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The Best Same-Day Sourdough Focaccia (Easy & Quick!)

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This same-day sourdough focaccia with rosemary and sea salt delivers a tangy sourdough flavor, a crispy crust, and a pillowy interior in just 6-7 hours. Perfect for beginners and crowd-pleasers alike.

Ingredients

Scale
  • 450g (3 ½ cups) bread flour
  • 385g (1 ¾ cups) warm water (80-85°F)
  • 100g (½ cup) active sourdough starter
  • 10g (2 teaspoons) fine sea salt
  • 60g (¼ cup) extra-virgin olive oil, plus more for pan
  • 2 tablespoons fresh rosemary, finely chopped
  • 1–2 teaspoons flaky sea salt (for topping)

Instructions

  1. Mix the Dough (9:00 AM): In a large mixing bowl, combine warm water and active sourdough starter. Stir until dissolved. Add bread flour and fine sea salt. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  2. Perform Stretch and Folds (9:30 AM – 11:00 AM): Wet hands slightly. Stretch one side of dough up and fold over. Rotate bowl 90° and repeat for all four sides. Cover and rest 30 minutes. Repeat three more times (total 4 sets). After final fold, cover and bulk ferment.
  3. Bulk Fermentation (11:00 AM – 2:00 PM): Let dough double in size, about 3 hours at room temperature (70-75°F). Look for puffy, domed dough with bubbles on surface.
  4. Prepare Pan and Transfer (2:00 PM): Generously coat a 9×13-inch baking pan with 2-3 tablespoons olive oil. Gently transfer dough to pan, preserving bubbles. Cover and rest 30 minutes.
  5. Dimple and Proof (2:30 PM – 4:00 PM): Drizzle 2 tablespoons olive oil over dough. Use fingertips to press deep dimples all over. Sprinkle chopped rosemary and flaky sea salt. Cover loosely and proof 1.5 hours until puffy and jiggly.
  6. Bake (4:00 PM – 4:25 PM): Preheat oven to 450°F (230°C). Bake 20-25 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped. Cool in pan 5 minutes, then transfer to cooling rack. Brush with 1 tablespoon olive oil while warm. Cool at least 20 minutes before cutting.

Notes

Temperature matters: if kitchen is below 68°F, bulk fermentation may take 5-6 hours; if above 80°F, check after 2 hours. Use wet hands to handle sticky dough. Let cool completely before cutting to avoid gummy crumb. Flavor improves on day two.

Nutrition

Keywords: sourdough focaccia, same-day focaccia, rosemary focaccia, easy sourdough bread, homemade focaccia

Find it online: https://islatable.com/the-best-same-day-sourdough-focaccia-easy-and-quick/