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Sourdough Focaccia Bread

Sourdough Focaccia Bread Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3¾ cups (500g) bread flour
  • 1½ cups plus 2 tbsp (375g) lukewarm water
  • ½ cup (100g) active sourdough starter
  • 1¾ tsp (10g) fine sea salt
  • 1 tsp granulated sugar
  • 2 tbsp (30g) extra-virgin olive oil
  • 2 to 3 sprigs fresh rosemary
  • Flaky sea salt

Method
 

  1. Whisk water and starter until dissolved. Stir in salt, sugar, and 2 tbsp olive oil. Add flour, mix until no dry spots remain. Cover and rest 30 minutes.
  2. With damp fingers, perform 4 stretch and folds. Rest 30 minutes, repeat twice more for 3 total rounds over 1½ hours.
  3. Oil a 9×13-inch metal pan. Scrape dough in, stretch gently toward corners. Cover, rest 30 minutes, then stretch fully to edges. Cover and rise until puffy and doubled, 1½ to 2 hours.
  4. Preheat oven to 425°F (220°C). Drizzle dough with olive oil, dimple deeply with fingertips. Press rosemary into holes and sprinkle flaky salt on top.
  5. Bake 22 to 25 minutes until deep golden with darker edges. Cool in pan 5 minutes, then transfer to a rack. Serve warm.

Notes

The rising times assume a room around 70°F (21°C). In a cooler kitchen, the second rise may take closer to 2½ hours. The focaccia can also be made the night before by retarding the pan in the fridge for up to 12 hours after the stretch and folds, then baking the next day.