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Crispy Rosemary Sourdough Focaccia

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A foolproof and impressive sourdough focaccia with a crispy crust, fluffy interior, fragrant rosemary, and flaky sea salt. Perfect for casual dinners, picnics, or alongside soups and salads.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 2/3 cup (150g) active sourdough starter, bubbly and fed within 6-8 hours
  • 1 1/2 cups (350ml) lukewarm water
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling and pan
  • 1 tsp fine sea salt (for dough)
  • 2–3 tbsp fresh rosemary, chopped, plus a few whole sprigs for topping
  • Flaky sea salt (to taste, for finishing)
  • Optional: 1 tsp sugar to feed the yeast and encourage browning

Instructions

  1. Activate your starter: Make sure your sourdough starter is bubbly and active. Feed it about 6-8 hours before you plan to start mixing.
  2. Mix the dough: In a large bowl, combine bread flour, fine sea salt, and sugar (if using). Add active starter and lukewarm water. Stir until roughly combined—dough will be shaggy and sticky. (5 minutes)
  3. First rest (autolyse): Cover the bowl with a damp towel and let the dough rest for 30 minutes to help flour absorb water and gluten develop.
  4. Add olive oil and rosemary: Drizzle olive oil over the dough and sprinkle in chopped rosemary. Using wet hands, fold the dough over itself several times to incorporate oil and herbs evenly. (5 minutes)
  5. Bulk fermentation: Cover again and let the dough rise at room temperature for 3-4 hours. Every 30 minutes during the first 2 hours, perform gentle stretch and folds to build strength and structure.
  6. Prepare the baking pan: Generously oil the rimmed baking sheet or cast iron pan with olive oil to prevent sticking and promote crust crispiness.
  7. Shape and second rise: Transfer dough to the pan, gently pressing and stretching to fill corners without tearing. Cover loosely with plastic wrap or damp towel and let proof for 1-2 hours until puffy.
  8. Dimple the dough: Using fingertips, gently press into dough all over to create focaccia dimples. Drizzle more olive oil on top, scatter whole rosemary sprigs, and sprinkle flaky sea salt generously. (5 minutes)
  9. Bake: Preheat oven to 450°F (230°C). Bake focaccia in lower third of oven for 20-25 minutes or until golden brown and crispy on top and bottom.
  10. Cool and serve: Let focaccia cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Use plenty of olive oil for a golden, crispy crust. Be gentle when dimpling the dough to hold olive oil pools without deflating. If focaccia isn’t crispy enough, bake on a preheated baking stone or steel. Don’t rush the second rise for airy crumb. Tent with foil if top browns too fast.

Nutrition

Keywords: focaccia, sourdough, rosemary, crispy bread, homemade bread, flaky sea salt, easy focaccia, artisan bread

Find it online: https://lyrafeast.com/crispy-rosemary-sourdough-focaccia-recipe-easy-homemade-with-flaky-sea-salt/