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Perfect Sourdough Focaccia with Rosemary & Sea Salt

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This sourdough focaccia features a crackling crust and a pillowy, almost custard-like interior with a perfect sheen of olive oil pooling in the dimples, topped with rosemary and sea salt. It’s the result of eighteen attempts to recreate a life-changing bakery focaccia from Austin’s Batch bakery.

Ingredients

Scale
  • 500 grams bread flour (King Arthur recommended)
  • 100 grams active sourdough starter (fed and bubbly)
  • 375 grams lukewarm water (around 80°F/27°C)
  • 10 grams fine sea salt
  • 15 grams extra-virgin olive oil (plus more for pan and topping)
  • 3–4 tablespoons extra-virgin olive oil (for topping)
  • 2 tablespoons fresh rosemary leaves (roughly chopped)
  • 1–2 teaspoons flaky sea salt (like Maldon or Jacobsen)
  • Optional: fresh thyme or black pepper (for variation)

Instructions

  1. Day 1: Mix and Bulk Fermentation. In a large bowl, combine bread flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
  2. Add active sourdough starter and fine sea salt. Wet your hand and squeeze everything together until incorporated. The dough will be very wet and sticky.
  3. Over the next 2 hours, perform 4 sets of stretch and folds, 30 minutes apart. Wet your hand, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times per set.
  4. Cover the bowl and let it rest at room temperature (70-75°F) for 8-10 hours until roughly doubled in size and domed with small bubbles on the surface.
  5. After bulk fermentation, cover the bowl tightly and refrigerate overnight (12-24 hours) for cold retard.
  6. Day 2: Shaping and Baking. Pour 2-3 tablespoons of olive oil into a 9×13-inch pan and spread evenly across the bottom and up the sides.
  7. Turn the cold dough out into the oiled pan. Use fingertips to gently press and stretch the dough to fill the pan. If it resists, let it rest for 15 minutes and try again.
  8. Cover the pan with plastic wrap and let it proof at room temperature for 3-4 hours until puffed up, jiggly, and nearly doubled in height.
  9. About 30 minutes before baking, preheat oven to 425°F (220°C). Drizzle another tablespoon of olive oil over the dough. Dip fingertips in olive oil and press straight down into the dough, creating dimples all across the surface.
  10. Sprinkle chopped rosemary evenly over the surface, then finish with a generous sprinkle of flaky sea salt.
  11. Bake on the middle rack for 25-30 minutes until deep golden brown on top and sounds hollow when tapped. If bottom isn’t browning enough, transfer directly to oven rack for last 5 minutes.
  12. Let cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 20 minutes before cutting.

Notes

Use a young, active starter. Fresh rosemary is non-negotiable; dried rosemary burns. Don’t substitute flaky sea salt with table salt. The dough is very wet (75% hydration) – don’t add more flour. Wet your hands before handling. Cold ferment develops flavor and makes dough easier to handle. Dimples create pockets for olive oil to create crispy spots. Store at room temperature for up to 2 days; do not refrigerate. Reheat in 350°F oven for 5-7 minutes. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, sea salt focaccia, homemade bread, sourdough bread, focaccia recipe, artisan bread

Find it online: https://tablemira.com/perfect-sourdough-focaccia-with-rosemary-and-sea-salt/