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Crispy Overnight Sourdough Focaccia Recipe with Rosemary and Sea Salt

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A simple and forgiving sourdough focaccia recipe that yields a crispy crust and airy crumb, infused with fresh rosemary and sea salt. Perfect for easy homemade bread with minimal prep and an overnight rise.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 300ml (1 1/4 cups) lukewarm water
  • 60ml (1/4 cup) extra virgin olive oil, plus more for drizzling
  • 2 teaspoons sea salt flakes
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon fine salt

Instructions

  1. Activate your sourdough starter: Make sure your starter is bubbly and active, fed about 4-6 hours before starting.
  2. Mix the dough: In a large bowl, combine flour, fine salt, and lukewarm water. Stir until just mixed. Add sourdough starter and olive oil. Mix with a spatula until a shaggy dough forms (~5 minutes).
  3. First rest (autolyse): Cover the bowl and let rest for 30 minutes.
  4. Stretch and fold: Wet your hands and stretch one side of the dough up and fold it over itself. Repeat on all four sides.
  5. Bulk fermentation overnight: Cover the bowl and place it in the fridge for 12-16 hours.
  6. Prepare the pan: Generously oil a 9×13-inch pan with olive oil.
  7. Shape the dough: Remove dough from fridge and transfer to the pan. Press and stretch the dough to fill the pan. Rest 10 minutes if resistant and try again.
  8. Final proof: Cover loosely and let dough rise at room temperature for 1-2 hours until puffy and soft.
  9. Preheat oven to 450°F (230°C).
  10. Dimple and season: Poke dimples all over the dough surface. Drizzle 2 tablespoons olive oil, sprinkle chopped rosemary and sea salt flakes evenly.
  11. Bake: Place pan in oven and bake for 20-25 minutes until golden brown and crisp.
  12. Cool slightly and serve: Let focaccia cool in the pan for 10 minutes before slicing.

Notes

Use a well-fed, bubbly sourdough starter for best rise. Hydration is key for open crumb. Oil the pan generously for crispy edges. Dimples trap olive oil and seasonings for flavor and moisture. Let the focaccia cool before slicing to avoid gummy crumb. Watch oven temperature to avoid burning.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, sea salt focaccia, homemade bread, overnight bread, crispy focaccia, easy focaccia recipe

Find it online: https://breezybake.com/crispy-overnight-sourdough-focaccia-recipe-with-rosemary-and-sea-salt-perfect-for-easy-homemade-bread/