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Take your bread game to the next level with this savory Rosemary Sourdough Focaccia. Get your oven ready and your taste buds prepared for a delicious treat.

There is nothing more comforting than the aroma of freshly baked bread coming from your kitchen. Well, except if you make it from scratch with your own sourdough starter. I just recently recreated a sourdough starter. I had one for years, but did not bake enough with it to do it justice. It was over a decade old and I used it very sporadically. It’s all because I’m’ not the best bread baker. But I’m trying to remedy this. Starting with this recipe.

Yes, I realize this isn’t the best way to start a recipe about a foolproof guide to making rosemary sourdough focaccia. But, if I can make this bread than anyone can make this bread! That’s the whole goal for this recipe. To make sure everyone can bake delicious sourdough focaccia.

What is focaccia?

Focaccia is a traditional Italian bread. It’s a versatile and delicious treat that can be enjoyed on its own or used as a base for sandwiches or appetizers. The characteristic dimpled surface and olive oil-infused crust give it a unique texture and flavor that sets it apart from other types of bread. The dough is very loose and soft giving it a large crumb perfect for dipping into olive oil or other spreads as a delicious appetizer.

Is sourdough focaccia better than regular focaccia?

I’m just going to say it. When it comes to making good bread, there’s usually a starter, poolish, levain, or biga. I’m sure all the famous bread companies have their own versions they use to start a batch of bread. So, using sourdough will have the same result. And they’re easier to maintain and work with than those other types of starters I mentioned.

Sourdough adds a depth of flavor and complexity to the bread that is hard to replicate with commercial yeast. The long natural fermentation process of sourdough also helps to break down gluten and other proteins in the flour. This not only makes the bread easier to digest for some individuals but adds a great depth of flavor to this focaccia. Traditional focaccia made with yeast is delicious in its own right but sourdough focaccia offers a unique twist that can take your baking skills to the next level.

How to tell if your sourdough starter is active?

I know I could have resurrected the starter I had. But it was going to take more work than I was willing to put into it. I mean, after about a week or so of not using it had that layer of dark liquor on top. Which is not a bad thing. It just means it needed more attention. I am hopeful that with this recipe I can start using this fresh starter more and more keeping it alive!

One way to tell if your sourdough starter is active is by observing its appearance. An active starter should be bubbly and have a slightly tangy smell. This indicates that the wild yeast and bacteria are fermenting and producing carbon dioxide. Another test is the float test, where you drop a spoonful of starter into water. If it floats, it’s ready to use.

It’s also important to monitor how quickly your starter doubles in size after feeding. A well-fed and active starter should rise within 4-8 hours. Once you confirm that your starter is ready, you can proceed with using it to create a flavorful and aromatic rosemary focaccia that will surely impress your family and friends.

While using sourdough starter alone may seem like a daunting commitment, it’s well worth the effort. However, there are those that use a little instant yeast with their to speed up the fermentation process. Remember that by going this route, you will sacrifice the rich and complex flavors that a long bulk proof provides. If your sourdough starter is healthy enough, just take the time to allow the dough to rise naturally. Your focaccia will have to much amazing flavor and you’ll thank yourself for it.

How do you prepare the focaccia dough?

Begin by combining your active sourdough starter with 2/3 of the warm water in a mixing bowl. It’s best to not use all the water up front because you can add more water later, but you can’t take it away if you use too much. Gradually add in the flour and salt, stirring until a shaggy dough forms. Stir in half the rosemary and once all the ingredients are incorporated, knead the dough by hand or with a stand mixer until it becomes smooth and elastic.

When the dough is soft but forms a ball, you’ve achieved the right consistency. At this point you want to pull up the dough and fold it over on top to sort of knead the dough. It will become more elastic as you continue to stretch and fold the dough. Cover the dough, and let it rise in a warm, draft-free place until it has doubled in size which can be anywhere from 4 to 8 hours depending on your starter. Which is why it’s important to note how long it takes for your starter to rise as discussed above.

How do you prepare the focaccia for baking?

After the dough has doubled in size and is ready to bake, pour a couple of tablespoons of olive oil in a 9 x 13 pan. Preferably a metal baking pan to allow the bread to have a nice crispy outer crust. Carefully spread the dough into the pan, but if it’s resisting, let it rest 30 minutes and then try again. Continue until you can stretch the dough from edge to edge in the pan. Cover and let it rise again for 4 to 8 hours.

While the bread is rising, make sure to preheat your oven. I usually preheat mine for about 45 minutes to an hour before baking to ensure even cooking and temperature. Granted I have an electric oven so that’s easier, but it’s best to have it ready and hot for the dough to cook up perfectly. This is true for any kind of bread.

When the dough has risen and is ready to bake, use your fingers to create those famous dimples that hold all that olive oil goodness in there. It will also hold the remaining chopped rosemary you will sprinkle on top before it bakes. If you want to kick up the flavors a bit, you could sprinkle some cheese on top, too.

Keep an eye on the focaccia. You want that golden brown color on top of the bread and a nice crispy crust on top. Which is why focaccia makes a great pan pizza dough. Just saying. I used a focaccia style crust for my Detroit style pizza. So so good.

Make sure to let the focaccia cool before slicing and serving. I know it will take all the willpower you have. It did for me, too. The aroma of the bread and rosemary wafting through the kitchen will make your mouth water. And the depth of the flavor and tang from the sourdough makes this rosemary sourdough focaccia irresistible. So, while it might seem like it’s a difficult recipe because of the time commitment, it’s mostly hands off and you’re just waiting for the natural magic to happen.

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