Same-Day Sourdough Focaccia with Crispy Rosemary Crust
By Isabella Quinn
Prep
390 min
Cook
30 min
Total
420 min
Servings
6
Level
Easy
Make this six-slice focaccia recipe ahead of time for later use: Mix and let rise the dough on the preparation day; bake and cool the whole pan for later use and to serve as sandwiches or other items. Focaccia is an Italian sourdough flatbread seasoned with rosemary and sea salt and drizzled with olive oil on top; it has a soft, chewy texture.
Use 00 flour for a softer dough, or the combination of all-purpose and high-gluten bread flours mentioned in the recipe for more texture. An established, active sourdough starter adds flavor and leavening. Olive oil is used in both the dough and the baking pan. Rosemary and sea salt are sprinkled on the bread before baking to make indentations.
During the pan proof, the dough will gradually rise into the pan, creating many bubbles. Indentations made with your fingers will be most successful after dough has risen significantly in the pan, and the finished loaf will be well browned on the bottom and top. Avoid excessive handling during the pan proof to prevent dough bubbles from deflating.
Serve the hot squares with pasta, soup, stew, or garlic Parmesan chicken pasta sauce. Other possible uses: BLTs and roast beef and grilled cheese sandwiches. Let the squares cool in the pan, then place on a wire rack to cool completely. Cut into pieces to use later.
Why we keep this one around
- A 9x13-inch sheet pan makes six servings that can be cut into squares and saved for future servings once the focaccia has cooled.
- Standard square pans are good for baking sandwich products that can be sliced like pizza.
- They are suitable for sandwiches such as BLTs, roast beef sandwiches, or grilled cheese.
- Frozen portions can last up to two months. Steps for warming individual portions in aluminum foil are included in the original post.
- An overnight proof can reduce production time by spreading the proofing time over two days.
- Cover the dough and refrigerate it overnight and then finish proving and baking it.
- The longer proofing time helps with planning, as you can divide your time into slices to stretch the dough, after which the dough rests undisturbed once it has reached the edges of the pan.
- Fresh bread can also be served with carbonara and other soups or stews, as well as pasta sauces.
Ingredients
- •604 g 00 flour (about 4 3/4 cups, scoop and level; substitute option: 423 g all-purpose flour plus 181 g bread flour)
- •12 g extra virgin olive oil (about 1 tablespoon, plus more for drizzling and greasing)
- •459 g warm water (about 2 cups)
- •12 g sea salt (about 2 teaspoons)
- •115 g ripe sourdough starter (about 1/2 cup)
- •flaky sea salt (for garnish)
- •fresh rosemary (chopped, to taste)
Instructions
- 1
Fit a stand mixer with a dough hook.
- 2
Combine the flour, warm water, sea salt, and ripe sourdough starter in the mixer bowl.
- 3
Mix on low speed for 1–2 minutes, just until combined.
- 4
Increase to medium speed and knead for 5 minutes, until the dough strengthens.
- 5
Cover and let the dough rest in the bowl for 10 minutes in a warm place.
- 6
With the mixer on low, slowly add the olive oil until fully absorbed.
- 7
Mix on medium speed for 1–2 more minutes, until the dough is smooth and elastic.
- 8
Transfer the dough to a lightly greased glass bowl, cover, and let it rest in a warm place.
- 9
Let the covered dough rise for 2 hours in a warm place.
- 10
Starting 30 minutes into the bulk fermentation, perform 4 sets of stretch and folds spaced 30 minutes apart.
- 11
For each stretch and fold, lift one edge of the dough, fold it over itself, and repeat on all sides.
- 12
Line a 9x13-inch baking pan with parchment and grease it with olive oil.
- 13
Carefully move the dough into the prepared pan.
- 14
During the first hour of the pan proof, stretch the dough toward the corners every 30 minutes using wet hands.
- 15
Once the dough reaches the edges, cover and continue proofing undisturbed in a warm place until bubbly, resting longer if needed for bubbles to form.
- 16
Preheat the oven to 425°F (230°C) with a rack in the bottom third of the oven.
- 17
Use oily fingers to dimple the surface of the dough.
- 18
Drizzle the dough generously with olive oil.
- 19
Sprinkle with chopped fresh rosemary and flaky sea salt.
- 20
Bake for 30 minutes, until both the top and bottom are deep golden brown.
- 21
Cool slightly in the pan, then transfer the focaccia to a wire rack.
- 22
For the optional overnight cold proof, cover the pan after about 2 hours of pan proof and refrigerate overnight.
- 23
The next day, bring the dough to room temperature and let it finish proofing until well-risen and bubbly.
- 24
Proceed with dimpling, topping, and baking.
FAQ
Nutrition (per serving)
402
Calories
11g
Protein
3g
Fat
80g
Carbs
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