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Handheld photo showing a close-up of thick sourdough focaccia with wild air bubbles and fresh rosemary. (Sourdough Focaccia)
FL Recipes

Sourdough Focaccia: The Ultimate Guide to Crispy, Bubbly Bread

Master this high-hydration Sourdough Focaccia featuring a deep golden-brown crackly crust, large air bubbles, and deep dimples filled with rosemary-infused extra virgin olive oil. A perfect artisan bread for any home cook.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread Components
  • 1/2 cup Active Sourdough Starter 100g, bubbly and fed
  • 1.5 cups Filtered Warm Water 360ml
  • 4 cups High-Protein Bread Flour 500g
  • 2 tsp Fine Sea Salt 10g
  • 1/4 cup Extra Virgin Olive Oil 60ml, plus extra for the pan and dimpling
  • 3-4 sprigs Fresh Rosemary Needles stripped
  • 1 tbsp Flaky Sea Salt 15g, like Maldon

Equipment

  • 1 9x13 inch Baking Pan Metal preferred for a crispier crust
  • 1 Digital Kitchen Scale For accurate flour and water measurements
  • 1 Large Glass Mixing Bowl To monitor fermentation

Method
 

Mixing and Autolyse
  1. Whisk active starter and warm water in a large bowl. Add bread flour and fine salt, mixing until a shaggy dough forms.
  2. Cover and let rest for 30 minutes to allow the flour to hydrate.
Fermentation
  1. Perform 4 sets of stretch and folds every 30 minutes. The dough should become smooth and elastic.
  2. Cover and ferment in the refrigerator for 12-24 hours to develop flavor and air bubbles.
Shaping and Baking
  1. Transfer dough to an oiled 9x13 pan. Let rise in a warm spot for 2-4 hours until jiggly and full of air.
  2. Drizzle with olive oil and press fingers deep into the dough. Sprinkle with rosemary needles and flaky sea salt.
  3. Bake at 425°F (220°C) for 20-25 minutes until the crust is a deep golden-brown and crackly.

Nutrition

Calories: 210kcalProtein: 5gFat: 8gFiber: 2g

Notes

Ensure your starter is at peak activity for the best rise.
Use plenty of olive oil in the pan to ensure the bottom of the focaccia effectively 'fries' for maximum crunch.
Keyword artisan focaccia,high hydration bread,Sourdough Focaccia

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