Sourdough Rosemary Focaccia

The smell of bread baking in the oven has to be one of the best smells in the world! This sourdough focaccia is a delicious recipe to have for an afternoon snack, or as a side to a hearty dinner. Plus, it nourishes the body with all of the benefits that come along with sourdough!

Ready in 13-24 hours

Serves 6-8 servings

Ingredients

• 1 cup of sourdough starter

• 2 cups of warm water

• 4 tbsp of olive oil, divided

• 1 1/2 tsp of salt

• 4 cups of flour (Spelt or Einkorn is recommended for the nutrients. Einkorn does a little better in regards to the texture.)

• 3 tbsp of rosemary, fresh or dried

• Coarse sea salt for sprinkling

  
  
  
  

Preparation

1. The night before you want your loaf, mix the starter, water, salt and 2 tbsp of the olive oil in a large bowl. Then, add the flour and mix until a ball begins to form.

2. Knead the dough in a mixer or by hand for several minutes. If you are using a mixer, you may have to start and stop several times to roll the dough around the bowl to ensure it is being kneaded evenly.

3. Place the dough in a greased bowl. Cover and ferment for 12-24 hours at room temperature.

4. When you are ready to bake, preheat the oven to 450°F. Thoroughly grease a baking sheet (use one that has a rim all the way around)

5. Gently turn the dough out onto the baking sheet. Be very gentle with the dough.

6. Make slight indentations on the dough with your finger tips.

7. Drizzle the remaining 2 tbsp of olive oil over the dough and sprinkle with desired amount of sea salt and rosemary.

8. Rest the dough for 30 minutes.

9. Bake for 20-25 minutes until golden brown on top. Cool and enjoy!

   
   

Tips

1. You can omit the rosemary and make a plain focaccia. Other herbs that are delicious on top are: lemon, thyme, garlic, oregano, basil, or just salt and pepper!

2. Serve this bread with your favorite charcuterie spread, or slice it down the middle and it makes a fantastic sandwich bread!