Description
A simple, zero-knead sourdough focaccia recipe that yields crispy edges, a chewy airy interior, and a complex tang. Perfect for using active starter or discard, this recipe requires minimal effort for restaurant-quality results.
Ingredients
Scale
- 1 cup (220g) active sourdough starter or discard
- 1 ½ cups (360ml) warm water
- 3 ½ cups (450g) all-purpose flour
- 1 ½ teaspoons fine sea salt
- ½ cup (120ml) extra virgin olive oil, plus more for the pan
- 2–3 sprigs fresh rosemary, leaves stripped and chopped
- Flaky sea salt (like Maldon) for topping
- Garlic, thinly sliced (optional)
- Cherry tomatoes, halved (optional)
Instructions
- In a large bowl, whisk together the sourdough starter and warm water until mostly dissolved.
- Add the flour and fine sea salt. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a damp towel.
- Let the dough rest at room temperature for 30 minutes to allow hydration and gluten development.
- Generously coat a 9×13 inch baking pan with olive oil. Line with parchment paper and oil the top of the parchment.
- Transfer the dough to the prepared pan. Wet hands with olive oil and gently press/stretch the dough into the corners. Let rest for 10-15 minutes, then stretch again if needed.
- Oil your fingers and press deep dimples into the dough all over. Drizzle remaining olive oil over the top, letting it pool in the dimples.
- Cover loosely and let rise for 1-2 hours until puffy and jiggly.
- Preheat oven to 425°F (220°C). Sprinkle with rosemary and flaky sea salt. Add optional toppings like garlic or tomatoes.
- Bake for 25-30 minutes, rotating halfway, until golden brown and crispy. The bottom should sound hollow when tapped.
- Cool in the pan for 10 minutes before slicing and serving.
Notes
Use active starter for best tang, but discard works too. Ensure the second rise is complete (puffy and jiggly) to avoid dense bread. Wet hands with oil to prevent sticking when stretching dough. Use flaky sea salt on top for texture contrast.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square slice
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, rosemary bread, zero knead bread, sourdough discard recipe, easy focaccia, Italian bread