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Crispy Sourdough Focaccia Recipe with Rosemary Sea Salt and Olive Oil for Perfect Homemade Bread

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This crispy sourdough focaccia features a crunchy crust and soft, airy crumb, infused with fragrant rosemary and flaky sea salt. Perfect for gatherings or a cozy homemade bread experience.

Ingredients

Scale
  • 500g (4 cups) bread flour
  • 350ml (1½ cups) lukewarm water
  • 150g (⅔ cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) fine sea salt
  • 60ml (¼ cup) extra virgin olive oil, plus more for drizzling
  • 2 tbsp fresh rosemary, chopped
  • Coarse sea salt flakes for sprinkling

Instructions

  1. Mix the dough: In a large bowl, combine 500g bread flour with 350ml lukewarm water. Stir until just combined. Cover and let rest for 30 minutes.
  2. Add starter and salt: Add 150g active sourdough starter and 10g sea salt to the dough. Mix thoroughly by hand or with a dough scraper until smooth and elastic (5–7 minutes).
  3. First rise: Cover the bowl and let it rise at room temperature for 3–4 hours, folding the dough every 45 minutes (3–4 folds per session).
  4. Prepare the pan: Generously oil a rimmed baking sheet with 2 tbsp olive oil.
  5. Shape the dough: Transfer the dough onto the oiled pan and stretch it out to the edges without tearing. Rest 10 minutes if it resists.
  6. Dimple the dough: Press fingertips into the dough to create deep dimples all over.
  7. Add toppings: Sprinkle chopped rosemary evenly, drizzle with olive oil, and finish with coarse sea salt flakes.
  8. Second rise: Cover loosely and let rise for 30–45 minutes until puffy.
  9. Bake: Preheat oven to 230°C (450°F). Bake for 20–25 minutes, rotating halfway, until golden brown and crispy.
  10. Cool and serve: Let cool on a wire rack for 10 minutes before slicing.

Notes

Use room temperature water to avoid killing the starter. Folding the dough builds gluten strength without heavy kneading. Don’t skimp on olive oil to keep focaccia moist and crisp. Press dimples firmly to trap oil and toppings. Watch oven temperature to avoid burning. Let focaccia rest before slicing to prevent gummy texture. Substitute sourdough starter with 2¼ tsp active dry yeast if needed. For gluten-free, use a gluten-free flour blend with xanthan gum but expect different texture.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, homemade bread, crispy focaccia, sourdough bread, olive oil bread, sea salt focaccia

Find it online: https://bitesienna.com/crispy-sourdough-focaccia-recipe-with-rosemary-sea-salt-and-olive-oil-for-perfect-homemade-bread/