Sourdough Focaccia with Rosemary and Sea Salt
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 meals 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.
Ingredients
- 100 g active sourdough starter
- 350 ml warm water
- 500 g all-purpose flour
- 10 g fine sea salt
- 60 ml plus more for drizzling extra virgin olive oil
- 2 tbsp chopped fresh rosemary
- 1 tbsp coarse sea salt
Instructions
- Step 1: In a large mixing bowl, whisk together 100 g active sourdough starter and 350 ml warm water until combined.
- 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.
- 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.
- 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.
- 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.
- Step 6: Drizzle additional olive oil over the top, sprinkle with 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt.
- Step 7: Bake for 20-25 minutes until golden brown and crisp on the edges. Cool slightly before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough Focaccia with Rosemary and Sea Salt take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sourdough Focaccia with Rosemary and Sea Salt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep active sourdough starter from drying out.
Can I substitute ingredients in Sourdough Focaccia with Rosemary and Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sourdough Focaccia with Rosemary and Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sourdough Focaccia with Rosemary and Sea Salt?
Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
