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Easy Spring Rosemary Garlic Sourdough Focaccia

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A pillowy, golden sourdough focaccia topped with fresh rosemary and roasted garlic, perfect for spring gatherings. This forgiving recipe delivers a crackling crust and airy interior with minimal hands-on time.

Ingredients

Scale
  • 100g active sourdough starter (about 1/2 cup)
  • 400g bread flour (about 3 cups)
  • 300g warm water (about 1 1/4 cups, 85°F)
  • 60g extra virgin olive oil (about 1/4 cup plus 2 tablespoons, plus more for pan and topping)
  • 10g fine sea salt (about 1 3/4 teaspoons)
  • 3–4 sprigs fresh rosemary
  • 4–5 cloves garlic, sliced thin
  • Flaky sea salt (for finishing, e.g., Maldon)

Instructions

  1. Mix the Dough (5 minutes): In a large bowl, whisk together 400g bread flour and 10g fine sea salt. In a separate measuring cup, mix 300g warm water with 100g active sourdough starter until mostly dissolved. Pour wet ingredients into dry, add 60g olive oil, and mix with a spatula until a shaggy, sticky dough forms. Cover and rest 30 minutes (autolyse).
  2. Perform Stretch and Folds (2 minutes each, 4 rounds): After rest, wet your hands slightly. Grab one side of dough, stretch it up as far as it will go without tearing, and fold over the top. Rotate bowl a quarter turn and repeat. Do 4 stretches total (one round). Cover and rest 30 minutes. Repeat 3 more times (4 rounds total). Dough will become smoother and more elastic.
  3. Bulk Fermentation (4-6 hours at room temperature): Cover bowl and let dough rise until puffy and about 50% larger, with small bubbles visible. In a 70°F kitchen, this takes about 5 hours.
  4. Cold Retard (Optional but Recommended, 8-24 hours): Cover bowl tightly with plastic wrap and refrigerate overnight for best flavor. If short on time, skip this step.
  5. Prepare Pan and Transfer Dough (5 minutes): Generously coat a 9×13-inch pan with about 2 tablespoons olive oil. Gently coax cold dough into pan. Cover with towel and let come to room temperature for about 1 hour.
  6. Dimple and Top the Dough (10 minutes): Drizzle another tablespoon olive oil over dough. Using fingertips, press straight down to create deep dimples all across surface. Scatter sliced garlic and rosemary sprigs over top, pressing gently into dimples. Sprinkle with flaky sea salt.
  7. Final Proof (1-2 hours): Cover pan and let dough rise until puffy and jiggly, like a soft pillow.
  8. Bake (25-30 minutes at 425°F): Preheat oven to 425°F with rack in middle. Bake focaccia 25-30 minutes, rotating pan halfway through, until deep golden brown. If top browns too fast, tent with foil for last 5 minutes.
  9. Cool and Serve: Let cool in pan 5 minutes, then transfer to wire rack. Brush with another tablespoon olive oil while warm. Wait at least 15 minutes before cutting.

Notes

For best flavor, use an active, bubbly starter fed 6-8 hours before mixing. Don’t skip the dimpling step—it creates pockets for oil and toppings. If your kitchen is cold, place dough in oven with light on (door cracked) to maintain 75-78°F. Focaccia tastes even better the next day for breakfast; toast a slice and top with a fried egg.

Nutrition

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

Find it online: https://tastytuck.com/easy-spring-rosemary-garlic-sourdough-focaccia/