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