Easy Sourdough Focaccia Recipe with Rosemary & Sea Salt

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This sourdough foccacia recipe delivers a golden, olive-oil-kissed loaf with a tender crumb and crispy bottom — no commercial yeast required.

A sourdough foccacia recipe might sound like a weekend project reserved for seasoned bakers, but the truth is this bread is one of the most forgiving things you can make with a live starter. The dough is wetter than most, which actually works in your favor — that high hydration is exactly what gives focaccia its signature open crumb and pillowy texture. If you have an active starter and a little patience, you are closer to a perfect loaf than you think.

What makes this particular version stand out is the balance between hands-off fermentation and just enough technique. Instead of fighting a sticky dough on a floured surface, you let time do the heavy lifting. A long, slow cold proof in the refrigerator develops flavor that fast-risen breads simply cannot match. The result is focaccia with genuine depth — slightly tangy, richly savory, and beautifully golden on the underside. It pairs wonderfully with soups, serves as a hearty sandwich base, or holds its own alongside a fresh grain bowl or salad.

Why This Sourdough Focaccia Recipe Works Every Time

Recipe Card

Sourdough Focaccia with Rosemary and Sea Salt

A golden, olive-oil-drenched focaccia with a shatteringly crisp bottom crust, an open airy interior crumb, and a fragrant top of charred rosemary and flaky sea salt that fills your kitchen with the most incredible smell.

Prep

20 mins

Cook

25 mins

Total

45 mins (plus 8–12 hrs ferment)

Serves

12 servings

Ingredients

100g (½ cup) active bubbly sourdough starter
375ml (1½ cups) lukewarm water
2 tbsp extra-virgin olive oil, plus extra for the pan and topping
500g (4 cups) bread flour or all-purpose flour
1½ tsp fine sea salt
4 tbsp good-quality extra-virgin olive oil (for generously oiling the pan)
4–5 fresh rosemary sprigs
1½ tsp flaky sea salt (for topping)
Optional: 3 garlic cloves, thinly sliced

Instructions

1. Mix starter, lukewarm water, and 2 tbsp olive oil together in a large bowl until combined.
2. Add flour and fine sea salt, and mix with a dough scraper or hands until a shaggy dough forms — no dry flour should remain.
3. Cover the bowl with a damp cloth or plastic wrap and let rest at room temperature for 30 minutes.
4. Perform 4 sets of stretch-and-folds over the next 2 hours, spacing each set 30 minutes apart, lifting and folding the dough from all four sides.
5. Cover tightly and refrigerate the dough for 8–12 hours (overnight bulk fermentation).
6. Pour 3–4 tbsp olive oil generously into a rimmed 9×13-inch baking pan, coating the entire base.
7. Remove dough from the fridge and transfer it into the oiled pan; gently stretch it toward the edges, cover, and rest at room temperature for 2–4 hours until puffy and bubbly.
8. Preheat oven to 230°C (450°F) with a rack in the lower third.
9. Drizzle 2 more tbsp olive oil over the surface of the dough, then dimple the entire surface deeply with oiled fingertips, pressing all the way to the bottom of the pan.
10. Press fresh rosemary sprigs and optional garlic slices into the dimples and scatter flaky sea salt generously over the top.
11. Bake for 20–25 minutes until the top is deeply golden-amber and the underside is crisp and golden — check the bottom by lifting one edge with a spatula.
12. Remove from the oven, drizzle lightly with a final glug of olive oil, and transfer to a wire rack to cool for at least 10 minutes before slicing.

Tips & Notes

– Starter readiness: use your starter when it is at peak activity — bubbly, doubled, and passes the float test for best oven spring and open crumb.
– Oil is essential: do not reduce the olive oil in the pan — it fries the bottom crust to create that signature crispy base.
– Same-day option: skip the fridge cold ferment and bulk ferment at room temperature for 4–6 hours in a warm kitchen, then proceed with the pan proof.
– Storage: store leftover focaccia loosely wrapped at room temperature for up to 2 days; re-crisp in a 200°C (400°F) oven for 5 minutes before serving.
– Flavor boost: add sliced olives, sun-dried tomatoes, or caramelized onions into the dimples alongside the rosemary for extra flavor.

