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Perfect Rustic Sourdough Focaccia: Easy 4-Ingredient Recipe

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This Perfect Rustic Sourdough Focaccia with Rosemary and Sea Salt is a simple, forgiving bread made with just four ingredients. It features crispy edges, a tender crumb, and the unmistakable tang of sourdough, perfect for lazy afternoons or as a versatile side.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g active sourdough starter (about ¾ cup)
  • 350g warm water (about 1½ cups)
  • 60g extra-virgin olive oil (about ¼ cup, plus more for pan and topping)
  • 10g fine sea salt (about 1½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (such as Maldon or Fleur de Sel, for sprinkling)

Instructions

  1. In a large mixing bowl, combine the bread flour and warm water. Mix until a shaggy dough forms. Let rest for 20-30 minutes (autolyse).
  2. Add the active sourdough starter and fine sea salt. Mix thoroughly until the starter is fully incorporated and the dough feels smooth and elastic. Cover and let rest for 30 minutes.
  3. Over the next 2-3 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. Wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times. Cover after each set.
  4. After the final set, let the dough continue bulk fermentation at room temperature (70-75°F/21-24°C) for 4-6 hours, or until doubled in size and bubbly on top.
  5. Generously coat a 9×13-inch baking pan with olive oil (at least 2-3 tablespoons). Gently scrape the risen dough into the pan. Let rest for 20-30 minutes.
  6. Using oiled fingertips, gently stretch the dough to fill the pan. If it resists, let rest for another 10 minutes and try again. The dough should be about 1-inch thick.
  7. Cover the pan and let the dough rise for 2-4 hours, until puffy, jiggly, and nearly doubled in height.
  8. Preheat oven to 425°F (220°C) with a rack in the middle.
  9. Drizzle 1-2 tablespoons of olive oil over the dough. Using your fingertips, press deep dimples all over the surface, right down to the bottom of the pan.
  10. Sprinkle chopped fresh rosemary and a generous amount of flaky sea salt over the top.
  11. Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown on top and the bottom sounds hollow when tapped. If browning too quickly, tent with foil for the last 5-10 minutes.
  12. Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before cutting.

Notes

Use an active, bubbly starter for best results. If your kitchen is cool, bulk fermentation may take 8-10 hours. Be generous with olive oil for crispy edges. Dimple the dough firmly to create pockets for oil and salt. For a gluten-free version, try a 1:1 gluten-free flour blend, but results may vary.

Nutrition

Keywords: sourdough focaccia, rustic focaccia, easy focaccia recipe, 4-ingredient focaccia, rosemary focaccia, sourdough bread, homemade focaccia

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