Description
A forgiving, high-hydration sourdough focaccia that requires zero kneading. This recipe yields a crispy, golden crust with an airy interior, flavored with fresh rosemary and garlic.
Ingredients
Scale
- 500g (3 3/4 cups) All-Purpose Flour
- 375g (1 1/2 cups + 2 tbsp) Warm Water (75-80°F)
- 100g (2/3 cup) Active Sourdough Starter
- 10g (1 1/2 tsp) Fine Sea Salt
- 60ml (1/4 cup + 1 tbsp) Extra Virgin Olive Oil (plus more for pan and topping)
- 2 tbsp Fresh Rosemary, finely chopped
- 3 cloves Garlic, minced
Instructions
- Mix the warm water and active sourdough starter in a large bowl until dissolved. Add flour and salt, mixing until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
- Wet hands and perform a stretch and fold: grab one side of the dough, stretch up, and fold over the center. Rotate and repeat four times. Cover and rest for 30 minutes. Repeat this process three more times, every 30 minutes, until the dough is smooth and elastic.
- Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has grown 50-75% and is jiggly.
- Generously coat a 9×13 inch metal baking pan with olive oil. Pour the dough into the pan. Wet hands and gently stretch the dough to the corners. Let rest for 10 minutes.
- Press fingertips deeply into the dough to create dimples. Scatter minced garlic and chopped rosemary over the surface. Drizzle with additional olive oil. Cover loosely and let rise for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C). Bake for 20-25 minutes, rotating halfway through, until deep golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your sourdough starter is bubbly and active (fed 4-6 hours prior) for the best rise. Do not rush the fermentation process; slow rising develops better flavor. If the top browns too quickly, tent with foil. For meal prep, the dough can be refrigerated after bulk fermentation for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/1
- Calories: 180
- Sodium: 250
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: sourdough focaccia, beginner sourdough, garlic rosemary bread, no knead bread, artisan bread, seasonal baking