KitchenGuide101.com

Most focaccia failures come down to two things: under-proofed dough and not enough oil in the pan. This recipe solves both. The dough spends a long stretch in the refrigerator — anywhere from eight to sixteen hours — so gluten structure develops gently and flavor compounds build without any rushing. When it finally hits the pan, a generous pour of good olive oil creates a frying effect on the bottom crust during baking, giving you that satisfying, almost crispy base that contrasts beautifully with the soft interior.

The sourdough starter replaces commercial yeast entirely, which means the rise is slower but the flavor is far more interesting. Because wild yeast ferments at a leisurely pace, you also have more flexibility with timing. A dough that cold-proofs overnight on Friday is just as ready on Saturday morning as it would be if you started it Saturday afternoon for a Sunday bake. That kind of wiggle room is genuinely helpful for busy home cooks.

What You Will Need for This Bread

The ingredient list here is refreshingly short. You will need bread flour, which has a higher protein content than all-purpose and gives the dough the structure it needs to trap gas bubbles and create that open, airy crumb. All-purpose flour works in a pinch, but the texture will be slightly denser. You also need an active, bubbly sourdough starter — feed it the night before so it peaks right when you are ready to mix. Fine sea salt is preferred over table salt because it distributes more evenly through wet dough. Lukewarm water, and plenty of good-quality extra-virgin olive oil round out the base. For toppings, flaky salt and fresh rosemary are the classics, but more on variations below. Make sure your starter passes the float test or at minimum has visibly doubled and smells pleasantly tangy before you begin.

How to Make Sourdough Focaccia Step by Step

Start by combining your active starter with lukewarm water in a large bowl, stirring until the starter is mostly dissolved. Add the bread flour and mix until no dry flour remains — the dough will look shaggy and feel quite sticky. Cover the bowl and let it rest for thirty minutes. This rest period, called an autolyse, allows the flour to fully hydrate and begins gluten development before you even add the salt.

After the rest, sprinkle the fine sea salt over the dough and work it in thoroughly using your fingers, pinching and folding until fully incorporated. Now begin a series of stretch-and-fold cycles. Every thirty minutes over the next two to three hours, wet your hand, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. You will do this four to six times total. By the final fold, the dough should feel noticeably stronger, smoother, and hold its shape briefly when you release it.

Once the dough has become cohesive and slightly domed on the surface, pour a generous amount of olive oil into a rimmed baking pan — do not skimp here, as the oil is functional, not just flavorful. Turn the dough out into the pan and gently coax it into the corners. If it resists, give it ten minutes to relax and try again. Cover the pan tightly with plastic wrap or a fitted lid and transfer it to the refrigerator for at least eight hours, or up to sixteen.

When you are ready to bake, pull the pan from the refrigerator and let it sit at room temperature for one to two hours. The dough should look puffy and jiggle gently when you shake the pan. Preheat your oven to 450°F (230°C). Just before baking, drizzle additional olive oil over the surface and dimple the dough deeply with your fingertips — press all the way down until you nearly touch the bottom of the pan. This is what creates those iconic pockets. Scatter your toppings on now, then bake for twenty to twenty-five minutes, until the top is deep golden and the edges pull away from the pan sides. The bottom should be crisp and golden brown when you lift a corner with a spatula. That visual cue is your doneness signal.

Let the focaccia cool in the pan for five minutes, then transfer it to a wire rack. Cutting it while it is still in the pan can trap steam and soften that beautiful crust.

