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Wholesome Rosemary Parmesan Sourdough Focaccia: Easy Best Recipe

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This rosemary Parmesan sourdough focaccia is a reliable, flavorful bread with a crispy crust and soft, airy interior. It’s perfect for busy schedules, requiring only 20 minutes of hands-on time, and is a crowd-pleaser at any gathering.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (about 1¾ cups)
  • 150g active sourdough starter (about ¾ cup)
  • 60g olive oil (about ¼ cup), plus extra for the pan
  • 10g fine sea salt (about 2 teaspoons)
  • 2 tablespoons fresh rosemary, finely chopped
  • 50g Parmesan cheese, finely grated (about ½ cup)
  • Flaky sea salt for finishing (e.g., Maldon)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 400g lukewarm water with 150g active sourdough starter. Stir until mostly dissolved. Add 500g bread flour and 10g fine sea salt. Mix with hands or a dough whisk until no dry flour remains. Cover and rest for 30 minutes.
  2. Stretch and Fold: Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times total. Cover and rest 30 minutes. Repeat this process 3 more times, with 30-minute rests in between.
  3. Bulk Fermentation: Cover the bowl tightly and let the dough rise at room temperature until doubled in volume and dotted with small bubbles, about 4-6 hours.
  4. Prepare the Pan: Pour about 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread evenly across the bottom and up the sides.
  5. Transfer and Stretch: Gently turn the dough out into the oiled pan. Let it rest for 20 minutes, then gently stretch it toward the corners of the pan. If it resists, let it rest another 10 minutes and try again.
  6. Second Rise: Cover the pan with plastic wrap and let the dough rise until puffy and nearly doubled in height, about 1-2 hours.
  7. Dimple and Top: Preheat oven to 425°F (220°C). Drizzle the top with another tablespoon of olive oil. Using your fingertips, press deep dimples all over the surface. Sprinkle chopped rosemary and grated Parmesan evenly over the top. Finish with a generous pinch of flaky sea salt.
  8. Bake: Place the pan on the middle rack and bake until deep golden brown on top and sounds hollow when tapped, about 25-30 minutes. If browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for at least 10 minutes before cutting.

Notes

Use fresh rosemary for best flavor. Be generous with olive oil to prevent sticking and ensure a crispy crust. The dough is intentionally sticky; resist adding extra flour. For best results, use an active, bubbly sourdough starter. The flavors develop more overnight.

Nutrition

Keywords: sourdough focaccia, rosemary Parmesan focaccia, easy focaccia recipe, homemade focaccia, sourdough bread

Find it online: https://ovenmila.com/wholesome-rosemary-parmesan-sourdough-focaccia-easy-best-recipe/