Sourdough Focaccia with Rosemary & Sea Salt
Incredibly airy, olive-oil rich focaccia with a crisp bottom and pillowy interior. The ultimate sourdough project.
There is nothing like the smell of this baking. The cold overnight ferment gives it a depth that regular focaccia can only dream of. I make this almost every weekend in winter.
- 200 g active sourdough starter (100% hydration)
- 400 g bread flour
- 300 g water (room temperature)
- 10 g fine sea salt
- 60 g extra virgin olive oil (plus more for dimpling)
- 2 sprigs fresh rosemary
- 2 tsp flaky sea salt
Ingredients
- 200 g active sourdough starter (100% hydration)
- 400 g bread flour
- 300 g water (room temperature)
- 10 g fine sea salt
- 60 g extra virgin olive oil (plus more for dimpling)
- 2 sprigs fresh rosemary
- 2 tsp flaky sea salt
Method
- 1
In the evening, mix starter, water and flour in a large bowl until no dry flour remains. Cover and autolyse 30 minutes.
- 2
Add salt and 30g olive oil. Mix until incorporated. Perform 4 sets of stretch-and-folds over the next 2 hours, 30 minutes apart.
- 3
Cover and refrigerate overnight (8–12 hours).
- 4
Next morning, generously oil a 30×40 cm baking tray. Turn the cold dough onto the tray and gently stretch to fill it (it will resist — be patient).
- 5
Cover and proof 3–4 hours at room temperature until very puffy and bubbly.
- 6
Preheat oven to 230°C / 450°F. Dimple the dough deeply with oiled fingertips. Drizzle with remaining olive oil, scatter rosemary and flaky salt.
- 7
Bake 22–28 minutes until deep golden and crisp underneath. Cool 15 minutes before cutting.
Note from Anna: The long cold ferment develops incredible flavour and makes the dough very extensible. Don’t rush the final proof.
