Sourdough Rosemary Focaccia

Imagine the smell of fresh bread filling your kitchen. This sourdough rosemary focaccia has a golden, crispy crust and a soft, pillowy interior. It is chewy, salty, and bursting with the aroma of fresh rosemary. The deep dimples hold pockets of olive oil that make every bite rich and flavorful. Whether you are a seasoned baker or just starting with sourdough, this recipe is perfect for you. It is simple to make and always impresses anyone who tries a slice.

Why Make This Sourdough Rosemary Focaccia

This recipe is a wonderful way to use your sourdough starter. Unlike quick breads, sourdough fermentation gives the focaccia a complex, tangy flavor that pairs perfectly with earthy rosemary. It is also easier on the stomach because the long fermentation process breaks down gluten. This bread is incredibly versatile. You can serve it at dinner, use it for sandwiches, or eat it as a snack. Plus, making those famous dimples in the dough is a very fun and relaxing activity for any home cook.

How to Make Sourdough Rosemary Focaccia

Making this bread is mostly about patience. You start by mixing your starter with water, flour, and a bit of honey. You do not need a heavy mixer; your hands or a simple spatula will work just fine. After a series of folds to build strength, the dough rests and grows. The magic happens when you transfer it to a well-oiled pan. After a final rise, you press your fingers deep into the dough to create those iconic valleys. A quick bake in a hot oven turns the dough into a golden masterpiece with a crunch you can hear.

Ingredients

• 100g active sourdough starter (bubbly and fed)
• 375g warm water
• 10g honey or sugar
• 500g bread flour (all-purpose flour also works)
• 10g sea salt
• 50g extra virgin olive oil (plus extra for the pan and drizzling)
• 2 tablespoons fresh rosemary, roughly chopped
• Flaky sea salt for topping

Directions

1. In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter is mostly dissolved.
2. Add the bread flour and sea salt to the bowl. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
3. Cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 30 minutes. This is called the autolyse phase.
4. Every 30 minutes, perform a “stretch and fold.” Grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl and do this four times. Repeat this entire process every 30 minutes for a total of two hours (4 sets of folds).
5. Cover the bowl tightly and let the dough rise at room temperature for 8 to 10 hours. The dough should double in size and look very bubbly.
6. Pour 2 tablespoons of olive oil into a 9×13 inch metal baking pan. Gently tip the dough into the pan. Do not force it to the corners yet.
7. Let the dough rest in the pan for 2 to 4 hours. It will naturally spread out as it rises and becomes very puffy.
8. Preheat your oven to 425°F (220°C).
9. Drizzle more olive oil over the top of the dough. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface.
10. Sprinkle the fresh rosemary and flaky sea salt evenly over the top.
11. Bake for 20 to 25 minutes. The top should be deep golden brown and the edges should look crispy.
12. Remove from the oven and let it cool in the pan for 5 minutes before moving it to a wire rack. Slice and enjoy!

Nutritional Information

This nutritional information is based on one serving. This recipe makes approximately 12 servings.

• Calories: 215 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Sodium: 485mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1.5g
• Sugars: 1g
• Protein: 5g
• Iron: 2mg
• Calcium: 10mg

How to Serve Sourdough Rosemary Focaccia

Fresh focaccia is best served warm right out of the oven. You can slice it into large squares or long fingers. It is the perfect companion for a bowl of warm soup or a crisp salad. For a simple appetizer, serve it with a small bowl of high-quality olive oil and balsamic vinegar for dipping. You can also slice the bread horizontally to create the ultimate sandwich base. Try filling it with roasted beef, fresh greens, and a spread of mustard. It also works beautifully as a side for pasta dishes, helping to soak up every last bit of sauce.

How to Store Sourdough Rosemary Focaccia

To keep your focaccia fresh, store it in an airtight container or a sealed bag at room temperature for up to two days. If you want to keep it longer, you can store it in the refrigerator for up to five days, though it may dry out slightly. For long-term storage, focaccia freezes very well. Wrap individual slices in plastic wrap and place them in a freezer bag for up to three months. To enjoy it again, reheat the slices in a 350°F oven for a few minutes until the crust becomes crispy again.

Expert Tips for Perfect Sourdough Rosemary Focaccia

One of the best tips is to use plenty of olive oil. Do not be afraid of it! The oil is what fries the bottom of the dough and creates that amazing crunch. Also, make sure your starter is very active and bubbly before you begin. If your kitchen is cold, your dough might need more time to rise. You can place it inside an oven that is turned off with the light on to create a warm environment. When dimpling the dough, make sure your fingers go all the way down to the bottom of the pan to create deep pockets for the oil and salt to settle in.

Delicious Variations

While rosemary is a classic, you can easily change the toppings. Try adding thinly sliced garlic and red pepper flakes for a spicy kick. You can also press halved cherry tomatoes and pitted olives into the dimples before baking. For a savory twist, sprinkle some za’atar seasoning or dried oregano over the oil. If you like it salty and sweet, try adding thin slices of red onion and a drizzle of honey after the bread comes out of the oven. You can even top it with sliced potatoes and thyme for a hearty, rustic version.

Frequently Asked Questions

Can I use sourdough discard for this recipe?
Yes, you can use discard, but the rise time will be much longer. For the best, fluffiest results, use an active, bubbly starter.

Why is my focaccia dough so sticky?
Focaccia dough is high hydration, meaning it has a lot of water. It is supposed to be sticky! Use wet hands or oiled hands to handle it more easily.

Can I use dried rosemary instead of fresh?
Yes, you can. Use about half the amount of dried rosemary since it has a more concentrated flavor than fresh.

What if I don’t have a metal pan?
A glass baking dish works, but a metal pan usually produces a crispier bottom crust because it conducts heat better.

How do I know when the bulk fermentation is done?
The dough should have doubled in size, look jiggly when you shake the bowl, and have visible bubbles on the surface.

Why did my dimples disappear?
This happens if the dough is under-proofed or if you didn’t press down firmly enough. Make sure the dough is very puffy before dimpling.

Can I make the dough rise in the fridge?
Yes! You can put the dough in the fridge for 24 to 48 hours for the bulk rise. This actually improves the flavor.

Can I use all-purpose flour?
Yes, all-purpose flour works well. Bread flour just gives it a slightly chewier, stronger texture.

What is the best way to reheat focaccia?
The oven or a toaster oven is best. Avoid the microwave, as it will make the bread soft and rubbery.

My bottom crust is soggy. What happened?
You might not have used enough olive oil in the pan, or the oven wasn’t hot enough. Make sure to preheat the oven fully.

Conclusion

Sourdough rosemary focaccia is a rewarding bread that brings a touch of bakery-quality goodness to your home. It is simple, fragrant, and incredibly satisfying to eat. The combination of the tangy sourdough and the woody rosemary creates a flavor that everyone will love. Whether you are serving it at a big family gathering or enjoying a quiet snack, this bread is sure to be a hit. Don’t be afraid to get your hands messy and enjoy the process! If you try this recipe, please share your results and tell us how it turned out. Happy baking!

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