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Rosemary Sea Salt Sourdough Focaccia Artisan
There is nothing quite like the aroma of fresh rosemary and toasted olive oil wafting through your kitchen. This Rosemary Sea Salt Sourdough Focaccia Artisan bread is the ultimate comfort food for any baker. It combines the complex, tangy depth of a long-fermented sourdough with the pillowy, oily indulgence of a classic Italian focaccia. Whether you are a seasoned sourdough pro or just looking for a way to use your active starter, this recipe delivers a golden, crispy crust and a light, airy crumb that will have everyone reaching for seconds. Grab your favorite olive oil and let’s get baking!
Recipe Information
- Prep Time: 18 hours (includes fermentation)
- Cook Time: 25 minutes
- Total Time: 18 hours 25 minutes
- Servings: 12 servings
- Difficulty: Medium
Nutrition values
- Calories: 210 kcal per serving
- Protein: 5g
- Carbs: 36g
Why Make This Rosemary Sea Salt Sourdough Focaccia Artisan
This recipe is a game-changer for several reasons. First, the sourdough fermentation process breaks down gluten and phytic acid, making the bread easier to digest than standard yeast versions. Second, it is a “no-knead” friendly recipe; the time does most of the work for you. The high hydration level ensures those iconic large air bubbles, while the rosemary and sea salt provide a sophisticated flavor profile that pairs perfectly with pasta, soups, or even just a glass of wine. It is also incredibly impressive to look at, making it the perfect centerpiece for your next dinner party.
Ingredients
- 100g active, bubbly sourdough starter
- 375g warm water (filtered is best)
- 500g bread flour or high-protein all-purpose flour
- 10g fine sea salt
- 20g extra virgin olive oil (for the dough)
- 4 tablespoons extra virgin olive oil (for the pan and drizzling)
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 teaspoon flaky sea salt (like Maldon)
Directions
Step 1: Mixing the Dough
In a large glass bowl, whisk together your active sourdough starter and warm water until the starter mostly dissolves. Add the flour, fine sea salt, and 20g of olive oil. Mix with a sturdy spatula or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to allow the flour to hydrate.
Step 2: Strengthening the Dough
Perform three sets of “stretch and folds” every 30 minutes. To do this, grab one side of the dough, pull it up high, and fold it over into the center. Rotate the bowl and repeat this four times. This builds the structure needed to hold those big bubbles. After the final set, cover the bowl and let the dough rise at room temperature for 8 to 12 hours (or overnight) until it has doubled in size and looks bubbly.
Step 3: Pan Proofing
Generously coat a 9×13 inch metal baking pan with 2 tablespoons of olive oil. Gently tip the fermented dough into the pan. Do not force it to the corners yet; let it rest for about 2 to 4 hours in a warm spot. The dough will naturally spread out as it relaxes and proofs. By the end of this stage, the dough should be jiggly and fill most of the pan.
Step 4: Dimpling and Topping
Preheat your oven to 425°F (220°C). Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface. This is the best part! Sprinkle the fresh rosemary and flaky sea salt evenly over the top. The oil will pool in the dimples, creating pockets of flavor.
Step 5: Baking to Golden Perfection
Place the pan in the center rack of the oven and bake for 20 to 25 minutes. Look for a deep golden-brown crust and crispy edges. If you want an extra-crunchy bottom, you can bake it on the lowest rack for the last 5 minutes. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. This prevents the bottom from getting soggy.
Expert Tips for Perfect Rosemary Sea Salt Sourdough Focaccia Artisan
To get the best results, always use a scale to measure your ingredients in grams; sourdough is sensitive to ratios. Ensure your rosemary is fresh rather than dried for the most aromatic punch. If your kitchen is cold, your bulk fermentation might take longer than 12 hours; look for the bubbles and the “jiggle” rather than just watching the clock. Lastly, don’t be afraid of the olive oil! The oil is what fries the bottom of the crust, giving it that irresistible artisan crunch.
Delicious Variations
- Garlic Lover’s: Add 4 cloves of minced garlic to the olive oil drizzle.
- Tomato and Basil: Press halved cherry tomatoes into the dimples and top with fresh basil after baking.
- Cheesy Sourdough: Sprinkle 1/2 cup of shredded parmesan cheese over the dough during the last 10 minutes of baking.
- Caramelized Onion: Top with thinly sliced caramelized onions before putting the pan in the oven.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
For this specific recipe, an active, bubbly starter is best because it provides the lift needed for a light texture. If you use discard, you may need to add a pinch of commercial yeast to help it rise.
What kind of pan is best for focaccia?
A metal baking pan or a cast-iron skillet provides the best heat conduction for a crispy bottom. Glass pans can work but often result in a softer crust.
How do I know when the bulk fermentation is done?
The dough should have doubled in volume, have visible bubbles on the surface, and pull away from the sides of the bowl easily. It should feel full of air.
Can I cold-proof this dough?
Yes! After putting the dough in the oiled pan, you can cover it and put it in the fridge for up to 24 hours. This develops even more sourdough flavor. Just let it come to room temperature and finish rising before dimpling.
How should I store leftovers?
Store the focaccia in an airtight container at room temperature for up to 2 days. To refresh it, toast it in a 350°F oven for 5 minutes to regain the crispiness.
Conclusion
Mastering the Rosemary Sea Salt Sourdough Focaccia Artisan is a rewarding journey that fills your home with incredible scents and your belly with delicious bread. It is the perfect marriage of simple ingredients and patient technique. Once you taste the crunch of the sea salt against the soft, tangy crumb, you will never want to go back to store-bought bread again. Happy baking!
