sliced up sourdough focaccia bread
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Sourdough Focaccia Bread

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

As you well may have noticed, I use my starter any chance I get. There really is no limit to what you can make with this amazing jar of bubbly goodness. It seems like, I have been left out of this kitchen miracle for most of my cooking days and nothing short of a world catastrophe has led me to it.

Dare I say, I won’t be caught without one again! If you are without one, rest assured a blog post is in the near future to help others make their own amazing, jar of healthy goodness aka a sourdough starter.

For now a packet of quick yeast should do the trick. Although it won’t be sourdough, it will still however rise and give you a decent 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 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 mixing, 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.

Place dough in the bowl and cover with a tea towel for 10-24 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.

The olive oil will likely get on your hands as you spread out the dough (which is what you want). This will help to oil the dough a bit.

Once dough is laid out, sprinkle the garlic and Rosemary evenly over the dough.

Salt it generously, about 3 pinches.

Lastly, drizzle the top with about 2 tbsp more of the olive oil making sure to cover the herbs and any dry parts of the dough there may be.

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

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sliced up sourdough focaccia bread

Sourdough Focaccia Bread

Yield: Varies
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 1 day 10 seconds
Total Time: 1 day 35 minutes 10 seconds

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
  • 3/4 cup 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 mixing, 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 10-24 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. The olive oil will likely get on your hands as you spread out the dough (which is what you want). This will help to oil the dough a bit.
    11. Once dough is laid out, sprinkle the garlic and Rosemary evenly over the dough.
    12. Salt it generously, about 3 pinches.
    13. Lastly, drizzle the top with about 2 tbsp more of the olive oil making sure to cover the herbs and any dry parts of the dough there may be.
    14. 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)

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