Foolproof Sourdough Focaccia Recipe (Crispy & Chewy) Recipe
This foolproof sourdough focaccia recipe yields a crispy and chewy bread with fragrant rosemary and garlic oil infusion. Featuring a long cold fermentation or same-day rise option, it produces bakery-quality focaccia with classic dimples topped with flaky sea salt and fresh rosemary. Ideal for serving as a flavorful side or sandwich base.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Total Time: 17 hours 50 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dough Ingredients
- 50 g sourdough starter, bubbly and active
- 375 g warm water
- 25 g olive oil (for the dough)
- 500 g bread flour
- 10 g fine sea salt
Infused Olive Oil
- 1/2 cup extra virgin olive oil (for infusing and the pan)
- 2–3 garlic cloves, lightly crushed
- 1 sprig fresh rosemary (for infusion)
Toppings
- Flaky sea salt (for topping)
- Fresh rosemary (for topping)
Instructions
- Prepare the Infused Oil: In a small saucepan, gently warm 1/2 cup extra virgin olive oil with lightly crushed garlic cloves and a sprig of fresh rosemary over low heat for 5–10 minutes until fragrant without sizzling. Remove from heat and let cool completely.
- Mix the Dough: In a large bowl, whisk together active sourdough starter, warm water, and 25 g olive oil until combined. Add bread flour and fine sea salt on top, then mix with a fork or hands until a sticky, shaggy dough forms with no dry flour remaining.
- Perform Stretch and Folds: Cover dough and rest for 30 minutes. Wet or oil your hands, stretch a portion of dough upwards, and fold it toward the center. Rotate the bowl and repeat three more times to complete one set. Rest another 30 minutes and repeat for 3–4 total sets until the dough becomes smooth and elastic.
- Bulk Fermentation: After final stretch and folds, cover dough and refrigerate for 12–15 hours for a long cold ferment or leave at warm room temperature for 2–3 hours for same-day baking. Dough should be jiggly, airy, and risen 30–50% but not doubled.
- Shape and Second Rise: Pour cooled infused oil generously into a 9×13 inch pan, coating bottom and sides. Gently scrape dough into pan and stretch to fit. If dough resists, rest 10–15 minutes before retrying. Cover and let dough rise at room temperature for 2–4 hours until puffy and airy.
- Dimple and Top: Preheat oven to 425°F (218°C). Coat fingers with infused olive oil and press firmly into dough to create dimples across the surface. Drizzle more infused oil, then sprinkle with flaky sea salt and fresh rosemary.
- Bake the Focaccia: Bake in preheated oven for 20–25 minutes until deep golden brown and crust is crisp. Cool in pan a few minutes before transferring to a wire rack. Serve warm for best flavor and texture.
Notes
- Use a bubbly and active sourdough starter for best rise and flavor.
- Long cold fermentation in the refrigerator enhances flavor and texture but same-day room temperature rise is possible.
- Ensure the infused olive oil is cooled before using to avoid affecting dough temperature.
- Stretch and fold technique improves dough elasticity without kneading.
- Dimples in the dough create the traditional focaccia texture and allow oil and flavors to penetrate.
- Use flaky sea salt on top for the best finishing crunch and flavor burst.
- Letting focaccia cool slightly makes it easier to handle when transferring from pan to rack.
Keywords: sourdough focaccia, focaccia bread, sourdough bread, rosemary focaccia, garlic oil focaccia, homemade focaccia, Italian bread, crispy focaccia
