Sourdough Focaccia with Garlic and Herbs

Welcome to Eatimi! I’m Olivia Hart — a home-cook who believes delicious food doesn’t need complicated techniques. Here I share easy everyday recipes, family meals, quick ideas for busy days and helpful kitchen tips to make cooking simple and fun. My goal is to help you feel confident in the kitchen and enjoy homemade food with joy, comfort and love. 💛

The magic of sourdough focaccia lies in its crispy crust and soft, airy interior, enhanced with the bold flavours of garlic and herbs. I remember the first time I made focaccia. The enticing aroma of freshly baked bread filled my kitchen, making it hard to resist sneaking a piece before it even cooled.

With just a handful of ingredients, you can create this delightful bread that doubles as a side dish, snack, or base for stunning sandwiches. The beauty of sourdough focaccia is its versatility; it’s perfect for family dinners or casual gatherings.

Making focaccia at home is a rewarding experience that fills the kitchen with warmth and comfort. Each bite offers a taste of home, capturing the simplicity and joy of baking fresh bread.

PART 1 — The Basics of Sourdough Focaccia

Fundamentals

Creating excellent sourdough focaccia starts with understanding a few basic ingredients, techniques, and the process behind this delightful bread. Sourdough focaccia showcases the unique flavour of the sourdough starter, which contributes a lovely tangy taste. The bread flour provides the structure required for a great rise, while water hydrates the dough.

Olive oil not only enriches the flavour but also ensures a beautifully golden crust. Fresh herbs and garlic infuse the bread with aromatic notes, transforming each slice into a mouth-watering treat. Using flaky sea salt as a topping enhances the overall taste, making each bite unforgettable.

Preparation/Setup

Preparation for sourdough focaccia is quite simple but requires patience. Begin by gathering your ingredients: 500 g of bread flour, 350 g of water, and 100 g of active sourdough starter. This forms the base of your dough. Measure out 10 g of fine sea salt, 60 ml of extra virgin olive oil, four cloves of minced garlic, two tablespoons of fresh chopped rosemary, and one tablespoon of fresh thyme leaves to add flavour to your focaccia.

In a large bowl, mix the bread flour, water, and active sourdough starter until just combined. Cover the bowl and let this mixture rest for 30 minutes, allowing the flour to absorb the water fully. This autolyse stage helps develop the gluten, setting the stage for a smooth and elastic dough.

Ingredients

• 500 g bread flour (about 4 cups)
• 350 g water (about 1 1/2 cups)
• 100 g active sourdough starter (about 1/2 cup)
• 10 g fine sea salt (about 2 tsp)
• 60 ml extra virgin olive oil (about 1/4 cup), plus more for drizzling
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Flaky sea salt, for topping

Directions

1. In a large bowl, mix the bread flour, water, and active sourdough starter until just combined. Cover and let rest for 30 minutes.
2. Add the fine sea salt and 2 tablespoons of olive oil to the dough. Knead or perform stretch and fold techniques until the dough is smooth and elastic.
3. Cover the bowl and let the dough rise at room temperature for 8-10 hours, or until it doubles in size and appears bubbly.
4. Generously oil a baking pan. Transfer the dough to the pan, gently stretching it to fit.
5. Allow it to rest for 1 hour, giving the dough time to relax.
6. Preheat your oven to 220°C (425°F). Dimple the dough with your fingers, creating small indentations.
7. Drizzle the remaining olive oil over the dough. Sprinkle with minced garlic, fresh rosemary, thyme, and flaky sea salt.
8. Bake for 25 minutes or until golden brown. Cool slightly before slicing and serving.

PART 2 — Mastering the Technique

Technique

To take your sourdough focaccia to the next level, focus on the kneading and fermentation process. Kneading helps to develop gluten, which gives the bread structure. Alternatively, you can adopt the stretch and fold method. With this technique, you stretch the corners of the dough and fold them over the rest. It’s less strenuous on your hands while still effective for gluten development.

Allowing the dough to rise for an extended time contributes to the sourdough flavour and texture. Check the dough periodically; it should double in size, with plenty of bubbles forming on the surface. Proper fermentation leads to a more complex flavour and a beautifully airy crumb.

