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Crispy Garlic Rosemary Sourdough Focaccia

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A crispy, fragrant sourdough focaccia with garlic, fresh rosemary, and sea salt flakes, perfect for easy homemade bread lovers seeking a quick and delicious bread recipe.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed
  • 400g (3 1/3 cups) all-purpose flour, sifted (bread flour can be used for chewier texture)
  • 300ml (1 1/4 cups) lukewarm water
  • 8g (1 1/2 tsp) sea salt
  • 30ml (2 tbsp) extra virgin olive oil
  • 1–2 tbsp fresh rosemary sprigs, roughly chopped
  • 3 garlic cloves, thinly sliced or finely minced
  • Coarse sea salt flakes for sprinkling
  • Extra virgin olive oil for drizzling

Instructions

  1. Mix the Dough (10 minutes): In a large mixing bowl, combine 400g (3 1/3 cups) all-purpose flour and 8g (1 1/2 tsp) sea salt. In a separate container, mix 100g (3.5 oz) active sourdough starter with 300ml (1 1/4 cups) lukewarm water until smooth. Pour the starter mixture into the flour and stir with a dough whisk or wooden spoon until roughly combined. The dough will be sticky and shaggy.
  2. Bulk Fermentation (2 hours): Cover the bowl with a clean towel or plastic wrap. Let it rest at room temperature (around 70°F/21°C) for 2 hours. Every 30 minutes, perform a gentle stretch and fold 3-4 times around the bowl.
  3. Shape and Proof (30-45 minutes): Grease a 9×13 inch (23×33 cm) sheet pan generously with olive oil. Transfer the dough onto the pan, pressing it out with oiled fingers until it fills the pan evenly, about 1/2 to 3/4 inch thick (1.5-2 cm). Cover and let proof for 30 to 45 minutes until puffy but not over-risen.
  4. Add Toppings (5 minutes): Preheat oven to 450°F (230°C). Dimple the dough all over with fingertips. Drizzle 2-3 tablespoons olive oil evenly over the surface. Scatter fresh rosemary, sliced garlic, and a generous pinch of coarse sea salt flakes. Press toppings lightly into the dough.
  5. Bake (20-25 minutes): Bake in the preheated oven until deeply golden and crispy on edges, about 20 to 25 minutes. Check at 15 minutes if oven runs hot to avoid burning.
  6. Cool and Serve (10 minutes): Remove from oven and let cool in pan for about 10 minutes. Serve warm or at room temperature, optionally with extra olive oil or alongside a fresh salad.

Notes

Use fresh rosemary for best aroma; dried rosemary can be used but add to dough instead of topping. Don’t skip stretch and fold for airy crumb. Use plenty of olive oil for crispy crust. Dimples in dough are essential. Watch oven temperature to avoid burning. If dough is sticky when shaping, oil hands instead of adding flour. Overproofing can cause collapse. Store leftovers wrapped tightly; reheat at 350°F (175°C) for 5-10 minutes to restore crispiness.

Nutrition

Keywords: focaccia, sourdough, garlic, rosemary, homemade bread, crispy crust, easy bread recipe, sea salt, olive oil

Find it online: https://gleefulfork.com/crispy-garlic-rosemary-sourdough-focaccia-recipe-perfect-for-easy-homemade-bread-lovers/