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Crispy Rosemary Sourdough Focaccia Recipe Easy Homemade with Flaky Sea Salt

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A crispy rosemary sourdough focaccia with a golden crust, fragrant fresh rosemary, and bursts of flaky sea salt, perfect for easy homemade baking and impressing guests.

Ingredients

Scale
  • 100g (3.5oz) active sourdough starter
  • 350ml (1.5 cups) warm water
  • 500g (4 cups) all-purpose flour
  • 10g (2 tsp) fine sea salt
  • 50ml (3 tbsp) extra virgin olive oil
  • 2–3 tbsp fresh rosemary, chopped
  • Flaky sea salt, to sprinkle on top

Instructions

  1. Activate your starter: Ensure your sourdough starter is bubbly and active, fed 6-8 hours before baking (about 15 minutes prep).
  2. Mix the dough: In a large mixing bowl, combine 100g (3.5oz) active starter, 350ml (1.5 cups) warm water, and 500g (4 cups) all-purpose flour. Stir until just combined; dough will be shaggy and sticky (10 minutes).
  3. Add salt and olive oil: Sprinkle 10g (2 tsp) fine sea salt over the dough, then drizzle in 50ml (3 tbsp) olive oil. Mix thoroughly until incorporated (5 minutes).
  4. Bulk fermentation with folds: Cover bowl loosely and let dough rest at room temperature for 3-4 hours. Every 30 minutes for the first 2 hours, perform stretch and folds on all four sides to build gluten (3-4 hours, mostly hands-off).
  5. Prepare the pan: Drizzle about 2 tbsp olive oil on a rimmed baking sheet or cast iron pan. Transfer dough to pan and gently press out to fit (10 minutes).
  6. Final proof: Cover dough and let rest for 1-2 hours until puffed and airy with bubbles forming beneath surface (1-2 hours).
  7. Add rosemary and sea salt: Preheat oven to 450°F (230°C). Sprinkle 2-3 tbsp chopped fresh rosemary evenly over dough and scatter flaky sea salt on top. Press rosemary lightly into dough (5 minutes).
  8. Bake: Bake in oven for 20-25 minutes until deep golden brown and crispy around edges (20-25 minutes).
  9. Cool and serve: Remove from oven and let cool for 10 minutes before slicing (10 minutes).

Notes

If focaccia seems underbaked inside, tent loosely with foil and bake for another 5 minutes. Use plenty of olive oil on pan and top for a crispy crust. Press rosemary into dough to prevent burning. High oven temperature (450°F) is essential. Flaky sea salt on top adds texture and flavor. Stretch and folds during bulk fermentation are important for gluten development and airy crumb.

Nutrition

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

Find it online: https://sweetstirring.com/crispy-rosemary-sourdough-focaccia-recipe-easy-homemade-with-flaky-sea-salt/