This rustic sourdough focaccia is a delightful bread with a crispy crust and a soft, flavorful interior, perfect for any occasion.
Combine the sourdough starter, warm water, and sugar in a mixing bowl.
Ensure the water is warm, not hot, to avoid harming the starter.
Gradually add the flour and salt to the wet mixture, stirring until a dough forms.
Add the flour in increments to prevent lumps and ensure even mixing.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 8-10 minutes to develop the gluten structure.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the dough, then let it rest for 10 minutes.
This step helps relax the gluten for easier shaping.
Shape the dough into a rectangle and place it on a parchment-lined baking sheet.
Use your hands to gently stretch the dough into shape.
Make indentations all over the surface of the dough using your fingers.
Press firmly but gently to create deep pockets for the toppings.
Drizzle olive oil over the dough, spreading it evenly, and sprinkle with rosemary and coarse salt.
Ensure the oil pools in the indentations for a rich flavor.
Let the dough rise again until doubled in size.
This second rise enhances the bread's texture and flavor.
Bake in a preheated oven at 450°F for 15-20 minutes until golden brown.
Check the bread's doneness by tapping the bottom; it should sound hollow.
Allow the focaccia to cool slightly before slicing and serving.
Serve warm for the best flavor and texture.
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