Description
A foolproof, beginner-friendly sourdough focaccia featuring a pillowy soft interior, golden crisp crust, and savory toppings of fresh garlic and rosemary. This sheet pan bread is perfect for sharing and requires no kneading.
Ingredients
Scale
- 100g (1/2 cup) Active Sourdough Starter
- 400g (3 1/4 cups) All-Purpose Flour
- 300g (1 1/4 cups) Warm Water
- 8g (1 1/2 tsp) Fine Sea Salt
- 60ml (1/4 cup) Extra Virgin Olive Oil (plus extra for drizzling)
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Rosemary, chopped
Instructions
- Mix the dough: In a stand mixer bowl or large bowl, combine flour, warm water, active sourdough starter, and salt. Mix on low speed or stir vigorously by hand until a shaggy, sticky dough forms (about 2-3 minutes). Do not add more flour.
- Stretch and fold: Let the dough rest for 30 minutes. Wet hands with olive oil, stretch the dough up, and fold it over the center. Rotate and repeat on all four sides. Repeat this process every 30 minutes for two more rounds (3 total folds). The dough should become smooth and elastic.
- First rise: Lightly oil a 9×13 inch baking pan. Transfer the dough into the pan. Cover with cling wrap or a damp towel. Let rise at room temperature for 4-6 hours until doubled in size and jiggly.
- Add toppings: Preheat oven to 425°F (220°C). Drizzle 2 tablespoons olive oil over the risen dough. Use oiled fingers to press deep dimples into the dough. Scatter minced garlic and chopped rosemary evenly over the top, pressing gently to adhere. Drizzle with another tablespoon of olive oil.
- Bake: Bake for 20-25 minutes until edges are deep golden brown and the top is crisp. If garlic browns too quickly, tent with foil. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195°F (90°C).
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 5 minutes before tearing into it.
Notes
Ensure your sourdough starter is active and bubbly before using. The dough will be sticky; resist the urge to add more flour. If your kitchen is cold, the rise may take longer. For make-ahead, you can refrigerate the dough after the first rise for up to 24 hours. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sodium: 250
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 5
Keywords: sourdough focaccia, garlic rosemary bread, beginner sourdough, sheet pan bread, Italian bread, easy bread recipe