Print

Cozy Rosemary Parmesan Sourdough Focaccia: Easy Homemade Recipe

rosemary parmesan sourdough focaccia - featured image
Print Recipe

This rosemary parmesan sourdough focaccia is a forgiving, flexible bread with crisp edges and a cloud-soft interior. It’s the perfect comfort food that fills your kitchen with the aroma of browned butter, toasted cheese, and piney rosemary.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g active sourdough starter (about 1 cup)
  • 350g warm water (about 1.5 cups)
  • 60g extra-virgin olive oil (about 1/4 cup), plus more for the pan
  • 10g fine sea salt (about 1.5 teaspoons)
  • 3 tablespoons fresh rosemary, finely chopped
  • 60g freshly grated Parmesan cheese (about 1/2 cup), plus more for topping
  • Flaky sea salt for finishing

Instructions

  1. Mix the Dough (Day 1, 10 minutes): In a large mixing bowl, combine warm water and active sourdough starter. Whisk gently until mostly dissolved. Add bread flour and fine sea salt. Mix with a sturdy spoon or your hand until a shaggy, sticky mass forms with no dry patches. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Perform the Stretch and Folds (Day 1, 5 minutes per fold): After the rest, wet your hand slightly. Grab a section of dough from one side, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this 4-5 times until the dough feels tighter and smoother. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 more times with 30-minute rests in between.
  3. Bulk Fermentation (Day 1, Overnight): Cover the bowl tightly with plastic wrap and refrigerate for 12-18 hours for cold fermentation.
  4. Prepare the Pan and Second Rise (Day 2, 15 minutes): Generously coat a 9×13-inch baking pan with olive oil. Gently turn the cold dough into the pan. Let sit at room temperature, uncovered, for 30 minutes.
  5. Dimple and Add Toppings (Day 2, 10 minutes): Drizzle dough with another tablespoon of olive oil. Using your fingertips, press deep dimples all across the surface. Sprinkle chopped rosemary and grated Parmesan evenly over the top. Press them gently into the dimples. Sprinkle with flaky sea salt.
  6. Final Proof (Day 2, 2-3 hours): Cover the pan loosely with plastic wrap or a clean kitchen towel. Let rise at room temperature until puffy, bubbly, and nearly doubled in height (2-4 hours).
  7. Preheat and Bake (Day 2, 25-30 minutes): Preheat oven to 425°F (220°C). Bake on the middle rack for 25-30 minutes until deep golden brown and edges are crispy. If browning too quickly, tent with foil for the last 5 minutes.
  8. Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

Don’t skip the cold ferment for best flavor. Use enough oil in the pan to prevent sticking. Wet your fingers for dimpling. Watch the final proof, not the clock. Let cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: sourdough focaccia, rosemary parmesan bread, homemade focaccia, easy sourdough recipe, Italian bread

Find it online: https://lolaspoon.com/cozy-rosemary-parmesan-sourdough-focaccia-easy-homemade-recipe/