Print

Best Rosemary Garlic Sourdough Focaccia (Kid-Approved!)

rosemary garlic sourdough focaccia - featured image
Print Recipe

This Rosemary Garlic Sourdough Focaccia is a simple, forgiving bread that uses sourdough discard for a tangy flavor and a crispy, golden crust. It’s a family-friendly recipe that feels fancy enough for company but is easy enough for a weekday snack.

Ingredients

Scale
  • 1 cup (240g) sourdough starter discard (unfed, straight from the fridge)
  • 1 ½ cups (360ml) warm water (about 90°F/32°C)
  • 3 ½ cups (440g) all-purpose flour
  • 1 tablespoon (9g) active dry yeast or 1 packet
  • 2 teaspoons (10g) fine sea salt
  • ½ cup (120ml) extra-virgin olive oil, divided
  • 4–5 cloves garlic, thinly sliced
  • 2 tablespoons fresh rosemary, roughly chopped
  • Flaky sea salt (like Maldon), for finishing

Instructions

  1. Make the Dough (10 minutes): In your large mixing bowl, combine the sourdough discard and the warm water. Stir until the starter is mostly dissolved. Add the flour, yeast, and salt. Mix with a wooden spoon until a shaggy, sticky ball forms. Cover the bowl with plastic wrap and let it rest for 30 minutes (autolyse).
  2. The First Rise & Stretch (2-3 hours): After the rest, drizzle about 2 tablespoons of olive oil over the dough. Wet your hands, then reach under one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this 4-6 times. Cover the bowl again and let it rise in a warm spot for 2-3 hours, until doubled in size and bubbly on top.
  3. Prepare the Pan (5 minutes): Pour the remaining ¼ cup of olive oil into a 9×13-inch baking pan. Spread it all over the bottom and up the sides. Scatter the sliced garlic and half of the chopped rosemary over the oil.
  4. Transfer & Stretch (5 minutes): Gently scrape the risen dough into the oiled pan. Let it sit for 10 minutes to relax. Then, using your fingertips, gently press and stretch the dough to fill the pan. If it springs back, let it rest another 10 minutes and try again.
  5. The Second Rise (1-2 hours): Cover the pan loosely with plastic wrap or a damp towel. Let it rise until puffy and nearly doubled in size, about 1-2 hours. It’s ready when you poke it gently and the indentation stays.
  6. Dimple & Top (5 minutes): About 20 minutes before baking, preheat your oven to 425°F (220°C). Uncover the dough. Dip your fingers in a little olive oil and press deep dimples all over the surface. Sprinkle the remaining rosemary and a generous pinch of flaky sea salt over the top.
  7. Bake (20-25 minutes): Place the pan on the middle rack and bake for 20-25 minutes, until deep golden brown on top and hollow-sounding when tapped. Let it cool in the pan on a wire rack for at least 10 minutes before slicing.

Notes

The dough is supposed to be wet and sticky; don’t add extra flour. For a cold kitchen, the first rise may take 4-5 hours. Let the focaccia cool for at least 20 minutes before slicing to avoid a gummy texture. For a crispier bottom crust, use a metal or dark non-stick pan and don’t skimp on the olive oil.

Nutrition

Keywords: sourdough focaccia, rosemary garlic focaccia, sourdough discard recipe, easy focaccia, kid-friendly bread, homemade focaccia

Find it online: https://junomeals.com/best-rosemary-garlic-sourdough-focaccia-kid-approved/