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Sourdough Focaccia
Olive oil, flaky salt, and fresh rosemary atop a pillowy, dimpled focaccia — perfect for sharing.
Prep30 minutes active
Cook25-35 minutes
Total8 hours
Serves1 loaf (9x13 inch)
Ingredients
- 200g active sourdough starter (100% hydration)
- 450g bread flour
- 350g warm water (85-90°F)
- 15g fine sea salt
- 50g olive oil (plus extra for drizzling)
- 2 sprigs fresh rosemary, roughly chopped
- 2 tbsp flaky sea salt
Instructions
Step 1: Mix the Dough
Stir the starter into the water, add the flour, and mix until combined. Rest 30 minutes, then add the salt.
Step 2: Fold During Bulk
Over the next 2 hours, do 3 or 4 coil folds. The dough should become glossy and stretchy.
Step 3: Let It Rise
Leave the dough until bubbly and expanded, usually another 2 to 3 hours at room temperature.
Step 4: Pan and Dimple
Pour olive oil into a baking pan, ease in the dough, and gently stretch it toward the corners. After a short rest, dimple the surface with oiled fingers.
Step 5: Top and Bake
Scatter rosemary and flaky salt over the top. Bake at 220C for 22 to 25 minutes until the edges are crisp and the center is golden.
