Description
A beginner-friendly sourdough focaccia that is forgiving, wet, and perfect for meal prepping. This recipe yields a soft, herb-scented bread that stays fresh for days and freezes beautifully.
Ingredients
Scale
- 500g (3 ½ cups) All-Purpose Flour
- 350g (1 ½ cups) Water, room temperature
- 100g (½ cup) Active Sourdough Starter
- 10g (1 ¾ teaspoons) Fine sea salt or kosher salt
- 60g (¼ cup) Olive oil, plus extra for the pan
- 2 tablespoons Fresh Rosemary, chopped
- Flaky Sea Salt, for topping
- Optional: Cherry tomatoes, caramelized onions, or olives
Instructions
- Mix the dough: In a large bowl, whisk water and sourdough starter until dissolved. Add flour and salt, mixing until no dry flour remains. Cover with plastic wrap.
- Autolyse: Let the dough rest, covered, at room temperature for 30 minutes to hydrate the flour.
- Fold the dough: Wet hands, stretch dough from all four sides, and fold over the center. Cover and rest for 30 minutes. Repeat this process two more times (3 folds total).
- First Rise: Cover the bowl and let dough rise at room temperature for 4-6 hours until it has increased by 50-75% and looks puffy.
- Prep pan and shape: Generously oil a 9×13 inch metal baking pan. Dump dough into pan, let rest for 10 minutes, then gently stretch to corners.
- Create dimples: Wet fingers and press firmly into dough to create deep dimples all over. Scatter rosemary, drizzle with olive oil, and sprinkle with flaky sea salt.
- Second Rise: Let shaped dough rise in the pan, uncovered, for 1-2 hours until puffy and dimples hold their shape.
- Bake: Preheat oven to 425°F (220°C). Bake for 25-30 minutes, rotating halfway, until deep golden brown and hollow when tapped.
- Cool and slice: Transfer to a cooling rack and cool for at least 20 minutes before slicing into squares.
Notes
The dough will be sticky; do not add extra flour. Ensure your sourdough starter is active and bubbly before using. For best results, use fresh rosemary. The bread can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square slice
- Calories: 180
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: sourdough focaccia, beginner bread, meal prep, focaccia recipe, sourdough starter, easy bread, sheet pan bread