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