Crispy Overnight Sourdough Focaccia Recipe Easy Homemade Rosemary Sea Salt Bread
A simple and rustic sourdough focaccia with a crispy crust, tender crumb, fresh rosemary, and sea salt, made with minimal hands-on time and slow overnight fermentation.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 9-12 hours 40-45 minutes
- Yield: 8 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 350g (12.3 oz) all-purpose flour
- 280ml (9.5 fl oz) warm water (around 75°F/24°C)
- 50ml (3.3 tbsp) extra virgin olive oil (half for dough, half for drizzling)
- 10g (2 tsp) fine sea salt
- 1–2 tbsp fresh rosemary, chopped
- Coarse flaky sea salt for sprinkling
Instructions
- Mix the dough: In a large bowl, combine 100g (3.5 oz) active sourdough starter with 280ml (9.5 fl oz) warm water. Stir to dissolve the starter. Add 350g (12.3 oz) all-purpose flour and 10g (2 tsp) fine sea salt. Mix until a shaggy dough forms. Add 25ml (1.5 tbsp) olive oil and mix until just combined. The dough will be sticky and loose.
- First rest: Cover the bowl loosely and let the dough rest at room temperature (around 70°F/21°C) for 30 minutes.
- Stretch and fold: Wet your hands, stretch one side of the dough and fold it over the center. Rotate the bowl and repeat 3 more times.
- Overnight rise: Cover again and leave the dough to ferment overnight (8-12 hours) on the counter or in a slightly cool spot until doubled in size and bubbly.
- Prepare the pan: Oil a 9×13-inch pan with about 15ml (1 tbsp) olive oil. Transfer the dough gently into the pan and press/stretch it evenly to the edges.
- Dimple the dough and add toppings: Press deep dimples all over the dough. Drizzle remaining 25ml (1.5 tbsp) olive oil, sprinkle chopped rosemary and coarse flaky sea salt.
- Final proof: Let the dough rest and rise in the pan for about 45 minutes until puffed slightly.
- Bake: Preheat oven to 450°F (230°C). Bake on middle rack for 25-30 minutes until golden brown and crispy.
- Cool and enjoy: Remove from pan and cool on a rack for at least 15 minutes before slicing.
Notes
Wet your hands before handling sticky dough to prevent sticking. Use enough olive oil on dough and pan for a crispy crust. Let bread cool on a wire rack to avoid sogginess. Overnight fermentation develops flavor and texture. Variations include adding cherry tomatoes, olives, or garlic. For gluten-free, use gluten-free flour blend but texture will differ.
Nutrition
- Serving Size: 1/8th of the loaf
- Calories: 180
- Fat: 6
- Carbohydrates: 28
- Protein: 4
Keywords: sourdough focaccia, rosemary focaccia, overnight bread, crispy focaccia, homemade bread, sourdough bread, easy focaccia, sea salt bread