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Best Rosemary Sourdough Focaccia Recipe for Holidays

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This rosemary sourdough focaccia is a forgiving, delicious bread that’s perfect for holiday tables. With a cold, slow fermentation for deep flavor and a crispy, golden crust, it’s easy to make and sure to impress.

Ingredients

Scale
  • 500 grams (about 4 cups) bread flour
  • 400 grams (about 1 ¾ cups) lukewarm water
  • 150 grams (about ⅔ cup) active sourdough starter
  • 80 grams (about ⅓ cup) olive oil, plus extra for the pan
  • 10 grams (about 2 teaspoons) fine sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt, for topping

Instructions

  1. Mix the dough (Day 1, evening): In a large bowl, combine bread flour and fine sea salt. Add lukewarm water and active sourdough starter. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
  2. Stretch and fold (Day 1, evening): After rest, wet your hand and stretch one side of the dough up and fold over the center. Rotate bowl and repeat for a full turn. Cover and rest 30 minutes. Repeat stretch-and-fold three more times with 30-minute rests.
  3. Bulk fermentation (Day 1, overnight): Cover bowl tightly and refrigerate for 12 to 18 hours for cold fermentation.
  4. Prepare the pan (Day 2): About 3-4 hours before baking, pour 3 tablespoons olive oil into a 9×13 baking sheet and spread evenly.
  5. Transfer and dimple (Day 2): Tip cold dough into oiled pan. Let rest 10 minutes, then gently press dough to edges using oiled fingertips. Cover and let rise at room temperature for 2-3 hours until puffy and nearly doubled.
  6. Dimple and top (Day 2): Preheat oven to 425°F (220°C). Drizzle 2 tablespoons olive oil over dough. Press deep dimples all over surface with fingertips. Sprinkle with chopped rosemary and flaky sea salt.
  7. Bake (Day 2): Bake for 22-28 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
  8. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Cool at least 15 minutes before slicing.

Notes

For best results, use a kitchen scale for accurate measurements. The dough is naturally sticky; resist adding extra flour. For a gluten-free version, use a 1:1 gluten-free flour blend and increase water by 50 grams. Leftover focaccia keeps at room temperature for up to 2 days wrapped in foil; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, holiday bread, sourdough bread, easy focaccia, Christmas bread, Thanksgiving bread

Find it online: https://cookluma.com/best-rosemary-sourdough-focaccia-recipe-for-holidays/