Sourdough Focaccia with Rosemary
This rustic sourdough focaccia with fragrant rosemary offers a crispy crust and airy crumb, perfect as a snack or accompaniment to meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 350g active sourdough starter
- 500g bread flour
- 350ml warm water
- 10g salt
- 50ml olive oil, plus extra for drizzling
- Fresh rosemary sprigs
- Coarse sea salt for topping
Instructions
- In a large bowl, combine sourdough starter, bread flour, warm water, and salt; mix until a sticky dough forms.
- Cover the bowl and let the dough rest for 30 minutes (autolyse).
- Add 50ml olive oil and knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place dough back in bowl, cover, and let rise for 4-6 hours until doubled in size.
- Oil a baking tray and gently spread the dough out to fit the tray.
- Use fingers to dimple the surface evenly, drizzle with olive oil, scatter fresh rosemary and coarse sea salt on top.
- Cover and let rest for 1 hour for final proof.
- Preheat oven to 220°C (430°F) and bake focaccia for 20-25 minutes until golden and cooked through.
- Remove from oven, cool slightly, slice, and serve warm or at room temperature.
Notes
For extra flavor, try topping with caramelized onions or thinly sliced olives before baking.
Find it online: https://seasonedrecipe.com/sourdough-focaccia-with-rosemary/