Sourdough Focaccia with Rosemary
Ingredients:
- 500g (4 cups) bread flour
- 10g (2 tsp) fine sea salt
- 100g (1/2 cup) sourdough starter (active and bubbly)
- 400ml (1 3/4 cups) water at room temperature
- 50ml (1/4 cup) extra virgin olive oil, plus more for drizzling
- 3g (1 tsp) flaky sea salt
- 4 sprigs fresh rosemary, stripped
Welcome to this delectable journey into the art of homemade baking. Today, we’re diving into the enchanting world of sourdough breads with a classic that never fails: Sourdough Focaccia with Rosemary. With its pillowy, airy structure and delightfully crispy crust, this focaccia is destined to become a timeless addition to your baking repertoire. Infused with the aromatic warmth of rosemary, each bite captures the essence of comfort and culinary elegance. So, roll up your sleeves and let’s embark on this flavorful adventure.
Kitchen Equipment Required:
- Large Mixing Bowls
- Wooden Spoon
- Kitchen Scale
- Measuring Cups and Spoons
- Baking Sheet or Pan
- Parchment Paper
- Plastic Wrap
- Bench Scraper (optional)
Total estimated time: 20 hours (includes resting and fermentation time)
Instructions:
Step 1: Prepare the Dough
In a large mixing bowl, combine 500g (4 cups) bread flour and 10g (2 tsp) fine sea salt. Create a well in the center, and add 100g (1/2 cup) of your active sourdough starter. Gradually incorporate 400ml (1 3/4 cups) water, mixing with a wooden spoon until no dry flour remains. The dough will be sticky and shaggy.
Step 2: First Fermentation
Cover the bowl with plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows for initial gluten development. After 30 minutes, perform a series of stretches and folds in the bowl using wet hands. Cover again and let the dough ferment for 4 hours, performing three more sets of stretches and folds every hour.
Step 3: Shaping the Focaccia
After the first fermentation, transfer the dough onto a lightly floured surface. Gently shape it into a rectangle, careful not to deflate all the gases. Line a baking sheet with parchment paper, generously coat with olive oil, and transfer the dough onto it. Cover with plastic wrap and refrigerate overnight (or for up to 16 hours).
Step 4: Final Proofing
The next day, remove the dough from the refrigerator. Allow it to come to room temperature and proof for about 2 hours. Preheat your oven to 220°C (425°F) with the rack positioned in the middle.
Step 5: Topping and Baking
Drizzle extra virgin olive oil over the dough surface. Using your fingers, dimple the surface of the dough. Distribute rosemary leaves and sprinkle 3g (1 tsp) flaky sea salt over the top. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy on the surface.
Step 6: Cooling and Serving
Once baked, remove the focaccia from the oven. Let it cool on a wire rack for at least 10 minutes before slicing. Serve warm, enjoy the crispy crust, airy crumb, and the herbal aroma of rosemary permeating throughout the bread.
Congratulations on crafting a sumptuous sourdough focaccia infused with rosemary! This bread not only highlights your baking prowess but also stands as a symbol of patience and skill. The slow fermentation process is a reminder of the elegance of traditional techniques and how they pay off with flavor and texture. Enjoy this focaccia as a centerpiece or a hearty accompaniment. Encourage yourself to explore more sourdough recipes, challenging your culinary skills and embracing the joy of homemade baking.
