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Sourdough Focaccia with Roasted Garlic & Rosemary Recipe

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★★★★★

4.7 from 139 reviews

This Sourdough Focaccia with Roasted Garlic & Rosemary is a flavorful artisan bread recipe that combines the tangy depth of a ripe sourdough starter with the rich aroma of garlic confit and fresh rosemary. Perfect as a snack, appetizer, or side, this focaccia features a tender and airy crumb with a crisp golden crust, enhanced by the infusion of olive oil and herbs.

Ingredients

Scale

Garlic Confit

  • 1 cup garlic cloves, peeled
  • 1 ½ cups extra virgin olive oil (plus extra if needed to cover garlic)
  • 2 sprigs fresh rosemary
  • ½ teaspoon flaky sea salt

Sourdough Focaccia Dough

  • 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 (prepared previously)
  • Fresh rosemary sprigs
  • Flaky sea salt, for sprinkling
  • Additional garlic olive oil for drizzling (about 4 tablespoons total)

Instructions

  1. Prepare Garlic Confit: Preheat oven to 275°F. Place peeled garlic cloves and fresh rosemary sprigs in a large baking dish. Pour in olive oil until garlic is nearly submerged (may require more than 1½ cups). Sprinkle sea salt over the mixture and gently stir to combine. Bake for 1½ to 2 hours until garlic is soft and fragrant. Remove from oven and let cool to room temperature. Store garlic confit and oil in an airtight container in the refrigerator for up to 1-2 weeks.
  2. Mix and Knead Dough: In a stand mixer bowl fitted with a dough hook, combine sourdough starter, flour, lukewarm water, kosher salt, and honey. Mix on low speed until ingredients are just combined. Knead on low for 5 to 10 minutes until dough forms a smooth, elastic ball.
  3. First Rise: Transfer dough to a well-oiled bowl, cover tightly with plastic wrap, and place in a warm spot. Allow dough to rise for about 4 hours or until doubled in size.
  4. Cold Proof: After rising, transfer the covered bowl to the refrigerator and let the dough cold proof for 8 to 24 hours to enhance flavor and texture.
  5. Shape and Second Rise: Add 2 tablespoons of olive oil (preferably garlic confit oil) to the bottom of a 9×13 inch cake pan. Place the cold-proofed dough onto the oil and gently stretch it evenly to the edges of the pan using your hands. Cover and let rest at room temperature for 2 to 4 hours until the dough is light and airy.
  6. Preheat Oven and Prepare Dough: Preheat oven to 425°F. Drizzle another 2 tablespoons of garlic olive oil over the surface of the dough. Using your fingertips, create small dimples all over the top of the dough to help hold the topping and oil.
  7. Add Toppings: Evenly distribute cloves of roasted garlic from the confit and fresh rosemary sprigs over the dough. Sprinkle flaky sea salt on top if desired.
  8. Bake: Bake the focaccia in the preheated oven for 20 to 30 minutes or until the bread is golden brown and the edges are crisp.
  9. Cool and Serve: Remove focaccia from the pan and transfer to a wire rack. Allow to cool for at least 10 minutes before slicing to enjoy warm or at room temperature.

Notes

  • You can use leftover garlic confit oil for cooking or as a flavorful salad dressing.
  • Cold proofing overnight develops deeper flavor and improves dough texture.
  • Adjust baking time based on your oven – watch for a golden crust and crisp edges.
  • Focaccia pairs beautifully with soups, salads, or as a sandwich base.
  • Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: sourdough focaccia, roasted garlic focaccia, rosemary focaccia, artisan bread, sourdough bread, garlic confit, easy bread recipe, homemade focaccia

Find it online: https://miarosetti.com/sourdough-focaccia-with-roasted-garlic-and-rosemary-recipe/