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Perfect Rosemary Garlic Focaccia: Easy Homemade Recipe

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This rosemary garlic sourdough focaccia bread is a forgiving, no-knead recipe that delivers a golden, airy loaf with crispy edges and a tangy flavor. Perfect for entertaining or a weeknight dinner, it requires minimal active work and uses simple ingredients.

Ingredients

Scale
  • 100g (about ½ cup) active sourdough starter, fed and bubbly
  • 400g (about 3 cups) bread flour (all-purpose works, but bread flour gives better structure)
  • 300g (about 1 ¼ cups) warm water (around 85°F)
  • 60g (about ¼ cup) olive oil, plus extra for the pan
  • 10g (about 1 ½ teaspoons) fine sea salt
  • 3 cloves fresh garlic, minced finely
  • 3–4 sprigs fresh rosemary, leaves stripped and roughly chopped
  • 4–5 whole garlic cloves, peeled and lightly smashed
  • Flaky sea salt (like Maldon), for finishing
  • 2 tablespoons extra virgin olive oil, for drizzling before baking

Instructions

  1. Mix the dough: In a large bowl, combine 100g active sourdough starter, 300g warm water, and 60g olive oil. Whisk until the starter dissolves. Add 400g bread flour and 10g fine sea salt. Stir until a shaggy, sticky dough forms.
  2. First rest (30 minutes): Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature.
  3. Stretch and fold (3 rounds, 30 minutes apart): Wet your hand slightly. Grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 3-4 times. Cover and rest 30 minutes. Repeat two more times.
  4. Bulk fermentation (2-3 hours): Cover the bowl and let the dough rise at room temperature until nearly doubled in size and puffy with bubbles.
  5. Transfer to pan: Pour 2-3 tablespoons of olive oil into a 9×13-inch pan. Scrape the dough into the pan. Let it rest for 20 minutes.
  6. Stretch the dough: Using oiled fingertips, gently stretch the dough to fill the corners of the pan. If it resists, let it rest another 10 minutes.
  7. Second rise (1-2 hours): Cover the pan and let the dough rise until puffy and jiggly.
  8. Dimple and top: Preheat oven to 425°F (220°C). Generously drizzle olive oil over the surface. Using your fingertips, press straight down to create deep dimples all over. Press whole smashed garlic cloves into some dimples. Sprinkle chopped rosemary and flaky sea salt on top.
  9. Bake (25-30 minutes): Place pan on the middle rack and bake until deep golden brown and the bottom sounds hollow when tapped. Rotate pan halfway through.
  10. Cool and serve: Let cool in the pan for 5 minutes, then transfer to a cooling rack. Cool at least 15 minutes before cutting.

Notes

Don’t rush the fermentation for best flavor. Use enough olive oil for a crispy crust. Dimple deeply to create oil pockets. For overnight flavor, refrigerate dough after stretch and fold stage for up to 24 hours. Store at room temperature for up to 2 days; freeze for up to 3 months.

Nutrition

Keywords: rosemary garlic focaccia, sourdough focaccia, easy focaccia recipe, homemade focaccia, no-knead bread

Find it online: https://fizzlefork.com/perfect-rosemary-garlic-focaccia-easy-homemade-recipe/