There’s something irresistibly comforting about the creamy texture, bold aroma, and rustic charm of a freshly baked Garlic Rosemary Sourdough Foccacia Bread Recipe. Each bite marries the unmistakable tang of sourdough with the golden richness of olive oil and the earthy perfume of fresh rosemary and roasted garlic. Whether you’re serving it alongside a bowl of soup or sharing it at a family gathering, this bread brings a taste of artisan simplicity to your home kitchen. In this article, you’ll discover the story behind this recipe, the ingredients, method, expert tips, and answers to frequently asked questions for foolproof results.
How My Love for Sourdough and Foccacia Began
Like many home bakers, my love affair with sourdough began on a quiet weekend when I decided to nurture a simple mixture of flour and water into a bubbling, living starter. The process felt magical—slow, intentional, and deeply rewarding. My first oven success was this Sourdough Garlic Foccacia Recipe, a golden pan of bread that filled the kitchen with the aroma of rosemary sprigs and roasted garlic. That moment became the heartbeat of my Rosemary Sourdough Bread Recipe tradition. Over time, I learned that each bake told a story—of patience, warmth, and connection. What started as a personal experiment quickly turned into a beloved ritual, one that celebrated both craft and comfort. There’s a rhythm to making Sour Dough Focaccia: stretching the dough, dimpling it with olive oil, and sprinkling coarse salt before it bakes to golden perfection. Today, it’s the bread I turn to when I want to fill the kitchen with joy—and the table with something genuinely homemade.
Garlic and rosemary were destined to meet in bread. Roasted garlic brings a mellow sweetness and depth that melts beautifully into the airy dough, infusing every corner of this Sourdough Garlic Foccacia Recipe with warmth. Rosemary, with its piney fragrance and slightly peppery bite, perfectly balances that richness while highlighting the natural tang of fermented sourdough. The combination transforms a simple bread into a sensory experience: crisp on the outside, tender and flavorful within.
In the world of Foccacia Bread Recipes with Sourdough Starter, this pairing embodies rustic elegance. The rosemary leaves lightly singe in the oven, releasing aromatic oils that mingle with the golden crust, while the garlic provides a savory backdrop that enhances everything from soups to roasted vegetables. Serve it warm, drizzled with more olive oil or dipped in a balsamic glaze, and you’ll understand why this duo has become essential in every Sour Dough Focaccia baker’s repertoire.
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Garlic Rosemary Sourdough Foccacia Bread Recipe
- Total Time: 9 hours
- Yield: 1 large focaccia 1x
Description
This Garlic Rosemary Sourdough Foccacia Bread Recipe yields a golden, aromatic focaccia with a crisp exterior and tender crumb. Infused with roasted garlic and fresh rosemary, the sourdough starter imparts a tangy depth while olive oil enriches each bite. Perfect for sharing alongside soups or salads, this artisan-style bread combines simple ingredients with patient fermentation. Follow the step-by-step method—from mixing and stretch-and-folds to dimpling and baking—to achieve an open crumb and fragrant herb crust. Ideal for home bakers seeking rustic flavor and impressive results.
Ingredients
Instructions
1. In a bowl combine water and sourdough starter, whisk to blend, then add flour and mix until no dry bits remain
2. Cover and rest the dough for 30 minutes (autolyse), then add sea salt and olive oil and fold until smooth
3. Perform stretch-and-folds every 30 minutes for 2 hours to develop strength
4. Cover and bulk ferment the dough for 6-8 hours at room temperature or refrigerate overnight after initial rise
5. Oil a baking pan and gently transfer the dough, stretching toward edges, then proof for 1-1.5 hours until puffy
6. Preheat oven to 425°F, drizzle dough with olive oil, dimple with fingertips, and scatter garlic, rosemary, and coarse salt
7. Bake for 25-30 minutes until crust is golden and crisp, then remove from pan and cool on a rack
8. Let rest 15 minutes before slicing and serve warm
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: bread
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 8 slices
Keywords: garlic, rosemary, sourdough, focaccia, bread, recipe, homemade, artisan, italian, baking
How to Feed and Maintain Your Foccacia Bread Sourdough Starter
Before diving into the mixing and shaping of your Garlic Rosemary Sourdough Foccacia Bread Recipe, you need a strong, happy Foccacia Bread Sourdough Starter. This starter acts as the natural leavening agent—creating airiness, flavor, and texture without the need for commercial yeast. Unlike store-bought yeast that works quickly, a Sour Dough Focaccia starter develops character through time and consistency.
To feed your starter, begin with equal parts flour and water by weight—a 1:1 ratio is standard. For instance, if you have 100 grams of starter, feed it with 100 grams of flour and 100 grams of filtered water. Stir until smooth and let it rest at room temperature, ideally around 70–75°F (21–24°C). Within 4–6 hours, it should double in size, appear bubbly, and release a mild tangy aroma—these are signs it’s active and ready to use.
Maintain your starter by discarding half before each feeding and replenishing with fresh flour and water. If you bake frequently, keep it at room temperature and feed daily. For occasional baking, store it in the refrigerator and feed it once a week. The goal is to keep your Foccacia Bread Sourdough Starter lively, balanced, and slightly sweet in scent—never too sour or acidic. Hydration plays a key role: a 100% hydration starter (equal parts flour and water by weight) creates an open, airy crumb suitable for Sour Dough Focaccia. Always use unbleached flour and filtered water to protect the wild yeast and bacterial balance that make sourdough so flavorful.
Tips to Strengthen Flavor and Texture Before Baking
- Use filtered or spring water: Tap water with chlorine can weaken yeast activity.
- Feed with whole-grain flour: Mixing whole wheat with white flour helps yeast thrive and creates deeper flavor.
