There’s something irresistibly soothing about pulling a golden tray of Rosemary Focaccia Bread from the oven—the fragrance of fresh herbs, the crisp edges glistening with olive oil, and the pillowy crumb that comes from using a lively Foccacia Bread Sourdough Starter. This Sour Dough Focaccia Bread recipe blends rustic flavor with modern simplicity. In this article, you’ll learn how to combine simple ingredients—flour, olive oil, salt, and rosemary—into an unforgettable homemade bake. We’ll explore the role of sourdough in texture and taste, step-by-step instructions for mixing and baking, and expert tips to ensure your focaccia turns out perfectly every time.
A Family Weekend Tradition Starts with Sourdough Focaccia Bread
Weekend mornings in my family always begin with the comforting aroma of rosemary wafting through the kitchen. The scent combines with the deep, fruity notes of olive oil as the oven warms, signaling that it’s time to bake our favorite Rosemary Focaccia Bread. This simple ritual—stretching dough, dimpling its surface, and brushing it lovingly with infused oil—quickly became our way of slowing down and savoring time together.
What makes this tradition so rewarding isn’t just the delicious result, but the process itself. Using a Foccacia Bread Sourdough Starter adds patience and anticipation to the mix. Watching the bubbles form in your dough, feeling its airy texture develop overnight, and finally tasting that distinct tang only Sour Dough Focaccia Bread can offer—all of it builds a connection to your food that no store-bought loaf can match.
Fresh rosemary is the soul of this bake. Its herbal scent plays beautifully against the subtle acidity of the sourdough, while high-quality olive oil gives the crust a golden crispness that shatters gently with each bite. In our home, baking Foccacia Bread Recipes with Sourdough Starter became a way to welcome guests, elevate weeknight dinners, and bring rustic Italian warmth to any table. Every time I make a batch, I’m reminded that the best recipes are the ones that bring people closer, one fragrant loaf at a time.
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Rosemary Olive Oil Sourdough Focaccia Bread Recipe
- Total Time: 7 hours
- Yield: 8 servings 1x
Description
This rosemary olive oil sourdough focaccia bread combines fragrant fresh herbs, high-quality olive oil, and a lively sourdough starter to create a golden, crisp-edged loaf with a tender, airy crumb. Follow simple steps for mixing, fermenting, shaping, and baking to achieve a restaurant-quality focaccia at home.
Ingredients
Instructions
1. Feed your sourdough starter 6–8 hours before mixing until bubbly.
2. Combine water and starter in a large bowl, then add flour and salt and stir until no dry flour remains.
3. Cover and rest the dough for 30 minutes to hydrate.
4. Perform 4 sets of stretch-and-folds at 30-minute intervals to develop gluten.
5. Coat a 9×13-inch pan with olive oil and transfer the dough, gently stretching to fit.
6. Drizzle rosemary-infused olive oil on top and create dimples with your fingertips.
7. Sprinkle chopped rosemary and coarse salt flakes over the surface.
8. Allow the dough to proof at room temperature for 1–2 hours until puffy.
9. Preheat oven to 425°F (220°C) and bake for 25–30 minutes until golden brown.
10. Brush the hot focaccia with extra olive oil, cool on a wire rack for 20 minutes, then slice and serve.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
Keywords: rosemary focaccia, sourdough focaccia, olive oil bread, sourdough bread, focaccia recipe, herb bread
Why Sourdough Starter Makes All the Difference
A Foccacia Bread Sourdough Starter transforms an already delicious flatbread into something extraordinary. Unlike yeast-based versions, sourdough introduces complex layers of flavor—subtle tang, nutty undertones, and a natural sweetness that develops slowly during long fermentation. The result? A focaccia that’s light, chewy, and deeply aromatic.
When you press your fingertips into the dough just before baking, you’ll feel how lively and elastic it has become. As it bakes, the scent of rosemary mingles with rich olive oil, filling your kitchen with an earthy, inviting warmth. The crust turns perfectly crisp at the edges while the interior remains moist and tender—a true hallmark of any great Sour Dough Focaccia Bread.
Working with sourdough also connects you to an age-old method of baking. Your starter is alive, requiring care and attention, but repaying you with incredible flavor depth. Whether you’re new to breadmaking or an experienced baker, harnessing the power of your Foccacia Bread Sourdough Starter is the step that elevates your Rosemary Focaccia Bread from simple to spectacular. The time and love you invest in your dough will be returned tenfold when you take that first golden, aromatic bite.
Ingredients, Tools & Preparation for the Perfect Rosemary Focaccia Bread
Essential Ingredients You’ll Need
Every great Rosemary Focaccia Bread begins with simple, high-quality ingredients. Since the flavor of this Sour Dough Focaccia Bread relies on the freshness of your components, take time to choose them carefully—especially the olive oil and herbs. Below is a quick reference table that outlines what you’ll need, along with suggested substitutions and notes for customization. The true heart of this recipe is your Foccacia Bread Sourdough Starter, bringing that subtle tang and airy texture that standard yeast focaccia simply can’t match.
| Ingredient | Quantity | Notes / Substitutes |
|---|---|---|
| Bread flour | 500 g (about 4 cups) | High-protein flour builds better gluten strength; you may mix half bread flour, half all-purpose. |
| Active Foccacia Bread Sourdough Starter | 100 g | Well-fed and bubbly before incorporating into the dough. |
| Water (room temp) | 350 g (1½ cups) | Filtered water helps avoid chlorine which can inhibit fermentation. |
| Extra-virgin olive oil | 50 ml (¼ cup) + extra | Choose fruity, peppery oil for richer flavor; reserve extra for brushing and drizzling. |
| Fine sea salt | 10 g (2 tsp) | Enhances natural sourdough aroma. Sea or kosher salt both work well. |
| Fresh rosemary | 2 Tbsp, chopped | Can substitute with thyme, sage, or a blend of Mediterranean herbs. |
| Coarse salt flakes (for topping) | As desired | Adds a crisp texture and visual appeal after baking. |
With these simple, wholesome ingredients, you’ll bring rustic Italian essence right into your kitchen. The combination of fragrant rosemary, high-quality olive oil, and an active Foccacia Bread Sourdough Starter produces a loaf that’s both aromatic and beautifully textured.
