Rustic Sourdough Rosemary Focaccia — Easy, Healthy, Fall-Friendly

Rustic Sourdough Rosemary Focaccia — Easy, Healthy, Fall-Friendly

Ingredients

• 500 g (4 cups) bread flour

• 100 g (½ cup) active sourdough starter (100% hydration, bubbly)

• 400 g (about 1 2/3 cups) room-temperature water (add up to 20 g more if your dough feels stiff)

• 10 g (2 tsp) fine sea salt

• 20 g (1½ tbsp) extra-virgin olive oil (in the dough)

• 2–3 tbsp extra-virgin olive oil (for pan + finishing)

• 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped (reserve a few whole leaves for topping)

• Flaky sea salt, to finish

• Optional: halved cherry tomatoes, thin sliced garlic, or olives

Quick option: If you need this in ~2 hours, add 1/4 tsp instant yeast and use 320 g water (warmer, ~95°F / 35°C). Follow the shortcut proofing/bake timings in the note at the end.

Instructions

1. Mix (8:30 AM start for the all-day version). In a large bowl, stir the water and starter together until dissolved. Add the flour and mix until a shaggy dough forms. Cover and rest 30 minutes (autolyse).

2. Add salt & oil. Sprinkle the salt over the dough, add 20 g olive oil, and fold/mix until incorporated. The dough should be loose and sticky; if it feels tight, add 10–20 g extra water and mix.

3. Stretch & folds. Over the next 1½–2 hours, perform 3–4 sets of stretch-and-folds at ~30-minute intervals: lift one side, stretch it up, fold over; rotate bowl and repeat. Between sets keep the dough covered.

4. Bulk ferment. Leave the dough to bulk ferment at room temperature (72–75°F / 22–24°C) until doubled, bubbly, and jiggly — about 4–5 hours from the mix (timing varies with temp). For deeper flavor, refrigerate after the initial rise for 12–18 hours and bake the next day.

5. Prep the pan (mid/late afternoon). Generously oil a 9×13" pan. With oiled hands, gently turn the dough into the pan — don’t deflate it fully. Fold it once or twice to shape and distribute oil. Drizzle 1–2 tbsp olive oil over the top. Cover and rest 30 minutes.

6. Final shaping & dimpling. With oiled fingers, press dimples across the surface to evenly spread the dough. Scatter chopped rosemary, reserved whole leaves, and any optional toppings. Drizzle another tablespoon of olive oil and sprinkle flaky salt.

7. Final proof. Let the pan-proof at room temperature 1½–2 hours, until puffy and airy (or refrigerate now and bake within 12 hours after returning to room temp for 45–60 minutes).

8. Bake. Preheat oven to 450°F (230°C). Bake 25–30 minutes until deeply golden and edges are crisp. If using tomatoes, keep an eye after 20 minutes to avoid excess charring.

9. Rest & serve. Cool 10–15 minutes so the crumb sets. Tear, drizzle with a little more olive oil if you like, and serve warm.

Quick 2-Hour Shortcut (when you need it fast)

• Use 100 g active starter + ¼ tsp instant yeast (optional) and 320 g warm water (~95°F / 35°C).

• Mix, do a single quick set of stretch-and-fold after 15–20 minutes, shape into oiled pan by 30–35 minutes, proof in a warm place (80–85°F) for 45–60 minutes, then dimple, top, and bake at 450°F for 20–25 minutes.

Detailed Nutrition (per serving — 1/12 pan)

(Estimated; values rounded)

• Calories: ~230 kcal

• Protein: ~6 g

• Total fat: ~8 g (mostly monounsaturated from olive oil)

• Saturated fat: ~1.2 g

• Carbohydrates: ~33 g

• Dietary fiber: ~1.5 g

• Total sugars: ~1 g

• Sodium: ~270 mg (depends on finishing salt)

• Key micronutrients (per serving, approximate):

  • Iron: ~1.2 mg — supports oxygen transport and energy.

  • Calcium: ~15–20 mg — small contribution, more if served with cheese.

  • Potassium: ~80–120 mg — varies with toppings (e.g., tomatoes increase K).

  • Vitamin A (from rosemary/optional tomatoes): trace amounts; rosemary adds antioxidant compounds (polyphenols).

Health notes:

• Olive oil contributes heart-healthy monounsaturated fats and helps the crust brown while adding satiety.

• Sourdough fermentation can improve mineral availability and digestibility for some people compared with straight-yeast breads.

