Rosemary Focaccia

A two-day sourdough focaccia recipe featuring a wet starter soak and a dough enriched with whole wheat flour, topped with fresh rosemary and flaky salt for a fragrant, crispy loaf with a tender crumb.

Why You'll Love Rosemary Focaccia

This focaccia is the perfect blend of rustic sourdough tang and fragrant rosemary aroma, with a golden, crisp crust and pillowy inside that makes every bite irresistible. It's simple to make, rewarding, and perfect for sandwiches, dipping, or just eating straight up.

Tips and Tricks

• Use wet dough for an airy, open crumb-don't be afraid to add a little extra water if needed.
• Press deep dimples with your fingers to trap olive oil and rosemary, infusing flavor throughout.
• Let the dough rest until doubled to develop the perfect texture and sourdough flavor.

Variations

Make this focaccia your own with these ideas:

• Add sliced olives or caramelized onions before baking for extra depth.
• Swap rosemary for thyme or sage for a different herb profile.
• Sprinkle with parmesan cheese or za'atar for a savory twist.

Substitutions

Adapt this recipe easily with these options:

• Use all-purpose flour only if you don't have whole wheat bread flour.
• Substitute sea salt for flaky salt if unavailable, but add less to taste.
• Use store-bought active sourdough starter or discard from your starter feed.

Best served with

• Rich olive oil and balsamic vinegar for dipping
• Freshly sliced mozzarella and tomato
• Hearty soups or stews
• Charcuterie and cheese boards

How to Store Leftovers

• Store focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze slices in a resealable bag and reheat in the oven until crispy.

Common Questions

Rosemary Focaccia

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A two-day sourdough focaccia recipe featuring a wet starter soak and a dough enriched with whole wheat flour, topped with fresh rosemary and flaky salt for a fragrant, crispy loaf with a tender crumb.

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Prep Time 10 minutes mins

Total Time 2 days d

Course: Baking, Bread

Cuisine: Italian

Calories: 1394

Ingredients Equipment Method Nutrition

Ingredients

  

Day 1 Starter Soak:

• ¼ cup fed sourdough starter
• ⅔ cup water or more as needed
• 1 cup all-purpose flour

Day 2 Dough:

• 2 cup fed sourdough starter
• 2 cup all-purpose flour
• 2 cup whole wheat bread flour
• 2 teaspoon salt
• Water as needed (to form dough)
• Rosemary sprigs a few leaves stripped for topping
• Flaky salt for finishing
• Olive oil for greasing and drizzling

Equipment

• Large Mixing Bowl
• Oven
• Baking pan or sheet (9x13-inch or similar)
• Floured surface for kneading
• Wooden spoon or dough scraper
• Measuring cups and spoons

Method

 

Day 1 - Starter Soak:

1. Remove ¼ cup of fed sourdough starter and combine it with ⅔ cup water and 1 cup all-purpose flour in a sealed container. Mix until you have a very wet dough.
2. Let it sit overnight at room temperature.

Day 2 - Dough and Baking:

1. In a large mixing bowl, combine the Day 1 starter soak, 2 cups fed sourdough starter, 2 cups all-purpose flour, 2 cups whole wheat bread flour, and 2 teaspoons salt. Gradually add water until a smooth, slightly sticky dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until elastic.
3. Rest the dough in a bowl, covered, for 4-6 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C).
5. Divide the dough into thirds. Place one portion into an oiled baking pan, reserving the rest for later use.
6. Drizzle olive oil on top of the dough, scatter rosemary leaves, and sprinkle generously with flaky salt. Using your fingers, press deep dimples into the dough surface.
7. Bake for approximately 30 minutes or until golden brown on top.
8. Remove from the oven and finish with a final sprinkle of flaky salt. Let cool slightly before slicing or tearing.

Nutrition

Calories: 1394kcalCarbohydrates: 286gProtein: 45gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gCholesterol: 15mgSodium: 708mgPotassium: 545mgFiber: 10gSugar: 1gVitamin A: 14IUVitamin C: 0.3mgCalcium: 77mgIron: 18mg

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