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Best Same-Day Sourdough Focaccia | Easy Rosemary Recipe

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This same-day sourdough focaccia with rosemary is forgiving, fast, and delivers a tangy, airy crumb with a crispy olive oil bottom. Perfect for beginners and seasoned bakers alike, it goes from mixing bowl to table in about 5 to 6 hours.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (about 1 ¾ cups)
  • 150g active sourdough starter (about ¾ cup)
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 60ml olive oil (about ¼ cup), plus more for pan and topping
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt for topping (optional)

Instructions

  1. Mix the Dough (8:00 AM): In a large mixing bowl, combine 500g bread flour and 10g fine sea salt. Whisk together. In a separate bowl, mix 400g lukewarm water with 150g active sourdough starter until mostly dissolved. Pour wet into dry and mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  2. Stretch and Fold (8:30 AM to 10:00 AM): Every 30 minutes, wet your hand, grab one corner of the dough, stretch it up, and fold over the center. Rotate bowl and repeat for all four sides. Do this 3 to 4 times total. Cover and rest.
  3. Bulk Fermentation (10:00 AM to 1:00 PM): Let dough rise at 75-80°F (24-27°C) until doubled in size and bubbly, about 3 to 4 hours.
  4. Prepare the Pan (1:00 PM): Pour 2-3 tablespoons olive oil into a half-sheet pan (13×18 inches) and spread evenly. Gently scrape dough into pan. Let rest 20 minutes.
  5. Stretch and Dimple (1:20 PM): With oiled fingers, gently stretch dough to fill pan. Press fingertips straight down to create deep dimples. Drizzle with 1 tablespoon olive oil, sprinkle rosemary and flaky salt.
  6. Final Proof (1:30 PM to 2:15 PM): Cover pan loosely and let rise 45 minutes to 1 hour until puffy. Preheat oven to 450°F (230°C) with rack in middle.
  7. Bake (2:15 PM to 2:45 PM): Uncover and bake 25-30 minutes, rotating halfway, until deep golden brown and bottom sounds hollow when tapped. Internal temperature should be about 200°F (93°C).
  8. Cool and Serve (2:45 PM onward): Cool in pan 5 minutes, then transfer to wire rack. Drizzle with olive oil before serving.

Notes

Use a warm proofing spot if kitchen is cold. Don’t skip stretch and folds. Be generous with olive oil in the pan. Dimple with confidence. Let focaccia cool before cutting to avoid gummy texture.

Nutrition

Keywords: sourdough focaccia, same-day focaccia, rosemary focaccia, easy sourdough bread, no-knead focaccia

Find it online: https://gleamgulp.com/best-same-day-sourdough-focaccia-easy-rosemary-recipe/