Sourdough Focaccia with Rosemary & Sea Salt

Golden-edged, olive oil-kissed, and wonderfully springy — your new go-to for sharing.

At a Glance

• Loaf Style: Slab-style flatbread

• Skill Level: Beginner-friendly

• Total Time: ~24–28 hours

• Prep Time: ~20 minutes (plus dimple time before baking)

• Yield: One focaccia (~9x13” or similar-sized pan)

• Hydration: 80%

• Bake Temp: 450°F / 230°C

• Baking Vessel: Metal baking pan or cast iron skillet

Ingredients

• 100g active sourdough starter

• 400g water (room temp or slightly warm)

• 500g bread flour

• 10g fine sea salt

• 30g olive oil (plus more for coating and drizzling)

• Fresh rosemary leaves

• Flaky sea salt for finishing

Instructions

Mix the Dough
1. In a large bowl, whisk together the starter and water until combined.
2. Add flour and salt. Mix until a sticky, cohesive dough forms.
3. Add olive oil and fold gently until incorporated — the dough will feel slick and soft.
4. Cover and let rest for 30 minutes.

Strengthen the Dough
5. Perform 3–4 sets of stretch and folds over the next 2–3 hours, spaced about 30 minutes apart:
  • Wet your hands, lift one edge of the dough, and fold it over.
  • Rotate and repeat on all sides.
  • Dough should become smoother, puffier, and more elastic.

Bulk Fermentation
6. Cover and leave to ferment at room temperature for 4–6 hours, or until nearly doubled.
7. Transfer to the fridge and cold proof overnight for 12–16 hours (optional but recommended for flavor and structure).

Shape and Final Rise
8. Generously oil a 9x13" baking pan or tray. Turn the dough into the pan and gently stretch it toward the edges.
9. Cover and let rise at warm room temperature for 3–4 hours, or until very puffy and airy.

Dimple and Top
10. Preheat oven to 450°F / 230°C.
11. With well-oiled fingers, press dimples across the entire surface of the dough, reaching to the bottom of the pan.
12. Drizzle generously with olive oil. Scatter rosemary leaves and flaky sea salt on top.

Bake
13. Bake for 25–30 minutes until golden brown and crisp on the edges.
14. Cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Visual Cues

• Deep golden surface with uneven craggy bubbles and caramelised edges.

• Crumb is airy, tender, and slightly chewy. Rosemary should appear slightly crisped on top.

Why This Works

The long fermentation brings incredible flavor and digestibility, while high hydration and generous olive oil create a focaccia that’s both pillowy and crisp. The rosemary and sea salt are timeless additions that lift every bite.