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Perfect Rosemary Garlic Sourdough Focaccia Bread Recipe

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This rosemary garlic sourdough focaccia is airy, pillowy, and perfectly crispy on the bottom. It’s an easy, no-knead recipe that turns sourdough skeptics into believers.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 400 grams lukewarm water (about 1 3/4 cups)
  • 150 grams active sourdough starter (about 2/3 cup)
  • 60 grams extra virgin olive oil (about 1/4 cup), plus more for pan and topping
  • 10 grams fine sea salt (about 2 teaspoons)
  • 4–5 cloves fresh garlic, thinly sliced
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 400 grams lukewarm water and 150 grams active sourdough starter. Stir gently until mostly dissolved. Add 500 grams bread flour and 10 grams fine sea salt. Mix with a spatula until a shaggy dough forms with no dry bits. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Perform the Folds: After the rest, wet your hands slightly. Grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do 4-6 folds total. Cover and rest 30 minutes. Repeat this folding process every 30 minutes for a total of 4 rounds. The dough should become smooth, glossy, and full of air bubbles.
  3. Bulk Fermentation: Cover the bowl and let it sit in a warm spot (around 75°F) for 4-6 hours, until nearly doubled in size and pillowy with small bubbles on the surface.
  4. Prepare the Pan and Cold Proof: Pour 2-3 tablespoons olive oil into a 9×13-inch baking pan and spread around. Gently tip the dough into the pan (it will deflate). Cover and refrigerate for 12-24 hours for deeper flavor. Alternatively, let rise at room temperature for 2-3 hours.
  5. Dimple and Top: Remove pan from fridge and let sit at room temperature for 30-60 minutes. Gently coax dough to edges of pan if needed. Drizzle about 2 tablespoons olive oil over top. Use fingers to press deep dimples all over the dough, going to the bottom of the pan. Scatter sliced garlic and chopped rosemary evenly over top. Finish with a generous sprinkle of flaky sea salt.
  6. Bake: Preheat oven to 425°F (220°C) with rack in middle. Bake for 25-30 minutes, rotating pan halfway through, until top is deep golden brown and bottom sounds hollow when tapped.
  7. Cool: Let focaccia cool in pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

For a stronger sourdough flavor, cold proof for 12-24 hours. Slice garlic paper-thin to avoid sharpness. Use fresh rosemary for best flavor. Do not refrigerate leftovers; store at room temperature for up to 2 days. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough focaccia, rosemary garlic focaccia, no-knead bread, easy sourdough recipe, homemade focaccia

Find it online: https://evabake.com/perfect-rosemary-garlic-sourdough-focaccia-bread-recipe/