Same-Day Sourdough Focaccia with Crispy Rosemary Crust
By Sophia Reed
Build this six-serving focaccia into a prep day: mix and proof the dough ahead, then bake, cool, and portion the pan for later sandwiches or sides. This Italian sourdough flatbread has a crisp, olive-oil-rich crust, rosemary and flaky salt on top, and a soft chewy center.
Use 00 flour for a soft, silky dough, or use the stated blend of all-purpose and high-protein bread flour for structure and chew. A ripe, bubbly sourdough starter supplies the rise and tang, while olive oil is mixed into the dough and used generously in the pan and over the surface. Rosemary and flaky sea salt finish the dimples before baking.
During the pan proof, the dough should gradually stretch toward the corners and become well-risen and bubbly. Deep finger dimples are easiest to make once there is visible lift in the dough, and the finished loaf should be deep golden brown on both top and bottom. Avoid tearing or over-stretching the dough during the early pan stretches, which can deflate it.
Serve the warm squares with pasta, soup, stew, or garlic Parmesan chicken pasta sauce, or use them for BLTs, roast beef sandwiches, and grilled cheese. Let the bread cool in the pan before moving it to a rack, then cut it into portions for later meals.
Why you'll love this recipe
- A single 9x13-inch pan yields six servings, so the finished focaccia can be cooled, sliced into squares, and set aside for several meals.
- Portion-friendly squares suit sandwich prep because the baked sheet is designed to slice like party pizza, fitting BLTs, roast beef sandwiches, or grilled cheese.
- Freezer portions remain practical for up to two months, and the source provides a foil-wrapped oven method for warming individual pieces when needed.
- An overnight pan proof can split the work between two days, letting the covered dough rest in the refrigerator before its final rise and bake.
- The long proofing schedule supports advance planning because stretching happens at set intervals, then the dough rests undisturbed once it reaches the pan edges.
- Freshly baked bread also serves immediately beside carbonara, soups, stews, or pasta sauce, so one batch covers a meal now and portions later.
Ingredients
- •604 g 00 flour (about 4 3/4 cups, scoop and level; substitute option: 423 g all-purpose flour plus 181 g bread flour)
- •12 g extra virgin olive oil (about 1 tablespoon, plus more for drizzling and greasing)
- •459 g warm water (about 2 cups)
- •12 g sea salt (about 2 teaspoons)
- •115 g ripe sourdough starter (about 1/2 cup)
- •flaky sea salt (for garnish)
- •fresh rosemary (chopped, to taste)
Instructions
- 1
Fit a stand mixer with a dough hook.
- 2
Combine the flour, warm water, sea salt, and ripe sourdough starter in the mixer bowl.
- 3
Mix on low speed for 1–2 minutes, just until combined.
- 4
Increase to medium speed and knead for 5 minutes, until the dough strengthens.
- 5
Cover and let the dough rest in the bowl for 10 minutes in a warm place.
- 6
With the mixer on low, slowly add the olive oil until fully absorbed.
- 7
Mix on medium speed for 1–2 more minutes, until the dough is smooth and elastic.
- 8
Transfer the dough to a lightly greased glass bowl, cover, and let it rest in a warm place.
- 9
Let the covered dough rise for 2 hours in a warm place.
- 10
Starting 30 minutes into the bulk fermentation, perform 4 sets of stretch and folds spaced 30 minutes apart.
- 11
For each stretch and fold, lift one edge of the dough, fold it over itself, and repeat on all sides.
- 12
Line a 9x13-inch baking pan with parchment and grease it with olive oil.
- 13
Carefully move the dough into the prepared pan.
- 14
During the first hour of the pan proof, stretch the dough toward the corners every 30 minutes using wet hands.
- 15
Once the dough reaches the edges, cover and continue proofing undisturbed in a warm place until bubbly, resting longer if needed for bubbles to form.
- 16
Preheat the oven to 425°F (230°C) with a rack in the bottom third of the oven.
- 17
Use oily fingers to dimple the surface of the dough.
- 18
Drizzle the dough generously with olive oil.
- 19
Sprinkle with chopped fresh rosemary and flaky sea salt.
- 20
Bake for 30 minutes, until both the top and bottom are deep golden brown.
- 21
Cool slightly in the pan, then transfer the focaccia to a wire rack.
- 22
For the optional overnight cold proof, cover the pan after about 2 hours of pan proof and refrigerate overnight.
- 23
The next day, bring the dough to room temperature and let it finish proofing until well-risen and bubbly.
- 24
Proceed with dimpling, topping, and baking.
FAQ
Nutrition (per serving)
Calories
402
Protein
11g
Fat
3g
Carbs
80g
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