• Fresh rosemary adds antioxidants and a fragrant, low-calorie flavor boost.

Storage & Freshness

• Room temperature: Store cooled focaccia in an airtight container or wrapped in foil for up to 48 hours. Refresh in a 375°F oven for 8–10 minutes to restore crispness.

• Refrigerator: Not recommended for long-term storage (dries bread faster), but OK for up to 3 days if tightly wrapped. Reheat as above.

• Freezer: Slice and wrap portions tightly in plastic wrap + foil, freeze up to 3 months. Reheat from frozen at 350–375°F for 12–18 minutes (covered first, then uncovered to crisp).

• Make-ahead option: Refrigerate the shaped dough (in the oiled pan) for up to 12 hours before baking. Bring to room temp 45–60 minutes before baking.

Here’s a perfectly balanced sourdough focaccia recipe — airy inside, crisp-edged, full of flavor, and naturally leavened. It’s designed for reliability and flexibility (overnight or same-day fermentation).

Sourdough Focaccia (Crispy-Edge, Airy-Center)

Ingredients

For the dough:

• 500 g (4 cups) bread flour

• 100 g (½ cup) active sourdough starter (100% hydration, bubbly and fed)

• 400 g (1⅔ cups) warm water (80°F / 27°C)

• 10 g (2 tsp) sea salt

• 20 g (1½ tbsp) extra-virgin olive oil

For topping:

• 2–3 tbsp olive oil (for pan + drizzling)

• Flaky salt, to taste

• Optional: rosemary, cherry tomatoes, olives, thinly sliced garlic, or caramelized onions

Instructions

1. Mix & Autolyse

In a large bowl, mix flour and water until no dry bits remain. Cover and rest 30–60 minutes.(This allows gluten to start developing naturally.)

2. Add Starter and Salt

Add sourdough starter, salt, and olive oil. Mix with damp hands until incorporated. Dough will be sticky — that’s good.

3. Stretch & Fold Series

Over the next 2 hours, perform 3–4 stretch and folds every 30 minutes:

• Grab one side of the dough, stretch up, and fold over itself.

• Rotate the bowl a quarter turn and repeat until all sides are done.

Cover after each set.

4. Bulk Fermentation

Cover and let rest until doubled and bubbly:

• Room temp (75°F): 4–6 hours

• Cool kitchen: Up to 8 hours

For overnight focaccia, refrigerate at this stage (after bulk) for 12–18 hours.

5. Pan Prep

Generously oil a 9×13-inch pan or two 8-inch round pans.Transfer dough gently — don’t punch down. Coat your hands in oil and fold dough once or twice to tighten. Cover and rest 30 minutes.

6. Dimpling

Drizzle a bit more olive oil. With oiled fingers, gently press dimples all over the surface.If dough resists stretching, rest another 15 minutes and try again.

7. Final Proof

Let rest 1–2 hours (until puffy and jiggles slightly when shaken).

8. Add Toppings

Scatter rosemary, flaky salt, and any toppings of choice. Drizzle generously with more olive oil.

9. Bake

Preheat oven to 450°F (230°C).Bake for 25–30 minutes until deeply golden, crisp at the edges, and the bottom sounds hollow when tapped.

Cool 10 minutes before slicing.

Storage Instructions

Keep in an airtight container at room temp for up to 2 days. Reheat at 375°F for 8–10 minutes to refresh crispness.For longer storage, slice and freeze up to 3 months.

Nutrition (per serving, 1/12 of pan)

• Calories: 230

• Protein: 6 g

• Fat: 8 g (mostly olive oil)

• Carbohydrates: 33 g

• Fiber: 1.5 g

• Sodium: 270 mg

Serving Ideas

• Split horizontally for focaccia sandwiches with mozzarella and roasted vegetables.

• Cut into squares for soups or salads.

• Serve warm with herbed olive oil or balsamic glaze for dipping.

Perfect — fresh rosemary will make it smell insane while baking. 🌿 Since you’ve got just two hours (4:30 → 6:30), we’ll use a speedy, warm-fermented sourdough focaccia method — still real sourdough, but boosted to make it rise in time.

Here’s your realistic, two-hour plan 👇

⚡ 2-Hour Sourdough Focaccia (Same-Day Shortcut)

At 4:30 PM – Mix Dough

Ingredients (scaled for speed):

• 500 g bread flour

• 100 g very active starter (fed 4–6 hrs ago, at peak)

• 320 g warm water (~95°F / 35°C — slightly warmer than usual)

• 10 g salt

• 20 g olive oil

Optional boost: Add 1 g (¼ tsp) instant yeast — it won’t kill the sourdough flavor but ensures it rises fast.

