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Crispy Sourdough Focaccia Recipe with Rosemary and Flaky Sea Salt

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A flavorful and crispy sourdough focaccia with rosemary and flaky sea salt, featuring a crunchy crust and chewy crumb. Perfect for entertaining and easy to make at home.

Ingredients

Scale
  • 3 cups (360 g) unbleached all-purpose flour
  • ½ cup (120 ml) active sourdough starter
  • 1 ¼ cups (300 ml) warm water (around 80°F/27°C)
  • 2 tsp (10 g) fine sea salt
  • 3 tbsp (45 ml) extra virgin olive oil, plus more for drizzling and pan
  • 2 tbsp fresh rosemary sprigs, chopped
  • 1 tbsp flaky sea salt (such as Maldon)

Instructions

  1. Mix the dough (10 minutes): In a large bowl, combine flour and fine sea salt. Add sourdough starter and warm water. Stir until a shaggy, sticky dough forms. Cover with a towel and let rest for 30 minutes to hydrate.
  2. Stretch and fold (5 minutes): Wet hands lightly and gently stretch one edge of the dough up and fold it over the center. Repeat on all four sides. Cover again for 30 minutes.
  3. Repeat stretch and fold twice more at 30-minute intervals until dough feels smoother and springy.
  4. First rise (2 hours): Cover the bowl tightly and leave dough to rise at room temperature until doubled in size.
  5. Prepare the pan: Generously oil a 9×13-inch baking pan with 1 tbsp olive oil. Transfer dough into the pan and spread out gently with oiled hands.
  6. Second rise (45 minutes): Cover the pan with a towel and let dough rise again until puffed up.
  7. Dimpling the dough: Using fingers dipped in olive oil, press dimples all over the dough surface.
  8. Top and drizzle: Sprinkle chopped rosemary evenly over dough, drizzle 2 tbsp olive oil on top, and finish with flaky sea salt.
  9. Bake (20-25 minutes): Bake in a preheated oven at 450°F (230°C) until crust is deep golden and crispy, rotating halfway through.
  10. Cool and serve: Let focaccia cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Notes

Use an active sourdough starter for best rise. Don’t skimp on olive oil for a golden crust. Embrace the sticky dough and use oiled hands to handle it. Dimpling is essential for texture and flavor pockets. If focaccia is dense, starter may not be active enough. For gluten-free, substitute with almond and tapioca flours and xanthan gum.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, crispy focaccia, homemade bread, flaky sea salt, sourdough bread, easy focaccia recipe

Find it online: https://shimmersnack.com/crispy-sourdough-focaccia-recipe-with-rosemary-and-flaky-sea-salt-easy-homemade-guide/