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sourdough recipe ideas Rosemary Olive Oil Focaccia
- Total Time: 337 minutes
- Yield: 8–12 servings 1x
- Diet: Vegan
Description
Our easy approach to sourdough Rosemary Olive Oil Focaccia brings that amazing scent and a soft, chewy texture right to your home. It’s perfect for busy families, offering a healthy, budget-friendly way to enjoy artisan bread for weeknight meals or special occasions.
Ingredients
- 1 cup (240 g) active sourdough starter
- 3 cups (360 g) all-purpose flour (or bread flour for a chewier texture)
- 0.25 cup (60 ml) extra virgin olive oil, plus more for drizzling
- 2 Tbsp fresh rosemary, finely chopped (or 1 tsp dried for convenience)
- 1.5 tsp fine sea salt, plus flaky salt for sprinkling
- 1 cup (240 ml) water
Instructions
- Mix The Dough: In a large bowl, combine active sourdough starter, warm water, all-purpose flour, fine sea salt, and 0.25 cup extra virgin olive oil. Mix with a spoon or your hands for about 10 minutes until a shaggy dough forms with no dry streaks.
- Perform First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 4-6 hours until visibly bubbly and doubled in size, or refrigerate overnight for up to 12 hours.
- Prepare For Baking: Gently pour 2-3 tablespoons of olive oil onto an oiled 9×13 inch baking sheet. Transfer the risen dough, gently stretching it out to fill the pan. (If it resists stretching, let it rest for 10-15 minutes to relax.)
- Perform Second Rise: Dimple the dough all over with oiled fingertips, almost to the bottom of the pan. Drizzle more olive oil generously, then sprinkle with fresh rosemary and flaky sea salt. Let it rise again in a warm spot for 1-2 hours until puffy and slightly jiggly.
- Bake Focaccia: Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until the top is golden brown, edges are crisp, and your kitchen fills with an irresistible aroma.
Notes
For quick combining, use a stand mixer with a dough hook on low speed for 5-7 minutes. The bulk ferment can be done in the fridge overnight for flavor and flexibility. This recipe is naturally dairy-free and vegan. For gluten-free, use a certified gluten-free sourdough starter and appropriate gluten-free flour blend (texture may vary, may need more water).
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 75 g)
- Calories: 160 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: sourdough, focaccia, rosemary, olive oil, bread, easy, vegan, dairy-free, artisan, budget-friendly
