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Crispy Sourdough Focaccia Bread Recipe Easy Homemade Rosemary Sea Salt

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A crispy sourdough focaccia bread with a crackly crust, pillowy crumb, fresh rosemary, and flaky sea salt. This easy homemade recipe delivers artisanal flavor with simple ingredients and minimal hands-on time.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and mature
  • 400g (3 1/4 cups) all-purpose flour
  • 300ml (1 1/4 cups) lukewarm water
  • 60ml (1/4 cup) extra virgin olive oil, plus more for drizzling
  • 1 1/2 tsp fine sea salt
  • 2–3 tbsp fresh rosemary, finely chopped
  • Coarse sea salt flakes for sprinkling on top
  • Optional: pinch of garlic powder

Instructions

  1. In a mixing bowl, combine 400g (3 1/4 cups) all-purpose flour and 1 1/2 tsp fine sea salt.
  2. Add 100g (3.5 oz) active sourdough starter and 300ml (1 1/4 cups) lukewarm water. Stir with a dough scraper until combined; dough will be sticky. (10 minutes)
  3. Cover the bowl loosely with a damp towel or plastic wrap and let sit at room temperature for 30 minutes to 1 hour for autolyse.
  4. Every 30 minutes for the next 2 hours, perform gentle stretch-and-folds inside the bowl (3 rounds). Then cover and let rise until doubled in size, about 3 to 4 hours depending on room temperature.
  5. Generously oil a baking sheet or cast iron pan with olive oil.
  6. Transfer the risen dough to the oiled pan. Using oiled hands, gently press and stretch it to fit the pan edges without deflating it too much.
  7. Cover the dough and let it rest for another 30 to 60 minutes until slightly puffed.
  8. Press dimples all over the surface with your fingertips to trap olive oil pockets.
  9. Drizzle 2 tbsp olive oil evenly over the top. Sprinkle finely chopped fresh rosemary and scatter coarse sea salt flakes generously.
  10. Preheat oven to 450°F (230°C). Bake focaccia on the middle rack for 20 to 25 minutes until deep golden and crisp.
  11. Let focaccia cool slightly in the pan before slicing. Serve warm or at room temperature.

Notes

If dough is too sticky to handle, oil your hands instead of adding flour to avoid drying the crumb. Tent focaccia loosely with foil if browning too fast after 15 minutes. For longer flavor development, refrigerate dough overnight after first rise and bring to room temperature before shaping. Store focaccia wrapped loosely in parchment paper at room temperature to keep crust crispy. Reheat in oven at 350°F (175°C) for 5-7 minutes to restore crispness. Avoid microwaving.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, crispy bread, homemade bread, easy focaccia, sea salt focaccia, artisanal bread

Find it online: https://blairrecipes.com/crispy-sourdough-focaccia-bread-recipe-easy-homemade-rosemary-sea-salt/