Step 1: Prepare Ingredients

Gather all ingredients and measure them accurately.

Ensure your sourdough starter is active and bubbly.

Use a kitchen scale for precise measurements.

Keep the ingredients at room temperature for even mixing.

Step 2: Mix Dough

In a large mixing bowl, combine flour and water using a spatula.

Cover and let it rest for 30 minutes for autolysis.

After resting, add the sourdough starter and salt.

Mix until a rough dough forms.

Step 3: Perform First Fold

Wet your hands to prevent sticking.

Gently lift one side of the dough and fold it over.

Rotate the bowl and repeat the fold three more times.

Cover and let the dough rest for 30 minutes.

Step 4: Continue Folding

Repeat the folding process every 30 minutes three more times.

Notice the dough becoming smoother and more elastic.

Each fold strengthens the gluten structure.

Keep the bowl covered during rest periods.

Step 5: Bulk Fermentation

Cover the bowl tightly with plastic wrap.

Let the dough rise at room temperature for 4-6 hours.

The dough should double in size and be bubbly.

Ensure the area is warm and draft-free.

Step 6: Prepare Baking Sheet

Generously oil a baking sheet with olive oil.

Transfer the risen dough onto the sheet.

Gently stretch it to fit the shape of the pan.

Use your fingertips to create dimples across the surface.

Step 7: Proof and Preheat

Cover the dough with a damp cloth.

Let it proof for another 30-45 minutes.

Meanwhile, preheat your oven to 450°F (232°C).

The dough should rise slightly and fill the pan.

Step 8: Add Toppings and Bake

Drizzle olive oil over the dough.

Sprinkle with coarse sea salt and fresh rosemary.

Bake in the preheated oven for 20-25 minutes.

Look for a golden-brown crust and aromatic toppings.

Step 9: Cool and Serve

Remove the focaccia from the oven.

Let it cool slightly on a wire rack.

Slice into squares or rectangles for serving.

Enjoy warm or at room temperature.

Critical Timing and Temperature Guide

Mixing and Autolysis: Mix flour and water, then rest for 30 minutes. Ensure water is lukewarm to activate gluten development. Avoid resting too long, which can lead to over-hydration.

Folding and Bulk Fermentation: Perform folds every 30 minutes during the first 2 hours, and allow a total bulk fermentation of 4-6 hours at 75°F (24°C). Over-fermentation can cause sourness and weaken dough structure.

Baking: Bake at 450°F (232°C) for 20-25 minutes. Look for a golden-brown crust. Under-baking results in a doughy center, while over-baking dries the focaccia.