Tips/Tricks

• Use a kitchen scale for precise measurements to ensure the perfect dough consistency.
• Keep an eye on the temperature. If your kitchen is warm, the dough may rise faster. Conversely, in cooler conditions, it may take longer.
• Experiment with various herbs, such as thyme or oregano, to suit your palate. You can even add olives or sun-dried tomatoes for extra flavour.
• Don’t rush the resting phase. Allowing the dough to relax after shaping is crucial for achieving the right texture.

PART 3 — Perfecting Your Focaccia

Perfecting Results

Achieving the ideal sourdough focaccia is all about patience and observation. The perfect focaccia should have a crunchy exterior and a soft, chewy interior. Pay close attention to baking times, as every oven is slightly different. If needed, adjust the timing based on how your focaccia is browning.

For an extra leap of flavour, consider infusing your olive oil with herbs before drizzling it over the bread. This adds another layer of complexity to your focaccia.

Troubleshooting/Variations

If your focaccia doesn’t rise as expected, check the freshness of your sourdough starter. It should be bubbly and active before use. If it isn’t, give it time to strengthen, or try feeding it the day before your bake.

If your focaccia is too dense, it may indicate insufficient kneading or stretching. On the other hand, if it spreads too much, reduce the hydration slightly next time.

Experiment with toppings beyond garlic and herbs. A sprinkle of cheese or caramelised onions can turn your focaccia into a gourmet dish.

PART 4 — Serving and Enjoying Focaccia

Serving/Presentation

Slice your focaccia into squares or rectangles for easy serving. Arrange them on a platter and serve warm, garnished with extra herbs if desired. The beautiful dimples filled with olive oil, garlic, and infused herbs create an inviting presentation.

This focaccia is not just for a side dish; it doubles as a delicious base for sandwiches. Layer your favourite ingredients for an unforgettable meal.

Pairings/Storage

Sourdough focaccia pairs well with various dishes. Serve alongside soups, salads, or as part of an antipasto platter. For storage, wrap the focaccia in parchment paper and place it in an airtight container. It remains fresh for about three days at room temperature. If you want to keep it for longer, consider freezing it. Just slice it before freezing for easy access later on.

In the end, sourdough focaccia with garlic and herbs not only delights the senses but also warms the heart. Making this recipe embodies the joy of baking and sharing good food. Each slice tells a story of patience, craft, and a touch of love. Enjoy every moment of this culinary journey!

Sourdough Focaccia with Garlic and Herbs

Delightfully crispy and airy, this sourdough focaccia is infused with garlic and fresh herbs, making it a perfect side dish, snack, or sandwich base.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 10 hours hrs

Servings: 8 slices

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients  

Main Ingredients

• 500 g 500 g bread flour about 4 cups
• 350 g 350 g water about 1 1/2 cups
• 100 g 100 g active sourdough starter about 1/2 cup
• 10 g 10 g fine sea salt about 2 tsp
• 60 ml 60 ml extra virgin olive oil about 1/4 cup, plus more for drizzling

Flavor Enhancers

• 4 cloves 4 cloves garlic, minced
• 2 tbsp 2 tbsp fresh rosemary, chopped
• 1 tbsp 1 tbsp fresh thyme leaves
• to taste Flaky sea salt, for topping

Method 

Preparation

1. In a large bowl, mix the bread flour, water, and active sourdough starter until just combined. Cover and let rest for 30 minutes.
2. Add the fine sea salt and 2 tablespoons of olive oil to the dough. Knead or perform stretch and fold techniques until the dough is smooth and elastic.
3. Cover the bowl and let the dough rise at room temperature for 8-10 hours, or until it doubles in size and appears bubbly.

Baking

1. Generously oil a baking pan. Transfer the dough to the pan, gently stretching it to fit.
2. Allow it to rest for 1 hour.
3. Preheat your oven to 220°C (425°F). Dimple the dough with your fingers, creating small indentations.
4. Drizzle the remaining olive oil over the dough. Sprinkle with minced garlic, fresh rosemary, thyme, and flaky sea salt.
5. Bake for 25 minutes or until golden brown. Cool slightly before slicing and serving.

Notes

Use a kitchen scale for precise measurements. Experiment with various herbs or toppings to suit your palate. Allow the dough to relax after shaping for the best texture.