Rosemary & Sea Salt Sourdough Focaccia

Rosemary & Sea Salt Sourdough Focaccia ingredients

• 100 g active sourdough starter (fed 4-12 hours prior)
• 350 g warm water (95-100°F)
• 400 g bread flour
• 50 g all-purpose flour
• 10 g fine sea salt
• 2 tbsp extra virgin olive oil (for dough)
• 4 tbsp extra virgin olive oil (for pan & topping)
• 2 tbsp fresh rosemary, chopped
• 1 tsp flaky sea salt (for topping)

How to make Rosemary & Sea Salt Sourdough Focaccia

1. **Mix Dough:** In a large bowl, combine 100g active sourdough starter and 350g warm water. Whisk briefly to dissolve the starter. Add 400g bread flour, 50g all-purpose flour, and 10g fine sea salt. Mix with a spoon or your hand until a shaggy dough forms and no dry spots remain. Stir in 2 tablespoons of extra virgin olive oil until fully incorporated. The dough will be very wet and sticky.
2. **Bulk Fermentation (12-16 hours):** Cover the bowl with plastic wrap or a damp towel and let it ferment at room temperature (around 70-75°F) for 3-4 hours, performing 3-4 sets of 'stretch and folds' every 30-45 minutes. After the stretch and folds, refrigerate the dough for 8-12 hours, or until it has noticeably increased in volume and become bubbly.
3. **Prepare Baking Pan:** About 2-3 hours before you plan to bake, generously drizzle 3 tablespoons of extra virgin olive oil into a 9x13 inch baking pan or a 10-inch round cast iron skillet, ensuring the entire bottom and sides are coated.
4. **Transfer & Spread Dough:** Gently turn the cold focaccia dough out into the prepared pan. The dough will be sticky and jiggly. Using your oiled fingertips, gently stretch and dimple the dough to fill the pan, being careful not to degas it too much. If it resists, let it rest for 10-15 minutes, then continue stretching.
5. **Second Proof (2-3 hours):** Once the dough fills the pan, cover it loosely with plastic wrap or a clean kitchen towel. Let it proof at room temperature for 2-3 hours, or until it looks visibly puffy and soft, with small bubbles on the surface.
6. **Preheat Oven & Dimple:** Towards the end of the proofing time (about 20 minutes before baking), preheat your oven to 425°F (218°C). Just before baking, uncover the dough and gently dimple the surface all over with your oiled fingertips, pressing almost to the bottom of the pan to create characteristic indentations.
7. **Top & Bake:** Drizzle the remaining 1 tablespoon of extra virgin olive oil over the dimpled focaccia. Sprinkle evenly with 2 tablespoons of chopped fresh rosemary and 1 teaspoon of flaky sea salt. Transfer the pan to the preheated oven.
8. **Bake until Golden:** Bake for 25-35 minutes, or until the focaccia is golden brown on top and the edges are crispy and deep golden. If it's browning too quickly, you can loosely tent it with foil during the last 10 minutes.
9. **Cool & Serve:** Carefully remove the focaccia from the oven. Immediately transfer it from the baking pan to a wire rack to cool for at least 15-20 minutes. This prevents the bottom from becoming soggy. Slice and serve warm or at room temperature, perhaps with balsamic vinegar for dipping.

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