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Rosemary & Olive Oil Sourdough Focaccia - Light, Chewy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Active sourdough starter: 150 g (about 2/3 cup), bubbly and recently fed
  • Water: 400 g (about 1 2/3 cups), room temperature
  • Bread flour: 500 g (about 4 cups), or use a 50/50 mix of bread and all-purpose
  • Fine sea salt: 10 g (about 1 3/4 tsp)
  • Extra-virgin olive oil: 60–80 ml total (4–5 tbsp), divided
  • Fresh rosemary: 2–3 tbsp leaves, finely chopped
  • Flaky sea salt: For topping
  • Optional: 1 tsp honey for a gentler fermentation boost and subtle sweetness

Method
 

  1. Mix the dough (morning): In a large bowl, whisk the starter into the water until mostly dissolved. Add flour and salt (and honey if using). Mix with a spoon or your hands until no dry spots remain. The dough will be shaggy and sticky—perfect.
  2. Rest and hydrate: Cover and let the dough rest for 30 minutes. This autolyse helps the flour fully hydrate and makes the dough easier to handle.
  3. Coil folds for strength: With wet hands, perform 2–3 sets of gentle folds over the next 60–90 minutes, spaced 30 minutes apart. Lift the dough from the middle, tuck it under itself, and rotate the bowl. You’ll feel it tighten and smooth out.
  4. Bulk fermentation: Cover and let rise at room temperature until puffed by 50–75% and showing bubbles along the edges. This can take 3–5 hours depending on temperature and starter strength. Be patient—watch the dough, not the clock.
  5. Prep the pan: Generously oil a 9x13-inch pan or a half sheet pan with 2–3 tablespoons olive oil. Transfer the dough to the pan, and drizzle another tablespoon over the top.
  6. Pan proof and chill (optional but recommended): Gently stretch the dough toward the corners. Don’t force it; it will relax. Cover and let it rest at room temp for 30–60 minutes, then refrigerate for 8–18 hours for deeper flavor and easier handling. If you’re short on time, skip the chill and continue proofing at room temp until very puffy.
  7. Final proof: If chilled, bring the dough back to room temperature for 45–60 minutes. Preheat the oven to 450°F (230°C). The dough should look airy and slightly jiggly.
  8. Dimple and top: Drizzle 2–3 tablespoons olive oil over the dough. With oiled fingers, press straight down to create deep dimples across the surface. Sprinkle chopped rosemary and a generous pinch of flaky salt.
  9. Bake: Place the pan on the middle rack and bake for 22–28 minutes until the top is golden and the edges are crisp. If you like extra color, bake 2–3 minutes more. The bottom should be well bronzed.
  10. Finish and cool: While hot, brush or drizzle a little more olive oil over the top for shine and richness. Cool in the pan for 10 minutes, then transfer to a rack if you want to keep the bottom crisp. Slice warm or at room temperature.