Sourdough focaccia combines two of the most cherished traditions in baking: the rustic, fermented depth of sourdough and the olive oil–crisped charm of classic Italian focaccia. This particular recipe—a Sourdough Focaccia with Rosemary and Olive Oil—is inspired by the sun-soaked Ligurian coast, where focaccia has long been a staple of both home kitchens and seaside bakeries. Seasoned with fragrant rosemary, crowned with flaky sea salt, and enriched with golden extra virgin olive oil, this version honors the original while embracing a slow fermentation process that amplifies its character and complexity.
At the heart of this recipe lies the sourdough starter—a living culture of wild yeast and bacteria that leavens the dough naturally. Unlike commercial yeast, the natural fermentation brought by a healthy starter contributes more than rise: it adds layers of flavor, with a subtle tang, a deeper grain complexity, and a more digestible structure. There’s a certain timelessness in using sourdough—it connects today’s baker to centuries of artisanal craftsmanship, when breadmaking was as much intuition as instruction.
The journey of creating this sourdough focaccia begins with a high-hydration dough, made with bread flour, water, salt, olive oil, and your active sourdough starter. After an initial autolyse phase (letting flour and water sit before mixing in the salt and starter), the dough goes through a series of stretch-and-folds. This technique strengthens the gluten network without aggressive kneading, allowing the dough to develop its airy crumb and supple texture.
What truly makes focaccia magical, however, is its overnight cold fermentation. After a slow rise at room temperature, the dough is gently transferred to an oiled pan and left to rest in the refrigerator for 12 to 16 hours. This extended proofing time allows more flavor development and imparts that sought-after balance of open, soft interior pockets and a crisp, craggy crust after baking.
Before it hits the oven, the dough is given its signature dimples—those deep wells that catch the olive oil and help create the perfect crusty, golden sheen. A generous drizzle of olive oil, a scattering of chopped fresh rosemary, and a final pinch of flaky sea salt crown the dough before it’s transformed by high heat in the oven.
The result? A focaccia that’s crunchy around the edges, tender in the middle, and infused with the strength of good olive oil and the earthiness of rosemary. Each bite carries the story of time—time spent fermenting, rising, and resting. But more than anything, it reflects the care you’ve poured into your own baking craft.
Whether served as a side to soup or salad, sliced for sandwiches, or enjoyed on its own with a bit of balsamic vinegar, this sourdough focaccia is comfort food with soul. It invites you to slow down, savor each flavor, and remember that the best things—like the best bread—take time.
Sourdough Focaccia with Rosemary and Olive Oil
Equipment
- Mixing bowl
- Sheet pan or baking tray (9×13 inch)
- Bench scraper
- Digital kitchen scale
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
For the Focaccia Dough:
- 4 cups bread flour high-protein preferred for stronger gluten development
- 1 ½ cups filtered water at room temperature
- ½ cup active sourdough starter 100% hydration and recently fed
- 1 ¾ teaspoons fine sea salt not iodized
- 2 tablespoons extra virgin olive oil for dough and coating
For the Toppings:
- 2 tablespoons extra virgin olive oil for drizzling before baking
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 teaspoon flaky sea salt like Maldon
Instructions
- In a large bowl, combine bread flour and water. Mix by hand until no dry bits remain—this forms a shaggy dough. Cover and let rest for 30 minutes (autolyse).
- Add the sourdough starter and salt. Use a series of stretch-and-fold movements to incorporate. Lightly oil your hands if the dough is sticky. Let rest for 30 minutes.
- Perform 3 sets of stretch and folds over the next 1.5 hours, at 30-minute intervals. Each time, lift and fold the dough over itself from each quadrant. Dough should gradually appear smoother and puffier.
- After bulk fermentation (about 5–6 hours at 70°F/21°C), the dough should have risen ~50% and feel jiggly. Lightly oil a 9×13 inch baking tray and transfer the dough into it. Gently stretch it towards the corners. Let it rise, covered, in the fridge overnight (12–16 hours).
- The next day, take the dough out of the fridge and let it come to room temperature (1–2 hours). It should be relaxed and bubbly. Preheat oven to 450°F (230°C).
- Drizzle olive oil over the surface. With oiled fingertips, dimple the dough by pressing firmly until your fingers touch the tray. Sprinkle rosemary and flaky salt evenly.
- Bake for 22–25 minutes or until golden brown and crisp on the edges. Remove from oven and drizzle with a bit more olive oil if desired. Cool on a wire rack at least 10 minutes before slicing.
Notes
- To speed up fermentation, place your dough in a warm spot (around 75°F/24°C).
- If you don’t have rosemary, fresh thyme or sage can be used for an earthy twist.
- For a gluten-free option, use a commercial 1:1 gluten-free bread flour blend and increase water by 10-15%.