- Allow longer fermentation: Time enriches sourdough’s complexity and crust quality.
- Control temperature: Cooler overnight ferments yield mild sweetness and better texture.
- Choose quality olive oil: It enhances the flavor and crust color of your focaccia.
| Fermentation Time | Flavor Intensity | Crust Texture | Air Pockets |
|---|---|---|---|
| 6 hours | Mild | Soft | Small |
| 12+ hours | Rich, tangy | Crisp, golden | Open, large |
When crafting your Foccacia Bread Sourdough Starter, patience is your secret ingredient. The longer you ferment and nurture your dough, the more it rewards you with deep flavor, a soft interior, and crisp golden crust. Combine that matured starter with the aromatic magic of garlic and rosemary, and you’ll have the perfect base for your Rosemary Sourdough Bread Recipe.
Ingredients and Tools You’ll Need
Now that your Foccacia Bread Sourdough Starter is lively and active, it’s time to put it to work in this Rosemary Sourdough Bread Recipe. The list below makes one large, golden sheet of Homemade Sourdough Garlic Rosemary Foccacia Bread—perfect for sharing or turning into gourmet sandwiches.
Ingredients
- For the dough: 500 g bread flour, 400 g filtered water, 100 g active starter, 10 g sea salt, 25 g olive oil.
- For the topping: 3–4 garlic cloves, 2 tbsp fresh rosemary, 2 tbsp coarse sea salt, extra olive oil for drizzling.
Tools
- Digital scale
- Large mixing bowl
- Dough or bench scraper
- 9×13-inch baking pan
- Kitchen towel or plastic wrap
- Oven thermometer (optional)
Keep everything ready to streamline your bake. Focaccia dough is wetter than standard bread dough, yielding that signature airy, tender crumb that defines Homemade Sourdough Garlic Rosemary Foccacia Bread.
Preparation and Baking Steps
Step 1: Mixing the Dough
In a large bowl, whisk 400 g of water with 100 g of active starter. Add 500 g of flour and mix until no dry patches remain. Rest 30 minutes for autolyse. Add 10 g sea salt and 25 g olive oil, then pinch and fold the dough until smooth and elastic.
Step 2: Stretch and Fold
Every 30 minutes for 2 hours, stretch one edge of the dough upward and fold toward the center, rotating the bowl as you go. By the final fold, the dough should feel airy and resist gently—a sign of strength.
Step 3: Bulk Fermentation
Cover and ferment 6–8 hours at room temperature until doubled. For more developed flavor, refrigerate overnight after 4 hours.
Step 4: Shaping
Oil a baking pan and transfer dough without deflating. Stretch toward corners and let rest if it resists. Proof 1–1.5 hours until puffy.
Step 5: Topping and Dimpling
Preheat oven to 425°F (220°C). Drizzle olive oil, press fingertips deep into the dough, and scatter garlic and rosemary. Sprinkle flaky sea salt.
Step 6: Baking
Bake 25–30 minutes until golden and crisp. Cool briefly on a rack before slicing. The crumb should be open and glistening with olive oil.
| Step | Time | Temperature |
|---|---|---|
| Bulk Ferment | 8 hours | Room temp |
| Proof | 1 hour | Room temp |
| Bake | 25–30 min | 425°F |
Step 7: Serving
Brush with more olive oil and sprinkle rosemary while warm. Serve with soups, salads, or grilled vegetables. This Rosemary Sourdough Bread Recipe delivers a crisp crust, aromatic crumb, and the satisfaction of true homemade bread.
Frequently Asked Questions
1. How do I prevent my focaccia from being too dense?
A dense loaf often means the starter wasn’t active enough or the dough didn’t ferment fully. Ensure your Foccacia Bread Sourdough Starter is bubbly and doubled before mixing. Lengthen fermentation and handle dough gently to keep air pockets intact. Adjust hydration if needed for lightness in your Sourdough Garlic Focaccia Recipe.
2. Can I use dried rosemary instead of fresh?
Yes. Substitute one-third the amount since dried herbs are stronger. Infuse in warm olive oil before drizzling to soften harshness. Still, fresh rosemary adds color and aroma that make Rosemary Focaccia Bread shine.
3. How do I know my sourdough starter is ready?
An active Foccacia Bread Sourdough Starter doubles within 4–6 hours of feeding, smells pleasantly tangy, and passes the float test. Baking with a sluggish starter often produces flat results, so wait for those lively signs.
4. What’s the best way to store sourdough focaccia?
Once cool, wrap your Rosemary Focaccia Bread in parchment and keep in an airtight container up to two days at room temperature. Toast or reheat with a drizzle of olive oil to revive the crust. Refrigerated slices can keep five days.
5. Can I freeze the dough or baked bread?
Yes. Freeze dough after bulk fermentation or freeze baked pieces once cooled. Reheat from frozen at 350°F (175°C) for 10–15 minutes to restore freshness. Properly stored, your Sourdough Garlic Focaccia Recipe keeps up to three months.
Bringing It All Together – The Final Bite
Baking your own Garlic Rosemary Sourdough Focaccia Bread is more than a recipe—it’s an experience. From nurturing your Foccacia Bread Sourdough Starter to dimpling the dough with rosemary-scented olive oil, each step brings peace and creativity into the kitchen. The reward is a golden loaf rich with rustic flavor and homemade warmth.
This bread blends the tang of sourdough with Mediterranean herbs and oil, making it perfect for soups, pastas, or shared family meals. Whether you’re a beginner or seasoned baker, this Rosemary Sourdough Bread Recipe proves good bread is an act of love and time well spent. With these Foccacia Bread Recipes with Sourdough Starter, every slice tells a story of care, flavor, and joy.
