Knead2Dough artisan bakery logo
Back to Recipes
Sourdough Focaccia

Sourdough Focaccia

Prep: 30 min Cook: 30 min 8 servings easy

Thick, pillowy focaccia with crispy edges, fresh rosemary, and extra virgin olive oil.

Ingredients

  • 500g bread flour
  • 375g water
  • 100g active starter
  • 10g salt
  • 60ml extra virgin olive oil
  • Fresh rosemary sprigs
  • Flaky sea salt
  • Olive oil for the pan

Instructions

  1. 1

    Mix flour, water, and starter. Rest 30 minutes

  2. 2

    Add salt and 30ml olive oil, mix well

  3. 3

    Stretch and fold 3 times over 1.5 hours

  4. 4

    Bulk ferment 4-5 hours

  5. 5

    Pour remaining olive oil in a 9x13 pan

  6. 6

    Transfer dough to pan, dimple with fingertips

  7. 7

    Proof 1 hour until puffy

  8. 8

    Top with rosemary and flaky salt

  9. 9

    Bake at 425°F (220°C) for 25-30 minutes until golden