy crust.
⏱️ 2 min - 4
Carefully transfer the risen dough from the bowl into the prepared baking dish. Gently stretch and spread the dough with your fingertips to fill the bottom of the pan. If the dough resists, let it rest for 5-10 minutes before continuing to stretch.
⏱️ 3 min - 5
Cover the baking dish loosely with plastic wrap or a kitchen towel. Let the dough proof in the pan for another 1 to 2 hours at room temperature, or until visibly puffy.
⏱️ 90 min - 6
Preheat your oven to 425°F. Drizzle the top of the focaccia dough with the remaining 1/4 cup of olive oil. Using your fingertips, gently press down into the dough to create characteristic dimples across the entire surface, pushing through the olive oil. Scatter the picked fresh rosemary leaves and coarse sea salt evenly over the top.
⏱️ 10 min•🌡️ 425 - 7
Bake the focaccia for 25 to 30 minutes, or until it is golden brown on top and the bottom is crispy. The rosemary should look slightly toasted.
⏱️ 25 min•🌡️ 425 - 8
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Slice into squares or rectangles and serve warm. Enjoy the light, airy, and soft interior with the crispy, flavorful crust.
⏱️ 10 min