Let Me Tell You About the Time I Almost Set Off the Smoke Alarm
Okay, so the first time I made this sourdough focaccia with rosemary and olive oil, I was convinced the dough was plotting against me. It stuck to everything—my hands, the counter, the cat (don’t ask)—and I nearly set off the smoke alarm when I cranked up the oven a bit too much. But honestly? That first bite, fresh out of the oven, with crispy little rosemary bits and a generous glug of olive oil, totally made up for the chaos. If you’ve ever wondered if focaccia could solve a bad day, trust me, it comes surprisingly close. Plus, my sister still jokes about my “herb explosion” phase, so at least it was memorable.
Why This Is the Focaccia I Keep Coming Back To
I make this loaf when I want the house to smell like an Italian bakery (or when I want neighbors to pop round uninvited, which is not always a plus). My family goes nuts for this—especially when I use waaay too much olive oil (but can you ever have too much?). And, not gonna lie, there were times I forgot to feed my starter, but even a sad little culture somehow makes magic happen. Oh, and if you’ve ever been frustrated by dough that sticks to… everything, I feel you. I used to curse at it, but now I just coat my hands in oil and call it good.
Stuff You’ll Need (But Feel Free to Wing It)
- 400g (about 3 cups) bread flour – sometimes I use all-purpose if I’m low, and honestly? It’s fine
- 320g (about 1 1/3 cups) water – a little more if my dough feels stiff
- 100g (about 1/2 cup) bubbly sourdough starter – I’ve even used it a bit flat, just takes longer
- 10g (2 tsp) fine sea salt – table salt works in a pinch (my Nan swore by Maldon, but I just use what’s on hand)
- 3 tbsp olive oil, plus more for drizzling – use the good stuff if you have it, but any will do
- Fresh rosemary, roughly chopped – dried works, but use less (it’s punchier)
- Flaky sea salt for topping (optional but oh-so-good)
How I Actually Make the Focaccia (With a Few Detours)
- Mix the flour and water in a big bowl until shaggy. Cover and let it sit for 30 minutes. This is called autolyse, but really, it’s just giving the flour a head start. Sometimes I forget and skip it; it’s still tasty.
- Add your sourdough starter and salt. Squish it together with your hands (yes, it’s messy; yes, you’ll survive). Drizzle in 1 tbsp of the olive oil. It’ll look lumpy. Don’t stress.
- Over the next hour or so, do a few sets of stretch-and-folds—just grab a bit of dough, pull it up, and fold it over itself. I do this every 20-30 minutes, whenever I remember. If you forget one, eh, it’s not the end of the world.
- After the final fold, grease a big bowl or straight-sided container and plop the dough in. Cover and let it rise at room temp until doubled—anywhere from 4-8 hours (it’s a pretty chill dough). If my kitchen’s chilly, I stick it near the boiler.
- Once it’s all puffy, drizzle a bit of oil in a baking pan (I use my battered 9×13-inch, but round works too). Tip the dough in—don’t punch it down, just gently stretch it to fill the pan. If it resists, let it rest 10 mins and try again.
- Cover and let it rise again for 1-2 hours. Sometimes I stick it in the fridge overnight at this stage if I want to bake in the morning. Actually, I think the flavor’s a bit better that way.
- Preheat the oven to 220°C (425°F). Dimple the dough with oily fingers, creating those classic focaccia craters. Now, scatter over your rosemary and flaky salt, then drizzle on a bit more olive oil—be generous!
- Bake for 22-28 minutes (I usually check at 25), until golden and sounding hollow when tapped. This is where I usually sneak a taste of the crispy edge. Let it cool a bit, but good luck waiting.
Things I’ve Learned the Hard Way
- If your dough sticks to everything, wet your hands or use more oil.
- Once I forgot the salt. Never again. It was… not great.
- Don’t overthink the rise times. Sourdough is forgiving (mostly).
