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Simple Sourdough Focaccia Recipe With Rosemary

Written by MasterClass

Last updated: Aug 31, 2024 • 3 min read

Use sourdough starter to make quick focaccia bread. You can put an Italian spin on your sourdough baking by adding rosemary and sea salt to focaccia dough.

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What Is Sourdough Focaccia?

Sourdough focaccia is a focaccia bread made with a sourdough starter, a natural yeast. Focaccia bread is an Italian flatbread baked in oil-coated sheet pans that is recognized for its olive oil-infused flavor, chewy crumb, and dimple exterior that is crispy. An assortment of toppings are used on top of focaccia, with the classic being rosemary and salt. Cherry tomatoes, oregano, black olives, and Parmesan are also popular focaccia toppings. You can serve focaccia as an antipasto, sandwich bread, table bread, or a snack.

6 Tips for Making Sourdough Focaccia

When making sourdough focaccia, consider the following tips for best results:

  1. 1. Use the right olive oil. Olive oil gives this dish its signature flavor, so using high-quality olive oil is essential. Liberally coat your focaccia with mild-tasting extra-virgin olive oil.
  2. 2. Create a warm rising environment. If your kitchen is too cold, your dough may rise slowly or not at all. Create a more hospitable proofing environment for your dough by placing it in your unheated oven with a bowl of boiling water.
  3. 3. Dimple the bread. Use your fingers to make dimples all the way to the bottom of the dough in the pan. When the dough bakes it will create the focaccia texture.
  4. 4. Experiment with toppings. Before baking, garnish the simple focaccia dough with fresh or dried herbs, olives, and various vegetables (like tomatoes).
  5. 5. Use a cooling rack. Failing to transfer the dough to a cooling rack immediately after baking may result in a soggy crust. Cool the focaccia completely on a metal rack to create a desirable crisp, chewy texture.
  6. 6. Store properly. Store leftover focaccia in an airtight container or bag on the countertop for up to three days. To extend its shelf life, store the focaccia wrapped in a layer of plastic wrap followed by a layer of foil, and keep it in the freezer for up to two months. Defrost the focaccia at room temperature before reheating and eating.

Sourdough Focaccia Recipe With Rosemary

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6 Ratings | Rate Now

makes

prep time

45 min

total time

1 hr 15 min

cook time

30 min

Ingredients

  1. 1

    Combine the warm water and yeast in the bowl of a stand mixer, with a dough hook attachment. Add the flour and salt.

  2. 2

    Turn the mixer on at low speed. Once the flour is completely incorporated, turn the speed to medium and continue to knead until smooth, about 5 minutes. The dough should be sticky but pull away from the sides of the bowl. Cover the bowl with a tea towel and let rest for 30 minutes.

  3. 3

    Fold the dough, using a wet hand to reach under the dough, pulling the bottom of the dough up, and folding it up over itself. This technique will give your sourdough focaccia a better texture than kneading with a mixer or by hand. Rotate the bowl in four quarter turns, folding after each turn. Repeat three times around the bowl.

  4. 4

    Cover the inside of a large bowl with olive oil and transfer the focaccia dough to the bowl. Cover the mixing bowl with a kitchen towel and let rest at room temperature until doubled in size. The bulk fermentation will take 5–6 hours, depending on the temperature of the room. The dough should double in size.

  5. 5

    Coat a baking sheet with olive oil. Transfer the focaccia dough onto the pan and, using your fingertips, spread it out to fit the pan. The focaccia dough should spread to the corners of the pan.

  6. 6

    Cover the sheet pan with plastic wrap. Let the dough rise at room temp until it has doubled in size again, 2–3 hours. After the second rise, the dough should look puffy.

  7. 7

    Preheat oven to 425 degrees Fahrenheit. Use your fingers to make dimples all the way to the bottom of the dough to create texture.

  8. 8

    Sprinkle the top with flaky sea salt, rosemary leaves, and more olive oil. Bake until golden brown, about 25–30 minutes.

  9. 9

    Remove the focaccia from the baking pan and let cool on a cooling rack before cutting.

Note: Recipe includes 9 hrs 30 mins of inactive time.

We’ve got you covered. All you knead (see what we did there?) is The MasterClass Annual Membership, some water, flour, salt, and yeast, and our exclusive lessons from Apollonia Poilâne—Paris’s premiere bread maker and one of the earliest architects of the artisanal bread movement. Roll up your sleeves and get baking.