Classic Rosemary & Flaky Sea Salt Sourdough Focaccia

Classic Rosemary & Flaky Sea Salt Sourdough Focaccia ingredients

• 4 cups (500g) all-purpose flour
• 1.75 cups (420g) warm water (90-95°F)
• 0.5 cup (120g) active sourdough starter
• 2 tsp (10g) fine sea salt
• 0.5 cup (120ml) extra virgin olive oil
• 2 tbsp fresh rosemary leaves
• 1.5 tsp flaky sea salt

How to make Classic Rosemary & Flaky Sea Salt Sourdough Focaccia

1. **Prepare Autolyse:** In a large bowl, combine 4 cups (500g) all-purpose flour and 1¾ cups (420g) warm water (90-95°F). Mix with a sturdy spoon until just combined and no dry spots of flour remain. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 30 minutes to 1 hour to allow the flour to fully hydrate.
2. **Add Starter and Salt:** After the autolyse, add ½ cup (120g) active sourdough starter and 2 teaspoons (10g) fine sea salt to the dough. Using your hands, mix thoroughly for 2-3 minutes, pinching and folding the dough until the starter and salt are fully incorporated. The dough will be very sticky at this stage.
3. **Incorporate Olive Oil:** Drizzle 2 tablespoons (30ml) of extra virgin olive oil over the dough. Fold the dough over itself several times until the oil is mostly absorbed. This initial oil addition will contribute to a more tender and enriched crumb.
4. **Bulk Fermentation (Stretch and Folds):** Cover the bowl and let the dough rest for 30 minutes. Then, perform the first set of 'stretch and folds': with wet hands, gently grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this 3-4 times until you’ve completed one full rotation. Cover the bowl and repeat this process every 30-45 minutes for a total of 3-4 sets over 2-3 hours, or until the dough is noticeably gassy, airy, and has increased in volume by about 20-30%.
5. **Cold Proof (Recommended):** Lightly grease a clean, airtight container with a little olive oil. Gently transfer the dough into the container without deflating it too much. Cover tightly and refrigerate for 12-24 hours. This slow cold proof significantly develops a deeper sourdough flavor and a more tender, open crumb.
6. **Prepare Baking Pan:** On the day of baking, remove the dough from the refrigerator 2-3 hours before you plan to bake. Generously drizzle ¼ cup (60ml) of extra virgin olive oil into a 9x13 inch baking pan or a similar size baking sheet with a rim. Ensure the entire bottom and sides of the pan are well coated with oil.
7. **Transfer and Rest Dough:** Gently tip the cold dough into the prepared baking pan, being careful not to punch it down or deflate it. Drizzle a little more olive oil over the top of the dough. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rest at room temperature for 1-2 hours, allowing it to relax and come to room temperature, and for the final proof.
8. **Final Proof and Dimpling:** After the resting period, the dough should have spread to mostly fill the pan and be visibly bubbly. Preheat your oven to 425°F (220°C) with a rack in the middle position. Once the oven is preheated, remove the cover from the dough. Drizzle an additional 2 tablespoons (30ml) of extra virgin olive oil generously over the dough. Using your oiled fingertips, gently press straight down into the dough to create deep dimples, taking care not to tear the dough.
9. **Add Toppings:** Evenly sprinkle 2 tablespoons of fresh rosemary leaves over the top of the dimpled dough, followed by 1½ teaspoons of flaky sea salt. Gently press the rosemary into the dimples to ensure it adheres.
10. **Bake the Focaccia:** Carefully place the focaccia in the preheated oven and bake for 20-28 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C). The bottom should also be golden and crisp; you can carefully lift it with a spatula to check.
11. **Cool and Serve:** Once baked, carefully remove the focaccia from the oven. If desired, immediately drizzle a touch more olive oil over the hot focaccia for extra flavor and shine. Transfer the focaccia to a wire rack to cool for at least 15-20 minutes before slicing into squares or rectangles and serving warm or at room temperature.

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