Description
Golden, crispy-edged Sourdough Focaccia Bread with olive oil and rosemary. Made with a natural sourdough starter for rich flavor and airy texture.
Ingredients
604 g 00 flour (or 423 g all-purpose + 181 g bread flour)
459 g warm water
115 g active sourdough starter
12 g fine sea salt
12 g olive oil
Topping: 2 Tbsp olive oil, 1 Tbsp rosemary, 1 tsp flaky sea salt
Instructions
1. Mix water and starter, add flour and salt, stir until combined.
2. Let rest 30 minutes; perform stretch and folds for 2 hours.
3. Cover and refrigerate overnight for cold fermentation.
4. Transfer to oiled pan, let rise 2–3 hours.
5. Dimple, drizzle olive oil, add rosemary and salt.
6. Bake at 425°F for 25–30 minutes until golden.
7. Cool before slicing and serving.
Notes
Use an active starter for best results.
Add toppings like olives, garlic, or cherry tomatoes.
Store at room temperature for 3 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg