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Crispy Sourdough Focaccia Recipe Easy Homemade with Roasted Garlic and Rosemary

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A rustic and crispy sourdough focaccia with roasted garlic and rosemary, featuring a golden crust and soft, airy crumb. Perfect for cozy dinners and easy to make with simple ingredients.

Ingredients

Scale
  • 150g active sourdough starter (100% hydration works best)
  • 350g all-purpose flour (can substitute bread flour for chewier texture)
  • 250ml lukewarm water (about 80°F/27°C)
  • 60ml olive oil plus extra for drizzling
  • 10g fine sea salt
  • 1 whole head garlic, unpeeled (for roasting)
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top

Instructions

  1. Mix the Dough (10 minutes + 30 minutes rest): In a mixing bowl, combine 350g all-purpose flour, 150g active sourdough starter, 250ml lukewarm water, and 10g salt. Stir until just combined. Cover loosely and let rest for 30 minutes.
  2. Add Olive Oil and Fold (5 minutes): Drizzle 60ml olive oil over the dough and fold gently a few times to incorporate.
  3. Bulk Fermentation with Folding (3-4 hours): Every 45 minutes, fold the dough gently 3-4 times to aerate and build bubbles. Keep covered with a damp towel or plastic wrap.
  4. Prepare Roasted Garlic (45 minutes): Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until soft. Let cool.
  5. Shape and Proof (30 minutes): Oil a baking sheet generously. Transfer dough and gently stretch to fit the pan. Cover and proof for 30 minutes until slightly puffy.
  6. Top and Dimple the Dough (5 minutes): Press deep dimples all over the dough. Squeeze roasted garlic cloves out of skins and dot across the focaccia. Sprinkle chopped rosemary and coarse sea salt, then drizzle with olive oil.
  7. Bake (20-25 minutes): Bake at 450°F (230°C) for 20-25 minutes until golden and crispy.
  8. Cool and Serve (10 minutes): Let cool on a wire rack to keep bottom crisp. Slice and serve warm or at room temperature.

Notes

If the crust browns too fast, tent lightly with foil halfway through baking. Wet your hands before shaping if dough is too sticky. Folding during bulk fermentation is key to trapping air bubbles. Use room temperature water (~80°F) for best fermentation. Roasting garlic whole mellows flavor. Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

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

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