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Easy Same-Day Sourdough Focaccia with Rosemary

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A forgiving, quick sourdough focaccia that delivers a crispy golden crust and an airy, pillowy interior in under 5 hours. Perfect for beginners and busy bakers, this recipe uses a warm water bath to speed up fermentation without sacrificing flavor.

Ingredients

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  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (1 ¾ cups)
  • 150g active sourdough starter (about ¾ cup)
  • 80g extra-virgin olive oil (⅓ cup), plus more for drizzling
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • Flaky sea salt for finishing

Instructions

  1. Mix the Dough (10:00 AM): In a large mixing bowl, combine 400g lukewarm water and 150g active sourdough starter. Whisk until the starter is mostly dissolved and the mixture looks milky and bubbly. Add 500g bread flour and 10g fine sea salt. Mix with your hand or a sturdy spatula until no dry bits of flour remain. The dough will be very shaggy and sticky. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
  2. Add the Oil & Perform Stretch and Folds (10:30 AM): After the rest, pour 80g of olive oil over the dough. With a wet hand, grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times total (a full rotation). Cover the bowl again.
  3. Bulk Fermentation with a Warm Water Bath (10:30 AM – 1:30 PM): Fill your kitchen sink or a larger bowl with warm water (about 90°F / 32°C). Place the covered mixing bowl into the warm water bath, with water coming about halfway up the sides. Let it sit for 3 hours. Every 30 minutes for the first 2 hours, perform another set of 4 stretch and folds right in the bowl. The dough should become smooth, puffy, and doubled in size.
  4. Prepare the Pan & Second Rise (1:30 PM – 2:30 PM): Generously coat a 9×13-inch baking pan with olive oil. Gently turn the dough out into the pan. Using oiled hands, gently coax the dough to spread into the corners. If it resists, let it rest for 10-15 minutes and try again. Cover the pan with plastic wrap and let it rise for another 1 hour at room temperature until nearly doubled in height.
  5. Dimple, Top, and Preheat (2:30 PM): About 30 minutes before baking, preheat your oven to 425°F (220°C) with a rack in the middle. Drizzle a generous tablespoon of olive oil over the top of the risen dough. With oiled fingers, press deep dimples all over the surface, right down to the bottom of the pan. Sprinkle chopped fresh rosemary and a generous pinch of flaky sea salt over the top.
  6. Bake (3:00 PM – 3:25 PM): Place the pan on the middle rack and bake for 20-25 minutes, rotating the pan halfway through, until the top is deep golden brown and the bottom sounds hollow when tapped. If browning too quickly, tent loosely with foil for the last 5 minutes.
  7. Cool (3:25 PM – 3:45 PM): Let the focaccia cool in the pan on a wire rack for 10 minutes. Then carefully transfer it out of the pan directly onto the cooling rack. Let it cool for at least another 20 minutes before slicing.

Notes

The warm water bath is crucial for a same-day rise; without it, bulk fermentation will take 6-8 hours. Use wet hands for handling the sticky dough. Don’t overthink the dimpling—rustic is beautiful. Ovens vary, so watch for visual cues: deep golden-brown top, crispy edges, and hollow sound when tapped. For best results, use an active starter that has been fed within 4-6 hours.

Nutrition

Keywords: sourdough focaccia, same-day focaccia, rosemary focaccia, easy sourdough bread, beginner sourdough, quick sourdough, focaccia recipe

Find it online: https://grubella.com/easy-same-day-sourdough-focaccia-with-rosemary/