Description
A forgiving, high-hydration sourdough focaccia infused with roasted garlic and fresh rosemary. This recipe yields a crispy, golden crust with a soft, airy interior, perfect for beginners.
Ingredients
Scale
- 500g (4 cups) Bread Flour
- 100g (½ cup) Active Sourdough Starter
- 350g (1½ cups) Warm Water
- 60ml (¼ cup) Extra Virgin Olive Oil (plus extra for pan)
- 10g (1¾ tsp) Fine Sea Salt
- 2 tbsp Fresh Rosemary, chopped
- 4 cloves Garlic, minced
Instructions
- In a stand mixer bowl, combine bread flour, warm water, and sourdough starter. Mix on low speed with a dough hook for 2 minutes until a shaggy dough forms.
- Add salt and olive oil. Increase speed to medium-low and mix for 8-10 minutes until the dough is smooth, elastic, and slightly sticky.
- Lightly oil a clean bowl, transfer the dough to it, and cover with plastic wrap or a damp towel.
- Let the dough rise at room temperature (70-75°F) for 4-6 hours. Perform stretch and folds every 30 minutes for the first 2 hours.
- Preheat oven to 425°F (220°C). Generously oil a 9×13 inch baking pan.
- Pour the dough into the pan. Wet your hands and gently press the dough into the corners. Use fingertips to dimple the surface.
- Let the dough rest in the pan for 15 minutes.
- Mix minced garlic and chopped rosemary with 2 tablespoons of olive oil. Drizzle over the dough and press herbs into the dimples. Sprinkle with flaky sea salt.
- Let the focaccia rise again, uncovered, for 1-2 hours until puffy.
- Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and the bottom sounds hollow when tapped.
Notes
Ensure your sourdough starter is active and passes the float test. Use plenty of olive oil in the pan for a crispy crust. Handle the sticky dough with wet hands to prevent tearing. If your kitchen is cool, allow extra time for rising.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: sourdough, focaccia, garlic rosemary bread, beginner baking, artisan bread, homemade focaccia