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