Print

Perfect Rosemary Garlic Sourdough Focaccia

rosemary garlic sourdough focaccia - featured image
Print Recipe

This rosemary garlic sourdough focaccia is easier than yeast versions, with a crispy bottom, airy crumb, and olive oil pooling in every dimple. Made with simple ingredients and no kneading, it’s the bread that makes you look like a bakery pro.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g sourdough starter (about 1 cup)
  • 350g warm water (about 1.5 cups)
  • 1/2 cup extra virgin olive oil, plus more for the pan
  • 10g fine sea salt (about 1.5 teaspoons)
  • 2–3 tablespoons fresh rosemary, chopped
  • 4–5 cloves garlic, thinly sliced
  • Flaky sea salt for finishing

Instructions

  1. Mix the Dough (10:00 AM): In a large bowl, combine 500g bread flour, 200g sourdough starter, 350g warm water, and 10g fine sea salt. Mix until no dry flour remains. Cover and rest for 30 minutes.
  2. First Stretch and Fold (10:30 AM): Wet your hand slightly. Grab one corner of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat four times. Cover and rest 30 minutes.
  3. Second Stretch and Fold (11:00 AM): Repeat the same process. Cover and rest 30 minutes.
  4. Third Stretch and Fold (11:30 AM): Repeat one more round. Cover and let rest for bulk fermentation—about 4-6 hours at room temperature (70-75°F) until doubled and bubbly.
  5. Prepare the Pan (5:00 PM): Pour about 3 tablespoons of olive oil into a 9×13-inch pan. Spread it all over the bottom and up the sides.
  6. Transfer and Stretch (5:05 PM): Gently tip the dough into the oiled pan. Using oiled fingertips, gently stretch the dough to reach the corners. Let rest if it resists.
  7. Final Proof (5:15 PM to 7:15 PM): Cover the pan and let the dough rise for 2-3 hours at room temperature until puffy and jiggly.
  8. Dimple and Top (7:15 PM): Preheat oven to 425°F. Drizzle 2 more tablespoons of olive oil over the top. Use your fingertips to press deep dimples all over the dough. Sprinkle chopped rosemary, sliced garlic, and flaky sea salt evenly on top.
  9. Bake (7:30 PM): Place pan on the middle rack. Bake for 25-30 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped.
  10. Cool (8:00 PM): Let cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 20 minutes before cutting.

Notes

Use fresh rosemary for best flavor. Don’t skip the dimpling—it creates the signature texture. For best results, let the dough ferment slowly in the fridge overnight. Day-old focaccia is often better than fresh; toast lightly for a crispy texture.

Nutrition

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

Find it online: https://zoeplate.com/perfect-rosemary-garlic-sourdough-focaccia/