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Lighter Rosemary Sourdough Focaccia: Easy Holiday Recipe

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A lighter, airy sourdough focaccia with fresh rosemary and olive oil that feels indulgent but won’t weigh you down. Perfect for holiday gatherings, this bread has a crispy edge and soft crumb that even skeptics love.

Ingredients

Scale
  • 500 grams (4 cups) bread flour
  • 350 grams (1 1/2 cups) warm water (80°F to 85°F)
  • 150 grams (2/3 cup) active sourdough starter
  • 10 grams (2 teaspoons) fine sea salt
  • 30 grams (2 tablespoons) extra-virgin olive oil, plus more for pan and topping
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (e.g., Maldon), for topping
  • Extra olive oil for drizzling (about 2 tablespoons)

Instructions

  1. Mix the dough: In a large bowl, combine bread flour and warm water. Mix until shaggy, then let rest for 20 minutes (autolyse).
  2. Add starter and salt: Add active sourdough starter and sea salt. Mix on low speed with dough hook for 4 minutes, or by hand with a wet hand for 5 minutes. Dough will be sticky.
  3. Add olive oil: Drizzle in 30 grams olive oil and mix for another 2 minutes until silky and cohesive.
  4. First rise with stretch and folds: Transfer dough to lightly oiled bowl. Cover and rest 30 minutes. Perform stretch and folds (stretch one side, fold over center, rotate 90°, repeat) four times total. Repeat every 30 minutes for 2 hours (4 sets).
  5. Bulk fermentation: Cover bowl tightly with plastic wrap and let rise at room temperature for 6 to 8 hours until almost doubled.
  6. Cold ferment (optional): Refrigerate covered bowl overnight for up to 24 hours. Let sit at room temperature 1 hour before proceeding.
  7. Pan the dough: Generously oil a 10×15-inch baking sheet with about 2 tablespoons olive oil. Gently turn dough into pan. Use oiled fingers to stretch toward edges. Let rest 10 minutes if resistant.
  8. Final proof: Cover pan loosely with plastic wrap and let rise 2 to 3 hours until puffy and nearly doubled in thickness.
  9. Preheat and dimple: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingertips to press straight down to bottom of pan, creating deep dimples all over.
  10. Top and bake: Sprinkle chopped rosemary evenly, then finish with flaky sea salt. Bake 20 to 25 minutes until deep golden brown and bottom sounds hollow. Internal temperature should be 200°F to 205°F.
  11. Cool and serve: Let cool in pan 5 minutes, then transfer to wire rack. Cool at least 20 minutes before slicing.

Notes

For best flavor, cold ferment overnight. Use fresh rosemary for brightest taste. Dough is sticky; resist adding extra flour. Dimple deeply for crispy pockets. Flaky sea salt is non-negotiable for topping. Reheat in 350°F oven for 5-7 minutes.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, holiday bread, lighter focaccia, sourdough bread, easy focaccia

Find it online: https://dinadishes.com/lighter-rosemary-sourdough-focaccia-easy-holiday-recipe/