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Perfect Rosemary Parmesan Sourdough Focaccia for a Crowd

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This rosemary parmesan sourdough focaccia is the perfect bread for feeding a crowd, with a crisp crust, soft and airy interior, and a savory, tangy flavor from the sourdough starter. It’s surprisingly easy to make and uses simple pantry ingredients.

Ingredients

Scale
  • 500 grams (about 4 cups) bread flour
  • 400 grams (about 1 2/3 cups) lukewarm water (80°F/27°C)
  • 150 grams (about 3/4 cup) active sourdough starter, bubbly and doubled
  • 10 grams (about 2 teaspoons) fine sea salt
  • 30 grams (about 2 tablespoons) extra-virgin olive oil
  • 50 grams (about 1/2 cup) finely grated parmesan cheese
  • 60 grams (about 1/4 cup) extra-virgin olive oil (for pan and dimpling)
  • 2 tablespoons fresh rosemary, finely chopped
  • 50 grams (about 1/2 cup) coarsely grated parmesan cheese (for topping)
  • Flaky sea salt (like Maldon) for finishing
  • 2–3 cloves garlic, thinly sliced (optional)

Instructions

  1. Mix the dough: In a large mixing bowl, combine bread flour and finely grated parmesan. Whisk together. In a separate measuring cup, whisk together lukewarm water and active sourdough starter until mostly dissolved. Pour wet ingredients into dry, add salt and 30 grams olive oil. Mix with a dough scraper or hand until no dry flour remains. Dough will be sticky and shaggy. Cover bowl with plastic wrap and let rest for 30 minutes (autolyse).
  2. Perform stretch-and-folds: Over the next 2 hours, perform 4 stretch-and-folds, spaced 30 minutes apart. Wet your hand slightly, reach under one side of dough, stretch it up, and fold over the top. Rotate bowl a quarter turn and repeat 4 times total. After the 4th stretch-and-fold, dough should feel smoother and more elastic. Cover bowl again.
  3. Bulk fermentation: Let dough rest, covered, at room temperature (around 70°F/21°C) for 8-12 hours until doubled in size and bubbly. Alternatively, refrigerate for up to 24 hours for improved flavor.
  4. Prepare the pan: Pour 60 grams olive oil into a half-sheet pan (18×13 inches). Spread evenly. Gently coax dough onto oiled pan, trying not to deflate it. Let rest for 30 minutes, uncovered.
  5. Stretch and dimple: After rest, use fingertips to gently stretch dough to edges of pan. If it resists, let rest another 10 minutes. Press deep indentations all over dough with fingertips, down to bottom of pan. Sprinkle chopped rosemary, coarsely grated parmesan, and flaky sea salt over top. Gently press garlic slices into dimples if using.
  6. Final proof: Cover pan loosely with plastic wrap or a clean kitchen towel. Let proof at room temperature for 1.5 to 2 hours until dough is puffy and jiggly, and indentation springs back slowly when poked.
  7. Preheat oven: About 30 minutes before baking, position rack in middle of oven and preheat to 450°F (232°C). If using a baking stone or steel, place on rack to preheat.
  8. Bake: Just before placing pan in oven, spray top of focaccia lightly with water. Place pan on preheated stone or directly on rack. Bake for 25-30 minutes, rotating pan halfway through, until top is deep golden brown and bottom is crisp. Internal temperature should be around 200°F (93°C). If browning too quickly, tent loosely with foil for last 5 minutes.
  9. Cool and serve: Remove pan from oven and let cool in pan for 5 minutes. Transfer to a wire rack using a thin spatula. Cool for at least 20 minutes before cutting to set the crumb. Serve warm or at room temperature.

Notes

Use a kitchen scale for accuracy. Don’t rush bulk fermentation; look for visual cues (doubled, bubbly, domed). Be generous with olive oil. Dimple with confidence, pressing all the way to the bottom of the pan. Rotate pan halfway through baking. Let cool completely before cutting to avoid gummy texture. Focaccia is often better the next day as flavors meld.

Nutrition

Keywords: sourdough focaccia, rosemary parmesan focaccia, homemade focaccia, sourdough bread, party bread, focaccia recipe

Find it online: https://cookluma.com/perfect-rosemary-parmesan-sourdough-focaccia-for-a-crowd/