Description
A forgiving, kid-friendly sourdough focaccia recipe that requires minimal active time. This easy bread features crispy edges, pillowy soft interiors, and is topped with fresh rosemary, coarse salt, and olive oil.
Ingredients
Scale
- 400g (3 ¼ cups) all-purpose flour
- 100g (⅓ cup) active sourdough starter
- 300g (1 ¼ cups) warm water (80-85°F)
- 8g (1 ½ teaspoons) fine sea salt
- ½ cup (120ml) extra virgin olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for sprinkling
- 2 cloves garlic, minced (optional)
Instructions
- In a large bowl, whisk warm water and sourdough starter until dissolved. Add flour and salt, mixing until no dry flour remains. Cover and rest for 30 minutes.
- Wet hands with water. Perform a ‘stretch and fold’ by grabbing one side of the dough, stretching it up, and folding it over the center. Repeat for all four sides. Rotate the bowl and repeat. Do this every 30 minutes for 2 hours (4 sets total).
- Cover the bowl and let the dough rise at room temperature for 4-6 hours until puffy and jiggly.
- Generously coat a 9×13 inch baking pan with olive oil. Pour half the oil into the pan, add the dough, and gently press/stretch it into the corners. If it resists, let it rest for 10 minutes. Top with remaining olive oil.
- Press fingertips deep into the dough to create dimples. Sprinkle with chopped rosemary, coarse sea salt, and minced garlic (if using). Cover loosely and let rise for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C). Bake for 25-30 minutes until deep golden brown and the bottom sounds hollow when tapped. Tent with foil if browning too fast.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure your sourdough starter is active and bubbly before starting. Wet your hands when handling the dough to prevent sticking. If the dough snaps back when stretching, let it rest for 10-15 minutes to allow gluten to relax. Do not slice immediately after baking; wait at least 20 minutes to prevent a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approx. 1/1
- Calories: 280
- Sugar: 1
- Sodium: 320
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, rosemary bread, easy sourdough recipe, kid-friendly baking, Italian bread, olive oil focaccia, beginner sourdough