Sourdough Focaccia with Rosemary and Sea Salt

September 30, 2026

A golden, olive oil–rich focaccia with a soft, airy center and crisp edges. Serve it alongside soup, dip it in olive oil, or slice it into sandwiches.

Makes: One 9 × 13-inch focaccia
Prep time: About 25 minutes of hands-on work
Rise time: Approximately 8–12 hours
Optional refrigerator rest: 8–16 hours
Bake time: 25–30 minutes

Ingredients

For the Dough

100 g active sourdough starter, at or near its peak, at 100% hydration
375 g room-temperature water
500 g bread flour
10 g fine salt
25 g olive oil

For the Pan and Topping

3 tablespoons olive oil, divided, plus more if needed
1–2 tablespoons fresh rosemary leaves
½–1 teaspoon flaky sea salt, to taste

Instructions

1. Mix the Dough

In a large bowl, stir the starter into the water.

Add the flour and mix until no dry flour remains. Cover and rest for 30 minutes.

Add the fine salt and 25 g olive oil. Work them into the dough by squeezing and folding with wet hands. The dough will be sticky and loose.

2. Fold to Build Strength

Over the next 90 minutes, give the dough three sets of stretch-and-folds, spaced 30 minutes apart.

For each set:

Wet your hand.
Lift one edge of the dough and stretch it upward gently.
Fold it over the center.
Turn the bowl and repeat on the other three sides.

Cover between sets. The dough should become smoother and more elastic.

3. Let the Dough Rise

After the final fold, keep the bowl covered and let the dough rise until it has increased in volume by approximately 50–75%, with bubbles along the sides and a slight jiggle when you move the bowl.

At around 75–78°F, the total time from mixing may be 5–7 hours. A cooler kitchen can take longer.

Use the dough’s appearance as your guide.

4. Transfer to the Pan

Coat a 9 × 13-inch metal baking pan with 2 tablespoons olive oil. If the pan tends to stick, line the bottom with parchment before oiling.

Gently transfer the dough into the pan. Turn it once to lightly coat both sides, then ease it toward the edges without forcing it.

If it springs back, cover and wait 20–30 minutes before stretching it again.

5. Let It Become Puffy

Cover and let the dough rise until very airy, visibly bubbly, and relaxed enough to fill most of the pan. This usually takes 2–4 hours at a warm room temperature.

For an overnight option: Refrigerate the covered pan after transferring the dough. The next day, bring it out and allow it to finish rising until puffy. Cold dough may need 3–5 hours or longer.

6. Dimple and Add the Topping

Preheat the oven to 425°F.

Drizzle the remaining 1 tablespoon olive oil over the dough. Oil your fingertips and press them deeply into the dough, creating dimples across the surface. Press down without tearing or flattening the entire dough.

Scatter the rosemary and flaky sea salt over the top.

7. Bake

Bake on the center rack for 25–30 minutes, until the top is golden brown and the underside is crisp.

If the top browns too quickly, loosely cover it with foil for the remaining baking time.

Let it rest in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Tips for Great Focaccia

Use strong, active starter. Unfed discard is not a dependable substitute here.
Expect sticky dough. Wet or oiled hands make it easier to handle.
Give it a full final rise. Puffy dough creates a lighter focaccia.
Use enough oil in the pan. It helps prevent sticking and gives the bottom its crisp texture.
Cool on a rack. Leaving it in the pan too long can soften the underside.