Mix everything in a bowl until sticky and combined. Knead or stretch-and-fold for 2–3 minutes until smoother.

4:45 PM – Rest & Strengthen

Cover and let it sit for 30 minutes in a warm spot (ideally 80–85°F).If your kitchen is cool, turn your oven on for 1 minute, turn it off, then place the covered bowl inside with the light on — perfect mini proof box.

5:15 PM – Stretch & Fold

Do one full stretch-and-fold round to strengthen gluten.Coat a 9×13" pan generously with olive oil. Move dough into pan, fold it over itself once or twice, and drizzle olive oil on top. Cover.

5:30 PM – Warm Proof

Let it rise in that same warm environment for 40–50 minutes, until visibly puffy.If it’s slow, add another 15 minutes — you’ll still make your deadline.

6:15 PM – Dimple & Top

Press dimples all over the dough with oiled fingers.Sprinkle flaky salt and scatter your fresh rosemary leaves over the top — you can add a few garlic slices or halved cherry tomatoes if you like.Drizzle with more olive oil.

6:20 PM – Bake

Bake at 450°F (230°C) for 20–25 minutes, until the top is golden and edges are crisp.

6:45 PM – Rest & Serve

Let it rest 10–15 minutes before cutting (the crumb sets as it cools).Serve warm — that rosemary aroma will be unreal.

💡 Tips for Flavor in the Short Rise Version:

• Use ripe starter for tang and depth.

• Warm fermentation + olive oil + rosemary = still super fragrant.

• If you have time tomorrow, save a bit of dough as a “pre-ferment” for your next batch — it will develop more character.

Would you like me to adjust the hydration and timing if you skip the optional yeast and want it to be fully wild sourdough (no commercial yeast at all)?

Yes — you’re absolutely right to notice that.For focaccia, the dough should feel very wet, sticky, and loose, almost like thick pancake batter that just barely holds together.

Here’s how to judge and fix it 👇

💧 Ideal Dough Feel

• When you pick it up, it sticks to your fingers but stretches easily without tearing.

• It doesn’t form a tight ball like regular bread dough — it’s more of a jiggly, elastic mass.

• When you tilt the bowl, it slowly spreads out rather than holding its shape.

That texture is what gives focaccia those big airy holes and light crumb.

🧮 Fix: Adjusting Hydration

Right now, with 500 g flour and 320 g water, your dough is only 64% hydration — too low for focaccia (which usually thrives around 75–80%).

✅ Add 60–80 g (¼–⅓ cup) more warm water, a little at a time, mixing and folding gently after each addition until the dough feels loose, shiny, and elastic.

If it looks almost too wet — you’re there. Trust the process; the gluten will strengthen during the rest and folds.

🫒 Pro Tip

Coat your hands with olive oil or water before handling — it prevents sticking and lets you stretch/fold the dough gently without tearing the developing structure.

Would you like me to give you a quick visual description of what the dough should look like at each stage (so you know when to stop adding water and when it’s ready to go into the pan)?

Perfect — that’s actually the best-case scenario for sourdough focaccia. Starting at 8:30 AM gives plenty of time for natural fermentation to develop deep flavor, light texture, and that slightly tangy aroma.

Here’s a beautifully balanced slow-rise version built around your 8:30 AM start time (and with your fresh rosemary 🌿 worked in naturally).

🌿 All-Day Sourdough Focaccia (8:30 AM Start)

Ingredients

Dough:

• 500 g (4 cups) bread flour

• 100 g (½ cup) active sourdough starter (100% hydration, bubbly and fed)

• 400 g (1⅔ cups) room-temperature water (or up to 420 g if your flour is strong — aim for loose, wet dough)

• 10 g (2 tsp) sea salt

• 20 g (1½ tbsp) extra-virgin olive oil

Toppings:

• 2–3 tbsp olive oil (for pan and drizzling)

• A few sprigs fresh rosemary, leaves stripped and roughly chopped

• Flaky salt, to taste

• Optional: halved cherry tomatoes, thinly sliced garlic, or olives

🕒 Schedule

8:30 AM – Mix Dough

In a large bowl, mix:→ water + starter → stir to dissolve→ add flour → mix until no dry bits remain (shaggy dough is fine).Cover and let rest 30 minutes (autolyse).