Stuff I’ve Tried (Some Worked, Some… Not So Much)
- Chopped olives in the dough—delicious, but makes the crust a bit softer. Worth it!
- Caramelized onions on top—messy but amazing, just don’t overload.
- Sun-dried tomatoes—honestly, I thought I’d love it but it overpowered the rosemary. Maybe go light if you try.
- Once I tried with whole wheat flour and, well, it turned out a bit dense. Tasty, but more like a doorstop than bread.
What You Need (and What to Do If You Don’t Have It)
- A mixing bowl (any size, though big is easier—once I used a saucepan in a pinch)
- 9×13-inch pan (or anything heatproof and flat-ish—baking sheet, even a pizza tray)
- Clean kitchen towel or clingfilm, though honestly I’ve used a shower cap once. Works a treat.
How to Keep Leftovers… If You Even Get Leftovers
Let it cool, wrap in foil, and it’ll keep at room temp for a day or two (though honestly, in my house it never lasts more than a day!). You can freeze slices, but I think it gets a bit chewy. To freshen it up, a quick toast in the oven does wonders.
How We Love to Eat It (And a Weird Family Tradition)
We dunk slices in extra olive oil and a splash of balsamic—especially if there’s a good Italian cheese lurking in the fridge. Sometimes I turn it into a bocadillo with tomato and mozzarella, but my uncle insists it’s best with nothing but a sprinkle of Maldon and a cold beer. He’s not wrong. Oh, and my little nephew dunks his in soup, which I used to think was odd but…give it a try?
What I’ve Messed Up (So You Don’t Have To)
- Don’t bake on too low a rack—one time my rosemary burned before the bread was done. Middle is safest.
- I once tried rushing the final rise. Regretted it because the focaccia came out dense. Patience is key (or at least fake patience and go do something else for an hour).
- Take the time to really dimple the dough—otherwise, it puffs like a pillow and you lose those crispy bits.
Real Questions I Get (And Honest Answers)
- Can I use dried rosemary?
- Yep! Just use about half as much, or it can get a bit, uh, piney. I actually like a mix of both sometimes.
- What if I don’t have a sourdough starter?
- You could try a yeasted version—there’s a great one here—but the sourdough tang is hard to beat. Or maybe ask around; someone always has extra starter (or check out this guide for making your own).
- Why didn’t my focaccia rise?
- Could be your starter was sleepy, or your kitchen was cold. Sometimes I just give it more time. On second thought, try moving it somewhere warmer next time!
- How do I know when it’s done?
- It should be well browned and sound hollow when tapped. If in doubt, leave it a couple more minutes (better a bit over than under, I think).
- Can I double the recipe?
- Sure, but you’ll need a big oven or two pans. I tried cramming it into one pan once—it overflowed. Big mess, tasty edges.
Oh, by the way, if you’re the type who likes diving deep, this video has helped me loads with shaping and handling sourdough. Worth a peek, even if I still do it my own way half the time.
If you give this a go, let me know how it turns out—unless you eat it all before anyone else sees, in which case, I get it. Happy baking, pal.
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g fine sea salt
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh rosemary leaves, chopped
- 1 tsp flaky sea salt, for topping
- 1 tbsp olive oil, for greasing
Instructions
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1In a large bowl, mix bread flour, water, and sourdough starter until combined. Let rest for 30 minutes (autolyse).
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2Add fine sea salt and 3 tbsp olive oil to the dough. Mix until incorporated, then perform a series of stretch and folds every 30 minutes for 2 hours.
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3Grease a baking pan with 1 tbsp olive oil. Transfer the dough to the pan, gently stretching it to fit. Cover and let rise until doubled, about 3-4 hours.
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4Preheat oven to 220°C (428°F). Dimple the dough with your fingers, drizzle with extra olive oil, sprinkle with chopped rosemary and flaky sea salt.
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5Bake for 20-25 minutes until golden brown. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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