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Easy Rosemary Garlic Focaccia Bread Recipe

rosemary garlic sourdough focaccia - featured image
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This rosemary garlic sourdough focaccia is a perfect replica of a beloved bakery’s masterpiece, featuring a shatteringly crisp crust and an airy, cloud-like interior infused with olive oil, rosemary, and garlic. It’s a forgiving recipe ideal for beginners, with simple ingredients and make-ahead convenience.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 150 grams active sourdough starter (about ¾ cup)
  • 350 grams warm water (about 1½ cups), around 80°F
  • ¼ cup olive oil, plus extra for drizzling
  • 3 tablespoons fresh rosemary, finely chopped
  • 4 cloves fresh garlic, thinly sliced
  • 1½ teaspoons flaky sea salt for dough, plus more for topping
  • 1 tablespoon honey

Instructions

  1. Feed your starter 4-6 hours before mixing: take 50 grams of starter and feed with 100 grams flour and 100 grams water. Let sit until doubled and bubbly.
  2. In a large bowl, combine 350 grams warm water, 150 grams active sourdough starter, and 1 tablespoon honey. Stir until dissolved. Add 500 grams bread flour and 1½ teaspoons salt. Mix until no dry flour remains. Let rest 30 minutes (autolyse).
  3. Drizzle ¼ cup olive oil over the rested dough. Use fingers to dimple and fold oil into dough until fully incorporated. Cover and rest 30 minutes.
  4. Perform stretch and folds every 30 minutes for 2 hours: wet hands, grab one side of dough, stretch up, and fold over. Rotate bowl and repeat 4 times total.
  5. Cover bowl and let rise until nearly doubled (4-6 hours at room temperature, or 2 hours at room temperature then refrigerate overnight for better flavor).
  6. Generously oil a 9×13 inch pan with olive oil. Pour dough into pan. Let rest 30 minutes, then gently stretch to edges. If it resists, rest another 15 minutes and try again.
  7. Cover pan and let dough rise until puffy and jiggly (2-3 hours).
  8. Preheat oven to 425°F. Drizzle top with olive oil. Wet fingers and press deep dimples all over surface, going to bottom of pan.
  9. Scatter sliced garlic and chopped rosemary evenly over dough. Sprinkle generously with flaky sea salt.
  10. Bake on middle rack for 25-30 minutes until deep golden brown and edges caramelized. Internal temperature should reach 200°F. Cool in pan 10 minutes, then transfer to wire rack. Cool at least 20 minutes before cutting.

Notes

Don’t skip the stretch and folds; they build gluten structure. Cold fermentation overnight enhances flavor. Dimple deeply to create crispy oil pockets. Press garlic slices into dimples to prevent burning. Let cool at least 20 minutes before cutting to avoid gummy texture.

Nutrition

Keywords: focaccia, sourdough, rosemary, garlic, bread, homemade, easy, beginner-friendly

Find it online: https://perkypan.com/easy-rosemary-garlic-focaccia-bread-recipe/