sliced up sourdough focaccia bread
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Sourdough Focaccia Bread

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Sourdough Focaccia Bread is a versatile, rosemary and garlic flavored bread that is delicious on its own or used as a sandwich bread.

On our property we grow all sorts of herbs. I love having a variety of them on hand and will utilize them any chance I can. Currently, we have a huge dill patch, crazy amounts of lavender, oregano and of course rosemary. Rosemary is so fragrant and lovely to use in our kitchens. Not just for food. But I often use it in my Stovetop Potpourri because the smell pairs so nicely with citrus and creates a lovely whole room scent.

If you didn’t already know, using rosemary in your sweet baked goods creates a wonderful essence. Try my Rosemary Butter Cookies if you have any rosemary leftover after this recipe.

One of my secret weapons in my kitchen is hands down my sourdough starter. It provides so many wonderful health benefits to the food but also a depth of flavor you can’t get from conventional yeasts. That is why I use my sourdough starter regularly. Today I am going to be showing you a great summer time bread to bake with your starter. Sourdough Focaccia Bread is packed with flavor and makes a perfect addition to any meal. I even cut mine up for sandwiches or to serve alongside a dinner salad.

If you are brand new to sourdough be sure to check out my sourdough recipes tab for lots of great recipes to try out including a tutorial for making a sourdough starter from scratch. If you don’t already have one.

Otherwise, if you have your starter fed and ready to go, then it is time to make some Sourdough Focaccia Bread.

What You Will Need To Make Sourdough Focaccia Bread

1 cup plus 2 tbsps of water

4 cups of all purpose flour

1 cup of fed sourdough starter

2/3 cup plus 2 tbsp olive oil

1 tsp of salt plus more for the top

3 sprigs of chopped Rosemary

3-4 garlic cloves

Directions

In a large bowl combine flour, water, 2 tbsp of olive oil, 1 tsp of salt and 1 cup of fed starter. If using a mixer, use the dough hook and knead for approximately 5 minutes. If kneading by hand, knead for about 7- 8 minutes or until dough has a soft supple feel.

sourdough dough ball on a cutting board

Place dough in the bowl and cover with a tea towel for 8-24 hours.

Depending how long you like to ferment your dough. When it is to your liking, punch the dough to release the air and place it on a floured surface. Allow the dough to sit about 1-2 hours to do its final rise.

When ready, taking a nonstick baking sheet pour 1/3 cup of olive oil and evenly spread it on.

Preheat the oven to 400 degrees. Chop the garlic into fine pieces along with the rosemary.

Place the dough on the oiled sheet and use your hands to spread the dough out to all corners. Press your fingers into the dough which will created small finger sized divots in the dough as you work.

adding finger dents to a sourdough focaccia bread dough

Once dough is laid out, sprinkle the garlic and rosemary evenly over the dough. Drizzle the other 1/3 cup of olive oil over the dough and herbs.

Salt it generously, about 3 pinches.

sourdough focaccia bread ready for the oven

Bake for 20 minutes or until the bread is slightly golden at the corners.

sourdough focaccia bread upclose

Baking Notes

  • Make sure to drizzle the olive oil over the garlic to ensure the garlic does not burn.
  • Knead the dough with a dough hook for 5 full minutes on low if using a mixer. 7-8 minutes if needing by hand. The dough should feel almost elastic and supple to the touch when it has been kneaded enough.
  • Make sure your starter is nice and bubbly before mixing this recipe. An inactive starter will result in a dough that won’t rise.
  • If you find your dough hasn’t risen the next day, try allowing it to sit a bit longer. Sourdough rising times vary depending on room temperature and starters. Giving your dough more time to rise is most often the solution with sourdough.

Benefits Of Sourdough

Of course we love the taste but sourdough is actually a healthier alternative to eating regular breads such as white or wheat loaves. The lower phytate levels in sourdough makes for an easier to digest food and results in a better more nutritious bread.

It is a good alternative for those who are sensitive to gluten as the sourdough is a fermented food that has a bacteria to yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.

FAQ For Sourdough Focaccia Bread

What is a “fed” starter?

A “fed” starter simply refers to the starter being active which involves removing it from the fridge and feed it with equal parts water/flour. Then allowing it to sit out on the countertop for a minimum of 4 hours so that it can become active. You will know your starter is ready for use when you see it nice and bubbly.

Can I make this with bread flour?

You can however keep in mind that bread flour has a higher protein content which produces more gluten so you need to increase the liquid for this recipe. I would start with 1 1/4 cup of water and add more if needed.

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Baking Sheet Set of 2

Hobnail White Mixing Bowls Set of 4

Dough Scraper

Olive Oil Dispenser

If you try this recipe and love it, I would appreciate you coming back and giving it 5 stars!

sliced up sourdough focaccia bread

Sourdough Focaccia Bread

Yield: 1 sheet pan sized Focaccia Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 1 day
Total Time: 1 day 35 minutes

A flavorful Rosemary and Garlic infused bread that is perfect alone or used in a sandwich

Ingredients

  • 1 cup plus 2tbsps of water
  • 1 cup fed sourdough starter
  • 4 cups of all purpose flour
  • 2/3 cup plus 2 tbsp of olive oil
  • 1 tsp sea salt plus more for the topping
  • 3 sprigs of Rosemary
  • 3-4 cloves of garlic

Instructions

    1. In a large bowl combine flour, water, 2 tbsp of olive oil, 1 tsp of salt and 1 cup of fed starter. If using a mixer, use the dough hook and knead for approximately 5 minutes. If kneading by hand, knead for about 7- 8 minutes or until dough has a soft supple feel.
    2. Place dough in the bowl and cover with a tea towel for 8-24 hours.
    3. Depending how long you like to ferment your dough. When it is to your liking, punch the dough to release the air and place it on a floured surface.
    4. Allow the dough to sit about 1-2 hours to do its final rise.
    5. When ready, taking a nonstick baking sheet pour 1/3 cup of olive oil and evenly spread it on.
    6. Preheat the oven to 400 degrees.
    7. Chop the garlic into fine pieces along with the Rosemary.
    8. Place the dough on the oiled sheet and use your hands to spread the dough out to all corners.
    9. Press your fingers into the dough which will created small finger sized divots in the dough as you work.
    10. Once dough is laid out, sprinkle the garlic and rosemary evenly over the dough.
    11. Drizzle the remaining olive oil over dough and herbs.
    12. Salt it generously, about 3 pinches.
    13. Bake for 20 minutes or until the bread is slightly golden at the corners.

Notes

Tools You May Need:

A nonstick baking sheet

mixer with dough hook (optional)

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 198mgCarbohydrates: 40gFiber: 2gSugar: 0gProtein: 6g

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*Disclaimer:This post may contain affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no cost to you).

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