Print

Crispy Sourdough Focaccia Recipe Easy Homemade with Rosemary and Garlic Oil

crispy sourdough focaccia - featured image
Print Recipe

A crispy sourdough focaccia with a crunchy crust and fragrant rosemary garlic oil, perfect for gatherings or a comforting snack. This recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 500g (4 cups) all-purpose flour
  • 350ml (1.5 cups) lukewarm water
  • 10g (2 tsp) fine sea salt
  • 80ml (1/3 cup) extra virgin olive oil, divided
  • 2 tbsp fresh rosemary, finely chopped
  • 3 large garlic cloves, thinly sliced

Instructions

  1. In a large mixing bowl, combine 100g (3.5 oz) active sourdough starter with 350ml (1.5 cups) lukewarm water. Stir until the starter is mostly dissolved.
  2. Add 500g (4 cups) all-purpose flour and 10g (2 tsp) fine sea salt. Mix with a wooden spoon or dough scraper until a shaggy dough forms.
  3. Cover the bowl with a towel or plastic wrap and let it rest for 30 minutes (autolyse).
  4. Drizzle 40ml (2 tbsp) extra virgin olive oil over the dough and fold it in by stretching the dough from the edges toward the center 4-5 times.
  5. Cover again and let the dough rise at room temperature for 2 hours, folding the dough every 30 minutes.
  6. While fermenting, warm 40ml (2 tbsp) olive oil with thinly sliced garlic cloves in a small saucepan over low heat for 5-7 minutes until fragrant and lightly golden. Remove from heat.
  7. Oil a baking sheet with a little olive oil. Transfer dough onto it and gently stretch into a 12×16 inch (30×40 cm) rectangle. Cover and proof for 45 minutes until puffy.
  8. Use fingertips to press deep dimples all over the dough surface. Drizzle garlic oil evenly over the dough, then sprinkle chopped rosemary and a pinch of coarse sea salt on top.
  9. Preheat oven to 220°C (425°F). Bake focaccia for 20-25 minutes until deep golden and crisp.
  10. Let focaccia cool slightly on a wire rack before slicing to keep crust crispy and crumb set.

Notes

Keep garlic oil on low heat to avoid burning garlic. Wet fingertips before dimpling dough to prevent sticking. Let focaccia cool before slicing to maintain crisp crust. Proof dough in a warm spot if kitchen is cold. Refrigerate dough overnight after initial folding for convenience.

Nutrition

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

Find it online: https://milacook.com/crispy-sourdough-focaccia-recipe-easy-homemade-with-rosemary-and-garlic-oil/