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Sourdough Focaccia with Rosemary

Sourdough Focaccia with Rosemary

  • Total Time: 58 minute
  • Diet: Halal

Ingredients

Scale
  • 100 grams active sourdough starter (bubbly and fed)
  • 375 grams warm water
  • 500 grams bread flour (high protein flour works best)
  • 10 grams sea salt
  • 20 grams honey or sugar (optional, for browning)
  • 50 grams extra virgin olive oil (plus more for the pan and topping)
  • 2–3 sprigs of fresh rosemary, leaves removed from the stems
  • Flaky sea salt for finishing

Instructions

  1. Mix the Liquid: In a large mixing bowl, whisk together the warm water, active sourdough starter, honey, and 20 grams of olive oil until the starter is mostly dissolved.
  2. Combine with Flour: Add the bread flour and sea salt to the bowl. Mix by hand or with a sturdy spoon until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes.
  3. Stretch and Fold: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat 4 times until the dough feels stronger.
  4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 6 to 10 hours (depending on the warmth of your kitchen) until it has doubled in size and looks bubbly.
  5. Transfer to Pan: Generously oil a 9×13 inch baking pan with olive oil. Gently tip the dough into the pan. Do not force it to the corners yet. Flip the dough once so it is coated in oil.
  6. Second Rise: Let the dough rest in the pan for 2 to 4 hours. It should spread out to the edges and become very bubbly and jiggly.
  7. Preheat: Preheat your oven to 425°F (220°C).
  8. Dimple the Dough: Drizzle 2 tablespoons of olive oil over the top. Use your fingertips to press deep holes all over the dough, reaching all the way to the bottom of the pan.
  9. Top and Bake: Sprinkle the fresh rosemary leaves and flaky sea salt over the top. Press the rosemary slightly into the dimples.
  10. Bake: Place the pan in the oven and bake for 20 to 25 minutes, or until the top is golden brown and the edges are crispy.
  11. Cool: Remove from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack so the bottom stays crispy.
  • Cook Time: Not specified

Find it online: https://www.smilefood.net/sourdough-focaccia-with-rosemary/