Sourdough Focaccia With Rosemary

 

Ingredients

• 500 g (about 4 cups) bread flour (all-purpose also works)

• 100 g (½ cup) active sourdough starter (100% hydration)

• 400 g (1 ⅔ cups) water, room temp

• 10 g (2 tsp) fine sea salt

• 40 g (3 tbsp) olive oil, plus more for pan and topping

• Flaky sea salt + herbs/toppings of choice (rosemary, garlic, tomatoes, etc.)

---

Method

1. Mix
   In a large bowl, whisk starter into the water until dissolved. Add flour and salt. Mix until no dry flour remains. The dough will be sticky.

2. Rest (autolyse)
   Cover and let rest for 30 minutes.

3. Bulk fermentation
   Over the next 3–4 hours, perform 3–4 rounds of stretch-and-folds every 30–45 minutes. After the last fold, let the dough rest until it has doubled and looks bubbly (6–8 hours total depending on starter strength and room temp).

4. Cold retard (optional for flavor)
   Transfer the dough to the fridge overnight (8–18 hours). This step develops flavor and makes the dough easier to handle.

5. Prepare the pan
   Oil a 9×13 pan or a half sheet pan generously. Pour in ~2 tbsp olive oil and tilt the pan to coat.

6. Shape
   Gently transfer the dough into the pan, being careful not to deflate it. Stretch it toward the corners. If it resists, let it relax 15 minutes, then stretch again.

7. Second rise
   Cover and let rise until puffy, about 2–4 hours at room temp.

8. Dimple & top
   Preheat oven to 220 °C / 425 °F. Oil your fingers and press deep dimples into the dough. Drizzle generously with olive oil, sprinkle flaky salt, and add toppings.

9. Bake
   Bake 25–30 minutes until golden and crisp on top and bottom.

10. Cool & enjoy
    Let it cool 10 minutes before slicing. Serve warm with more olive oil for dipping.