Skip to Content

Sourdough Focaccia with Crispy Garlic & Rosemary

Sourdough Focaccia with Crispy Garlic & Rosemary has an open and irregular crumb, crunchy crust and great chewy texture. A long slow fermentation gives this bread it’s irresistible flavor.

slices of sourdough focaccia

Today the #BreadBakers group was asked to get our bread geek on!!  We’re geeking out by making breads with a sourdough starter, a poolish, a biga or a soaker. You can do a little research if you want to learn about those other natural leaveners.

If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter.

Focaccia is a natural choice for a sourdough bread. A great focaccia should have an open and irregular crumb and light, chewy texture. A great sourdough bread often has the very same characteristics.

I made the first version of this recipe weeks ago and planned to post it right away. But daylight got away from me and I wasn’t able to get photos before the entire loaf was gobbled up.

I made it again the next day, but, seriously, the same thing happened again. This bread is that irresistible!

Long story short, I finally made the Sourdough Focaccia a 3rd time and was able to video and photograph it before we scarfed it down.

a bowl of water with a dollop of sourdough starter

A dollop of the starter should float when it’s ready and active.

sourdough focaccia dough in a bowl

The dough is quite wet and stretchy – perfect for focaccia with an open crumb and light texture.

 

closeup shot of sourdough focaccia

That crispy garlic! Oh my.

sourdough focaccia on a cooling rack

    A timeline for making Sourdough Focaccia:

    • If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
    • To test if your sourdough starter is active and ready to use, drop a dollop into a bowl of water. If it floats, it’s ready to go.
    • Mix the dough in the afternoon or early evening of day one (say, a Friday or Saturday).
    • Let the dough sit at room temperature (with the hourly folding and flipping) until bed time.
    • Before going to bed, put the dough in the fridge for the night.
    • Take the dough out first thing in the morning and finish assembling and baking.

    By mid-day you’ll have warm, fresh Sourdough Focaccia with Crispy Garlic & Rosemary. Heavenly!!!

    a hand holding a slice of sourdough focaccia
    Sourdough Focaccia

    Watch the recipe video to see how-to make Sourdough Focaccia with Crispy Garlic.

    Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. Have fun!

    If you love this recipe as much as I do, please consider leaving a 5-star review.

    sourdough focaccia

    Sourdough Focaccia with Crispy Garlic & Rosemary

    Yield: 16 servings
    Prep Time: 1 hour
    Rising Time: 12 hours
    Bake Time: 20 minutes
    Total Time: 13 hours 20 minutes

    Light and crusty Sourdough Focaccia bread with crispy garlic, rosemary and sea salt.

    Ingredients

    Focaccia Dough

    • 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
    • 1 1/4 cups (10 oz, 300 ml) warm water
    • 1/2 cup (2.5 oz, 70g) whole wheat flour
    • 3 1/4 cups (16.25 oz,455g) unbleached all-purpose flour
    • 1 1/2 teaspoons table salt
    • 1/4 cup (1.8 oz, 50g) olive oil

    Crispy Garlic

    • 1 head of garlic, peel & mince the cloves (I used a garlic press)
    • 1/4 cup (1.8 oz, 50g) olive oil

    Finish

    • 1 scant tablespoon roughly chopped fresh rosemary (from about 1 large or 2 small sprigs)
    • 1.5 teaspoons flaky sea salt

    Instructions

    Make the dough (day 1)

    1. In the bowl of a stand mixer, or in a large mixing bowl, combine the starter with water and whole wheat flour. Add 2 1/2 cups of all purpose flour to form a thick batter. Cover the bowl and set aside for 30 minutes.
    2. If using a stand mixer switch to the dough hook. Add the salt, olive oil and the remaining flour, Knead on medium low speed for 5 minutes (speed 3 on my stand mixer). If mixing by hand stir in as much flour as you can, then turn the dough out onto a floured surface and knead by hand.
    3. The dough will start out quite sticky but will clear the bowl and cling to the hook after kneading. If working by hand, keep your hands and the surface floured to prevent the dough from sticking. This is a fairly wet dough.
    4. Scrape the dough into a lightly oiled bowl, turning once to coat. Cover the bowl and set aside at room temperature for 3-5 hours. Every hour repeat the following procedure: Uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

    Bake the Focaccia (Day 2)

    1. Heat the olive oil in a skillet. Add the garlic to the hot oil and cook over medium-low heat, stirring often, until golden brown. Be careful not to let it burn. Strain the garlic, reserving the garlic flavored oil and the garlic separately.
    2. Take the dough out of the refrigerator. Lightly oil a 1/2 sheet pan with half of the garlic olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat it with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle. Cover the dough with plastic wrap. Allow the dough to rise for about 1 hour until well risen and puffy.
    3. Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush with the remaining garlic flavored olive oil, sprinkle with crispy garlic, sea salt and rosemary.
    4. Bake about 15-20 minutes until puffed and golden brown.

    Notes

    The recipe can be halved and baked in a cast iron skillet.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    4 grain english muffins
    Previous
    Four Grain English Muffins
    apple upside down cake with maple buttercream
    Next
    Apple Upside Down Layer Cake with Maple Buttercream

    Cheryl

    Sunday 7th of March 2021

    Can you use 2 cups of sourdough instead of 1. If so what would happen?

    This recipe sounds amazing. Thank you.

    Cheryl

    Eileen Gray

    Monday 8th of March 2021

    All of my sourdough recipes are written and tested using 1 cup of starter. I wouldn't recommend changing the amount of starter without doing more testing to see the effect on the dough.

    Do you just want to use up starter, or are you trying to get a more "tangy" flavor? You can leave the dough in the refrigerator for a day or two to enhance the flavor.

    Kristel

    Saturday 26th of September 2020

    OMG - this was delicious! I took it to a brunch and someone thought it came from a bakery! I can't wait to try more recipes. I've so enjoyed your website and it has been so great for a sourdough newbie.

    Eileen Gray

    Sunday 27th of September 2020

    That crispy garlic, though!

    Terri V.

    Saturday 5th of September 2020

    Where is the video?

    Eileen Gray

    Sunday 6th of September 2020

    If you are using an ad blocker the video won't show. If you turn off the ad blocker you'll see the video player.

    Tom Wicker

    Sunday 31st of May 2020

    I'm not sure about the amount of whole wheat flour to use. A half cup should weigh about 60 grams shouldn't it? Should I go with volume or weight on this ingredient? Thanks!

    Eileen Gray

    Sunday 31st of May 2020

    Weight measures are always the most accurate so if you have a scale I would always use weight measures. A cup of whole wheat flour weighs 5 oz (using the dip and sweep method). I use the conversion of 28g per oz. So a 1/2 cup (2.5 oz) of whole wheat flour should be 70g (2.5 x 28).

    Lauryn Blank

    Friday 29th of May 2020

    If I want to leave it to rise overnight in the fridge how long do you recommend leaving it in for? How many times/ how often should I fold the dough if it is in the fridge?

    Eileen Gray

    Saturday 30th of May 2020

    I would leave it ferment at room temperature for a few hours to get it going. Then you can put it in the fridge for up to 2 days before shaping and baking.

    Skip to Recipe