Sourdough Focaccia with Roasted Garlic

This simple sourdough focaccia has a super crispy crust with a soft, pillowy center and is topped with roasted garlic and rosemary!

Course Bread, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 20

Resting Time 16

Total Time 16 40

Servings

Calories 261kcal

Author Kyleigh Sage

Equipment

Ingredients

Garlic Confit

1 cup garlic cloves peeled
1 ½ cups extra virgin olive oil
2 sprigs fresh rosemary
½ teaspoon flaky sea salt

Sourdough Focaccia

1 cup ripe sourdough starter
4 cups all purpose flour
1 ¾ cups water lukewarm
1 tablespoon kosher salt
2 teaspoons honey

Topping

garlic confit
fresh rosemary
flaky sea salt

US Customary - Metric

Instructions

Garlic Confit

Preheat the oven to 275°F.
Add the peeled garlic cloves and fresh rosemary to a large baking dish. Pour the olive oil over the garlic until it almost covers it completely (you might need more than 1 ½ cups based on the size of your dish). Sprinkle with salt and mix gently to combine.
Bake at 275°F for 1 ½ to 2 hours or until the garlic is soft and fragrant.
Remove from the oven and let cool to room temperature.
Store in an airtight container in the fridge for 1-2 weeks. The leftover oil is super flavorful and can be use in cooking, salad dressing, etc! I like to use the reserved garlic oil in the focaccia recipe for extra flavor!

Sourdough Focaccia

In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the ingredients for the dough and mix on low until fully combined.
Knead on low for 5-10 minutes until the dough is smooth and elastic.
Transfer the dough to a well oiled bowl, cover tightly with plastic wrap and place in a warm spot to let rise for about 4 hours or until the dough has roughly doubled in size.
Then move the bowl to the fridge and let it continue to cold proof overnight (8-24 hours).
The next day, add 2 tablespoons of olive oil (I like to use the leftover garlic oil) to the bottom of a 9x13 inch cake pan. Place the dough on top of the oil and use your hands to gently stretch the dough to the edges of the pan. Cover the dough again and let rest at room temperature for 2-4 hours or until the dough is super light and airy.
Preheat the oven to 425°F.
Drizzle another 2 tablespoons of the garlic olive oil over the top of the dough. Using your fingers, gently press straight down to create small dimples in the top of the focaccia dough.
Then top with the cloves of roasted garlic and fresh rosemary. Sprinkle the top with flaky sea salt if desired.
Bake at 425°F for 20-30 minutes or until the focaccia is golden brown and the edges are crisp.
Remove from the pan and let cool on a wire rack for at least 10 minutes before slicing.

Notes

Focaccia is best eaten the same day but will keep at room temperature for up to 2 days. To reheat, bake at 350˚F for for 8-10 minutes or until warmed through.

Nutrition