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Easy Homemade Rosemary Garlic Focaccia

rosemary garlic sourdough focaccia - featured image
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This cozy rosemary garlic sourdough focaccia is golden, dimpled, and freckled with rosemary and garlic. It’s the bread you make when you need a hug in food form—simple ingredients, no fancy equipment, and a forgiving dough that delivers a crispy crust and chewy, airy interior.

Ingredients

Scale
  • 350 grams (about 2 ¾ cups) bread flour
  • 200 grams (about ¾ cup + 2 tablespoons) filtered water, lukewarm
  • 100 grams (about ½ cup) active sourdough starter
  • 8 grams (about 1 ½ teaspoons) fine sea salt
  • 30 grams (about 2 tablespoons) extra-virgin olive oil
  • 4–5 cloves garlic, thinly sliced
  • 2 tablespoons fresh rosemary, roughly chopped
  • 2–3 tablespoons extra-virgin olive oil, for topping
  • Flaky sea salt, for finishing

Instructions

  1. Mix the dough: In a large bowl, combine the bread flour and water. Use your hands or a spatula to mix until no dry bits remain. Cover and let it rest for 30 minutes (autolyse).
  2. Add the starter and salt: After the rest, add the active sourdough starter and the salt. Mix by pinching and squeezing the dough until everything is incorporated. Add the 30 grams of olive oil and mix again until mostly absorbed.
  3. Bulk fermentation with stretches and folds: Cover the bowl and let it rest for 30 minutes. Then, wet your hands and perform a stretch and fold: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides. Do this 3-4 times, with 30-minute rests in between.
  4. First rise: Cover the bowl tightly with plastic wrap and let it rise at cool room temperature (about 65-70°F) for 8-12 hours, until bubbly and doubled.
  5. Prepare the pan: Generously coat a 9×13-inch pan with olive oil. Gently pour the dough into the pan. Let it rest, uncovered, for 30 minutes.
  6. Dimple and top: Drizzle 2 tablespoons of olive oil over the dough. Use your fingertips to press deep dimples all over the surface. Scatter the sliced garlic and chopped rosemary evenly over the top. Sprinkle with flaky sea salt.
  7. Second rise: Cover the pan with plastic wrap and let the dough rise again until puffy and nearly doubled, about 1.5-2 hours.
  8. Bake: Preheat oven to 425°F (220°C). Bake on the middle rack for 25-30 minutes, until deep golden brown and edges are crispy. Tent with foil if browning too fast.
  9. Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Brush with a little more olive oil if desired. Serve warm or at room temperature.

Notes

Don’t skimp on the olive oil—it creates the crispy crust. Wet your hands when handling sticky dough. If your kitchen is cold, let the dough rise in the oven with the light on (oven off). Fresh garlic and rosemary are key; dried rosemary can be too sharp. Salt is crucial for flavor and structure—don’t skip it.

Nutrition

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

Find it online: https://spoonluma.com/easy-homemade-rosemary-garlic-focaccia/