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Sourdough Focaccia with Rosemary & Smoked Sea Salt

A simple and delectable recipe for the best sourdough focaccia you'll ever eat!
Prep Time25 minutes
Cook Time30 minutes
Rising Time16 hours
Course: Bread
Servings: 8 people

Equipment

  • Kitchenaid Mixer
  • Kitchen Scale
  • Bowl
  • Baking Sheet
  • Turkey Roaster Bag
  • Knife
  • Cutting board

Ingredients

  • 20 grams active sourdough starter
  • 550 grams bread flour
  • 10 grams Salt
  • 3 tbsp Freshly chopped Rosemary
  • 1 tbsp Smoked Sea Salt

Instructions

  • In your mixer with a bread hook, mix together 550 grams bread flour with 470 grams of water & 10 grams of salt, cover, and let rest for 30 mins.
  • Next mix in 120 grams of starter, knead 8 mins. Grease a large bowl, pour focaccia dough in, cover and let rest 30 mins.
  • After 30 mins, with wet hands, fold/stretch dough. Repeat every 30 mins to = 4 folds. After the last fold, cover & let rise on kitchen counter for 6-8 hrs. Then place bowl in fridge over night.
  • Early the next morning, remove dough from fridge and dump onto a baking sheet that has parchment paper sprayed with olive oil. Carefully being stretching it out to the sides with wet hands. Spray top with oil, cover and allow to rest for 30 mins.
  • After 30 mins, with wet hands, re-stretch out to sides of pan. Cover again and allow to rise another 4-6hrs depending on how warm your kitchen is.
  • Towards the end of the rise time, preheat oven to 475 & chopped rosemary. Uncover dough, liberally drizzle with olive oil & use fingers to dimple the dough. Finish by sprinkling Smoked Sea Salt & Fresh Chopped Rosemary all over the top.
  • Bake on middle rack at 475 for 25-30 mins.
  • When golden brown, remove from oven, cool 5 mins, transfer to cutting board, slice and enjoy a bit of heaven!

Notes

*If you are in a hurry and don't want to wait for the Sourdough to rise this focaccia, add 2 1/4 tsp of yeast in the first step. Still do the stretch and folds for gluten development, but after the last fold, proceed with pouring the dough out on the parchment-lined sheet pan, re-stretch after 30 mins, cover, and let rise 60 mins or until bubbly, and finish the recipe as it reads!