Sourdough Focaccia Recipe
This sourdough focaccia recipe is soft, airy, and baked with a crisp, olive-oil-soaked crust. Made with an active sourdough starter and finished with garlic-rosemary infused olive oil, this easy focaccia ferments at room temperature and bakes up golden and flavorful. Perfect for sandwiches, dipping, or serving alongside soups.
Ingredients
- 180 grams sourdough starter, active and bubbly (about a level 3/4 cup)
- 350 grams water (1 1/2 cups)
- 550 grams flour (about 4 1/2 cups, preferably bread flour, but all-purpose works well too)
- 2 1/2 tsp salt
- 110 grams olive oil, divided (1/4 cup for the dough, 1/4 cup for the pan)
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary, chopped
- flaky salt, for topping
Instructions
Mix and Knead the Dough
If using a stand mixer:In the bowl of a stand mixer fitted with the dough hook, combine the water and active sourdough starter and mix briefly until smooth. Add the flour, salt, and 55 grams (1/4 cup) olive oil. Mix on low speed for 1–2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5–7 minutes, until the dough is smooth, elastic, and pulling away slightly from the sides of the bowl. The dough will still be soft and tacky, but should hold together and feel stretchy.If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a wooden spoon or dough scraper until combined. Turn the dough out onto a lightly oiled surface and knead for 8–10 minutes, using a stretch-and-fold motion, until the dough becomes smoother and elastic.The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.- Bulk Ferment: Cover the bowl with a damp towel or plastic and let the dough rest at room temperature for about 6 hours, or until noticeably puffy and increased in volume. The dough should look airy and bubbly.
- Infuse the Olive Oil: Near the end of the bulk ferment, add the remaining ¼ cup olive oil, smashed garlic, and fresh rosemary to a small saucepan. Warm gently over low heat for 5–10 minutes, until fragrant. Remove from heat, discard the garlic, and strain out the rosemary. Set the oil and rosemary aside, separately.
- Prepare the Pan: Pour 3 tablespoons of the infused olive oil into a 9×13-inch pan, tilting to coat the bottom evenly.
- Transfer and Stretch the Dough: Gently scrape the dough into the oiled pan. With well-oiled hands, carefully stretch and press the dough toward the corners. If it resists, let it rest 10–15 minutes, then stretch again until it fills the pan.
- Final Proof. Cover loosely and let rest for 45–60 minutes, until puffed and jiggly.
- Dimple and Bake: Preheat the oven to 425°F (220°C). Use oiled fingertips to dimple the dough all over. Drizzle the remaining oil over the dough. and sprinkle with the reserved rosemary and flaky salt. Bake for 22–25 minutes, or until deeply golden on top and crisp on the bottom.
- Cool and Serve: Remove from the oven and let cool slightly before slicing. Serve warm.