Tools and Prep Before You Bake
Getting ready to bake Sour Dough Focaccia Bread is as much about organization as it is about patience. Before mixing a single ingredient, gather your tools and prepare your starter to ensure everything flows smoothly from start to finish. Here’s what you’ll need for success:
- Mixing bowls: One large for combining ingredients, and a smaller one for feeding your starter.
- Digital kitchen scale: Accuracy matters when balancing flour and hydration in Foccacia Bread Recipes with Sourdough Starter.
- Bench scraper or spatula: Helps lift and fold sticky dough.
- Baking pan or sheet tray: A heavy, rimmed pan (9×13 inches) produces the iconic thick, golden crust of Rosemary Focaccia Bread.
- Proofing container or bowl: Allows dough to ferment undisturbed.
- Parchment paper (optional): Simplifies cleanup and prevents sticking.
- Feed your starter: About 6–8 hours before you plan to mix, feed your Foccacia Bread Sourdough Starter with equal parts flour and water. It should be bubbly by the time you begin.
- Mixing the dough: Combine water and starter first, then add flour, salt, and olive oil.
- Rest and stretch: Let rest 30 minutes, then perform stretch-and-folds 15–30 minutes apart.
- Prepare the pan: Generously coat it with olive oil. This ensures a crispy, golden base for perfect Sour Dough Focaccia Bread.
- First rise: Let the dough ferment until nearly doubled, about 4–6 hours.
- Cold proofing (optional): Refrigerate overnight for enhanced tang and aroma.
Step-by-Step Baking Instructions for Golden Rosemary Olive Oil Sourdough Focaccia Bread
Mixing, Stretching, and Fermenting the Dough
Once your ingredients are ready and your Foccacia Bread Sourdough Starter is fully active, the fun begins. Preparing Sour Dough Focaccia Bread is all about rhythm and patience, allowing natural fermentation to do the work while you guide the dough.
- Combine Ingredients: In a large bowl, mix water and starter until dissolved. Add flour and salt. The dough will feel sticky at first—this is normal. Rest, covered, for 30 minutes.
- Stretch-and-fold: Every 30 minutes for 2 hours, stretch the dough and fold it toward the center. After several rounds, it becomes smoother and more elastic.
- Bulk Fermentation: Cover and ferment 4–6 hours at 75°F until doubled and bubbly. For deeper flavor, refrigerate overnight. This creates a light, tangy loaf typical of Foccacia Bread Recipes with Sourdough Starter.
Shaping, Baking, and Finishing Touches
- Shaping the Dough: Coat a 9×13-inch pan with olive oil and transfer the dough gently. Spread it evenly without deflating.
- Dimpling: Drizzle rosemary-infused oil and use fingertips to create deep dimples. Sprinkle rosemary and coarse salt for aroma and texture.
- Final Proofing: Let rise 1–2 hours until puffy. The dough should spring back slowly when pressed.
- Baking: Bake at 425°F (220°C) for 25–30 minutes. The crust should be golden and crisp.
- Cooling: Cool on a wire rack 20 minutes before slicing. Store airtight up to two days, or reheat to restore crispness.
Each batch of Foccacia Bread Recipes with Sourdough Starter becomes a story of time and care. When you bite into the finished Sour Dough Focaccia Bread, the delicate crust and herby, olive-scented crumb will remind you why home baking is pure comfort.
Tips, FAQs & Conclusion — Bringing It All Together
FAQ Section
1. Can I make Rosemary Olive Oil Sourdough Focaccia Bread without a sourdough starter?
Yes. Replace the Foccacia Bread Sourdough Starter with 2 teaspoons instant yeast. Your Rosemary Focaccia Bread will rise faster and taste slightly milder but remain soft and flavorful.
2. How can I get a softer or crispier crust?
Brush baked Sour Dough Focaccia Bread with olive oil and cover for softness. For more crispness, increase oil in the pan and extend baking slightly.
3. What type of olive oil is best for focaccia bread?
Choose high-quality extra-virgin olive oil with fruity or peppery tones—it pairs perfectly with rosemary’s aroma.
4. How long can sourdough focaccia stay fresh?
Keep Sour Dough Focaccia Bread in an airtight container at room temperature for up to two days. Reheat briefly to restore texture.
5. Can I freeze sourdough focaccia?
Yes. Slice, wrap, and freeze your Foccacia Bread Recipes with Sourdough Starter. Reheat from frozen at 350°F (175°C) for about 10 minutes to revive crispness.
Conclusion — A Fragrant Finish to Homemade Comfort
There’s a special satisfaction in baking your own Rosemary Focaccia Bread—from nurturing the starter to sharing warm slices fresh from the oven. The blend of rosemary, olive oil, and the living flavor of a Foccacia Bread Sourdough Starter turns simple ingredients into something extraordinary.
Whether for cozy dinners or lively gatherings, Sour Dough Focaccia Bread brings warmth and comfort to any table. Each dimple, drizzle, and sprig of rosemary celebrates the simple joy of homemade baking. Feed your starter, preheat your oven, and let the aroma of Rosemary Focaccia Bread fill your home—it’s time to savor every golden, fragrant bite.
