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Perfect Same-Day Sourdough Focaccia with Rosemary

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A same-day sourdough focaccia that delivers a crispy, golden crust and soft, airy interior with fragrant rosemary. No overnight fermentation needed—just a few hours and simple ingredients for a bakery-quality loaf.

Ingredients

Scale
  • 450g bread flour (about 3 ½ cups)
  • 150g active sourdough starter (about ¾ cup)
  • 325g warm water (about 1 ⅓ cups, 80-85°F)
  • 60g extra-virgin olive oil (about ¼ cup, plus more for pan and drizzling)
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (for finishing)

Instructions

  1. In a large mixing bowl, combine 450g bread flour and 10g fine sea salt. Whisk to distribute salt evenly. Make a well and add 150g active sourdough starter and 325g warm water. Mix with your hand or a spatula until a shaggy, sticky dough forms. Cover and let rest for 30 minutes.
  2. After 30 minutes, wet your hands with water. Grab a section of dough, stretch it up and over the center. Rotate bowl 90° and repeat for a total of 4 stretches. Cover and rest 30 minutes.
  3. Repeat the stretch-and-fold process two more times, each 30 minutes apart. After the third fold, cover and let bulk ferment for 1 to 1.5 hours, until dough has increased by 50-75%.
  4. Generously coat a 9×13-inch baking pan with 2-3 tablespoons olive oil. Gently transfer the dough to the pan. Let rest 10 minutes.
  5. With oiled fingers, gently stretch dough to edges of pan. If it resists, let rest 5-10 minutes. Use fingertips to press deep dimples all over the surface. Drizzle 1-2 tablespoons olive oil over top, letting it pool in dimples. Sprinkle with chopped rosemary and flaky sea salt.
  6. Cover pan loosely and let proof for 30-45 minutes until puffy. Meanwhile, preheat oven to 425°F (220°C) with rack in middle.
  7. Bake on middle rack for 20-25 minutes, rotating halfway through, until deep golden brown. For extra-crispy bottom, remove from pan and place directly on oven rack for last 2-3 minutes. Cool in pan 5 minutes, then transfer to wire rack. Let rest at least 10 minutes before cutting.

Notes

Don’t skimp on olive oil—it creates the crispy crust. Wet your hands for stretches to avoid adding extra flour. Watch dough temperature, not just time; look for visual cues like bubbles and 50% volume increase. Use a light-colored metal pan to prevent burning. Let cool before cutting to maintain airy crumb.

Nutrition

Keywords: sourdough focaccia, same-day focaccia, rosemary focaccia, easy sourdough bread, homemade focaccia

Find it online: https://bakebeam.com/perfect-same-day-sourdough-focaccia-with-rosemary/