Rosemary Rye Sourdough Focaccia
This easy no knead sourdough focaccia recipe is to die for! And perfect for beginner sourdough bakers! Made with whole grain rye flour, and topped with fresh rosemary.
Servings: 16 squares
- 100 g (1/2 cup) bubbly, active starter
- 360 g (1 1/2 cups) cool water
- 21 g (1 Tablespoon) honey
- 300 g (3 cups) rye flour
- 300 g (2 1/2 cups) bread flour
- 1 1/2 teaspoons kosher salt
- 4 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- flaky sea salt optional
Make The Dough. Whisk the starter, water, and honey in a large bowl. Add the flours and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.
Bulk Rise. Cover the bowl with a damp towel and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and looks stringy. There may also be bubbles on the surface as well.
Second Rise. In your 9x13 pan pour 2 Tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan and let rest for 1 1/2 to 2 hours until very puffy.
Assemble the Focaccia. Gently stretch the dough to reach the corners of the 9x13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).
Bake. Bake the focaccia on the center rack, in a preheated 425oF oven, for 15-20 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife or pizza wheel. Serve warm.
- Storage/make-ahead: This focaccia should be fine on the counter, wrapped or covered for up to 4-5 days.
- Freezing: You can also freeze any in a plastic bag for up to 3 months. Thaw at room temperature.
- Rosemary: You can use dried or fresh (fresh is best).
- Other toppings: You can also try different fresh herbs, grape tomatoes, chopped olives, roasted garlic, or even Everything bagel seasoning!
- Flour: Bread flour is recommended, but AP would also work.
- Rye Flour: I use an organic whole grain flour from Arrowhead Mills and have not tested with other whole grain flours, if you try a different whole grain flour let me know in the comments!
- Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it's ready! If not, then it may need 1-2 more feedings.
- Use A Kitchen Scale. For best accuracy, it's best that you weigh your ingredients and not rely on volume (measuring cups)
- Damp Towel!! When you let the dough rise overnight, be sure to use a damp towel to cover it so it doesn't dry out and not rise properly.
- Bread Timeline:
- Thursday night: Remove Starter from Fridge and Feed
- Friday: Feed twice (once in the morning, and one at night)
- Saturday morning: Feed again
- Saturday evening: Remove the amount of starter I need to make my dough. Make the dough and let rise. Feed my starter again, and pop back in the fridge until next week.
- Sunday morning: Finish and bake my bread!
Calories: 174kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg