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Easy Rosemary Sourdough Focaccia: Best Fast Holiday Bread

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A quick and easy sourdough focaccia with fresh rosemary, crispy edges, and a soft pillowy center. Perfect for holiday tables when time is tight but you still want something that feels special.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1/2 cup (120g) sourdough starter (active or discard, at room temperature)
  • 1 cup (240ml) warm water (about 85°F)
  • 1/4 cup (60ml) olive oil, plus extra for the pan
  • 1 1/2 teaspoons (9g) fine sea salt
  • 1 teaspoon (5ml) honey or sugar (optional)
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 2–3 tablespoons extra olive oil for drizzling

Instructions

  1. Mix the dough: In a large bowl, combine warm water and sourdough starter. Stir until mostly dissolved. Add olive oil, honey, flour, and salt. Mix with a spatula or hand until a shaggy, sticky dough forms. Cover with plastic wrap or a damp towel and let rest for 30 minutes.
  2. First fold: Wet your hand slightly. Grab one corner of the dough and fold it over itself toward the center. Rotate the bowl 90 degrees and repeat 4 times total. Cover and let rest another 30 minutes.
  3. Second fold: Repeat the folding process. The dough should feel smoother and more elastic. Cover again.
  4. Bulk fermentation: Let the dough rise at room temperature until about 50% larger and bubbly on the surface (1.5 to 2 hours).
  5. Prepare the pan: Pour about 3 tablespoons of olive oil into a 9×13 inch baking pan. Spread evenly across the bottom and slightly up the sides.
  6. Transfer the dough: Scrape the dough into the oiled pan. Let rest for 10 minutes uncovered.
  7. Stretch and dimple: Using oiled fingertips, gently stretch the dough to fill the corners of the pan. If it springs back, let rest another 5 minutes. Once evenly spread, press your fingers straight down to the bottom of the pan all over the surface to create dimples.
  8. Second rise: Cover the pan loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy and pillowy.
  9. Preheat and top: Preheat oven to 425°F (220°C). Drizzle remaining olive oil over the surface, letting it pool in the dimples. Sprinkle chopped rosemary and flaky sea salt evenly across the top.
  10. Bake: Place pan on the middle rack and bake for 20-25 minutes until deep golden brown on top and edges are crispy. Rotate the pan halfway through for even browning.
  11. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 10 minutes before cutting.

Notes

Don’t skip the olive oil—it creates the crispy bottom. Use wet hands to handle sticky dough. Water temperature should be around 85°F; too hot will kill the yeast. Dimple every square inch to prevent large air bubbles and create pockets for oil and salt. Salt is not optional; it controls fermentation and enhances flavor. For a crispier bottom, use a metal pan. If using glass, reduce oven temperature by 25°F.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, easy focaccia, holiday bread, fast bread, sourdough discard recipe

Find it online: https://lolaspoon.com/easy-rosemary-sourdough-focaccia-best-fast-holiday-bread/