Tips for the Best Result From Your Bake

Use a dark or light-colored metal pan rather than glass. Metal conducts heat more efficiently and gives you a crispier bottom crust.
Do not rush the bulk fermentation. If your kitchen is particularly cold, the dough may need an extra cycle or two of stretch-and-folds before it feels ready for the refrigerator.
The oil in the pan is not optional. It should visibly coat the entire surface and look almost like too much — that is the right amount.
Salt the top right before it goes into the oven, not before. Salting too early can draw moisture out of the surface and affect how the crust forms.
If your starter is sluggish or was recently fed, give it an extra feeding and wait until it is genuinely active and bubbly before mixing the dough.
Letting the shaped dough warm up at room temperature after the cold proof is important — baking it straight from the fridge can lead to uneven rising and a denser interior.

Ways to Change Up Your Focaccia

Once you have the base recipe down, focaccia becomes a canvas for all kinds of flavors. Here are several directions worth exploring.

Garlic and herb: Thinly slice several garlic cloves and press them into the dimples along with fresh thyme and rosemary. The garlic will become tender and slightly caramelized during baking.
Cherry tomato and olive: Halve cherry tomatoes and press them cut-side down into the dough. Add pitted olives and a scatter of dried oregano for a Mediterranean feel.
Caramelized onion: Slowly cook sliced onions in olive oil until deeply golden and sweet, then spread them over the dough before baking. The sweetness plays beautifully against the tangy crumb.
Everything seasoning: Skip the rosemary and instead coat the top with a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt. It makes an excellent sandwich base.
Roasted red pepper and feta: Scatter strips of roasted red pepper and crumbled feta over the top just before baking. The feta softens and forms golden patches across the surface.
Lemon and thyme: Zest a whole lemon over the dimpled dough, then tuck in fresh thyme sprigs and finish with flaky salt. Bright and fragrant, this version works beautifully alongside grain bowls and fresh salads.

How to Store and Reheat Leftover Focaccia

Focaccia is best on the day it is baked, but it keeps well for a couple of days at room temperature when stored in an airtight container or wrapped tightly. Avoid refrigerating it — cold air accelerates staling and robs the crumb of its softness.

To reheat, place individual slices directly on the rack of a preheated 375°F (190°C) oven for five to eight minutes, or until warmed through and the edges have crisped back up. An air fryer works equally well here — three to four minutes at 350°F restores a satisfying texture quickly. Avoid the microwave if you can, as it tends to make the interior gummy and deflates the crust entirely.

If you want to freeze focaccia, cut it into portions first, wrap each piece tightly, and freeze for up to one month. Reheat directly from frozen in the oven at 375°F for about twelve minutes, and it will come back to life remarkably well.

Frequently Asked Questions About This Sourdough Foccacia Recipe

Can you make this without an active starter? This specific recipe relies on a live sourdough starter rather than commercial yeast. If your starter has been sitting in the refrigerator unfed for a while, give it two or three refreshing feeds over a couple of days before you bake.

What hydration level works best? Focaccia dough is typically on the wetter side — somewhere between 75 and 85 percent hydration. That stickiness is intentional and produces the open crumb you are after. Resist the urge to add more flour.

My dough is not rising. What happened? The most common culprit is an underactive starter. A starter that smells tangy but has not visibly risen will produce a very slow, possibly incomplete fermentation. Temperature also plays a role — if your kitchen is below 68°F, fermentation will be sluggish. Try placing the bowl somewhere slightly warmer, like inside a turned-off oven with just the light on.

Can this dough be made same-day? Yes, if your starter is very active. Skip the cold proof and let the shaped dough rise at room temperature until it looks puffy and jiggy, roughly two to four hours depending on ambient temperature. The flavor will be milder than a cold-proofed loaf, but still deeply satisfying.

Save This Sourdough Foccacia Recipe for Later

If this sourdough foccacia recipe gave you the confidence and the roadmap to finally bake a loaf at home, consider bookmarking it for your next weekend project. At KitchenGuide101, the goal is always to make recipes feel genuinely achievable — and this one is. If these sourdough foccacia recipe ideas were helpful, save this post to your Pinterest board so it is ready the next time you cook.