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Sourdough focaccia chunks sprinkled with fresh rosemary and sea salt flakes.

Thin And Crispy Sourdough Focaccia

AndreeaB
A thin and crispy sourdough focaccia topped with sea salt and fresh rosemary. This versatile Italian bread is perfect for serving on its own, dipped in sauces or olive oil, made into sandwiches, or next to a warm and cozy soup. Full of flavor and perfect in texture, this sourdough focaccia has a soft open crumb with a satisfying crispy crust.
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Prep Time 10 minutes
Cook Time 30 minutes
Bulk ferment 12 hours
Total Time 12 hours 40 minutes
Course Appetizer, Bread, Side Dish
Cuisine Italian
Servings 8 servings
Calories 262 kcal

Equipment

  • 11"x17"(28cm x 43cm) sheet pan

Ingredients
  

For the focaccia dough

  • 1/3 cup sourdough starter approx. 80g
  • 3 1/3 cups bread flour (mine has 13g protein) approx. 400g
  • 1 1/3 cups lukewarm water approx. 320g
  • 1 tbsp olive oil approx. 15g
  • 1 tsp salt approx. 6g

For the focaccia toppings

  • 1/2 tbsp sea salt flakes (more or less depending on preference)
  • 1 tbsp fresh rosemary (roughly chopped) a bit less if using dry rosemary
  • 3 tbsp olive oil approx. 60g

Instructions
 

Prepare the dough:

  • Take your sourdough starter out of the fridge and give it a good stir. If you prefer to use a starter at peak make sure to feed it in advance.
  • In a large mixing bowl, whisk together the salt with the flour.
    1 tsp salt, 3 1/3 cups bread flour (mine has 13g protein)
  • Add the sourdough starter, water, and olive oil.
    1/3 cup sourdough starter, 1 1/3 cups lukewarm water, 1 tbsp olive oil
  • Mix everything well until all the flour is incorporated. This is a hydrated dough, so it will look very wet. Don't add any extra flour.
  • Cover with a damp towel and leave it to rest.
  • After 30 minutes perform a set of 4 stretch and folds. Use your wet hand to lift each side of the dough and stretch it as much as it permits without tearing. Fold the side back onto the dough. Repeat for each side. Cover and let it rest.
  • After 30 minutes perform another set of 4 stretch and folds. You will notice that your dough is starting to get smooth and silky. Cover and let it rest.
  • After another 30 minutes (and I promise this is the last time) do a coil fold. Wet both hands and lift your dough from the middle. Lift it high enough that the sides of the dough hang down. Then gently fold in the sides under the dough itself. Create a ball shape. At this point the dough should already be more elastic and a bit more bouncy. Cover and let it rise.
  • The dough is ready when it is bubbly, bouncy and light and has doubled in size. You should see lots of big bubbles on the surface.

Bake the focaccia:

  • Preheat the oven to 428°F (220°C).
  • Use 1 tablespoon of olive oil to oil your sheet pan. Make sure you oil the sides as well.
  • Pour the focaccia dough onto the oiled sheet pan.
  • Oil your hands and gently spread the dough on the sheet pan until uniform. If you get resistance from the dough, leave it to relax for a few minutes and try again.
  • Pour the rest of the olive oil on the focaccia and spread it all over.
    3 tbsp olive oil
  • Now let the focaccia rest for 10 minutes while your oven is preheating.
  • Right before baking create dimples throughout your dough using your fingers.
  • Sprinkle sea salt crystals and chopped fresh rosemary on top of the focaccia dough.
    1/2 tbsp sea salt flakes (more or less depending on preference), 1 tbsp fresh rosemary (roughly chopped)
  • Bake the focaccia for about 30 minutes. Or until golden brown and crispy on top. Baking it for too long can result in burning the rosemary on top (aka bitter taste).
  • Take it out of the oven and let it cool off on a wire rack.
  • Slice or tear and serve warm or cold.