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Crispy Beginner Sourdough Focaccia Recipe with Rosemary and Sea Salt

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A simple and forgiving sourdough focaccia recipe perfect for beginners, featuring a crispy crust, tender crumb, fresh rosemary, and sea salt flakes. Ideal for busy days and satisfying any occasion.

Ingredients

Scale
  • 100 grams (½ cup) active sourdough starter
  • 300 grams (2 ½ cups) all-purpose flour
  • 200 ml (¾ cup + 1 tbsp) lukewarm water
  • 50 ml (3 tbsp) extra virgin olive oil, plus extra for drizzling
  • 1 teaspoon sea salt flakes, plus a generous pinch for topping
  • 2 sprigs fresh rosemary, leaves finely chopped
  • Optional: 1 teaspoon sugar or honey to help fermentation if starter is less active

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine 100 grams (½ cup) active sourdough starter with 200 ml (¾ cup + 1 tbsp) lukewarm water. Stir gently to dissolve the starter.
  2. Add Flour and Salt: Add 300 grams (2 ½ cups) all-purpose flour and 1 teaspoon sea salt flakes to the bowl. Mix with a spatula or your hands until a shaggy dough forms, about 2-3 minutes. It will be sticky and loose—this is good.
  3. First Rest (Autolyse, 30 minutes): Cover the bowl with a towel or plastic wrap and let rest at room temperature for 30 minutes.
  4. Fold in Olive Oil: After resting, pour 50 ml (3 tbsp) olive oil over the dough. Using wet hands, gently fold the dough over itself 4-5 times to incorporate the oil.
  5. Bulk Fermentation with Stretch & Folds (3-4 hours): Cover and leave the dough at room temperature. Every 30 minutes for the first 2 hours, do a gentle stretch and fold on all four sides. After the last fold, let it rest undisturbed for another hour.
  6. Prepare Baking Pan: Generously oil your baking sheet or skillet with olive oil.
  7. Shape the Dough (5 minutes): Transfer the dough to the prepared pan. Using oiled fingertips, gently stretch and press the dough to fill the pan evenly to about 1 inch thick. Let rest 10 minutes if it resists and try again.
  8. Second Proof (1-2 hours): Cover the dough with a towel and let it rise until puffy and slightly jiggly.
  9. Add Rosemary and Sea Salt: Press fingertips all over the dough to make dimples. Sprinkle chopped rosemary and sea salt flakes on top. Drizzle 1-2 tbsp olive oil over the surface.
  10. Bake (20-25 minutes): Preheat oven to 450°F (230°C). Bake until golden brown and crispy on top, about 20-25 minutes.
  11. Cool Slightly and Serve: Let cool on a wire rack for 10 minutes before slicing.

Notes

If dough is stubborn during shaping, let it rest uncovered for 10 minutes to relax gluten. Use wet hands when pressing dimples to prevent sticking and create olive oil pockets. For extra crustiness, mist oven with water. Use fresh rosemary for best flavor. If starter is slow, add 1 tsp honey or sugar to boost fermentation. Avoid substituting sea salt flakes with table salt for topping.

Nutrition

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

Find it online: https://jodierecipes.com/crispy-beginner-sourdough-focaccia-recipe-with-rosemary-and-sea-salt-easy-step-by-step-guide/