Ingredients
For the Dough
- 100 g active, bubbly sourdough starter (100% hydration)
- 400 g bread flour or all-purpose flour
- 320 g water, room temperature
- 10 g salt
- 25 g olive oil, plus more for the pan and topping
For the Topping
- 1 to 2 tbsp fresh rosemary, finely chopped
- 2 to 3 tbsp olive oil, for drizzling
- Flaky sea salt, for sprinkling
Ingredient Notes
Sourdough starter. Use a starter that is active and near its peak after feeding. It should be bubbly, smell pleasantly tangy, and look airy. A sluggish starter will slow your rise dramatically and can leave you with a dense loaf.
Flour. Bread flour has a higher protein content and gives you a chewier, more structured crumb. All-purpose flour works well too and produces a slightly softer bite. Either is a good choice.
Water. Room temperature water keeps fermentation predictable. This is a high-hydration dough, so it will feel soft, stretchy, and sticky. That is exactly how it should be.
Olive oil. Use a good-quality olive oil, since its flavor shines in this bread. You will use oil in the dough, in the pan, and on top, so do not be shy.
Rosemary and flaky salt. Fresh rosemary is best for its aroma, and flaky sea salt adds a satisfying crunch and a burst of seasoning on the finished bread.
Instructions
In a large mixing bowl, combine the active sourdough starter and the room temperature water. Stir until the starter is mostly dissolved and the mixture looks cloudy.
Add the flour and mix with a sturdy spoon or your hands until no dry flour remains. At this stage the dough will look rough and sticky, and that is completely normal. Cover the bowl and let it rest for about 30 minutes. This rest period, often called an autolyse, allows the flour to hydrate fully and makes the dough easier to work with.
Sprinkle the salt over the dough and add the 25 g of olive oil. Use your fingers to pinch, fold, and squeeze the dough until the salt and oil are evenly incorporated.
Continue mixing for a few minutes. The dough may feel slippery at first, but it will gradually become more cohesive as you work it. Cover the bowl and let it rest for about 15 to 20 minutes.
With slightly wet hands, lift one edge of the dough, stretch it upward gently, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover the bowl and rest the dough for about 20 to 30 minutes.
Repeat this stretch-and-fold process 3 to 4 times over the next 1½ to 2 hours, allowing the dough to rest between each set. With each round, you should notice the dough becoming smoother, stronger, and more elastic. Wet hands are the secret here, since they prevent sticking and protect the delicate structure of the dough.
Cover the bowl and leave the dough at room temperature until it has expanded noticeably, looks airy, and shows bubbles along the sides and across the surface. This usually takes approximately 3 to 6 hours from the initial mixing.
In a warm kitchen, fermentation will move faster. In a cooler kitchen, it will take longer. Do not wait for the dough to double in a rigid way if it already looks very bubbly and aerated. Trust what you see rather than the clock.
Generously coat a 9×13-inch (23×33 cm) baking pan with olive oil, making sure the bottom and sides are well covered. Pour a little extra olive oil into the center of the pan.
This oil prevents sticking and fries the base of the dough in the oven, creating that deliciously crisp, golden bottom.
Using lightly oiled hands or a flexible dough scraper, gently transfer the fermented dough into the prepared pan. Turn the dough once if needed to coat it lightly with oil.
Stretch it gently toward the edges without forcing it. If it resists or springs back, let it rest for 15 to 20 minutes and then stretch again. Cover the pan loosely.
Let the dough rise in the pan for approximately 1 to 3 hours, or until it becomes noticeably puffy, soft, and full of bubbles. The exact time depends on your starter and kitchen temperature.
Want deeper flavor? After the initial bulk fermentation, cover the pan and refrigerate the dough overnight. The next day, let it come up to room temperature and become puffy in the pan before moving on to baking.
When the dough is nearly ready, preheat your oven to 425°F (220°C). Make sure the oven is fully heated before the focaccia goes in. A properly hot oven gives you a crisp crust and a beautifully risen interior.
Drizzle the surface of the dough generously with olive oil. Coat your fingertips with oil and press them gently into the dough to create deep dimples across the entire surface. Press down toward the bottom of the pan without completely deflating the dough.
Scatter the chopped fresh rosemary evenly over the top and finish with flaky sea salt. Drizzle a little more olive oil into the dimples for extra flavor and a golden finish.
Place the pan in the preheated oven and bake for about 25 to 35 minutes, or until the top is deeply golden and the edges are crisp. The bottom should be nicely browned while the inside stays soft, chewy, and airy.
If the surface needs more color, bake for a few additional minutes, but keep an eye on the rosemary so it does not burn.
Remove the focaccia from the oven and let it rest in the pan for about 10 minutes. Carefully transfer it to a cutting board or wire rack. Allow it to cool slightly before slicing so the crumb can set while the crust stays crisp.
Cut into squares or long pieces and serve warm for the best flavor and texture.