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Easy Crispy Sourdough Focaccia with Rosemary & Sea Salt

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This crispy sourdough focaccia with rosemary and sea salt features a shatteringly crisp crust and airy interior, thanks to a cold fermentation technique. Made with simple ingredients and a confident handling method, it’s the perfect bread for any occasion.

Ingredients

Scale
  • 500 grams (3 ¾ cups) bread flour
  • 375 grams (1 ½ cups) lukewarm water (80°F / 27°C)
  • 150 grams (¾ cup) active sourdough starter
  • 10 grams (2 teaspoons) fine sea salt
  • 30 grams (2 tablespoons) extra-virgin olive oil (for dough)
  • 60 grams (¼ cup) extra-virgin olive oil (for pan and topping)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 ½ teaspoons flaky sea salt (e.g., Maldon)
  • Optional: 2 cloves garlic, thinly sliced

Instructions

  1. Mix the dough: In a large bowl, combine 375 grams lukewarm water and 150 grams active sourdough starter. Stir until mostly dissolved. Add 500 grams bread flour and 30 grams olive oil. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  2. Add the salt: Sprinkle 10 grams fine sea salt over the dough. Wet your hands and fold the dough over itself several times until salt is incorporated. Cover and rest 30 minutes.
  3. First set of stretches: Wet your hands. Grab one corner of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for a total of 4 folds. Cover and rest 30 minutes.
  4. Second set of stretches: Repeat the stretching and folding process. Cover and rest 30 minutes.
  5. Third set of stretches: Repeat one more round of stretches. Cover tightly with plastic wrap and refrigerate for 12-18 hours (cold fermentation).
  6. Prepare the pan: The next morning, pour 60 grams olive oil into a 10×15-inch rimmed baking sheet. Spread evenly across the bottom and up the sides.
  7. Transfer the dough: Remove dough from refrigerator. Gently coax it into the oiled pan using a bench scraper. Let rest uncovered for 15 minutes.
  8. Stretch the dough: With oiled fingers, gently stretch the dough toward the edges of the pan. Let rest 10 minutes, then stretch again. Repeat 3-4 times until dough fills the pan evenly.
  9. Dimple the dough: Oil your fingers and press straight down into the dough, creating deep dimples across the entire surface (about 20-25 dimples).
  10. Add the toppings: In a small saucepan, gently warm 2 tablespoons olive oil with 2 tablespoons chopped fresh rosemary over low heat for 2-3 minutes. Drizzle over the dimpled dough. Sprinkle 1 ½ teaspoons flaky sea salt evenly. If using garlic slivers, press them into the dimples.
  11. Final proof: Cover pan loosely with plastic wrap and let rise at room temperature for 2-3 hours until puffy and jiggly (risen by about 50%).
  12. Preheat the oven: About 30 minutes before baking, place a rack in the lower third of the oven and preheat to 450°F (232°C). Optionally, preheat a baking stone or steel.
  13. Bake the focaccia: Place the pan on the preheated stone or rack. Bake for 25-30 minutes, rotating halfway through, until deep golden brown and bottom sounds hollow when tapped. Tent with foil if browning too quickly.
  14. Cool: Remove from oven and let cool in pan for 5 minutes. Transfer to a cooling rack using a spatula. Cool for at least 10 minutes before slicing.

Notes

The cold fermentation is non-negotiable for best flavor and texture. Use a thermometer to ensure water is at 80°F (27°C). Don’t skip the oil warming step—it infuses the rosemary flavor. For a gluten-free version, use a 1:1 gluten-free flour blend and reduce water to 350 grams; skip cold fermentation and let rise at room temperature for 4 hours. Store leftovers at room temperature for up to 3 days; freeze for up to 3 months. Reheat in a 350°F oven for 10 minutes to restore crispiness.

Nutrition

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

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