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beginner sourdough focaccia - featured image

Beginner Sourdough Focaccia: Make Once, Eat 4x This Week

  • Author: Olivia
  • Total Time: 4 hours (including starter activation and rising)
  • Yield: 12 slices 1x

Description

A beginner-friendly, freezer-friendly sourdough focaccia with rosemary and olive oil. This strategic meal prep recipe requires no kneading and yields a pillowy, crispy loaf that serves as a flexible foundation for four separate meals throughout the week.

Ingredients

Scale
  • 1 cup (225g) Active Sourdough Starter (bubbly and fed 4–12 hours prior)
  • 3.5 cups (450g) Bread Flour (King Arthur recommended)
  • 1.25 cups (300ml) Warm Water
  • 2 teaspoons Fine Sea Salt
  • 3–4 tablespoons Extra Virgin Olive Oil (divided for pan and dough)
  • 2 tablespoons Fresh Rosemary, chopped
  • Flaky Sea Salt (like Maldon) for topping
  • Optional: Cherry tomatoes, sliced olives, or grated Parmesan

Instructions

  1. Activate your sourdough starter by feeding it equal parts flour and water 6-12 hours before baking. It should be bubbly, domed, and doubled in size.
  2. In a large mixing bowl, combine the active starter, warm water, and bread flour. Mix until no dry flour remains. Let the mixture rest for 20 minutes (autolyse).
  3. Add the fine sea salt and 1 tablespoon of olive oil to the dough. Mix until incorporated. The dough will be sticky; do not add more flour.
  4. Perform stretch and folds: Every 30 minutes for 1.5 hours, wet your hands, stretch the dough up, and fold it over the center. Repeat for all four sides. Do this three times total.
  5. After the final fold, let the dough rest covered for another 30-60 minutes until puffy and jiggly.
  6. Preheat oven to 425°F (220°C). Generously oil a 9×13 inch metal baking pan with olive oil.
  7. Transfer the sticky dough into the pan. Let it rest covered for 15 minutes to relax the gluten.
  8. Wet your hands and gently stretch the dough to the corners of the pan. If it snaps back, wait 5 minutes and try again.
  9. Let the dough rise in the pan for 1-2 hours until puffy and filling the pan.
  10. Press dimples into the dough with a wooden spoon handle. Drizzle with another tablespoon of olive oil.
  11. Sprinkle with chopped fresh rosemary and flaky sea salt.
  12. Bake at 425°F for 25-30 minutes until golden brown and the bottom sounds hollow when tapped.
  13. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely (at least 30 minutes) before slicing to prevent gummy texture.

Notes

Ensure your starter is active and bubbly before mixing. Do not add extra flour if the dough is sticky, as this ensures an airy crumb. Cool the bread completely before slicing to maintain texture. For meal prep, slice and flash-freeze portions immediately after cooling.

  • Prep Time: 1.5 hours active
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sodium: 280
  • Fat: 10
  • Saturated Fat: 1.5
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 6

Keywords: sourdough focaccia, beginner sourdough, meal prep bread, rosemary focaccia, freezer friendly bread, no knead bread, sourdough starter recipe

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Find it online: https://tableanddinner.com/beginner-sourdough-focaccia-make-once-eat-4x-this-week/