Sourdough Focaccia with Rosemary and Sea Salt
Description: A fluffy, olive oil-rich focaccia topped with fragrant rosemary and sea salt, inspired by Tuscan bakeries. Perfect for sharing at family gatherings.
Ingredients:
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1/2 cup active Nonna Bella sourdough starter
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3 1/2 cups all-purpose flour
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1 1/2 cups lukewarm water
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2 tsp salt
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1/4 cup olive oil (plus extra for drizzling)
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2 sprigs fresh rosemary, chopped
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1 tsp coarse sea salt
Instructions:
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Mix the Dough: Combine 1/2 cup active Nonna Bella starter, 1 1/2 cups lukewarm water, 3 1/2 cups flour, and 2 tsp salt in a bowl. Mix until a sticky dough forms.
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Rest and Fold: Let the dough rest for 30 minutes, then perform 3 stretch-and-folds every 30 minutes for 1.5 hours.
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Bulk Fermentation: Cover and let the dough rise for 6–8 hours at room temperature.
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Shape: Grease a 9x13-inch baking pan with olive oil. Transfer the dough to the pan, stretching it to fit. Let it proof for 2–3 hours.
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Top and Bake: Preheat your oven to 425°F. Drizzle the dough with olive oil, dimple the surface with your fingers, and sprinkle with rosemary and sea salt. Bake for 25–30 minutes until golden.
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Cool: Let the focaccia cool slightly before serving.
Tip: What’s your favorite focaccia topping? Share your ideas in our community forum (/community)!