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.
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.
This recipe uses a sourdough starter because I’ve got my Beer Mash Starter active and ready for bread baking at any time.
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.
Here are a few helpful hints for this recipe: First of all, there is no rushing the process. This bread takes 2 days to get the full benefit of a long-slow fermentation. Great news though, the process is mostly hands-off.
If you have a sourdough starter that you’ve been using, you know that each time you use (or discard) a portion of the starter you need replenish it with fresh water and flour. Depending on how you measure the flour and water, the “hydration”, or amount of water, in your starter can vary. If you use equal weights of flour & water, your starter has a 100% hydration. In other words, you have equal proportion of flour and water.
I replenish my starter with an equal volume of flour & water. For example, when I used a cup of starter for this recipe, I replaced it with a 1/2 cup of water and a 1/2 cup of flour. When you use the equal volume replacement method your starter will have a 166% hydration.
Why does this matter? Well, if your starter has a 100% hydration you might need to use a little less flour than is listed in the recipe. Just keep that in mind when mixing the dough.
I found the following schedule worked really well for this 2 day recipe: I mixed the dough in the afternoon/evening of day one (say a Friday or Saturday). I let it sit at room temperature (with the hourly folding and flipping) until bed time. I put the dough in the fridge for the night and took it out first thing in the morning.
By mid-day I had warm, fresh Sourdough Focaccia with Crispy Garlic & Rosemary. Heavenly!!!
Watch the recipe video to see how-to make Sourdough Focaccia with Crispy Garlic.
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Thanks to Karen from Karen’s Kitchen Stories for hosting today’s event. Check out these wonderful naturally leavened bread recipes from the #BreadBakers:
- Buttery Sourdough Biscuits from Cook’s Hideout
- Cinnamon Raisin Sourdough Bread from Mayuri’s Jikoni
- French Baguette from A Day in the Life on the Farm
- Golden Sourdough Garlic Focaccia from Ambrosia
- Hokkaido Bread with Tangzhong from Sonlicious
- Overnight 500g Sourdough Bread from Hostess at Heart
- Pai Bao with Tangzhong from All That’s Left are the Crumbs
- Peanut Bread from Passion Kneaded
- Poolish Dough Pizza Crust from Palatable Passtime
- Sourdough Focaccia with Crispy Garlic from Baking Sense
- Sourdough Pain Noir from What Smells So Good?
- Sourdough Whole Wheat Flatbreads from Sneha’s Recipe
- Walnut Levain Bread from Karen’s Kitchen Stories
- Whole Wheat Papo Secos – Portuguese Rolls from The Schizo Chef
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.