Focaccia bread is a beloved Italian classic, often regarded as the ideal accompaniment to soups, salads, or even as a standalone snack. Its crispy exterior and airy, chewy inside make it irresistible. But what happens when we combine the tangy flavor of sourdough with the savory essence of olives and the aromatic fragrance of rosemary? We get the incredible Sourdough Olive & Rosemary Focaccia, a mouthwatering bread that elevates the traditional focaccia recipe to new heights.
In this detailed recipe, I will walk you through the step-by-step preparation process for creating this delicious, rustic bread. Whether you are a seasoned baker or a beginner, you will find this recipe easy to follow, and the result will surely impress everyone who takes a bite.
What is Sourdough Olive & Rosemary Focaccia?
Sourdough Olive & Rosemary Focaccia is a variation of the traditional Italian focaccia bread that incorporates the tangy flavor of sourdough. This bread is topped with briny olives, fragrant rosemary, and flaky sea salt, creating a delightful balance of flavors. The combination of a chewy interior, a golden, crispy crust, and a touch of olive oil makes this focaccia incredibly satisfying and perfect for any occasion.
Unlike regular focaccia, which can be made with commercial yeast, this version utilizes sourdough starter, adding depth and complexity to the bread’s flavor. The sourdough fermentation process makes it slightly tangy, while the rosemary and olives infuse it with aromatic herbal and salty flavors.
The Origin of olive rosemary focaccia
Focaccia bread has a long and rich history, with roots dating back to ancient Rome. The name “focaccia” comes from the Latin word “focus,” meaning “hearth,” as the bread was traditionally cooked in the hearth of an oven. Focaccia was a staple in Roman times and was often served with toppings such as herbs, cheese, and olive oil.
Over time, focaccia became an iconic bread in Italy, especially in regions like Liguria, where it is known as “focaccia alla genovese.” The addition of olives and rosemary to focaccia is a relatively modern variation, which adds a fresh and aromatic twist to the classic recipe. Today, focaccia is enjoyed worldwide and is loved for its versatility and delicious flavors.
Ingredients for Sourdough Olive & Rosemary Focaccia
To make this incredible sourdough olive and rosemary focaccia, you will need the following ingredients:
Levain (Optional, for a lighter flavor):
- 50g active sourdough starter (100% hydration)
- 50g water
- 50g bread flour
Main Dough:
- 500g bread flour
- 400g water (80% hydration)
- 100g active sourdough starter (fed and bubbly)
- 10g fine sea salt
- 25g olive oil (plus extra for the pan and topping)
Toppings:
- 2–3 tbsp olive oil
- 1 cup pitted mixed olives (Kalamata, green, or a mix), halved
- 1–2 tbsp fresh rosemary leaves
- Flaky sea salt, to finish
Step-by-Step Directions and Preparation Method Of Sourdough Olive & Rosemary Focaccia
Follow these steps carefully, and you’ll be rewarded with a delightful, flavorful Sourdough Olive & Rosemary Focaccia!
1. Build the Levain (Optional)
If you prefer a lighter, tangier flavor in your focaccia, you can start by preparing a levain (a type of starter). Mix together:
- 50g of active sourdough starter
- 50g water
- 50g bread flour
Allow this mixture to ferment for about 6-8 hours at room temperature, until it becomes bubbly and doubles in size. This step is optional, but it will deepen the flavor of the bread.
2. Mix the Dough
In a large mixing bowl, combine:
- 500g bread flour
- 400g water
Mix the flour and water together until no dry bits remain. Allow the mixture to rest (autolyse) for 30-60 minutes to help hydrate the flour, which results in a better dough structure.
Add the active sourdough starter (or the levain) and mix using your hands until fully incorporated. Sprinkle in the fine sea salt and olive oil, then mix again until the dough is cohesive, slightly elastic, and smooth.
3. Bulk Fermentation
Cover the bowl and let the dough rise at room temperature (21–24°C / 70–75°F) for about 4–6 hours. During the first two hours, perform 3–4 sets of stretch and folds every 30 minutes to develop the dough’s strength. After the last fold, the dough should become smoother and slightly bubbly.
4. Cold Fermentation (Optional)
For a more flavorful loaf, cover the dough tightly and refrigerate overnight (up to 24 hours). This process, known as cold fermentation, helps develop a more complex flavor profile and makes the dough easier to handle.
5. Prepare for Baking
Generously oil a 9×13 inch pan (or a similar-sized baking dish). Gently transfer the dough into the pan, stretching it slightly to fit the shape of the pan. Cover the dough and let it rest at room temperature for about 2-3 hours. It should become puffy and airy during this time.
6. Dimple and Top the Dough
Once the dough has risen, drizzle olive oil generously over the surface. With oiled fingers, press deep dimples into the dough. This step is crucial as it creates the characteristic airy texture of focaccia.
Now, press the halved olives into the dough and scatter the fresh rosemary leaves evenly across the surface. Finally, sprinkle a little flaky sea salt on top for that perfect finishing touch.
7. Bake the Focaccia
Preheat your oven to 230°C (450°F). Bake the focaccia for about 25–30 minutes, or until it turns golden brown and crisp around the edges. If you want a glossy finish, brush the focaccia with a little extra olive oil right after baking.