(This hydrates flour and jump-starts gluten development.)

9:00 AM – Add Salt & Olive Oil

Sprinkle salt and drizzle in olive oil.Mix with damp hands or a dough scraper until incorporated. The dough should be very wet and sticky — if not, add a touch more water.

9:30 AM to 11:30 AM – Stretch & Folds

Every 30 minutes, perform a stretch and fold (3–4 rounds total):Lift one edge, stretch up, fold over; rotate bowl and repeat 3–4 times.This strengthens gluten without kneading.

After final fold, cover and rest.

11:30 AM to 3:30 PM – Bulk Fermentation

Let the dough rest at room temperature (75°F / 24°C) for about 4 hours, until doubled, bubbly, and jiggly.If your kitchen is cooler, it may take 5–6 hours — that’s fine.You can gently shake the bowl: the dough should wobble like custard when ready.

3:30 PM – Pan and Shape

Generously oil a 9×13-inch baking pan (or two 8-inch rounds).Oil your hands, gently transfer the dough to the pan, and fold it once or twice to build structure.Coat top with olive oil, cover, and let rest 30 minutes.

4:00 PM – Dimple & Second Proof

Press dimples with oiled fingers to spread dough evenly.Add rosemary leaves and a light drizzle of olive oil.Cover and proof at room temperature 1.5–2 hours, until puffy and airy.

(If you’d like to bake later, refrigerate now — it can rest up to 12 hours chilled. Just bring it back to room temp for 45–60 min before baking.)

6:00 PM – Bake

Preheat oven to 450°F (230°C).Bake 25–30 minutes, until golden on top and crisp on the bottom.If using a glass or dark pan, check at 20 min.

6:30 PM – Cool & Serve

Let cool 10–15 minutes before slicing. The crumb will set and become beautifully airy.

Storage

• Room temperature: 2 days (covered)

• Freezer: up to 3 months (slice and wrap tightly)

• Reheat: 375°F for 8–10 min for fresh-crisp texture

Nutrition (per serving, 1/12 of pan)

• Calories: 230

• Protein: 6 g

• Fat: 8 g

• Carbohydrates: 33 g

• Fiber: 1.5 g

• Sodium: 270 mg

Serving Ideas

• Serve warm with olive oil + balsamic vinegar for dipping.

• Split horizontally for sandwiches (like roasted pepper + mozzarella).

• Add on top of soups — rosemary focaccia makes a fantastic dunker.

Not at all — you’re totally fine 👍

Mixing everything (flour, water, starter, salt, and oil) together at 8:30 AM just means you skipped the autolyse — which is a nice step but not essential. You can still get an airy, beautifully flavored focaccia. You’ll just need to let the gluten develop a bit more through stretch and folds and time.

Here’s how to adjust from where you are now 👇

🔧 Modified Plan (You Mixed Everything at 8:30 AM)

8:30 AM – Mixed Dough

You did this ✔️(It’s okay if it looks rough and sticky right now.)

9:00 AM – First Stretch & Fold

After a 30-minute rest, do your first set of stretch & folds — grab one side, stretch up, fold over, turn the bowl ¼ turn, repeat 3–4 times.

9:30 AM – Second Stretch & Fold

Same motion — the dough will already start to feel smoother and more elastic.

10:00 AM – Third Stretch & Fold

Optional but recommended since you skipped autolyse — this one really builds strength.

10:00 AM – 2:00 or 3:00 PM – Bulk Fermentation

Let it rise at room temperature until doubled and bubbly.If your kitchen is around 72–75°F, expect 4–5 hours total bulk time from your initial mix — so it should be ready around 1:30–2:00 PM.

If cooler, give it an extra hour.

When you jiggle the bowl, the dough should wobble like set pudding — that’s the sign it’s ready.

2:00 PM – Pan & Rest

Oil your pan generously, transfer the dough carefully (don’t deflate it), fold it once or twice to build strength, drizzle olive oil on top, and rest 30 minutes.

2:30 PM – Dimple & Second Proof

Dimple with oiled fingers, add rosemary and flaky salt, and let it rest 1.5–2 hours, until puffy.

4:30 PM – Bake

Bake at 450°F (230°C) for 25–30 minutes until golden and crisp-edged.

So, you’re perfectly on track — it’ll be ready for dinner or an early evening snack with zero harm done.(If you ever do want to include an autolyse, that just makes it a touch more open-crumbed and easier to handle, but flavor-wise you won’t miss much here.)