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Crispy Rosemary Sea Salt Sourdough Focaccia Recipe with Sun-Dried Tomatoes

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A golden, crunchy-edged sourdough focaccia infused with fresh rosemary, sea salt flakes, and chewy sun-dried tomatoes, perfect for easy homemade bread lovers seeking a rustic yet refined bread experience.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 450g (3 ½ cups) all-purpose flour
  • 325ml (1 ⅓ cups) lukewarm water
  • 60ml (¼ cup) extra virgin olive oil, plus more for drizzling and pan
  • 1 ½ tsp sea salt flakes
  • 2 tbsp fresh rosemary, chopped
  • 50g (1.75 oz) sun-dried tomatoes, chopped (packed in oil preferred)
  • 1 tsp fine sea salt

Instructions

  1. Activate the starter by feeding it 4–6 hours before baking or the night before until bubbly and active.
  2. In a mixing bowl, combine flour, fine sea salt, and sourdough starter. Slowly add lukewarm water and 2 tbsp olive oil. Stir until a shaggy, sticky dough forms.
  3. Cover the bowl with a kitchen towel and let rest for 30 minutes at room temperature (autolyse).
  4. Perform a gentle stretch-and-fold on all four sides of the dough. Rest for 30 minutes and repeat the stretch-and-fold.
  5. Cover and let the dough bulk ferment at room temperature for 3 to 4 hours until doubled in size and bubbly.
  6. Drizzle 2 tbsp olive oil into a 9×13-inch baking pan, coating bottom and sides.
  7. Transfer dough to the oiled pan and gently stretch it to the edges. Rest 10 minutes if needed and continue stretching.
  8. Press chopped rosemary and sun-dried tomatoes evenly into the dough. Sprinkle sea salt flakes on top and drizzle a little more olive oil.
  9. Cover loosely and let the dough rise for 45 minutes to 1 hour until puffy.
  10. Preheat oven to 220°C (425°F). Bake focaccia for 20 to 25 minutes until golden brown and crispy on edges.
  11. Remove from oven and cool in pan for 10 minutes before transferring to a wire rack. Let rest before slicing.

Notes

If top browns too quickly, tent with foil halfway through baking. Use room-temperature ingredients for better dough cooperation. Avoid overloading toppings to maintain airy crumb. For gluten-free, use a blend with xanthan gum and adjust hydration. Reheat focaccia in toaster oven or skillet to maintain crispiness.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, sea salt focaccia, sun-dried tomato bread, homemade bread, crispy focaccia, easy focaccia recipe, sourdough bread

Find it online: https://tablemira.com/crispy-rosemary-sea-salt-sourdough-focaccia-recipe-with-sun-dried-tomatoes-perfect-for-easy-homemade-bread-lovers/