Rosemary Sourdough Focaccia

Ingredients

• 100 g Active Sourdough Starter (100% hydration, fed 4–6 hours before use)
• 500 g Bread Flour (High‑protein flour for strong gluten network)
• 100 g Whole Wheat Flour (Adds nutty flavor and color)
• 400 g Water (Lukewarm, about 25°C)
• 50 g Olive Oil (Extra‑virgin, divided between dough and topping)
• 10 g Sea Salt (Fine flaky sea salt for dough and finishing)
• 2 tbsp Fresh Rosemary (Leaves stripped and roughly chopped)
• 2 cloves Garlic (Minced for butter topping)
• 30 g Unsalted Butter (Softened, for garlic butter topping)

Instructions

1. Verify Starter Activity

   Make sure your sourdough starter is bubbly and has doubled in size after feeding; if not, feed it and wait 4–6 hours before proceeding.

   Time: PT4H

2. Autolyse the Flours

   In a large mixing bowl combine bread flour, whole‑wheat flour, and 400 g water. Mix until no dry bits remain, then cover and let rest for 30 minutes.

   Time: PT30M

3. Incorporate Starter, Salt, and Oil

   Add the active starter, sea salt, and 30 g of olive oil to the autolysed dough. Mix by hand or with a stand‑mixer's paddle until fully incorporated, then knead briefly (about 5 minutes) until the dough feels smooth.

   Time: PT10M

4. One Stretch‑and‑Fold

   Perform a single stretch‑and‑fold: wet your hand, lift the dough from one side, stretch upward, and fold it over the rest of the mass. Return the dough to the bowl, cover, and let rest for 5 minutes.

   Time: PT5M

5. Bulk Fermentation (Overnight Rest)

   Cover the bowl with plastic wrap and let the dough ferment at room temperature (21‑24°C) for 12–14 hours, or until it has expanded by about 50% and shows bubbles on the surface.

   Time: PT12H

   Temperature: 21‑24°C

6. Shape and Second Rise

   Generously oil the baking sheet or cast‑iron pan with the remaining 20 g olive oil. Gently turn the dough onto the pan, stretch it into a rectangular log that fits the pan, and press it to the edges. Using your fingertips, dimple the surface all over. Sprinkle chopped rosemary and a pinch of sea salt, then drizzle a thin layer of olive oil over the top. Cover loosely with a towel and let rise for 2 hours.

   Time: PT2H

7. Preheat Oven

   Place a rack in the middle of the oven and preheat to 220°C (425°F).

   Time: PT15M

   Temperature: 220°C

8. Prepare Garlic Butter Topping

   While the oven heats, melt the butter in a small saucepan, add minced garlic, and cook over low heat for 2 minutes until fragrant. Remove from heat and set aside.

   Time: PT5M

9. Bake the Fkatcha

   Place the pan in the preheated oven and bake for 20–25 minutes, or until the top is deep golden‑brown and the edges are crisp.

   Time: PT25M

   Temperature: 220°C

10. Finish with Garlic Butter

    Remove the pan from the oven, immediately brush the hot focaccia with the prepared garlic butter, allowing it to soak into the dimples. Let cool on a wire rack for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

38 g

Fat

9 g

Fiber

2 g