There’s something magical about the moment when a perfectly baked sourdough focaccia emerges from the oven – that irresistible aroma of freshly baked bread mingling with fragrant rosemary, the crackling sound of the crust as it cools, and the mesmerizing sight of those characteristic dimples glistening with olive oil and flaky sea salt. This isn’t just bread; it’s an experience that connects us to centuries of baking tradition while delivering incomparable flavor and texture that no store-bought version can match.
My journey with this sourdough focaccia recipe began during those long lockdown days when sourdough experimentation became a national pastime. But unlike many pandemic baking projects that were eventually abandoned, this recipe has earned a permanent place in my kitchen rotation. The secret lies in the slow fermentation of the sourdough starter, which develops complex flavors and creates a bread with that coveted open, airy crumb structure. Topped with aromatic rosemary and finished with crunchy sea salt flakes, this focaccia delivers a sensory experience that will transform your home baking game forever.
Before we dive into the recipe, let’s talk about what makes sourdough focaccia special. Unlike conventional focaccia that relies on commercial yeast, sourdough focaccia harnesses the power of wild yeast cultures in your starter. This natural fermentation process not only creates those wonderful bubbles in the dough but also breaks down the gluten in ways that make the bread more digestible for many people. The result is a bread with more character – tangier, more complex, and with a texture that simply can’t be replicated with quick-rise methods.
One of the greatest joys of this recipe is its forgiving nature. Even if you’re new to sourdough baking, focaccia is an excellent entry point. The high hydration dough is meant to be loose and sticky, eliminating the anxiety that comes with trying to achieve the perfect shape. Instead, you simply pour it into a generously oiled pan and let it find its own way. Those signature dimples? They’re not just decorative – they catch pools of olive oil and create the contrast between the crispy exterior and the pillowy interior that makes focaccia so addictive.
Sourdough Focaccia with Rosemary and Sea Salt
Cook Time: 25 minutes
Total Time: 12-18 hours (mostly inactive)
Yield: 1 large focaccia (serves 8)
Ingredients:
- 150g active sourdough starter (100% hydration)
- 400g bread flour
- 100g whole wheat flour
- 375g filtered water
- 12g sea salt
- 50g extra virgin olive oil, plus more for the pan and topping
- 3 sprigs fresh rosemary, leaves removed
- Flaky sea salt (like Maldon) for finishing
- Optional: cherry tomatoes, olives, or thinly sliced red onion for topping
Instructions:
Day 1: Make the Dough
- In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is mostly dissolved.
- Add both flours and mix with a wooden spoon or dough whisk until no dry flour remains. The dough will be shaggy and sticky.
- Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate.
- Add the salt and 25g of olive oil to the dough. Using wet hands, fold the dough over itself several times, incorporating the oil and salt.
- Perform 3-4 sets of stretch and folds at 30-minute intervals. To do this, 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 until you’ve worked your way around the dough ball. This builds strength in the dough.
- After the final fold, cover the bowl and let it ferment at room temperature (68-72°F/20-22°C) for 8-10 hours, or until it has nearly doubled in size and looks bubbly.
Day 2: Shape and Bake
- Pour 25g of olive oil into a 9×13-inch baking pan, ensuring the entire bottom and sides are coated.
- Using oiled hands, gently transfer the dough to the prepared pan, trying to maintain as much air in the dough as possible.
- Stretch the dough gently toward the edges of the pan. If it resists, let it rest for 15-20 minutes and try again. The dough might not reach all corners immediately – that’s fine.
- Cover the pan and let the dough rise for 2-4 hours at room temperature until it’s puffy and has mostly filled the pan.
- Preheat your oven to 450°F (230°C) with a rack in the middle position.
- When the dough is ready, drizzle another tablespoon of olive oil over the surface. Using oiled fingertips, press firmly into the dough all over, creating those signature focaccia dimples.
- Sprinkle the rosemary leaves evenly over the surface and press them lightly into the dough. Add any optional toppings at this stage.
- Finish with a generous sprinkle of flaky sea salt.
- Bake for 20-25 minutes until deeply golden brown on top and crisp around the edges.
- Allow the focaccia to cool in the pan for 5 minutes, then transfer it to a wire rack. For the best texture, let it cool for at least 20 minutes before slicing.
Notes:
The dough can be refrigerated after the initial bulk fermentation for up to 24 hours if you need to delay baking. Simply let it come to room temperature for 1-2 hours before proceeding with shaping.
For a milder sourdough flavor, reduce the bulk fermentation time. For a tangier result, extend it slightly or use a more mature starter.
Leftover focaccia can be stored in an airtight container at room temperature for 2 days, or frozen for up to 3 months. Reheat in a 350°F oven for best results.
Nutrition Information (per serving):
220 calories,
32g carbohydrates,
5g protein,
8g fat,
390mg sodium
What I love most about this sourdough focaccia is its versatility. While the classic rosemary and sea salt combination is timeless, it provides a perfect canvas for seasonal creativity. In summer, press ripe cherry tomatoes into the dimples alongside the rosemary. In fall, scatter thinly sliced red onions and a sprinkle of thyme. During the holiday season, try studding the dough with roasted garlic cloves and a dusting of parmesan. The possibilities are endless, allowing you to adapt this one recipe to complement whatever meal you’re serving.
The true magic of sourdough baking lies in the way it connects us – to tradition, to our ingredients, and to the joy of creating something extraordinary with our hands. There’s a rhythm to the process that feels almost meditative: the gentle folding of the dough, the patient waiting during fermentation, the tactile pleasure of pressing those iconic dimples. In our fast-paced world, taking the time to nurture a sourdough culture and transform simple ingredients into something as satisfying as this focaccia offers a meaningful slowdown that feeds both body and soul.
One final note on ingredients: while the recipe is fairly straightforward, the quality of your olive oil matters significantly here. Since the oil isn’t just an ingredient but also a finishing element, choose something with character – a peppery, grassy extra virgin olive oil will elevate your focaccia from good to memorable. The same goes for the sea salt finish; those large flaky crystals provide bursts of salinity that contrast beautifully with the bread’s interior. These small touches make all the difference in creating a focaccia that doesn’t just satisfy hunger but creates a lasting impression. Happy baking, and may your kitchen fill with the intoxicating aroma of this sourdough masterpiece!