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