Focaccia Al Rosemary Sourdough

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 1 tablespoon finely chopped fresh rosemary and 1 cup boiling water. Let sit for 3 to 4 minutes until the water cools to lukewarm; this softens the rosemary and releases its flavor.

2. Step 2.

   Add ½ cup sourdough starter and 10 ounces (about 2 cups) whole wheat flour to the rosemary water. Stir until well combined. Cover the bowl with a plastic bag and a dish towel, and let rest at room temperature (about 70°F) for 8 hours or overnight, until bubbly and spongy.

3. Step 3.

   In a small bowl, combine ½ cup lukewarm water, 1 teaspoon honey, and 1 teaspoon dry yeast. Stir and let sit for at least 5 minutes until the yeast is active and frothy.

4. Step 4.

   Add the yeast mixture, 1½ teaspoons fine sea salt, 1 pressed or minced garlic clove, and 1 tablespoon of the extra-virgin olive oil to the sponge. Stir well. Add 2.5 ounces (about ½ cup) whole wheat flour and stir until combined.

5. Step 5.

   Gradually add 5 to 6 ounces (1 to 1¼ cups) unbleached white bread flour, a little at a time, stirring until the dough forms a soft ball. You may not need all the flour. Turn the dough out onto a lightly floured surface and, with lightly floured hands, fold gently for a few minutes until the dough is soft, light, and bouncy, and springs back when pressed. It should not stick to your hands.

6. Step 6.

   Clean and dry the mixing bowl, then lightly coat it with a smidge of the remaining extra-virgin olive oil. Place the dough in the bowl, cover with plastic wrap and a dish towel, and let rise in a warm place (78 to 82°F) for 1½ to 2 hours, until doubled in volume.

7. Step 7.

   Preheat the oven to 500°F. Line a baking sheet with parchment paper. Gently deflate the dough onto the parchment and tap it out with your fingertips into a 10-by-10-inch square about 1 inch thick. Cover the baking sheet with plastic bags and let the dough rest while the oven fully preheats, 20 to 30 minutes.

8. Step 8.

   Remove the covering from the dough. Using a moistened thumb or finger, create dimples on the surface every 2 to 3 inches. Drizzle or brush the remaining 1 tablespoon extra-virgin olive oil over the surface and sprinkle with ¼ teaspoon coarse sea salt or kosher salt.

9. Step 9.

   Place the baking sheet in the oven and immediately reduce the oven temperature to 450°F. Bake for 20 to 25 minutes, until the edges are golden, the bread has almost doubled in height, and the internal temperature reaches 190°F. The shaft of a thermometer inserted into the center should come out clean.

10. Step 10.

    Remove the bread from the oven and let it cool on the baking sheet for at least 15 minutes before slicing.