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Best Rosemary Garlic Sourdough Focaccia – Easy Homemade Recipe

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This rosemary garlic sourdough focaccia is forgiving, rewarding, and absolutely delicious. With a tangy crumb, crispy edges, and fragrant garlic and rosemary, it’s pure comfort in every bite.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour
  • 300g warm water (85-90°F / 30-32°C)
  • 3 tablespoons extra-virgin olive oil (plus more for pan and drizzling)
  • 8g fine sea salt
  • 2 tablespoons fresh rosemary, chopped
  • 4–5 cloves garlic, thinly sliced
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 2 tablespoons extra-virgin olive oil (for drizzling)

Instructions

  1. Feed your starter 4-6 hours before mixing: Take 20g of refrigerated starter and feed it with 100g bread flour and 100g warm water. Let sit at room temperature until bubbly, doubled, and passes the float test.
  2. Mix the dough: In a large bowl, combine 100g active starter, 300g warm water, and 3 tablespoons olive oil. Whisk until starter is mostly dissolved. Add 400g bread flour and 8g fine sea salt. Mix with hands or a dough whisk until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
  3. Perform stretch and folds: Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do 4-6 stretches total (one full rotation). Cover and rest 30 minutes. Repeat this stretch and fold process 3 more times, every 30 minutes.
  4. Cold fermentation: Cover the bowl tightly with plastic wrap and refrigerate for 8-24 hours.
  5. Prepare the pan: About 3 hours before baking, remove dough from fridge. Pour 2 tablespoons olive oil into a 9×13-inch baking pan and spread evenly. Transfer cold dough to pan. Cover with plastic wrap and let come to room temperature for 1 hour.
  6. Stretch and dimple: After 1 hour, gently stretch dough to edges of pan. If it resists, let rest 10 more minutes. Cover and let rise another 1-2 hours until puffy and jiggly.
  7. Preheat and prepare topping: About 30 minutes before baking, preheat oven to 425°F (220°C). Mix chopped rosemary and sliced garlic with 2 tablespoons olive oil in a small bowl.
  8. Dimple and top: When dough is puffy, use fingertips to press deep dimples all over the surface. Drizzle rosemary-garlic oil mixture evenly over top. Sprinkle generously with flaky sea salt.
  9. Bake: Place pan on middle rack. Bake for 20-25 minutes until deep golden brown and bottom sounds hollow when tapped. If top browns too fast, tent loosely with foil for last 5 minutes.
  10. Cool and serve: Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool at least 15 minutes before slicing.

Notes

For best flavor, don’t skip the cold fermentation. Use wet hands to handle sticky dough instead of adding extra flour. Be generous with olive oil for a crispy crust. Dimple all the way to the bottom of the pan. Let cool completely before slicing to maintain texture.

Nutrition

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

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