Description of this recipe:
This Sourdough Focaccia with Rosemary and Sea Salt is a delightful bread that combines the tangy flavor of sourdough with the aromatic essence of fresh rosemary, all topped with flaky sea salt. The result is a beautifully golden, crispy crust that encases a soft, airy interior, making it perfect for any meal or occasion.
Why you will love this recipe:
You will love this focaccia for its incredible texture and flavor. The long fermentation process enhances the sourdough’s natural tang, while the rosemary adds a fragrant herbal note. This bread is not only delicious on its own but also versatile; it can be served as an appetizer, paired with soups, or used for sandwiches. Plus, the simplicity of the ingredients and the straightforward preparation make it accessible for both novice and experienced bakers.
Introduction
Focaccia is an Italian flatbread that has captured the hearts and taste buds of many around the world. Its origins date back to ancient Rome, where it was traditionally baked on the hearth. Today, focaccia is celebrated for its versatility and rich flavors. This Sourdough Focaccia recipe elevates the classic version by incorporating a sourdough starter, which gives the bread its characteristic tang and depth of flavor. The addition of fresh rosemary and sea salt not only enhances the taste but also adds an aromatic quality that will fill your kitchen with an irresistible scent as it bakes. Whether you’re serving it at a dinner party, enjoying it with a salad, or simply savoring a piece with olive oil, this focaccia is sure to impress.
Ingredients:
- 300 g all-purpose flour
- 200 g bread flour
- 400 g water
- 140 g fed sourdough starter (levain)
- 8 g salt
- Olive oil (for greasing and drizzling)
- Fresh rosemary (for topping)
- Flaky sea salt (for sprinkling)
Preparation:
Step 1:
Begin by feeding your sourdough starter 6-8 hours before you plan to make the dough. This ensures that your starter is active and bubbly. To check its readiness, perform the floating test: drop a small spoonful of the starter into a glass of water; if it floats, it’s ready to use.
Step 2:
In a large mixing bowl, combine the water and the fed sourdough starter. Stir gently to mix them together. Next, add the salt and both types of flour. Mix until the flour is fully incorporated, and the salt has dissolved. The dough will be sticky and shaggy at this point.
Step 3:
Cover the bowl with a damp cloth or plastic wrap and let the dough autolyze for 30-45 minutes. This resting period allows the flour to absorb the water and the gluten to start developing, which will improve the dough’s structure.
Step 4:
After the autolyse, perform a set of stretch and folds. Wet your hands to prevent sticking, then gently pull one side of the dough up and fold it over itself. Rotate the bowl and repeat this process until you’ve stretched and folded all sides of the dough. Cover the bowl again and refrigerate the dough for 12-16 hours to allow it to bulk ferment. You should see bubbles forming on the surface of the dough when it’s ready.
Step 5:
Once the dough has fermented, wet your hands again and gently turn it out onto a floured surface. Fold the dough into a square and transfer it seam side down into a generously oiled 9×13-inch baking pan. Carefully stretch the dough to cover the entire pan. Cover it with a cloth and let it proof for 4-6 hours, or until it is bubbly and has risen.
Step 6:
Preheat your oven to 450°F (230°C). Once the dough has proofed, drizzle more olive oil on top and use your fingers to poke deep holes into the surface of the dough. Sprinkle fresh rosemary and flaky sea salt generously over the top.
Step 7:
Bake the focaccia in the preheated oven at 425°F (220°C) for about 25 minutes, or until it is golden brown. Once done, remove it from the oven and let it cool on a rack for at least 30 minutes before slicing. This cooling period allows the bread to set properly, ensuring a perfect texture.
Serving Suggestions:
This Sourdough Focaccia is incredibly versatile. Serve it warm with a drizzle of high-quality olive oil and balsamic vinegar for dipping. It pairs beautifully with soups and salads or can be used as a base for sandwiches. You can also enjoy it alongside a cheese platter or as a side with your favorite pasta dishes. For a delightful appetizer, try topping it with roasted vegetables or serving it with a spread of hummus.
Tips:
- Make sure your sourdough starter is active and bubbly for the best results.
- If you don’t have fresh rosemary, dried rosemary can be used, but fresh herbs will provide a more vibrant flavor.
- Experiment with different toppings! Try adding olives, sun-dried tomatoes, or even garlic for a twist on the classic recipe.
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze it for longer storage.
Prep Time: 15 minutes (active)
Cook Time: 25 minutes
Total Time: 12-16 hours (including fermentation and proofing)
Nutritional Information:
- Calories: Approximately 250 per serving
- Protein: 8 g
- Sodium: 300 mg
Conclusion
Baking your own Sourdough Focaccia with Rosemary and Sea Salt is a rewarding experience that fills your home with delightful aromas and produces a bread that is both beautiful and delicious. The combination of sourdough’s tang, the earthiness of rosemary, and the crunch of sea salt creates a flavor profile that is simply irresistible. Whether you’re a seasoned baker or a beginner, this recipe is approachable and sure to impress. So roll up your sleeves, gather your ingredients, and enjoy the process of creating this incredible bread from scratch.
Questions and Answers:
- Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour only, but the texture may be slightly different. Bread flour provides more protein, resulting in a chewier texture. - How do I know when my sourdough starter is ready?
Your starter should be bubbly and have doubled in size after feeding. The floating test is a reliable method to check its readiness. - Can I add other herbs or toppings to this focaccia?
Absolutely! Feel free to experiment with different herbs like thyme or oregano, or add toppings like olives, cheese, or caramelized onions. - What should I do if my focaccia doesn’t rise?
If your focaccia doesn’t rise, it may be due to an inactive starter or insufficient fermentation time. Ensure your starter is healthy and give the dough enough time to proof. - How should I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze it. Reheat in the oven for the best texture.