8. Cool and Serve
Allow the focaccia to cool for at least 15 minutes before cutting into it. Serve it warm or at room temperature—this focaccia pairs wonderfully with soups, salads, or just a drizzle of high-quality olive oil.
Variations: olive rosemary focaccia
While the Sourdough Olive & Rosemary Focaccia is delicious on its own, here are a few variations to try:
- Lemon Zest & Garlic Focaccia: Add a sprinkle of fresh lemon zest and roasted garlic on top of the focaccia before baking for an extra burst of flavor.
- Caramelized Onion Focaccia: Add a few tablespoons of caramelized onions along with the olives and rosemary for a savory twist.
- Sun-Dried Tomato & Basil Focaccia: Try adding chopped sun-dried tomatoes and fresh basil leaves for a Mediterranean-inspired focaccia.
Feel free to experiment with other toppings like cheese, nuts, or even a touch of balsamic vinegar.
FAQs About Sourdough Olive & Rosemary Focaccia
1. Can I use store-bought sourdough starter for this recipe?
Yes, store-bought sourdough starter works perfectly fine for this recipe. Just make sure it’s active and bubbly before using it.
2. Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for its higher protein content, you can substitute with all-purpose flour, though the texture might be slightly different.
3. Can I freeze the focaccia?
Yes, you can freeze the focaccia for up to a month. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. Reheat it in the oven when ready to serve.
4. How long will the focaccia last?
Leftover focaccia can be stored wrapped at room temperature for up to 2 days. For longer storage, freeze it.
5. What if I don’t have a 9×13 inch pan?
Any similar-sized pan will work. If you don’t have one, you can also bake it on a sheet tray or a round pizza pan.
Conclusion: Sourdough Olive & Rosemary Focaccia
In conclusion, Sourdough Olive & Rosemary Focaccia is the perfect combination of tangy sourdough, briny olives, and fragrant rosemary. With its crispy golden crust, airy inside, and rich flavor, this focaccia bread will undoubtedly become a favorite in your kitchen. The process may take some time, but the result is worth every minute. Whether you enjoy it with soups, salads, or on its own, this focaccia is a truly indulgent treat. Try this recipe today, and impress your family and friends with your homemade artisan bread!
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Sourdough Olive & Rosemary Focaccia: A Perfect Blend of Tangy, Chewy, and Fragrant Flavors
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sourdough Olive & Rosemary Focaccia is a variation of the traditional Italian focaccia bread that incorporates the tangy flavor of sourdough. This bread is topped with briny olives, fragrant rosemary, and flaky sea salt, creating a delightful balance of flavors. The combination of a chewy interior, a golden, crispy crust, and a touch of olive oil makes this focaccia incredibly satisfying and perfect for any occasion.
Ingredients
Levain (optional, if you prefer a lighter flavor)
50g active sourdough starter (100% hydration)
50g water
50g bread flour
Main Dough
500g bread flour
400g water (80%)
100g active sourdough starter (fed and bubbly)
10g fine sea salt
25g olive oil (plus more for the pan and topping)
Toppings
2–3 tbsp olive oil
1 cup pitted mixed olives (Kalamata, green, or a mix), halved
1–2 tbsp fresh rosemary leaves
Flaky sea salt, to finish
Instructions
1. Build the levain (optional)
If using a levain, mix the levain ingredients 6–8 hours before making the dough. Let it ferment at room temperature until doubled and bubbly.
2. Mix the dough
In a large bowl, mix the flour and water until no dry bits remain. Let it autolyse for 30–60 minutes.
Add the active starter (or levain) and mix using your hands until incorporated.
Sprinkle in the salt and olive oil. Mix again until the dough is cohesive and slightly elastic.
3. Bulk fermentation
Cover the bowl and let the dough rise for 4–6 hours at room temperature (21–24°C / 70–75°F), performing 3–4 sets of stretch and folds every 30 minutes during the first 2 hours.
After the last fold, the dough should become smoother, elastic, and slightly bubbly.
4. Cold ferment (optional but recommended)
Cover tightly and refrigerate overnight (up to 24 hours). This deepens the flavor and makes handling easier.
5. Prepare for baking
Generously oil a 9×13 inch (or similar) pan.
Gently transfer the dough to the pan and stretch it slightly to fit.
Cover and let it rest at room temperature for 2–3 hours, or until puffy and airy.
6. Dimple and top
Drizzle olive oil generously over the surface.
With oiled fingers, press deep dimples into the dough.
Press in olive halves and scatter rosemary evenly.
Sprinkle flaky salt on top.
7. Bake
Preheat oven to 230°C (450°F).
Bake for 25–30 minutes, until golden brown and crisp at the edges.
Brush with a little olive oil immediately after baking for a glossy finish.
8. Cool and serve
Let cool for at least 15 minutes before cutting. Serve warm or at room temperature — perfect with soups, salads, or just a drizzle of good olive oil.
Notes
This aromatic focaccia combines the tangy depth of sourdough with the savory flavors of olives and fresh rosemary. Perfect as a side for soups and salads, or enjoyed on its own with a drizzle of olive oil.
- Prep Time: 30 minutes (plus 2–3 hours for rising)
- Cook Time: 25 minutes
- Category: Bread / Side
- Method: Baking
- Cuisine: Italian / Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: None
Keywords: Sourdough focaccia, olive rosemary focaccia, rosemary sourdough bread, sourdough bread with olives, focaccia with rosemary
