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Best Rosemary Parmesan Sourdough Focaccia Holiday Side

Rosemary Parmesan Sourdough Focaccia - featured image
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This rosemary parmesan sourdough focaccia is the side dish that will make your holiday meal unforgettable. It’s simple enough for a Tuesday dinner but special enough for a celebration.

Ingredients

Scale
  • 100g (about ½ cup) active sourdough starter
  • 400g (about 3 cups) bread flour
  • 300g (about 1 ¼ cups) warm water
  • 60g (about ¼ cup) olive oil, plus extra for the pan
  • 10g (about 1 ½ teaspoons) fine sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 50g (about ½ cup) Parmesan cheese, freshly grated
  • 1 teaspoon flaky sea salt
  • 2 tablespoons extra virgin olive oil, for drizzling

Instructions

  1. Mix the dough (10 minutes): In a large mixing bowl, combine 100g of active sourdough starter, 300g of warm water, and 60g of olive oil. Whisk until the starter is mostly dissolved. Add 400g of bread flour and 10g of fine sea salt. Mix with a spatula or your hands until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. Stretch and fold (30 minutes total): After the rest, wet your hands and grab one side of the dough. Stretch it up and fold it over the center. Rotate the bowl and repeat on all four sides. Cover the dough and wait 15 minutes. Do this stretch and fold process a total of three times, with 15-minute rests in between.
  3. Bulk fermentation (6-8 hours at room temperature, or overnight in the fridge): Cover the bowl tightly and let the dough rise at room temperature until doubled in size, about 7 hours at 70°F. Alternatively, refrigerate for 12-18 hours.
  4. Prepare the pan (5 minutes): Generously coat a 9×13-inch baking pan with olive oil (about 2 tablespoons). Pour the dough into the pan and let it sit for 30 minutes.
  5. Dimple the dough (5 minutes): Drizzle 1 tablespoon of olive oil over the top. Using your fingertips, gently press into the dough to create deep dimples all over the surface.
  6. Add the topping (5 minutes): Sprinkle the chopped rosemary and grated Parmesan evenly over the top. Sprinkle the flaky sea salt over everything.
  7. Second rise (1-2 hours): Cover the pan loosely with plastic wrap and let the dough rise until puffy and almost doubled in height, about 1.5 hours.
  8. Bake (25-30 minutes): Preheat oven to 425°F (220°C). Bake for 25-30 minutes until deep golden brown and internal temperature reaches 200°F (93°C).
  9. Cool (15 minutes): Let cool in the pan for 5 minutes, then transfer to a cooling rack. Cool for at least 10 minutes before cutting.

Notes

Don’t skip the stretch and fold; it builds strength for an airy crumb. Use enough olive oil for a crispy bottom. Check starter activity before starting. Room temperature affects rise time. Don’t over-bake; start checking at 22 minutes.

Nutrition

Keywords: sourdough focaccia, rosemary parmesan focaccia, holiday side dish, easy focaccia recipe, sourdough bread

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