Sourdough Focaccia with Rosemary and Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and airy sourdough focaccia bread topped with fragrant rosemary and coarse sea salt, perfect for snacking or as an accompaniment. This Italian-inspired quick recipe, ready in about 45 minutes, pairs active sourdough starter, warm water, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 100 g active sourdough starter and 350 ml warm water until combined.
  2. Step 2: Add 500 g all-purpose flour and 10 g fine sea salt to the bowl. Stir with a wooden spoon until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Step 3: Add 60 ml extra virgin olive oil to the dough and knead on a floured surface for 8-10 minutes until smooth and elastic.
  4. Step 4: Place dough in an oiled bowl, cover with a damp towel, and let rise at room temperature for 4-6 hours until doubled in size.
  5. Step 5: Preheat oven to 450°F. Transfer dough to a greased baking sheet and gently press it out to a 12x16 inch rectangle. Use your fingertips to dimple the surface evenly.
  6. Step 6: Drizzle additional olive oil over the top, sprinkle with 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt.
  7. Step 7: Bake for 20-25 minutes until golden brown and crisp on the edges. Cool slightly before slicing and serving.

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