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Crispy Sourdough Focaccia with Rosemary & Sea Salt

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This crispy sourdough focaccia features a shatteringly crisp bottom crust, a light and airy interior, and a deep tangy flavor from a long cold fermentation. Made with simple ingredients and minimal hands-on time, it’s a foolproof recipe for beginners and experienced bakers alike.

Ingredients

Scale
  • 400g bread flour (about 3 cups)
  • 150g active sourdough starter (about ¾ cup)
  • 300g warm water (about 1 ¼ cups, around 90°F/32°C)
  • 80g extra virgin olive oil (about ⅓ cup, plus more for the pan)
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (such as Maldon, for finishing)

Instructions

  1. Feed your starter 8-10 hours before mixing the dough. Use a 1:1:1 ratio (50g starter, 50g flour, 50g water) and leave in a warm spot until bubbly and doubled.
  2. In a large mixing bowl, combine 300g warm water and 150g active starter. Whisk until dissolved. Add 400g bread flour and 10g fine sea salt. Mix with your hands or a dough scraper until no dry flour remains. The dough will be shaggy and sticky. Cover and let rest for 30 minutes (autolyse).
  3. After the rest, wet your hands slightly. Perform a stretch and fold: grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat for all four sides. Cover and rest 30 minutes. Repeat this stretch and fold process three more times (total of 4 sets).
  4. Cover the bowl tightly with plastic wrap or a shower cap and refrigerate for 24 to 48 hours (bulk fermentation). The dough will rise and develop bubbles.
  5. About 3-4 hours before baking, remove the dough from the fridge. Pour about ¼ cup olive oil into a 9×13-inch metal baking pan, tilting to coat the bottom. Gently tip the cold dough into the pan without deflating it.
  6. Let the dough sit uncovered for 30 minutes. Then, using oiled fingertips, gently press the dough to the edges of the pan. If it resists, let it rest 10 more minutes. Press deep dimples all over the surface. Drizzle with another 1-2 tablespoons olive oil, sprinkle with chopped rosemary and flaky sea salt. Cover loosely with plastic wrap and proof at room temperature for 2-3 hours until puffy and jiggly.
  7. About 30 minutes before baking, preheat the oven to 425°F (220°C) with the rack in the middle position. Uncover the focaccia and bake for 25-30 minutes until deep golden brown and the edges are crispy. If browning too quickly, tent with foil for the last 5-10 minutes.
  8. Immediately after baking, run a thin spatula around the edges to loosen the focaccia. Transfer to a wire cooling rack. Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

The long cold fermentation (24-48 hours) is key for flavor and texture. Do not skimp on the olive oil in the pan—it creates the crispy bottom crust. For best results, transfer the focaccia to a cooling rack immediately after baking to prevent the bottom from softening.

Nutrition

Keywords: sourdough focaccia, crispy focaccia, rosemary focaccia, sea salt focaccia, homemade bread, sourdough bread, Italian bread

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