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Crispy Garlic Rosemary Sourdough Focaccia

crispy garlic rosemary sourdough focaccia - featured image
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A crispy, flavorful sourdough focaccia infused with garlic confit and fresh rosemary, featuring a chewy crumb and golden crust. Perfect for easy homemade bread with pantry staples.

Ingredients

Scale
  • 500g (4 cups) bread flour
  • 350ml (1½ cups) lukewarm water
  • 100g (½ cup) active sourdough starter
  • 10g (2 tsp) fine sea salt
  • 30ml (2 tbsp) extra virgin olive oil, plus more for drizzling
  • 3 cloves garlic confit, mashed (or roasted fresh garlic)
  • 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
  • Flaky sea salt for sprinkling (Maldon recommended)
  • Extra olive oil for drizzling

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 500g (4 cups) bread flour and 10g (2 tsp) sea salt. In a separate bowl, mix 350ml (1½ cups) lukewarm water with 100g (½ cup) active sourdough starter until smooth. Pour the wet ingredients into the dry and stir with a spatula until just combined. The dough will be sticky and shaggy. (About 5 minutes)
  2. First Rise and Stretch & Fold: Cover the bowl loosely with a kitchen towel or plastic wrap. Let it rest at room temperature for 30 minutes. After resting, wet your hands and do a gentle stretch and fold: pull one side of the dough and fold it over itself. Rotate the bowl and repeat 3-4 times. Cover again and let rise for another 1 to 1.5 hours until puffed and bubbly.
  3. Prepare the Topping: While the dough is rising, mash the garlic confit and finely chop the rosemary. Mix these with 2 tbsp olive oil in a small bowl to create garlic-rosemary oil.
  4. Shape the Dough: Generously oil your baking sheet and transfer the dough onto it. Gently spread the dough into a rectangle about 12×16 inches (30×40 cm). Use your fingertips to dimple the surface, pushing down to create classic focaccia pockets. (About 5 minutes)
  5. Second Rise: Cover the dough again and let it rise for 30-45 minutes until it puffs slightly but does not double in size.
  6. Add Toppings and Bake: Preheat oven to 220°C (425°F). Drizzle garlic-rosemary oil evenly over the dough, making sure it pools in the dimples. Sprinkle flaky sea salt generously on top. Bake on center rack for 20-25 minutes until crust is golden and crispy. Watch closely after 20 minutes to avoid burning.
  7. Cool and Serve: Remove from oven and let focaccia cool slightly on a wire rack to keep the bottom crisp. Serve warm or at room temperature.

Notes

If dough is too sticky to handle, lightly oil your hands instead of flouring to avoid drying out the dough. Use flaky sea salt for best texture and flavor. For a quicker rise, substitute sourdough starter with 1 packet (7g) active dry yeast but lose some tang. Baking in a cast iron skillet gives extra crispy edges. Rosemary can be swapped with thyme, oregano, or sage. Cheese toppings like Parmesan or feta can be added before baking.

Nutrition

Keywords: focaccia, sourdough, garlic, rosemary, homemade bread, crispy bread, artisan bread, easy bread recipe

Find it online: https://dahliadishes.com/crispy-garlic-rosemary-sourdough-focaccia-recipe-perfect-for-easy-homemade-bread/