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Easy Crispy Rosemary Sourdough Focaccia Recipe for Beginners to Perfect Homemade Bread

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This easy crispy rosemary sourdough focaccia is perfect for beginners, offering a satisfying crunch with a tender, pillowy crumb and a fragrant rosemary aroma. It’s a forgiving recipe that transforms simple ingredients into delicious homemade bread.

Ingredients

  • All-purpose flour – 500g (about 4 cups)
  • Water – 375ml (1 ½ cups), lukewarm
  • Sourdough starter (active and bubbly) – 100g (about ½ cup)
  • Sea salt – 10g (2 tsp)
  • Extra virgin olive oil – 50ml (3 tbsp), plus more for drizzling
  • Fresh rosemary sprigs – 2 tbsp, finely chopped
  • Coarse sea salt – 1 tsp
  • Olive oil – 2 tbsp, for drizzling just before baking

Instructions

  1. In a large mixing bowl, combine 500g (4 cups) of flour and 375ml (1 ½ cups) of lukewarm water. Stir until no dry flour remains. Let rest for 30 minutes to hydrate (autolyse).
  2. Add 100g (½ cup) active sourdough starter, 10g (2 tsp) sea salt, and 50ml (3 tbsp) olive oil to the dough. Mix thoroughly until combined. The dough will be sticky but elastic.
  3. Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rest at room temperature for 3 hours. Every 30 minutes during the first 2 hours, perform gentle folds by reaching under the dough, stretching it up, and folding it over itself.
  4. Drizzle olive oil generously over a 9×13 inch (23×33 cm) baking tray, spreading evenly.
  5. Transfer the dough to the tray and gently stretch it to fit, pressing with fingertips to create dimples. Cover loosely and proof for 30-45 minutes until puffy but not overinflated.
  6. Sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt evenly over the surface. Drizzle with 2 tbsp olive oil, letting it pool in some dimples.
  7. Preheat oven to 450°F (230°C). Bake focaccia on the middle rack for 20-25 minutes until golden brown and crispy on top.
  8. Remove from oven and let cool slightly on a wire rack before serving.

Notes

Do not rush fermentation; slow rise builds flavor and texture. Use fingertips to create dimples for olive oil pools. Generously oil the baking tray to prevent sticking and achieve a crispy crust. Let bread cool on a wire rack to keep the bottom crispy. Overproofing causes dough collapse and dense bread. Oven temperature should be steady at 450°F (230°C).

Nutrition

Keywords: focaccia, sourdough, rosemary, homemade bread, crispy crust, easy bread recipe, beginner baking, olive oil bread

Find it online: https://evabakery.com/easy-crispy-rosemary-sourdough-focaccia-recipe-for-beginners-to-perfect-homemade-bread/