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Perfect Rosemary Sourdough Focaccia: Best Holiday Appetizer

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This rosemary sourdough focaccia is a showstopper holiday appetizer that requires minimal hands-on time. With a tangy sourdough depth, crispy edges, and fresh rosemary, it’s the perfect last-minute bread that looks like you spent all day on it.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 200 grams active sourdough starter (about 1 cup), bubbly and fed within 4-6 hours
  • 375 grams warm water (about 1 1/2 cups), around 80°F (27°C)
  • 60 grams extra virgin olive oil (about 1/4 cup), plus at least 4 tablespoons more for pan and topping
  • 10 grams fine sea salt (about 2 teaspoons)
  • 2 to 3 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (like Maldon) for finishing
  • Optional: 4-6 thinly sliced garlic cloves, cracked black pepper, or red pepper flakes

Instructions

  1. Feed your starter the night before: mix 50g starter, 100g flour, and 100g water. Let sit at room temperature overnight until bubbly and doubled.
  2. In a large mixing bowl, whisk together 500g bread flour and 10g fine sea salt.
  3. In a separate measuring cup, combine 375g warm water and 200g active starter. Stir until mostly dissolved.
  4. Pour wet ingredients into dry and mix with a dough scraper or hands until a shaggy, sticky dough forms. Add 60g olive oil and mix until incorporated. Cover and rest 30 minutes.
  5. Perform stretch and folds every 30 minutes for 2 hours (4 sets total). Wet your hand, stretch one side of dough up and fold over top, rotate bowl 90°, repeat 4 times.
  6. Cover bowl tightly and let bulk ferment at room temperature (70-75°F) for 6-8 hours until doubled and bubbly.
  7. Cover and refrigerate for at least 12 hours and up to 24 hours for cold fermentation.
  8. Next day, generously coat a 10×15-inch sheet pan with 2 tablespoons olive oil. Turn cold dough out onto pan. Drizzle 1 tablespoon olive oil over top. Cover with plastic wrap and let sit 1 hour at room temperature.
  9. After 1 hour, gently press and stretch dough toward edges of pan. Cover and rest 30 minutes. Repeat stretch-and-rest 1-2 more times until dough fills pan evenly.
  10. Cover and let proof at room temperature for 1.5-2 hours until puffy and jiggly. Preheat oven to 450°F (230°C) with rack in middle during last 30 minutes.
  11. Drizzle 1-2 tablespoons olive oil over surface. Dip fingertips in oil and press straight down into dough to create deep dimples all over.
  12. Sprinkle chopped rosemary evenly over top. Press garlic slices into dimples if using. Finish with generous sprinkle of flaky sea salt.
  13. Bake for 25-30 minutes, rotating pan halfway through, until deep golden brown and hollow when tapped. Internal temperature should reach 200°F (93°C).
  14. Cool in pan 5 minutes, then transfer to wire rack. Cool at least 20 minutes before slicing.

Notes

Don’t skip the cold fermentation—it develops the tangy sourdough flavor. Use enough olive oil for crispy edges. Dimple with confidence, pressing all the way to the bottom of the pan. This is a high-hydration dough (about 75%), so it will be sticky—resist adding more flour. Always preheat the oven for proper oven spring. For best results, use a kitchen scale for accurate measurements.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, holiday appetizer, sourdough bread, easy focaccia, homemade bread, Christmas appetizer, Thanksgiving bread

Find it online: https://ovenmila.com/perfect-rosemary-sourdough-focaccia-best-holiday-appetizer/