Introduction

This sourdough focaccia with roasted garlic and rosemary is a delightful combination of tangy, fluffy bread infused with rich, aromatic flavors. Perfect as a snack or alongside your favorite meal, it brings a rustic charm to any table.

A rectangular focaccia bread with a golden brown crust is placed on white parchment paper. The top layer is textured with small dimples and is studded with browned garlic cloves and green rosemary sprigs spread evenly across the surface. Coarse sea salt is sprinkled on top, adding a shiny, slightly crunchy texture. Around the bread are scattered fresh rosemary sprigs, a small white bowl of roasted garlic cloves with a spoon, a knife with a light wooden handle, and a small white dish of sea salt, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Garlic Confit:

1 cup garlic cloves, peeled
1 ½ cups extra virgin olive oil
2 sprigs fresh rosemary
½ teaspoon flaky sea salt

Sourdough Focaccia:

1 cup ripe sourdough starter
4 cups all purpose flour
1 ¾ cups lukewarm water
1 tablespoon kosher salt
2 teaspoons honey

Topping:

Garlic confit
Fresh rosemary
Flaky sea salt

Instructions

Step 1: Preheat the oven to 275°F. Place the peeled garlic cloves and fresh rosemary in a large baking dish. Pour the olive oil over the garlic so it is almost completely covered. Sprinkle with flaky sea salt and gently mix to combine.
Step 2: Bake at 275°F for 1 ½ to 2 hours, until the garlic is soft and fragrant. Remove from oven and let cool to room temperature. Store the garlic confit in an airtight container in the fridge for 1-2 weeks.
Step 3: In a stand mixer bowl fitted with the dough hook, combine sourdough starter, flour, lukewarm water, kosher salt, and honey. Mix on low until fully combined.
Step 4: Knead on low speed for 5-10 minutes until the dough is smooth and elastic. Transfer to a well-oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot for about 4 hours, until doubled in size.
Step 5: Move the bowl to the refrigerator and let the dough cold proof overnight for 8 to 24 hours.
Step 6: The next day, add 2 tablespoons of olive oil (preferably the reserved garlic oil) to the bottom of a 9×13-inch cake pan. Place the dough atop the oil and gently stretch it to the edges of the pan with your hands. Cover and let rest at room temperature for 2-4 hours until very light and airy.
Step 7: Preheat the oven to 425°F. Drizzle another 2 tablespoons of garlic olive oil over the dough. Using your fingers, gently press down to create small dimples across the surface.
Step 8: Top the focaccia with cloves of roasted garlic and fresh rosemary. Sprinkle with flaky sea salt as desired.
Step 9: Bake at 425°F for 20-30 minutes, until golden brown and the edges are crisp. Remove from the pan and cool on a wire rack for at least 10 minutes before slicing.

Tips & Variations

Use the leftover garlic infused olive oil in salads or to sauté vegetables for a flavorful boost.
For a softer focaccia, add a tablespoon of olive oil to the dough before the first rise.
Try adding other herbs like thyme or oregano for a different aromatic profile.
If you don’t have a stand mixer, knead the dough by hand for about 10-15 minutes.

Storage

Store leftover focaccia wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped well and thaw at room temperature before reheating. Reheat in a warm oven for a few minutes to restore crispness.

How to Serve

The image shows several rectangular slices of focaccia bread arranged closely on a white marbled surface. Each piece has a thick, light golden-brown crust with a slightly rough texture and visible air bubbles. On top, there are scattered roasted garlic cloves, dark brown in color, and green rosemary sprigs, adding a fresh contrast. The inside of the slices reveals a soft, airy crumb with large, irregular holes. A few coarse salt crystals are sprinkled on the top layer, enhancing the look of crispiness and flavor. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute with active dry yeast. Use about 2 teaspoons of yeast and skip the cold proof step. The flavor and texture will be slightly different but still delicious.

How can I tell when the focaccia dough has risen enough?

The dough should roughly double in size and feel puffy and airy to the touch. When gently pressed, the dough should slowly spring back but leave a slight indentation.